Description
Indulge in the delightful flavors of Strawberry Rhubarb Pie, where sweet strawberries and tart rhubarb come together in a perfectly flaky crust. This classic dessert is sure to be a crowd-pleaser at any gathering, evoking memories of warm spring picnics and family celebrations. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, chilled and cubed
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C). Grease your pie dish lightly.
- In a bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice. Toss gently until well mixed.
- Prepare the crust by mixing flour and salt in another bowl. Cut in chilled butter until crumbly. Gradually add cold water until dough forms; refrigerate for 30 minutes.
- Roll out half the dough into a circle for the bottom crust and fit it into the pie dish. Pour the fruit filling over it evenly.
- Roll out the remaining dough for the top crust, cutting slits for steam vents or creating a lattice design. Seal edges by crimping.
- Bake for 40-45 minutes until golden brown and bubbly. Allow cooling slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (115g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg