Description
Delight in a classic strawberry rhubarb pie, where sweet strawberries meet tangy rhubarb in a flaky crust. This dessert is perfect for summer gatherings and family celebrations.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 pie crust (store-bought or homemade)
- 2 tablespoons butter, cut into small pieces
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and a pinch of salt until combined.
- Roll out half of the pie crust and fit it into a baking dish. Fill with the fruit mixture and dot with butter.
- Cover with the second half of the crust, sealing edges and cutting slits for ventilation.
- Bake for 40-45 minutes until golden brown and bubbly. Allow cooling slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 230
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Substitute some strawberries with blueberries for variety or add a pinch of cinnamon for warmth. Let the pie cool completely to set the filling for easier slicing.