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–+ servings

Strawberry Rhubarb Pie

A delightful blend of strawberries and rhubarb encased in a golden crust, perfect for summer gatherings and family occasions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Fruit Filling
  • 1.5 cups strawberries, hulled and sliced Choose bright red, fragrant strawberries.
  • 1.5 cups rhubarb, diced Select firm and crisp rhubarb.
  • 1 cup sugar Adjust for sweetness if using frozen fruit.
  • 0.25 cup cornstarch Used for thickening the filling.
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
Pie Crust
  • 1 pie crust homemade or store-bought Prepare in advance for best results.
  • 1 tablespoon butter Optional for richness in filling.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, salt, vanilla extract, and lemon juice. Mix thoroughly.
  3. Transfer the fruit filling into your chosen pie crust. Dot with butter if desired.
  4. Cover with a second pie crust, sealing the edges and creating slits in the top crust.
Baking
  1. Bake in the preheated oven for 15 minutes.
  2. Reduce the heat to 350°F (175°C) and continue baking for 30-40 minutes, until the filling bubbles and the crust is golden brown.
Cooling
  1. Allow the pie to cool before slicing to ensure the filling holds together.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 48gProtein: 2gFat: 10g

Notes

Use a pie shield to protect crust edges. Cool completely for cleaner slices. Consider using a food processor for quick crust prep.

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