Description
Experience a burst of flavor with this Sweet-Tart Strawberry Rhubarb Pie, featuring a delightful blend of juicy strawberries and tangy rhubarb enveloped in a flaky, buttery crust. Perfect for summer picnics or cozy family gatherings, each slice is a nostalgic taste of childhood that transports you back to sunlit afternoons spent picking fruit. Enjoy warm or chilled, this pie promises to be the star of any dessert table.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- 1 pie crust (homemade or store-bought)
- 4 tbsp unsalted butter (cold, diced)
Instructions
- Preheat oven to 425°F (220°C) and lightly grease your pie dish.
- In a large bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and cinnamon. Let sit for 15 minutes.
- For the crust: Mix flour and cold butter until crumbly; gradually add ice water until dough forms.
- Roll out half the dough into a circle and place in the prepared pie dish. Add filling mixture on top.
- Roll out remaining dough for the top crust; seal edges and cut slits for steam release.
- Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes until golden brown.
- Allow to cool before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (155g)
- Calories: 260
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg