Description

Strawberry rhubarb pie is a delightful summer dessert that captures the essence of sun-soaked picnics and family gatherings. This classic recipe harmonizes the sweetness of fresh strawberries with the tartness of vibrant rhubarb, all enveloped in a flaky, buttery crust. With its irresistible flavor profile and comforting aroma, this pie brings nostalgia to every bite. Perfectly served warm with a scoop of vanilla ice cream or chilled alongside freshly whipped cream, it’s an indulgence that will impress your guests and satisfy your sweet tooth. Whether you’re an experienced baker or just starting, this easy-to-follow recipe is sure to become a beloved addition to your dessert repertoire.

Ingredients

Scale

2 cups fresh strawberries, hulled and sliced
2 cups fresh rhubarb, chopped
3/4 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 cup unsalted butter, cold and cubed

Instructions

Prepare the Pie Crust: Mix flour, sugar, baking powder, and salt in a bowl. Cut in cold butter until crumbly. Gradually add cold water until a dough forms. Chill for at least one hour.
Preheat Oven: Set your oven to 425°F (220°C).
Make the Filling: Combine strawberries and rhubarb in a bowl with sugar and cornstarch. Let sit while rolling out dough.
Roll Out Dough: On a floured surface, roll out half the dough into a circle for your pie dish.
Assemble Pie: Pour filling into the crust; roll out remaining dough to cover filling and seal edges.
Bake: Place on a baking sheet; bake for 45-50 minutes until golden brown.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 24g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg

Keywords: Use fresh produce for optimal flavor. Adjust sugar based on fruit sweetness. For added richness, consider mixing in spices like cinnamon or nutmeg.