Strawberry Rhubarb Pie
Dessert · American
Tart rhubarb balanced by sweet strawberries in a buttery double crust, a spring dessert with beautiful pink filling.
Recipe code 8L9B93 · enter it in Anychef
Ingredients
- 3 lbs Strawberries
- 1.5 lbs Rhubarb
- 1 cup Sugar
- 3 tbsp Cornstarch
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 lb Butter
- 1/4 tsp Salt
- 2 Eggs
Make it part of your week. Save this to Anychef, add it to your meal plan, and the grocery list writes itself.
Save this recipeInstructions
- Step 1 of 6
Make pie dough with flour, cold butter, and salt; divide in half, wrap, and chill 30 minutes.
- Step 2 of 6
Cut strawberries in half. Chop rhubarb into 1-inch pieces. Toss with sugar, cornstarch, lemon juice, and vanilla.
- Step 3 of 6
Roll out one dough portion and line a 9-inch pie pan. Add filling.
- Step 4 of 6
Roll out top crust and cover pie; seal edges and cut vents. Brush with beaten egg.
- Step 5 of 6
Bake at 375°F for 50 minutes until crust is golden and filling bubbles through vents.
- Step 6 of 6
Cool on wire rack for at least 30 minutes before slicing.
