Description
Strawberry Rhubarb Pie is a classic dessert that captures the essence of summer with its sweet-tart flavor combination. This delightful pie features juicy strawberries paired with tangy rhubarb, all encased in a buttery, flaky crust. Perfect for picnics or cozy family gatherings, each slice offers a burst of nostalgia and joy. Whether served warm or with a scoop of ice cream, this pie is sure to impress!
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp unsalted butter, diced
- 1 ready-made pie crust (or homemade)
- 1 tbsp lemon juice
Instructions
- Preheat oven to 425°F (220°C).
- Prepare the pie crust; fit half into a pie dish.
- In a bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice; let sit for 15 minutes.
- Pour filling into the prepared crust; dot with butter.
- Roll out the top crust and place it over the filling; seal edges and cut slits for steam.
- Bake for 15 minutes at 425°F, then reduce heat to 350°F (175°C) and bake for an additional 30-35 minutes until golden brown.
- Allow to cool on a wire rack before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 125g)
- Calories: 240
- Sugar: 22g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg