Sweet & Tangy Strawberry Rhubarb Pie

Recipe Collection: Dessert

Sweet & Tangy Strawberry Rhubarb Pie is a delightful blend of sweet strawberries and tart rhubarb, creating a mouthwatering dessert that’s sure to impress. This vegetarian American classic is perfect for gatherings or family dinners, with gluten and dairy allergies in mind. The flavor profile is a refreshing mix of sweet and tangy, making it ideal for serving with a scoop of vanilla ice cream or a dollop of whipped cream. Packed with vitamins and antioxidants, this pie not only satisfies your sweet tooth but also offers nutritional benefits.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature, ensuring you get the best ingredients at the lowest cost per serving. Get ready to bake and create lasting memories with this Sweet & Tangy Strawberry Rhubarb Pie!

Overview

This Strawberry Rhubarb Pie combines the tangy taste of rhubarb with the sweetness of strawberries, creating a perfect balance of flavors. The pie is simple to make and highlights the natural flavors of the fruit and vegetable, making it a delightful dessert for any occasion.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Serving Size: 8

Cooking Time: 60 minutes

Ingredients

• 2 Cups strawberries, sliced
• 2 Cups rhubarb, sliced
• 1 Cup granulated sugar
• 0.25 Cup all-purpose flour
• 1 Tablespoon lemon juice
• 1 Teaspoon vanilla extract
• 1 Tablespoon butter, cubed
• 1 Package (14 Oz) refrigerated pie crusts, packaged
• 1 Large egg, whisked

Steps

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and vanilla extract. Mix well and let sit for 15 minutes.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges.
4. Pour the fruit mixture into the pie crust and dot with butter cubes.
5. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal.
6. Cut slits in the top crust to allow steam to escape.
7. Brush the top crust with the whisked egg for a golden finish.
8. Bake in the preheated oven for 15 minutes. Reduce the temperature to 375°F (190°C) and continue baking for 45 minutes, or until the crust is golden brown and the filling is bubbly.
9. Allow the pie to cool on a wire rack before serving.

Enjoy your homemade Sweet & Tangy Strawberry Rhubarb Pie with a scoop of vanilla ice cream or a dollop of whipped cream!