Description
Strawberry Rhubarb Pie is a delightful springtime dessert that perfectly balances the sweet juiciness of fresh strawberries with the tartness of vibrant rhubarb. Encased in a flaky, buttery crust, this pie not only evokes nostalgic memories but also creates new ones at family gatherings and casual get-togethers. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat that celebrates seasonal flavors.
Ingredients
Scale
- 4 cups fresh strawberries, sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 0.5 cup all-purpose flour
- 1 tbsp lemon juice
- 1 pre-made pie crust (store-bought or homemade)
- 0.5 cup unsalted butter, cubed
Instructions
- Preheat oven to 425°F (220°C). Wash and slice strawberries and rhubarb.
- In a large bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice; mix until well-coated.
- Roll out half the pie crust and fit it into a pie dish. Pour the fruit mixture into the crust.
- Roll out the second half of the crust to cover the filling; seal edges by crimping.
- Bake for 45-50 minutes until crust is golden brown and juices bubble.
- Allow cooling for one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (82g)
- Calories: 280
- Sugar: 22g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg