Strawberry Rhubarb Pie
A nostalgic dessert featuring a perfect blend of sweet strawberries and tart rhubarb in a flaky pie crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups strawberries, hulled and sliced
- 1 1/2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter, to dot
- 1 pie crust (homemade or store-bought)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, salt, vanilla extract, and lemon juice. Stir until well-coated.
- Pour the filling into the prepared pie crust and dot with small pieces of butter.
- Cover with a second layer of pie crust and create a lattice design if desired.
- Cut slits in the top crust to vent steam.
- Bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes until bubbly and golden brown.
- Allow to cool on a wire rack for at least 30 minutes before serving.
Notes
Serve warm with vanilla ice cream or chilled with whipped cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 30mg
Find it online: https://cookingwithmayaa.com/strawberry-rhubarb-pie/