Strawberry Rhubarb Pie

A delightful dessert featuring a perfect blend of sweet strawberries and tart rhubarb, ideal for warm days and summer gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 55

Total Time 1 25

Servings: 8 slices

Course: Dessert, Pie

Cuisine: American

Calories: 250

Pie Filling

2 cups fresh rhubarb, chopped Opt for vibrant, fresh rhubarb.
2 cups fresh strawberries, hulled and sliced Use ripe strawberries for best flavor.
1 cup sugar Adjust sweetness according to preference.
1/4 cup cornstarch Helps thicken the filling.
1/4 teaspoon salt Balances sweetness.
1 teaspoon vanilla extract Enhances flavor.
1 tablespoon lemon juice Adds brightness to the filling.
1 pie crust store-bought or homemade Ensure crust is at room temperature if store-bought.
1 tablespoon butter, cut into small pieces For enhanced flavor on top of the filling.

Baking

Preheat your oven to 425°F (220°C).
In a large mixing bowl, stir together the chopped rhubarb, sliced strawberries, sugar, cornstarch, salt, vanilla extract, and lemon juice until everything is cohesive.
Roll out the pie crust and place it carefully into a pie dish. Pour the fruit mixture into the prepared crust, spreading it evenly across.
Scatter the small pieces of butter over the top of the filling.
Optionally, cover with another pie crust or create a lattice top for a rustic look.
Bake in the hot oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, until the filling bubbles and the crust is golden brown.
Once finished, allow the pie to cool before serving.

Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 1gFat: 10gSaturated Fat: 6gSodium: 120mgFiber: 2gSugar: 22g

Serve warm with ice cream or yogurt. Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months.

Let us know how it was!