Description
A classic dessert that balances the tartness of rhubarb and the sweetness of strawberries, perfect for summer gatherings.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 to 1.5 cups granulated sugar (adjust based on sweetness preference)
- ¼ cup all-purpose flour (for thickening)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional)
- 1 tbsp lemon juice
- Pre-made or homemade pie crust (enough for a 9-inch pie)
Instructions
- Prepare the Filling: In a large bowl, combine the sliced strawberries and chopped rhubarb. Add the sugar, flour, vanilla extract, cinnamon, and lemon juice. Allow the mixture to sit for about 15-20 minutes, letting the juices meld together.
- Preheat the Oven: While the filling is resting, preheat your oven to 425°F (220°C).
- Roll Out the Crust: If you’re making your crust from scratch, roll it out to about 1/8-inch thickness. Transfer one round to a 9-inch pie dish and crimp the edges.
- Fill and Top Off: Pour the fruit mixture into the pie crust. Sprinkle a little flour over the top if desired. Place the second round over the filling and cut slits for ventilation.
- Bake: Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 30-35 minutes.
- Cool and Serve: Allow the pie to cool for at least two hours before slicing.
Notes
For a twist, substitute raspberries or blueberries for strawberries if out of season.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: strawberry pie, rhubarb pie, summer dessert, comfort food, classic pie
