Description
Indulge in the delightful flavors of Sweet-Tart Strawberry Rhubarb Pie, a perfect blend of juicy strawberries and tangy rhubarb nestled in a flaky crust. This pie is not just a dessert; it’s a nostalgic treat that evokes memories of warm summer days. Simple to prepare and visually stunning, it’s ideal for picnics, potlucks, or a cozy evening at home. Serve it warm with vanilla ice cream or chilled with whipped cream for an unforgettable experience.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, diced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter (cold, cubed)
- 2 1/2 cups all-purpose flour (for crust)
- 1 tsp salt
- 6 tbsp ice water
Instructions
- Preheat oven to 425°F (220°C).
- For the crust, mix flour and salt in a bowl. Cut in cold butter until crumbly. Gradually add ice water until dough forms. Chill for at least 30 minutes.
- Roll out half the dough into a circle and fit it into a pie pan.
- In another bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and cinnamon. Let sit for 10 minutes.
- Pour filling into the crust. Roll out remaining dough for the top crust and place over filling (lattice optional).
- Bake for 15 minutes at 425°F (220°C), then reduce temperature to 350°F (175°C) and bake for an additional 35-40 minutes until bubbly and golden.
- Cool on wire rack for at least an hour before slicing.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg