Description
Strawberry rhubarb pie combines the sweet essence of strawberries and the tartness of rhubarb in a flaky crust, creating a delightful dessert that’s perfect for any occasion. This classic recipe not only evokes nostalgia but also guarantees to impress family and friends with its vibrant flavors.
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1/4 cup unsalted butter, diced
- 2 pre-made pie crusts (9-inch)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice. Mix until well coated.
- Roll out one pie crust and fit it into a pie pan. Pour in the berry-rhubarb filling evenly.
- Dot the filling with butter and cover with the second pie crust. Crimp edges to seal.
- Cut slits in the top crust for steam release. Brush with egg wash if desired.
- Bake for 45-50 minutes or until the crust is golden brown and juices bubble through slits.
- Allow cooling before slicing; serve warm with ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (109g)
- Calories: 290
- Sugar: 22g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg