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–+ servings

Strawberry Rhubarb Pie

A delightful mix 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 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Fruit Filling
  • 2 cups sliced strawberries Use fresh and ripe strawberries.
  • 2 cups chopped rhubarb Select firm stalks with vibrant color.
  • 1 cup sugar Regular granulated sugar.
  • 1/4 cup all-purpose flour Can use gluten-free flour as a substitute.
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 pie crust store-bought or homemade Can save time using a store-bought crust.
  • 1 tablespoon butter Dot on top of the filling before baking.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine sliced strawberries, chopped rhubarb, sugar, flour, salt, and lemon juice. Stir until well combined.
  3. Roll out the pie crust and fit it into a 9-inch pie dish.
  4. Fill the crust with the prepared fruit mixture evenly. Dot the filling with small pieces of butter.
  5. Cover with a second crust and cut slits for steam to escape.
Baking
  1. Bake in the preheated oven for 15 minutes.
  2. Lower the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbling and the crust is golden brown.
  3. Allow the pie to cool on a wire rack before serving.

Nutrition

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

Notes

Let the pie cool completely before slicing for the best results. Store in the refrigerator if not consumed within two days, and reheat in the oven for a few minutes to enjoy warm.

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