Description

Indulge in the irresistible flavors of Sweet-Tart Strawberry Rhubarb Pie, where juicy strawberries meet tangy rhubarb in a flaky, golden crust. This delightful dessert evokes summer memories and is perfect for family gatherings or cozy evenings. Serve it warm with vanilla ice cream or chilled for a refreshing treat—either way, it’s sure to impress!

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, chilled and diced
1 tbsp fresh lemon juice
5–6 tbsp ice water

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine strawberries, rhubarb, sugar, and lemon juice; mix gently.
In another bowl, whisk flour, baking powder, and salt. Cut in butter until crumbly.
Gradually add ice water until dough forms; divide into two halves.
Roll one half into a circle and place it in a pie dish. Fill with fruit mixture.
Roll out the second dough half for the top crust; seal edges by crimping.
Cut slits in the top crust for steam release and bake for 15 minutes at 425°F before lowering to 350°F (175°C) for an additional 30-35 minutes until golden brown.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 130g)
Calories: 210
Sugar: 22g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg

Keywords: To prevent a soggy bottom crust, pre-bake the crust for about 10 minutes before adding the filling. Feel free to experiment with other fruits like blueberries or peaches for a unique twist! For added warmth, sprinkle cinnamon or nutmeg over the filling.