Strawberry Rhubarb Pie
Strawberry rhubarb pie is a quintessential summer dessert that harmonizes the sweetness of ripe strawberries with the tangy kick of fresh rhubarb. This delightful pie features a tender, flaky crust that cradles a vibrant filling, making it an irresistible treat for picnics, family gatherings, or cozy evenings at home. Whether served warm with a scoop of vanilla ice cream or chilled alongside whipped cream, this classic pie is sure to impress your guests and satisfy your sweet cravings. Perfect for bakers of all skill levels, this easy homemade recipe captures the essence of summer in every bite.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, cold and cubed
Instructions
- For the crust, mix flour, sugar, baking powder, and salt in a bowl. Cut in cold butter until crumbly. Gradually add cold water until a dough forms; chill for at least one hour.
- Preheat your oven to 425°F (220°C).
- Combine strawberries, rhubarb, sugar, and cornstarch in a mixing bowl; let sit while rolling out the dough.
- Roll out half of the chilled dough into a circle about 1/8 inch thick and fit it into your pie dish.
- Pour the fruit filling into the dough-lined pie dish and cover it with rolled-out remaining dough; seal edges.
- Bake on a baking sheet for 45-50 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
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