Strawberry Rhubarb Pie
A delightful dessert combining sweet strawberries and tart rhubarb in a flaky crust, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 double pie crust (top and bottom)
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C).
- Combine sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Mix well until the fruit is evenly coated.
- Place the bottom pie crust in a 9-inch pie dish. Pour the fruit mixture into the crust.
- Cover with the top pie crust, sealing the edges. Cut slits in the top crust for steam to escape.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes or until the crust is golden brown and the filling is bubbly.
- Let the pie cool before serving.
Notes
Serve warm or at room temperature with vanilla ice cream or whipped cream for an extra treat. Store in the refrigerator for 3-4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: strawberry rhubarb pie, dessert, pie recipe, summer dessert
Find it online: https://yourfavoriterecipes.com/strawberry-rhubarb-pie/