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–+ servings

Strawberry Rhubarb Pie

A delightful dessert that combines sweet strawberries with tart rhubarb, perfect for spring and summer gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 250 kcal

Ingredients
  

Filling Ingredients

  • 1.5 cups strawberries, sliced Use fresh, ripe strawberries for best flavor.
  • 1.5 cups rhubarb, chopped Adjust sugar based on the tartness of your rhubarb.
  • 1 cup sugar Adjust according to the tartness of rhubarb.
  • 0.25 cup cornstarch
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract Can substitute with almond extract for variation.
  • 1 tablespoon butter, cut into small pieces Dot on top of the filling.

Pie Crust

  • 1 pie crust store-bought or homemade Chill homemade dough before rolling out.

Instructions
 

Preparation

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, salt, and vanilla extract. Mix well.
  • Pour the filling into the pie crust and dot with butter. Optionally, cover with a second crust.

Baking

  • Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes until the crust is golden and the filling bubbles.
  • Let cool before serving.

Notes

Store leftover pie in the refrigerator for 3-4 days, or freeze for up to 2-3 months. Cover with plastic wrap or foil to keep fresh.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 100mgFiber: 2gSugar: 15g
Keyword Baking, Fresh Fruits, Pie Recipe, Strawberry Rhubarb Pie, Summer Dessert
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