Description
Sweet-Tart Strawberry Rhubarb Pie is a delightful dessert that perfectly balances the sweetness of ripe strawberries with the tangy punch of fresh rhubarb. Nestled in a buttery, flaky crust, this pie is not just a treat for your taste buds but also a feast for the eyes. Whether you’re hosting a summer picnic or enjoying a cozy family gathering, this pie will surely steal the spotlight and leave everyone craving seconds.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1 tbsp unsalted butter, diced
- 1 prepared pie crust (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and salt; mix gently.
- Roll out the pie crust into a pie dish. Pour the filling into the crust and dot with butter.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 35-45 minutes until golden brown and bubbly.
- Allow to cool for at least one hour before slicing. Serve warm with whipped cream or ice cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 253
- Sugar: 28g
- Sodium: 115mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 17mg
Keywords: - For added warmth in flavor, incorporate a pinch of cinnamon or nutmeg into the filling. - Substitute half of the strawberries with blueberries or raspberries for a unique twist. - Store leftovers in an airtight container in the fridge for up to three days.