Description
Strawberry rhubarb pie combines the sweetness of strawberries with the tangy bite of rhubarb, creating a delightful treat that’s perfect for any gathering.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon butter, diced
- 1 pre-made pie crust
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and salt. Toss until well coated.
- Roll out the pie crust and fit it into a pie pan. Pour the fruit mixture into the crust and dot with butter.
- Roll out another crust for the top. Seal edges and cut slits for steam to escape.
- Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake for an additional 30-35 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 230
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Substitute half of the granulated sugar with brown sugar for added depth of flavor. Add a pinch of cinnamon or vanilla extract to enhance the filling’s richness.