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Few desserts evoke the nostalgia and warmth of a home-cooked meal quite like strawberry-rhubarb pie. Its unique combination of sweetness from ripe strawberries and the tartness of rhubarb creates a flavor profile that is both refreshing and indulgent. This delightful pie has earned its place as a beloved classic in kitchens across America, often gracing tables during spring and summer gatherings, picnics, and holiday celebrations. The allure of strawberry-rhubarb pie lies not only in its vibrant taste but also in its rich history and the cherished memories it creates.

Strawberry-Rhubarb Pie

Discover the delightful world of strawberry-rhubarb pie, a classic dessert that blends the sweetness of strawberries with the tartness of rhubarb for a refreshing taste experience. This versatile pie is perfect for spring and summer gatherings, evoking cherished memories of home-cooked meals. Learn about its rich history, explore essential ingredients, and follow a step-by-step guide to create your own flaky crust and luscious filling. Experience the joy of baking and sharing this sweet-tart treat with loved ones.
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Ingredients
  

For the crust:

2 ½ cups all-purpose flour

1 teaspoon salt

1 tablespoon granulated sugar

1 cup unsalted butter, chilled and diced

6 to 8 tablespoons ice water

For the filling:

4 cups fresh strawberries, hulled and halved

2 cups rhubarb, chopped into 1-inch pieces

1 cup granulated sugar

1/4 cup cornstarch

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 large egg (for egg wash)

1 tablespoon milk (for egg wash)

Instructions
 

Make the Pie Crust:

    - In a mixing bowl, whisk together the flour, salt, and sugar. Add the diced butter and mix until the mixture resembles coarse crumbs.

      - Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

        Prepare the Filling:

          - In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Stir gently until the fruits are coated and the mixture is well combined. Set aside to allow the juices to develop.

            Assemble the Pie:

              - Preheat your oven to 425°F (220°C). On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the rolled dough into the pie pan, trimming excess edges.

                - Spoon the strawberry-rhubarb filling into the crust, spreading it evenly.

                  - Roll out the second disc of dough and either place it over the filling as a whole crust or cut it into strips to create a lattice top. Seal the edges by crimping with your fingers or a fork.

                    Add the Egg Wash:

                      - In a small bowl, whisk together the egg and milk. Brush the mixture over the top crust to create a beautiful golden finish once baked.

                        Bake the Pie:

                          - Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the filling is bubbling and the crust is golden brown. If the edges begin to brown too quickly, cover them with foil.

                            Cool and Serve:

                              - Remove the pie from the oven and let it cool for at least 2 hours before slicing. This cooling time allows the filling to set nicely.

                                - Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

                                  Prep Time: 30 minutes | Total Time: 3 hours (includes cooling) | Servings: 8 slices