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Strawberry Rhubarb Pie

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A delightful blend of tart rhubarb and sweet strawberries in a homemade pie, perfect for spring and summer gatherings.

Ingredients

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  • 1 pie crust
  • 2 cups strawberries, sliced
  • 2 cups rhubarb, chopped
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon butter

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Combine the sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl.
  3. Pour the mixed filling into your pie crust.
  4. Dot the top of the filling with small pieces of butter.
  5. Top with the second pie crust and pinch the edges to seal.
  6. Cut slits in the top crust for steam to escape.
  7. Bake for 15 minutes at 425°F (220°C).
  8. Reduce the temperature to 350°F (175°C) and continue baking for another 40-45 minutes.
  9. Remove from the oven and let it cool slightly before slicing.

Notes

Serve warm with a scoop of vanilla ice cream or fresh whipped cream.

Nutrition

Find it online: https://doughgirlbylea.com/strawberry-rhubarb-pie-5/

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