The Best Strawberry Rhubarb Pie
A delightful balance of sweet strawberries and tangy rhubarb, this pie is perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, diced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 1 pie crust (homemade or store-bought)
- 1 tbsp lemon juice
- 1 tsp cinnamon (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the strawberries and rhubarb in a large mixing bowl. Add sugar, flour, lemon juice, and cinnamon, and gently toss until well-coated. Let sit for 10-15 minutes.
- Roll out the pie crust on a lightly floured surface, aiming for about 1/8-inch thickness.
- Pour the strawberry-rhubarb mixture into the prepared crust and dot with cubed butter.
- Add the top crust, cutting slits for steam if desired, and seal the edges.
- Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 30-45 minutes until bubbly and golden.
- Cool on a wire rack for at least 2 hours before serving.
Notes
Serve warm or at room temperature, topped with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry, rhubarb, pie, summer dessert
Find it online: https://thecomfortspoon.com/strawberry-rhubarb-pie/