Description
Spring Strawberry Rhubarb Pie is a delightful blend of sweet and tart flavors, nestled in a flaky crust. A perfect dessert for any spring gathering!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb stalks, chopped into 1-inch pieces
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 4 tablespoons unsalted butter, cut into small pieces
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice. Mix until the fruit is well coated.
- Roll out the pie crust and fit it into a pie dish. Fill with the fruit mixture and dot with butter.
- Cover with another layer of crust, creating slits for ventilation if desired.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-40 minutes until bubbly and golden brown.
- Allow to cool completely before slicing. Enjoy warm or chilled!
Notes
- Experiment by adding other fruits like blueberries or peaches for a unique twist.
- Chill your pie crust before rolling it out for a flakier texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg