Description
A classic strawberry rhubarb pie recipe that combines sweet strawberries with tart rhubarb in a flaky crust.
Ingredients
Scale
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, salt, vanilla extract, and lemon juice.
- Pour the filling into the pie crust.
- Cover with a second pie crust or lattice top.
- Cut slits in the top crust to allow steam to escape.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes.
- Let it cool before serving.
Notes
- Use fresh strawberries and rhubarb for best flavor.
- Adjust sugar based on the tartness of the rhubarb.
- Serve with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: strawberry rhubarb pie recipe