Description
Indulge in a slice of summer with this delightful strawberry rhubarb pie, where sweet strawberries meet tart rhubarb enveloped in a flaky, golden crust.
Ingredients
Scale
- 4 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into pieces
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sliced strawberries and chopped rhubarb.
- Sprinkle sugar, flour, and lemon juice over the fruit mixture; gently mix until combined.
- Roll out your pie crust and place it in a pie dish.
- Pour the fruit filling into the crust and dot with butter pieces.
- Cover with a second layer of crust or create a lattice top; seal edges by crimping.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 35-40 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 290
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg