Strawberry Rhubarb Pie Recipe

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cut into cubes
• 6-8 tablespoons ice water

For the Filling:

• 3 cups rhubarb, chopped into 1/2-inch pieces
• 3 cups strawberries, hulled and sliced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsalted butter, cut into small pieces

For Egg Wash:

• 1 egg
• 1 tablespoon water

For Serving:

• Vanilla ice cream or whipped cream (optional)

Instructions:

1. Prepare the Pie Crust:

   • In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just begins to come together.
   • Divide the dough into two equal portions, shape each into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

3. Prepare the Filling:

   • In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and ground nutmeg. Toss until the fruit is evenly coated with the sugar and spices.

4. Roll out the Pie Crust:

   • On a lightly floured surface, roll out one disk of chilled pie dough into a circle large enough to line a 9-inch pie dish. Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides.

5. Add the Filling:

   • Pour the strawberry rhubarb filling into the prepared pie crust, spreading it out evenly. Dot the top of the filling with small pieces of butter.

6. Roll out the Top Crust:

   • Roll out the second disk of chilled pie dough into a circle large enough to cover the top of the pie. You can create a lattice crust or a solid crust with slits for ventilation. Trim any excess dough and crimp the edges to seal.

7. Egg Wash:

   • In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crust with the egg wash for a golden finish.

8. Bake the Pie:

   • Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

9. Cool and Serve:

   • Allow the strawberry rhubarb pie to cool on a wire rack for at least 1 hour before serving. Serve slices of pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

10. Enjoy:

    • Enjoy the delicious combination of sweet strawberries and tart rhubarb in this classic homemade pie!

Note: You can adjust the amount of sugar in the filling according to the sweetness of your strawberries and personal taste preferences. Store any leftover pie covered in the refrigerator for up to 3 days. Allow it to come to room temperature or gently reheat before serving.