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–+ servings

Strawberry Rhubarb Pie

A delightful springtime pie featuring a perfect blend of sweet strawberries and tart rhubarb, encased in a flaky crust.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Spring
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 1.5 cups strawberries, hulled and sliced Use fresh strawberries for best flavor.
  • 1.5 cups rhubarb, chopped Fresh is preferable, but frozen can be used.
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon salt
For the crust
  • 1 pie pie crust Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine sliced strawberries and chopped rhubarb with granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir until well blended.
  3. Transfer the filling into the prepared pie crust, spreading it evenly.
  4. Optionally, add a top crust or a crumb topping.
Baking
  1. Place the pie in the oven and bake for 15 minutes.
  2. Reduce the heat to 350°F (175°C) and continue baking for an additional 35 to 40 minutes until the filling is bubbling and the crust is golden brown.
  3. Let the pie cool completely on a wire rack before slicing.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 2gFat: 10g

Notes

Letting the pie cool completely before slicing will help achieve cleaner pieces. Enjoy warm with vanilla ice cream or fresh whipped cream.

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