Description
Indulge in the delightful taste of homemade Strawberry Rhubarb Pie, a timeless dessert that perfectly balances sweet strawberries with tart rhubarb. This fail-proof recipe features family-tested tricks to ensure a crisp crust and a thick filling every time. Ideal for summer gatherings, potlucks, or cozy family dinners, this vibrant pie is sure to be a hit at your table. Whether you enjoy it warm with a scoop of ice cream or chilled with whipped cream, each slice is a celebration of flavors that will leave everyone craving more.
Ingredients
Scale
- 3 cups strawberries (hulled and halved)
- 2 cups rhubarb (chopped into ½-inch pieces)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3½ tbsp cornstarch
- 1 tbsp lemon juice
- 2½ cups all-purpose flour
- 1 cup butter (cold, cubed)
- Ice water (as needed)
Instructions
- Prepare filling: Combine strawberries, rhubarb, sugars, cornstarch, lemon juice, and vanilla in a bowl; let sit for 30 minutes.
- Make crust: Mix flour, salt, and sugar; cut in butter until crumbly. Add ice water until dough forms; chill for at least 30 minutes.
- Assemble pie: Roll out dough and fit it into the pie pan. Pour in the filling, dot with butter, cover with second dough layer, seal edges, and cut steam vents.
- Bake: Preheat oven to 425°F (220°C). Bake for 15 minutes; reduce heat to 375°F (190°C) and bake another 35–45 minutes until golden brown.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 20g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Use fresh ingredients for the best flavor. Adjust sweetness based on your fruit's ripeness. Chill the dough to ensure a flaky crust.