Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie is a delicious balance of sweet strawberries and tart rhubarb, all encased in a buttery, flaky pie crust. Perfect for spring and summer, this pie is a family favorite that will impress at any gathering
Ingredients
- 1 cup strawberries hulled and sliced
- 1 cup rhubarb sliced into ½-inch pieces
- 1 ½ cups granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 pre-made or homemade pie crust bottom and top
Instructions
- Prepare the Crust: Roll out the pie dough and place it in a 9-inch pie dish. Chill the crust in the refrigerator for 30 minutes.
- Make the Filling: In a large mixing bowl, combine the sliced strawberries, rhubarb, sugar, cornstarch, lemon juice, and lemon zest. Mix well to coat the fruit evenly.
- Assemble the Pie: Fill the chilled pie crust with the strawberry-rhubarb mixture. Top with the second pie crust and crimp the edges to seal. Cut slits into the top crust for steam to escape.
- Bake the Pie: Place the pie in a preheated 375°F (190°C) oven and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Cover the edges with foil if they start to brown too quickly.
- Cool and Serve: Allow the pie to cool for at least 2 hours before slicing, to allow the filling to set.
Notes
Equipment
- Equipment 1: Rolling pin
- Equipment 2: Pie dish (9-inch)
- Equipment 3: Mixing bowl
- Equipment 4: Knife for slicing fruit
Nutrition
(You can calculate nutrition facts using a plugin or calculator, here’s an example)- Calories: 350 kcal
- Carbs: 60g
- Protein: 2g
- Fat: 12g
- Fiber: 3g
- Sugar: 45g
Notes
- To avoid a soggy bottom crust, you can bake the pie crust for 10 minutes before adding the filling (blind bake).
- If you prefer a sweeter pie, adjust the sugar based on the tartness of the rhubarb.