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Strawberry rhubarb pie holds a cherished place in the hearts of many Americans, often evoking memories of summer gatherings, family picnics, and holiday feasts. This delightful dessert combines the sweet, juicy flavor of strawberries with the tart, tangy bite of rhubarb, creating a harmonious blend that is both refreshing and comforting. As the warm weather ushers in the strawberry and rhubarb harvest, pie lovers eagerly anticipate the season when they can indulge in this classic treat.

Strawberry Rhubarb Pie Recipe

Indulge in the timeless delight of Strawberry Rhubarb Ballet Pie! This classic American dessert blends the sweetness of fresh strawberries with the tartness of rhubarb, creating a deliciously balanced flavor. Perfect for summer gatherings, this pie not only tastes heavenly but also showcases beautiful colors. Dive into the recipe and discover the joy of baking with seasonal ingredients while celebrating a beloved culinary tradition. #StrawberryRhubarbPie #Baking #Dessert #HomemadePie #SeasonalIngredients #ClassicRecipes #ComfortFood
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

2 cups rhubarb, chopped into 1/2-inch pieces

1 cup granulated sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 tablespoon unsalted butter, cut into small pieces

1 package (14 oz) refrigerated pie crusts (or homemade if preferred)

1 egg, beaten (for egg wash)

Extra sugar for sprinkling

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Filling: In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Gently stir the mixture to avoid mashing the fruit. Let the filling sit for about 15 minutes to allow the juices to develop.

      Prepare the Pie Crust: Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges as needed. Pour the fruit filling into the crust, spreading it evenly. Dot the top of the filling with small pieces of butter.

        Top Crust: Roll out the second pie crust and place it over the filling. You can either cut slits in the top crust to create a lattice design or simply cover it entirely. If covering it fully, make sure to cut a few slits in the crust to allow steam to escape.

          Seal the Edges: Crimp the edges of the pie crust to seal. Brush the top crust with the beaten egg for a golden finish and sprinkle a bit of sugar over it for extra sweetness and crunch.

            Bake the Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes or until the crust is golden brown and the filling is bubbling.

              Cool and Serve: Once done, remove the pie from the oven and allow it to cool for at least 2 hours before slicing. This will help the filling set up nicely.

                Prep Time: 20 min | Total Time: 1 hr 10 min | Servings: 8