Description
Strawberry Rhubarb Pie is a delightful dessert that perfectly balances sweet strawberries and tangy rhubarb enveloped in a flaky, buttery crust. This nostalgic treat is not only a visual feast but also an explosion of flavors that evokes memories of summer gatherings and family picnics. Whether served warm with ice cream or chilled as a refreshing snack, this pie is sure to bring joy to any occasion.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour
- 2 tbsp lemon juice
- 1/4 cup unsalted butter, melted
- 2 pre-made pie crusts (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In separate bowls, wash and slice the strawberries and chop the rhubarb.
- In a large mixing bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and melted butter. Stir gently until well mixed.
- Roll out one pie crust into your pie dish and fill it with the fruit mixture.
- Cover with the second pie crust; crimp edges to seal.
- Bake for 40-45 minutes until the crust is golden and juices bubble.
- Allow cooling for at least an hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: You can replace strawberries with raspberries for a different flavor profile. For extra depth, add a teaspoon of vanilla extract to the filling. Store leftovers in the fridge for up to three days; reheat in a 350°F oven for about 15 minutes.