Description
Indulge in the delightful harmony of flavors with this Strawberry Rhubarb Pie, featuring a flaky crust and a sweet-tart filling that’s perfect for any occasion!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine strawberries, rhubarb, sugar, and flour. Allow it to sit for about 15 minutes until juices form.
- Add lemon juice and salt to the fruit mixture; stir gently to combine.
- Roll out half of the pie crust and fit it into a pie dish. Pour the fruit filling into the crust.
- Roll out the second half of the crust and place it over the filling. Cut slits for ventilation.
- Bake for 25–30 minutes until the crust is golden brown and juices bubble through the slits.
- Let cool before serving.
Notes
- For added warmth, consider mixing in a pinch of cinnamon or nutmeg.
- To avoid a soggy bottom, pre-bake your pie crust briefly before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 21g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg