Sweet-Tart Strawberry Rhubarb Pie
Sweet-Tart Strawberry Rhubarb Pie combines the sweet, juicy essence of strawberries with the zesty tang of rhubarb, all enveloped in a flaky golden crust. This crowd-pleasing dessert is perfect for summer gatherings or cozy family dinners, offering a delightful balance of flavors in every slice. Whether served warm with ice cream or chilled as a refreshing treat, this pie will take you back to joyful memories of baking in Grandma’s kitchen.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups fresh strawberries, sliced
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 pie crust (store-bought or homemade for bottom and top)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix sliced strawberries, chopped rhubarb, sugar, cornstarch, and lemon juice until well combined.
- Roll out half of the pie crust on a floured surface and fit it into a pie dish; trim any excess edges.
- Pour the fruit mixture into the prepared crust evenly.
- Roll out the second half of the pie crust and cover the filling; create slits for steam if desired.
- Bake in the preheated oven for 45-50 minutes until bubbly and golden brown. Allow to cool before slicing.
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 250
- Sugar: 22g
- Sodium: 165mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: For added flavor, incorporate a teaspoon of cinnamon or nutmeg into the filling. If using frozen fruit, ensure it is fully thawed and drained to prevent excess moisture.