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–+ servings

Strawberry Rhubarb Pie

A delightful combination of sweet strawberries and tart rhubarb encased in a flaky crust. Perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups strawberries, hulled and sliced Opt for fresh, vibrant strawberries.
  • 2 cups rhubarb, chopped Choose firm rhubarb for best texture.
  • 1 cup sugar Consider using a natural sweetener for a healthier option.
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon butter Dot on top of the filling.
For the Crust
  • 1 pie crust pie crust Consider using a gluten-free pie crust alternative.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt. Mix thoroughly.
  3. Pour the fruity mixture into the pie crust and dot with pieces of butter.
  4. If using a second crust, cover the filling and cut slits in the top to allow steam to escape.
Baking
  1. Bake for 15 minutes at 425°F, then lower the temperature to 350°F (175°C) and continue to bake for another 35-45 minutes until the filling is bubbly and the crust is golden.
  2. Allow it to cool before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 20g

Notes

This pie can be enjoyed warm, at room temperature, or chilled. Perfect for pairing with vanilla ice cream or whipped cream.

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