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–+ servings

Strawberry Rhubarb Pie

A delightful dessert featuring a vibrant combination of sweet strawberries and tart rhubarb in a flaky crust, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the pie filling
  • 4 cups sliced strawberries Use fresh, in-season strawberries
  • 3 cups chopped rhubarb Opt for fresh rhubarb; if unavailable, substitute with apples or peaches
  • 1 cup sugar Granulated sugar for sweetness
  • 1/4 cup flour All-purpose flour or gluten-free blend for variations
  • 1 tablespoon cornstarch Helps thicken the filling
  • 1/4 teaspoon cinnamon Adds warmth and depth of flavor
  • 1/4 teaspoon salt Balances sweetness
  • 1/4 cup water
  • 1 tablespoon lemon juice For brightness in flavor
  • 1 tablespoon butter Dot the filling for flavor
For the crust
  • 1 9-inch pie crust Store-bought or homemade crust can be used

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. In a large mixing bowl, toss together the sliced strawberries and chopped rhubarb with the sugar, flour, cornstarch, cinnamon, salt, water, and lemon juice until well combined.
  3. Pour the filling into the prepared pie crust, dotting the mixture with butter.
Baking
  1. Bake for 15 minutes at 425°F.
  2. Reduce the oven temperature to 375°F and continue baking for an additional 30-45 minutes until the filling is bubbly and the crust is golden brown.
  3. Allow the pie to cool completely before slicing to let the flavors meld beautifully.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 200mgFiber: 3gSugar: 15g

Notes

Allow the pie to cool completely before cutting for a neat presentation. Pair your pie with vanilla ice cream or a dollop of whipped cream for added delight.

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