Description
Sweet-Tart Strawberry Rhubarb Pie offers a delightful fusion of sweet strawberries and tangy rhubarb encased in a buttery, flaky crust. This nostalgic dessert evokes memories of summer picnics and family gatherings, making it perfect for any occasion. Whether served warm with vanilla ice cream or enjoyed cold, every slice promises to be a crowd-pleaser, inviting compliments and requests for seconds.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 cups all-purpose flour (for crust)
- 1/4 cup granulated sugar (for crust)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (for crust)
- 1/2 cup unsalted butter, chilled and cubed
- 6 tablespoons ice water
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix flour, sugar, baking powder, and salt for the crust. Cut in butter until crumbly.
- Add ice water gradually until dough forms; chill for 30 minutes.
- For filling, combine strawberries, rhubarb, sugar, flour, lemon juice, and salt in another bowl.
- Roll out larger dough portion to fit pie dish; fill with fruit mixture.
- Roll out second dough portion for the top; crimp edges to seal.
- Cut slits in the top crust; bake for 45-50 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg