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There's something undeniably charming about homemade pies, evoking nostalgia for simpler times when family gatherings centered around the kitchen table, and the sweet aroma of baked goods filled the air. Among the many varieties of pies, strawberry rhubarb pie holds a special place in the hearts of dessert lovers everywhere. This classic pie, with its perfect balance of sweet strawberries and tart rhubarb, has become a staple in American households, especially during the spring and summer months when both fruits are in season.

Pioneer Woman Strawberry Rhubarb Pie

Discover the joy of baking with Ree Drummond's delightful strawberry rhubarb pie! This timeless recipe combines sweet strawberries and tart rhubarb, wrapped in a flaky homemade crust. It's the perfect dessert for spring and summer gatherings. Whether you're a seasoned baker or a beginner, you'll find this recipe approachable and rewarding. Get ready to impress your family and friends with a slice of nostalgic goodness! #StrawberryRhubarbPie #PioneerWoman #BakingLove #HomemadeDesserts #PieRecipe #SummerBaking #ComfortFood
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Ingredients
  

1 ½ cups all-purpose flour

½ teaspoon salt

1 teaspoon granulated sugar

½ cup unsalted butter, chilled and cut into cubes

4-6 tablespoons ice water

2 cups fresh strawberries, hulled and quartered

2 cups rhubarb, chopped into 1-inch pieces

1 cup granulated sugar

¼ cup cornstarch

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 tablespoon butter, cut into small pieces

1 egg, beaten (for egg wash)

1 tablespoon sugar (for topping)

Instructions
 

Prepare the Pie Crust: In a mixing bowl, combine the flour, salt, and sugar. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

    Preheat the Oven: Preheat your oven to 425°F (220°C).

      Make the Filling: In a large bowl, combine the strawberries and rhubarb. Add the granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until the fruit is well coated. Set aside to allow the juices to combine.

        Roll Out the Dough: On a floured surface, roll out one disc of the pie dough into a circle large enough to fit your pie pan. Place the rolled dough into the pie pan, pressing it gently into the edges.

          Fill the Pie: Pour the fruit mixture into the prepared crust. Dot the filling with small pieces of butter.

            Top the Pie: Roll out the second disc of dough and place it over the filling. You can cut slits for a lattice top or simply lay it flat. Trim any excess dough and crimp the edges to seal. Brush the top crust with the beaten egg and sprinkle with sugar for added crunch.

              Bake the Pie: Place the pie in the preheated oven and bake for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

                Cool and Serve: Allow the pie to cool for at least 2 hours before slicing. This cooling time will help the filling set. Serve on its own or with a scoop of vanilla ice cream!

                  Prep Time: 30 minutes | Total Time: 2 hours 15 minutes | Servings: 8