Strawberry Rhubarb Pie
A classic and nostalgic strawberry rhubarb pie filled with sweetness and tartness, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rhubarb, sliced
- 2 cups strawberries, sliced
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to a toasty 425°F (220°C).
- In a large bowl, combine the rhubarb and strawberries.
- Add in the sugar, stirring to coat the fruits.
- Sprinkle in the cornstarch, salt, and lemon juice.
- Pour the mixture into your prepared pie crust.
- Dot your pie filling with bits of butter.
- Cover with another pie crust or create a lattice top.
- Cut small slits in the top crust to let steam escape.
- Place your pie in the oven and bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 35-45 minutes.
- Let your pie cool before serving.
Notes
For best results, bake the pie crust for 10 minutes before adding the filling. You can also mix in other berries for additional flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://doughgirlbylea.com/strawberry-rhubarb-pie-3/