Bubby's Strawberry Rhubarb Pie
Capture the essence of summer with Bubby's Strawberry Rhubarb Pie, a timeless dessert blending the natural sweetness of ripe strawberries with the tangy punch of fresh rhubarb. Wrapped in a buttery, golden pie crust, this homemade masterpiece features a luscious filling thickened with just the right touch of sugar, cornstarch, and a sprinkle of flour for the perfect consistency. Whether topped with a classic lattice design or a solid crust brushed in a glossy egg wash and dusted with coarse sugar, this pie is a visual and culinary delight. With a bake time that yields bubbly, fragrant perfection, it's the ideal dessert for gatherings or cozy afternoons. Serve it warm or at room temperature, paired with a generous dollop of whipped cream or a velvety scoop of vanilla ice cream, for the ultimate comfort food experience. Perfect for showcasing seasonal produce, this recipe will transport your taste buds straight to grandma's kitchen!
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Ingredients
- 4 cups (hulled and sliced) Fresh strawberries
- 3 cups (diced) Fresh rhubarb
- 1.25 cups Granulated sugar
- 1 tablespoon Cornstarch
- 2 tablespoons All-purpose flour
- 0.25 teaspoons Salt
- 2 tablespoons (cubed) Unsalted butter
- 2 (9-inch, one for base and one for top) Ready-made pie crusts
- 1 (beaten, for egg wash) Egg
- 1 tablespoon (optional, for sprinkling) Coarse sugar
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
In a large mixing bowl, combine the sliced strawberries, diced rhubarb, granulated sugar, cornstarch, flour, and salt. Toss until the fruit is evenly coated and the mixture is well blended. Set aside for 10 minutes to allow the fruit to release some juices.
Step 3
Roll out one of the pie crusts and fit it into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
Step 4
Spoon the strawberry-rhubarb mixture into the prepared pie crust, spreading it out evenly. Dot the top of the filling with small cubes of butter.
Step 5
Take the second pie crust and place it over the filling as the top crust. You can either lay it as a full crust or cut it into strips to create a lattice pattern for a decorative finish.
Step 6
Trim any excess dough hanging over the edge of the pie dish and pinch the edges to seal the top and bottom crusts together. Use a fork or your fingers to crimp the edges for a traditional look. If using a solid top crust, cut a few small slits in the center to allow steam to escape during baking.
Step 7
Brush the top crust with the beaten egg using a pastry brush. Sprinkle coarse sugar over the top for added sweetness and a lovely crunch (if desired).
Step 8
Place the pie on the center rack of the preheated oven. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35 minutes, or until the crust is golden brown and the filling is bubbling.
Step 9
Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set properly. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
| Serving size | (2227.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5685.7 |
| Total Fat 256.2g | 0% |
| Saturated Fat 73.8g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 258mg | 0% |
| Sodium 3678.8mg | 0% |
| Total Carbohydrate 814.7g | 0% |
| Dietary Fiber 32.7g | 0% |
| Total Sugars 322.9g | |
| Protein 60.6g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 594.2mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 2674.7mg | 0% |
Source of Calories