Description
Strawberry Rhubarb Pie is a delightful dessert that perfectly balances sweet and tart flavors, featuring a flaky crust and vibrant filling that will impress at any gathering.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, diced
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 2 1/2 cups all-purpose flour (for the crust)
- 1/2 cup granulated sugar (for the crust)
- 1 teaspoon baking powder (for the crust)
- 1/2 teaspoon salt (for the crust)
- 1 cup unsalted butter, chilled and cubed (for the crust)
- 6 to 8 tablespoons cold water (for the crust)
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and salt. Let it sit for about 15 minutes.
- For the crust, mix flour, sugar, baking powder, and salt in a large bowl. Cut in chilled butter until crumbly. Gradually add cold water until dough forms.
- Divide dough; roll out half for the bottom crust and place in a pie pan. Fill with fruit mixture and dot with butter.
- Roll out the remaining dough for the top crust, crimp edges to seal. Bake for 30-35 minutes until golden brown and bubbly.
- Allow to cool on a wire rack before serving.
Notes
- Use fresh seasonal fruit for the best flavor.
- Experiment by adding cinnamon or nutmeg for extra warmth.
- Letting the pie cool helps set the filling.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 275
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg