Strawberry Rhubarb Pie

Callie Brooks

A vibrant pie that combines sweet strawberries and tart rhubarb, creating a delightful balance of flavors, perfect for any occasion.

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Prep Time 20

Cook Time 55

Total Time 1 15

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

Fruit Filling

1 1/2 cups strawberries, hulled and halved Use fresh, seasonal strawberries for the best flavor.
1 1/2 cups rhubarb, chopped If out of season, frozen rhubarb works well; ensure it is thawed and drained.
1 cup sugar Granulated sugar is traditional, but brown sugar can add depth.
1/4 cup all-purpose flour Thickens the filling for perfect texture.
1 teaspoon cinnamon Adds warm flavor.
1 tablespoon lemon juice Brightens the overall flavor.

Pie Crust

1 pie crust store-bought or homemade For best texture, allow the crust to chill before using.
1 tablespoon butter Dot over the filling for richness.

Method

Preparation

Preheat your oven to 425°F (220°C).
In a sizable mixing bowl, toss together the strawberries, rhubarb, sugar, flour, cinnamon, and lemon juice until nicely coated. Set aside to let flavors blend.
Roll out your pie crust and line a 9-inch pie pan with it.
Fill the crust with the fruit mixture and dot with small pieces of butter.
Cover with a second crust or create a lattice top.

Baking

Bake in the preheated oven for 15 minutes.
Lower the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the juices are bubbly and the crust is golden brown.
Allow to cool before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 52gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 20mgFiber: 2gSugar: 16g

Notes

For the best results, ensure your fruit is fresh and ripe. Allow pie to cool completely before slicing. Serve warm with ice cream or chilled with whipped cream.

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