Description
Strawberry Rhubarb Pie is a timeless summer dessert that harmoniously blends sweet strawberries with tart rhubarb, all nestled within a flaky golden crust. Each slice offers a delightful burst of flavor, making it perfect for gatherings, picnics, or cozy nights at home. Serve it warm with vanilla ice cream or chilled on its own for a nostalgic experience that warms the heart and pleases the palate.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 recipe pie crust (homemade or store-bought)
Instructions
- Preheat your oven to 425?F (220?C).
- In a bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and salt. Mix well and set aside to marinate.
- Roll out half of the pie crust and fit it into a pie pan. Pour the filling into the crust.
- Roll out the second half of the crust and place it over the filling; cut slits for steam vents.
- Bake for 45-50 minutes until bubbly and golden brown.
- Allow to cool for at least one hour before slicing.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg