Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a classic dessert that perfectly balances sweet and tart flavors.
The juicy strawberries complement the tangy rhubarb, creating a luscious filling encased in
a flaky, buttery crust. This pie is perfect for spring and summer gatherings, Valentine’s
Day, or anytime you crave a comforting homemade treat!

Instructions:

Make the Pie Crust

1. In a large bowl, whisk together flour, salt, and sugar.
2. Add the cold, cubed butter and use a pastry cutter or your hands to mix until the
   butter is pea-sized.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes
   together.
4. Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 30
   minutes.

Prepare the Filling

1. In a large bowl, mix rhubarb, strawberries, granulated sugar, brown sugar,
   cornstarch, vanilla, cinnamon, and lemon zest.
2. Toss well and let sit for 15 minutes to allow the juices to develop.

Assemble the Pie

1. Preheat the oven to 375°F (190°C).
2. Roll out one dough disc on a floured surface into a 12-inch circle. Place it into a 9
   inch pie dish, pressing gently.
3. Pour the strawberry-rhubarb filling into the crust, spreading evenly.
4. Roll out the second dough disc and place it on top, either as a full crust (with slits
   for steam to escape) or cut into lattice strips.
5. Crimp the edges to seal and brush with egg wash. Sprinkle with coarse sugar for
   extra crunch.

Bake the Pie

1. Place the pie on a baking sheet (to catch drips) and bake for 50-55 minutes, or until
   the crust is golden brown and the filling is bubbling.
2. Let the pie cool for at least 2 hours before slicing to allow the filling to set.

FAQs:

Can I use frozen rhubarb?
Yes! Just thaw and drain it before using to prevent excess moisture.

How do I prevent a soggy bottom crust?
You can blind bake the bottom crust for 10 minutes before adding the filling or sprinkle a
thin layer of flour or cornstarch before filling the pie.

Can I store or freeze this pie?

• Store leftovers covered at room temperature for 1 day or in the fridge for up to 4
  days.
• To freeze, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge
  before serving.