Description
A delightful Strawberry Rhubarb Pie that combines sweet strawberries and tart rhubarb in a flaky crust, perfect for sharing.
Ingredients
Scale
- 1 pie crust
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp cinnamon
- 1 tbsp butter
Instructions
- Preheat the oven to 425°F (220°C).
- Combine strawberries, rhubarb, sugar, cornstarch, vanilla, lemon juice, and cinnamon in a bowl.
- Place one pie crust in a pie dish and press it gently.
- Fill the crust with the fruit mixture.
- Dot the filling with small pieces of butter.
- Cover the filling with the second crust and seal the edges.
- Cut slits in the top crust to vent steam.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven to 350°F (175°C) and bake for 30 to 35 minutes more.
- Watch for the filling to bubble and the crust to turn golden.
- Let the pie cool on a rack so the filling can set.
- Slice and serve when it is warm or at room temperature.
Notes
For a lighter pie, consider reducing sugar or using a whole wheat crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: pie, strawberry, rhubarb, dessert, spring, baking