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–+ servings

Strawberry Rhubarb Pie

A delightful sweet-tart strawberry rhubarb pie with a flaky crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the pie filling
  • 2 cups strawberries, hulled and sliced Use ripe, sweet strawberries.
  • 2 cups rhubarb, chopped Fresh is best, but frozen can be used.
  • 1 cup sugar Can substitute some sugar with honey.
  • 2 tablespoons cornstarch For thickening the filling.
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice Enhances flavor.
  • 1/4 teaspoon salt
For the crust
  • 1 pie crust homemade or store-bought Keep chilled until ready to use.
  • 1 tablespoon butter Optional, for dotting on top.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the sliced strawberries, chopped rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt together. Let this mixture sit for about 15 minutes to meld the flavors.
  3. Roll out the pie crust and place it into a 9-inch pie plate.
  4. Pour the fruit mixture into the crust, dotting the top with butter if desired. Cover with another crust or a lattice design, ensuring you cut slits for steam to escape.
Baking
  1. Start baking for 15 minutes before reducing the oven temperature to 350°F (175°C).
  2. Bake for an additional 30-35 minutes until the filling is bubbling and the crust is a glorious golden brown.
  3. Allow to cool before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 20g

Notes

For best results, use chilled ingredients and allow the filling to rest before pouring into the crust to avoid a soggy bottom. Store in an airtight container for up to 2 days at room temperature or refrigerate for longer shelf life.

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