Description
Strawberry rhubarb pie is a timeless classic that perfectly balances sweet strawberries and tart rhubarb, all enveloped in a flaky, buttery crust. This delightful dessert evokes memories of summer picnics and family gatherings, making it a favorite for any occasion. Serve it warm with a scoop of ice cream for an unforgettable treat that will have everyone coming back for more.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 2 tbsp lemon juice
- 3 tbsp unsalted butter, diced
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, flour, cinnamon, and lemon juice.
- Roll out the pie crust and place it in a pie dish.
- Pour the fruit filling into the crust and dot with diced butter.
- Cover with another layer of crust or lattice strips; cut slits for steam vents if using solid crust.
- Bake for 40-45 minutes until bubbly and golden brown.
- Let cool before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg