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Irresistible Strawberry Rhubarb Pie

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Savor the perfect blend of sweet strawberries and tart rhubarb in this delightful pie, encased in a flaky crust—ideal for any gathering or a cozy night in.

Ingredients

Scale
  • 2 cups fresh strawberries, sliced
  • 2 cups rhubarb stalks, chopped
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 pre-made pie crust (9-inch)
  • 2 tablespoons unsalted butter, cut into small pieces

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, mix sliced strawberries and chopped rhubarb with sugar and cornstarch until evenly coated.
  3. Add lemon juice to the fruit mixture and stir gently to combine.
  4. Roll out one pie crust into a 9-inch pie dish and fill with the fruit mixture. Dot with butter pieces.
  5. Cover with a second rolled-out crust or create a lattice top. Seal edges by crimping and cut slits in the top for steam.
  6. Bake for 15 minutes; then reduce temperature to 350°F (175°C) and bake an additional 30-35 minutes until bubbly and golden brown.
  7. Allow the pie to cool for at least one hour before slicing.

Nutrition

Keywords: - For added flavor, sprinkle a pinch of cinnamon or nutmeg into the filling. - Store leftover pie in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

Find it online: https://cookingwithruth.com/strawberry-rhubarb-pie/