Description
A classic sweet and tart dessert featuring fresh strawberries and rhubarb encased in a flaky, buttery pie crust.
Ingredients
Units
Scale
- 2 1/2 cups fresh strawberries, hulled and sliced
- 2 1/2 cups chopped rhubarb
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small pieces
- 1 package (14 oz) pie crusts (or homemade crust for 9-inch pie)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for topping, optional)
Instructions
- Preheat oven to 400°F (200°C).
- Roll out one pie crust and place it into a 9-inch pie dish.
- In a large bowl, mix strawberries, rhubarb, sugar, flour, salt, cinnamon (if using), and lemon juice.
- Pour the filling into the pie crust and dot with butter.
- Cover with the second crust, either as a full top or a lattice. Seal and crimp the edges.
- Brush the top with beaten egg and sprinkle with coarse sugar if desired.
- Place the pie on a baking sheet and bake for 20 minutes.
- Reduce the oven temperature to 350°F (175°C) and bake for another 30-35 minutes, until the crust is golden and the filling is bubbling.
- Cool completely before serving to allow the filling to set.
Notes
- Use fresh or frozen rhubarb; if using frozen, thaw and drain well.
- Allow the pie to cool fully before slicing for clean pieces.
- Serve with a scoop of vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg