Strawberry Rhubarb Pie
Creamy, tangy, and bursting with bright summer flavor, this Strawberry Rhubarb Pie is a delightful dessert that balances juicy strawberries and tart rhubarb in a flaky crust.
Servings: 8 servings
Equipment
- Mixing Bowl
- 9-inch Pie Plate
- Oven
Ingredients
Ingredients
- 3 large Eggs, beaten
- 2.5 cups Red rhubarb, sliced into 1-inch pieces
- 1.5 cups Fresh strawberries, hulled and sliced
- 1.25 cups Sugar or sugar substitute granulated or preferred baking substitute
- 0.25 cup Enriched flour (all-purpose flour)
- 0.25 teaspoon Salt
- 0.5 teaspoon Nutmeg, ground
- 1 tablespoon Butter or margarine cut into small pats
- 1 9-inch Pastry crust with lattice top chilled and ready to use
Instructions
- Preheat oven to 400°F (200°C). Position a rack in the center of the oven so the crust browns evenly.
- In a medium bowl, whisk the 3 large beaten eggs until smooth. Add 1.25 cups sugar, 0.25 cup enriched flour, 0.25 teaspoon salt, and 0.5 teaspoon nutmeg. Stir until the mixture is homogeneous and free of lumps.
- In a separate large bowl, combine 2.5 cups sliced rhubarb and 1.5 cups sliced strawberries. Gently toss so the fruit is evenly mixed.
- Line a 9-inch pie plate with the bottom crust. Press lightly to remove air pockets and trim any excess edge. Add the fruit mixture, spreading it evenly across the base of the crust.
- Pour the egg and flour mixture evenly over the fruit, letting it seep down between the pieces.
- Dot the top of the filled pie with 1 tablespoon of butter or margarine, distributing small pats over the surface. Place the lattice crust on top and crimp the edges to seal.
- Bake for 40 minutes, or until the crust is golden brown and the filling is bubbling along the lattice seams.
- Remove the pie from the oven and let it cool on a rack for at least 2 hours to allow the filling to set before slicing. Serve warm or at room temperature.
Notes
For best results, use ripe strawberries and tender rhubarb stalks. Chill the crust before baking to prevent shrinking and to encourage flakiness.