Description
Indulge in a slice of nostalgia with this delightful Strawberry Rhubarb Pie. The perfect balance of sweet strawberries and tart rhubarb, wrapped in a flaky, golden crust, creates an unforgettable summer dessert. Whether enjoyed warm with vanilla ice cream or on its own, this pie is sure to impress at any gathering. Easy to prepare, it’s a treat that brings joy and warmth to every occasion.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon unsalted butter, cut into small pieces
- 1 prepared pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and cinnamon. Toss gently to coat the fruit.
- Roll out half of the pie crust and place it into a pie dish.
- Pour the fruit filling into the crust and dot with butter.
- Roll out the second half of the crust; create a lattice top or cover entirely and seal edges.
- Bake for 45-50 minutes until golden brown and bubbly.
- Allow to cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 20g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg