Description
Sweet-Tart Strawberry Rhubarb Pie is a delightful dessert that combines juicy strawberries and tangy rhubarb in a flaky, homemade crust. This nostalgic pie evokes memories of sunny afternoons spent with family, making it the perfect choice for gatherings, picnics, or cozy nights at home. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat that will have everyone coming back for seconds.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
Instructions
- Make the crust: In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Gradually add ice water until dough forms.
- Chill the dough: Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the filling: Combine strawberries and rhubarb with sugar in a bowl; let sit for 15 minutes.
- Roll out half the dough on a floured surface and place in a pie dish. Pour in the fruit filling.
- Roll out the remaining dough and cover the filling; crimp edges to seal.
- Bake: Preheat oven to 425°F (220°C). Bake for 15 minutes; reduce temperature to 350°F (175°C) and bake an additional 45–50 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg