Description
Experience the nostalgic delight of homemade strawberry rhubarb pie, where sweet strawberries meet tangy rhubarb in a buttery, flaky crust. This vibrant dessert is perfect for summer picnics or cozy family gatherings, filling your kitchen with an irresistible aroma. Whether served warm or cold, each slice promises to evoke fond memories while tantalizing your taste buds.
Ingredients
Scale
- 2 cups fresh strawberries, chopped
- 2 cups rhubarb stalks, diced
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 pie crust (store-bought or homemade)
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 425°F (220°C).
- Roll out the pie crust and fit it into a baking dish.
- In a bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and salt. Mix until well-coated.
- Pour the filling into the crust and dot with butter.
- If using a double crust, cover with another layer and seal edges; cut slits for steam escape.
- Bake at 425°F for 15 minutes; then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes until golden brown.
- Cool on a wire rack for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (135g)
- Calories: 220
- Sugar: 15g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
Keywords: To personalize your pie, substitute strawberries with raspberries or add a sprinkle of cinnamon. Pre-baking the crust slightly can help prevent sogginess.