Strawberry Rhubarb Pie
A classic dessert that harmoniously combines sweet strawberries and tart rhubarb, perfect for gatherings and seasonal celebrations.
Ingredients
Filling Ingredients
- 2 3/4 to 3 cups diced rhubarb about 5-6 medium stalks
- 2 cups sliced strawberries
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
Crust and Topping Ingredients
- 1 cup all-purpose flour for the streusel topping
- 1/2 cup brown sugar for the streusel topping
- 1/2 cup cold butter cut into tablespoon-size pieces
Instructions
Preparation
- Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with foil and set it aside.
- In a large bowl, combine the rhubarb, strawberries, sugar, and cornstarch. Mix well and set aside.
- Roll out the pie crust to 12 inches and place it in a 9-inch pie plate, easing it into the edges without stretching. Trim the overhanging crust and flute the edges.
- Scrape the strawberry rhubarb mixture into the pie shell.
- In a medium bowl, combine the flour and brown sugar for the streusel. Add the cold butter and cut it into the mixture until it becomes crumbly.
- Sprinkle the streusel over the pie filling.
Baking
- Place the pie on the baking sheet and bake for 65 to 75 minutes until the streusel is golden and the filling has thick bubbles at the edges.
- Cover the edges with a pie crust shield or foil if necessary.
- Let the pie cool completely before serving with ice cream or whipped cream.
Notes
Serve at room temperature or slightly warm. Store leftover pie in the refrigerator for up to 3-4 days or freeze slices in an airtight container for up to 3 months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 2gFat: 15gSaturated Fat: 8gSodium: 150mgFiber: 3gSugar: 18g
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