This Strawberry Rhubarb Pie is a perfect blend of sweet and tart flavors, encased in a flaky golden crust. An ideal dessert for spring and summer gatherings.
Preparation time
30min
Cooking time
50min
Ingredients
8 Servings
- 30 grams cornstarch
- 1 egg
- 2 pie_crust
- 400 grams rhubarb
- 1 teaspoon salt
- 400 grams strawberries
- 200 grams sugar
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, and salt. Mix well until the fruit is evenly coated.
Step 3
Roll out one pie crust and fit it into a 9-inch pie dish. Pour the fruit mixture into the pie crust.
Step 4
Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal.
Step 5
Cut several slits in the top crust to allow steam to escape. Brush the top with the beaten egg.
Step 6
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Step 7
Allow the pie to cool for at least 2 hours before serving to let the filling set.