Name: Strawberry Rhubarb Pie
Ingredients: 1 cup white sugar – for sweetness, balancing the tartness of the rhubarb; ½ cup all-purpose flour – to thicken the filling and provide structure; 1 lb rhubarb (sliced) – the star ingredient that offers a unique tart flavor; 2 pints strawberries (hulled & quartered) – their sweetness complements the rhubarb; Pastry for a 9-inch double crust – you can use store-bought or homemade for convenience; 2 tbsp butter – to enhance flavor and richness; 1 egg yolk – for brushing on top of the crust for a golden finish; 2 tbsp sugar for sprinkling – adds a sweet crunch to the crust

Description

Delight in Strawberry Rhubarb Pie—a timeless dessert with a flaky crust filled with sweet strawberries and tart rhubarb for the perfect balance.

Ingredients

Scale

1 cup white sugar – for sweetness, balancing the tartness of the rhubarb
½ cup all-purpose flour – to thicken the filling and provide structure
1 lb rhubarb (sliced) – the star ingredient that offers a unique tart flavor
2 pints strawberries (hulled & quartered) – their sweetness complements the rhubarb
Pastry for a 9-inch double crust – you can use store-bought or homemade for convenience
2 tbsp butter – to enhance flavor and richness
1 egg yolk – for brushing on top of the crust for a golden finish
2 tbsp sugar for sprinkling – adds a sweet crunch to the crust

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures that your pie bakes evenly.
Prepare the Filling: In a large mixing bowl, combine ½ cup all-purpose flour and 1 cup white sugar. Mix thoroughly. Next, add 1 lb of sliced rhubarb and 2 pints of hulled and quartered strawberries. Toss everything gently until the fruits are well coated with the flour and sugar mixture. Let the mixture sit for about 30 minutes to allow the juices to combine.
Assemble the Pie: Roll out your pastry for a 9-inch double crust. Place the bottom crust in a pie plate, then pour the fruit filling into the crust, making sure to distribute it evenly. Dot the top of the filling with 2 tablespoons of butter.
Top the Pie: Cover the filling with the top crust, sealing the edges by crimping them together. Cut several slits in the top crust to allow steam to escape while baking.
Prepare for Baking: In a small bowl, brush the top crust with 1 egg yolk mixed with a tablespoon of water. This creates a beautiful golden color when baked. Finally, sprinkle 2 tablespoons of sugar on top before placing the pie in the oven.
Bake: Place the pie in the preheated oven and bake for 35-40 minutes, or until the filling is bubbling and the crust is golden brown. Your kitchen should be filled with an irresistible aroma at this point.
Cool and Serve: Once baked, remove the pie from the oven and let it cool on a rack. This allows the filling to set properly. Serve it warm or at room temperature, and enjoy every bite!