Description
Delight in the irresistible blend of sweet strawberries and tart rhubarb nestled in a flaky crust—this strawberry rhubarb pie is perfect for any gathering and sure to impress.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar (adjust to taste)
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 tablespoon unsalted butter (for dotting)
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sliced strawberries and chopped rhubarb.
- Sprinkle in sugar, flour, lemon juice, and cinnamon; toss gently until well-coated.
- Roll out the chilled pie crust and fit it into a pie dish.
- Pour the fruit mixture into the crust and dot with butter.
- Cover with a second rolled-out crust, crimp edges to seal securely.
- Bake for 40-45 minutes until the top is golden brown and filling is bubbly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added warmth, incorporate a pinch of nutmeg along with cinnamon. Substitute rhubarb with other fruits like apples or peaches for delicious variations. Chill your pie crust beforehand for an extra flaky texture.