Strawberry Rhubarb Pie
A delightful Strawberry Rhubarb Pie that captures the essence of spring with the sweet and tart flavors of strawberries and rhubarb in a flaky crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups strawberries, sliced
- 1 1/2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pie crust (store-bought or homemade)
- 1 tablespoon butter (optional)
Instructions
- Preheat your oven to 425°F (220°C) to create that perfect baking environment for your pie.
- Combine the sliced strawberries and chopped rhubarb in a large bowl.
- Mix together the sugar, cornstarch, and salt in a separate bowl, then stir this into the fruit along with the lemon juice and vanilla extract. Set aside.
- Roll out your pie crust on a floured surface and place it into a pie pan.
- Fill your crust with the fruit mixture, ensuring an even distribution.
- Cover your pie with a second crust or create a lattice top, cutting slits in the top.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30-40 minutes.
- Cool the pie before serving.
Notes
Serve warm with a scoop of vanilla ice cream or tea. Store leftovers in the refrigerator for up to three days or freeze for up to two months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://doughgirlbylea.com/strawberry-rhubarb-pie-2/