A delightful pie combining the sweetness of strawberries with the tartness of rhubarb. Perfect for any dessert table.
Preparation time
20min
Cooking time
50min
Ingredients
8 Servings
- 30 g cornstarch
- 1 egg wash
- 500 g fresh strawberries
- 150 g granulated sugar
- 15 ml lemon juice
- 1 pie crust
- 250 g rhubarb
- 5 ml vanilla extract
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Mix well.
Step 3
Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges.
Step 4
Pour the strawberry-rhubarb mixture into the pie crust.
Step 5
Cover with the top crust, trim, and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Step 6
Brush the top crust with the egg wash.
Step 7
Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbling.
Step 8
Let the pie cool completely before serving.