Description
Sweet strawberries and tart rhubarb meld into a bubbling, juicy filling, all encased in a golden, flaky shell. A quick egg wash and sprinkle of coarse sugar give the crust a crackly, shimmering finish.
Ingredients
- 350 g strawberries
- 350 g rhubarb
- 200 g granulated sugar
- 30 g cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 unbaked pie crusts
- 1 egg
- 1 tbsp water
- 1 tbsp coarse sugar
Instructions
- Preheat your oven to 190°C (375°F).
- Trim rhubarb and slice into 1 cm pieces, hull strawberries and halve if large.
- In a bowl combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt.
- Place one pie crust in a 9-inch pie dish and spoon the filling evenly over it.
- Drape the second crust over the top, seal the edges, and cut vents for steam.
- Beat egg with water and brush the crust, then sprinkle coarse sugar on top.
- Bake for 45–55 minutes until the filling is bubbly and the crust is golden brown.
- Allow the pie to cool on a rack for at least 2 hours before slicing.
Notes
- Serve slightly warm or at room temperature for best texture
- Store leftover pie covered in the refrigerator for up to 3 days
- Frozen strawberries and rhubarb can be used, just increase baking time by 5–10 minutes
- For extra flavor, add 1 tsp of almond extract to the filling instead of vanilla extract