Sweet-Tart Strawberry Rhubarb Pie
Sweet-Tart Strawberry Rhubarb Pie is a nostalgic dessert that perfectly balances the sweetness of ripe strawberries with the tangy flavor of fresh rhubarb. Nestled in a flaky, buttery crust, this delightful pie evokes memories of summer picnics and family gatherings. Simple to make and endlessly enjoyable, it’s a showstopper for any occasion, whether served warm or cold.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Prepare the crust by mixing flour and salt in a bowl. Cut in cold butter until crumbly. Gradually add ice water until dough forms.
- Chill the dough in plastic wrap for about 30 minutes.
- For the filling, combine strawberries, rhubarb, sugar, flour, cinnamon, lemon juice, and salt in a bowl. Let sit for 15 minutes.
- Roll out half the chilled dough and place it in a pie pan. Add the filling evenly.
- Roll out the remaining dough to cover the pie or create a lattice top.
- Bake at 425°F (220°C) for 45-50 minutes until golden brown and bubbly. Cool slightly before serving.
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Swap strawberries for raspberries for a unique twist. Ensure your fruits are fresh and vibrant for optimal flavor. An egg wash on the crust will provide a beautiful sheen.