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- 2 cups fresh strawberries, hulled and sliced - 2 cups rhubarb, chopped

Strawberry-Rhubarb Pie

Indulge in the perfect balance of sweet and tart with this simple and delicious Strawberry-Rhubarb Pie recipe! You’ll find easy instructions for a flaky crust and a mouthwatering filling that will wow your guests. Plus, discover tips for gluten-free and vegan variations to cater to every diet. Don’t miss out on creating this classic dessert that’s sure to impress.
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

2 cups rhubarb, chopped

1 cup granulated sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon butter, cut into small pieces

1 package (14.1 oz) refrigerated pie crusts (or homemade if preferred)

Instructions
 

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

    Prepare the Filling: In a large mixing bowl, combine the sliced strawberries and chopped rhubarb. Add the sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Gently toss until the fruits are evenly coated. Set aside to let the juices meld for about 15 minutes.

      Roll Out Crust: If using refrigerated pie crusts, roll out one crust and fit it into a 9-inch pie dish, allowing any excess to hang over the edges. If you’re making your own crust, roll it out to fit the dish appropriately.

        Fill the Pie: Pour the strawberry-rhubarb mixture into the pie crust, distributing it evenly. Dot the top with small pieces of butter for added richness.

          Top Crust: Roll out the second pie crust and lay it over the filling. You can cut slits in the top for ventilation, or create a lattice pattern for a beautiful finish. If using a full crust, join the edges and pinch or crimp them to seal.

            Bake the Pie: Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

              Cool Down: Once baked, remove from the oven and let the pie cool for at least 2 hours before slicing. This cooling time allows the filling to set properly.

                Prep Time: 20 minutes | Total Time: 1 hour, 15 minutes | Servings: 8

                  - Presentation Tips: Serve warm or at room temperature, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence. Enjoy the colorful contrast of the filling against the golden crust!