Strawberry Rhubarb Pie
A delightful summer pie that combines sweet strawberries and tangy rhubarb, wrapped in a flaky crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pie crust
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the strawberries, rhubarb, sugar, cornstarch, salt, and lemon juice in a bowl.
- Pour the fruit mixture into the prepared pie crust and dot with butter.
- Cover with another crust or create a lattice top.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for another 35-40 minutes.
- Cool on a wire rack before serving.
Notes
Serve with vanilla ice cream or whipped cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Find it online: https://doughgirlbylea.com/strawberry-rhubarb-pie-4/