Description
A delightful combination of sweet strawberries and tangy rhubarb, this Strawberry Rhubarb Pie is perfect for any occasion.
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).
- In a mixing bowl, combine the sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir well to coat the fruit.
- Roll out the bottom pie crust and place it in a pie dish.
- Pour the fruit mixture into the crust.
- Roll out the top crust and place it over the filling. Seal the edges and cut slits in the top to allow steam to escape.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow to cool before serving.
Notes
Best served at room temperature or slightly warm, with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
Keywords: strawberry rhubarb pie, dessert, pie recipe, summer dessert