Description
Strawberry Rhubarb Pie is a delightful blend of sweet strawberries and tart rhubarb, encased in a flaky crust. This classic dessert captures the essence of summer, making it perfect for family gatherings or special occasions. Enjoy warm or chilled with whipped cream or vanilla ice cream for an irresistible treat.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped into 1-inch pieces
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 6 tbsp ice water
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, and flour; let sit for 10 minutes.
- For the crust, mix flour, baking powder, and salt in a large bowl. Cut in butter until crumbly; gradually add ice water to form dough.
- Chill dough for at least 30 minutes.
- Roll out half of the dough and fit into a pie dish. Pour in the fruit mixture.
- Roll out remaining dough and cover the filling. Cut slits for steam to escape.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 35-40 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg