A perfect balance of sweet strawberries and tart rhubarb baked into a golden, flaky crust—this timeless pie is fresh, vibrant, and irresistibly delicious.
🕒 Recipe Details
Prep Time: 25 minutes
Cook Time: 50–55 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: ~340 kcal per slice
Protein: ~4g per slice
🛒 Ingredients
🥧 Crust
2 pie crusts (store-bought or homemade)
1 egg (for egg wash)
🍓 Filling
2 cups fresh strawberries (sliced)
2 cups rhubarb (chopped)
1 cup sugar
3 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
👨🍳 Instructions
🥧 1. Prepare crust
Place one pie crust into a pie dish and set aside.
🍓 2. Make filling
In a bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt.
🥧 3. Assemble
Pour filling into crust. Cover with top crust (lattice or full). Seal edges and cut slits for steam.
🥚 4. Egg wash
Brush top with beaten egg for a golden finish.
🔥 5. Bake
Bake at 190°C for 50–55 minutes until crust is golden and filling is bubbly.
❄️ 6. Cool
Let pie cool before slicing to allow filling to set.
🍽️ Flavor & Experience
This pie is sweet, tangy, and juicy—the strawberries bring natural sweetness while the rhubarb adds a bright tartness, all wrapped in a flaky buttery crust.
