Strawberry Rhubarb Pie
A classic double-crust pie bursting with sweet strawberries and tart rhubarb in a perfectly thickened filling. The flaky golden crust makes every slice absolutely irresistible.
Sweet and tart strawberry rhubarb pie with a buttery flaky double crust.
Nutrition per serving
Ingredients
filling
crust
Instructions
Prepare the Filling
In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Toss until fruit is evenly coated. Let mixture sit for 15 minutes to draw out juices and activate the cornstarch.
Line the Pie Dish
Preheat oven to 200C. Roll out one sheet of pie crust and carefully press it into a 23cm pie dish. Trim edges leaving a 2cm overhang. Refrigerate while preparing the top crust.
Fill and Top the Pie
Pour the fruit filling into the chilled crust. Roll out the second crust sheet and place it over the filling. Trim, fold edges under, and crimp decoratively. Cut several slits in the top to allow steam to escape.
Apply Egg Wash and Bake
Brush the top crust evenly with beaten egg wash and sprinkle with coarse sugar. Place pie on a baking sheet and bake at 200C for 20 minutes, then reduce heat to 175C and bake for another 35 minutes until golden and bubbling.
Cool Before Serving
Allow the pie to cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly so it does not run when cut. Serve with vanilla ice cream if desired.
Substitutions
Common mistakes
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