Description
Strawberry Rhubarb Pie is a delightful blend of sweet strawberries and tangy rhubarb nestled in a flaky crust, perfect for summer gatherings or cozy nights.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
- 1/4 cup unsalted butter, diced
- 1 prepared pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice.
- Roll out the pie crust and fit it into a pie pan.
- Pour the filling into the crust and dot with butter.
- Add a top crust or create a lattice pattern; seal the edges.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30-40 minutes until bubbly and golden brown.
- Allow to cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 210
- Sugar: 24g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: - For added flavor, swap some strawberries for blueberries or raspberries. - Chill your pie dough before rolling to prevent shrinkage during baking.