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Easy Tangy Strawberry Rhubarb Pie with Store-Bought Crust

Easy Tangy Strawberry Rhubarb Pie - featured image
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A quick and easy pie combining the tangy flavor of rhubarb with sweet strawberries, using a store-bought crust for convenience without sacrificing flaky texture.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and sliced (about 600g)
  • 3 cups fresh rhubarb, chopped into ½-inch pieces (about 375g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup brown sugar (50g)
  • 3 tablespoons cornstarch (24g)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 teaspoon grated lemon zest
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt
  • One 9-inch store-bought pie crust (refrigerated or frozen)
  • 1 tablespoon unsalted butter, melted (14g)
  • 1 beaten egg (for egg wash, optional)
  • Coarse sugar (optional, for sprinkling on top)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine sliced strawberries and chopped rhubarb. Add granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt. Gently toss until the fruit is well coated and juices start to thicken.
  3. Unroll the store-bought crust and fit it into a 9-inch pie dish, pressing gently against the bottom and sides. Roll out lightly if needed.
  4. Pour the filling into the crust, spreading evenly and gently pressing down the fruit without mashing.
  5. Cover the pie with a second store-bought crust or create a lattice topping. Cut slits or vents if using a whole second crust.
  6. Trim and crimp the edges to seal. Brush crust edges with melted butter and then with beaten egg for shine.
  7. Optionally, sprinkle coarse sugar on top for crunch and sparkle.
  8. Bake on the middle rack at 400°F (200°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake for another 35-40 minutes until crust is golden and filling bubbles.
  9. If crust edges brown too quickly, cover them with foil or a pie shield.
  10. Remove pie from oven and cool completely on a wire rack before slicing.

Notes

If filling is too watery before baking, add up to 1 extra tablespoon of cornstarch. Let the pie cool completely before slicing to allow filling to set. Use foil or a pie shield to prevent crust edges from burning. For gluten-free, use a gluten-free crust. For vegan, substitute butter with coconut oil and egg wash with maple syrup and water mixture.

Nutrition

Keywords: strawberry rhubarb pie, easy pie recipe, store-bought crust, tangy dessert, summer pie, quick dessert, fruit pie

Find it online: https://gleamgulp.com/easy-tangy-strawberry-rhubarb-pie-recipe-with-store-bought-crust-for-perfect-homemade-dessert/