Description
Experience the vibrant flavors of spring with this delightful Sweet-Tart Strawberry Rhubarb Pie. Bursting with juicy strawberries and tangy rhubarb, all nestled in a buttery, flaky crust, this pie evokes nostalgia and joy with every bite. Perfect for family gatherings or casual afternoons, it’s a showstopper that will leave everyone asking for seconds.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/2 cup unsalted butter, cold and cubed
- 1 tbsp lemon juice
- Pinch of salt
- Ice water (as needed)
Instructions
- Prepare the crust by mixing flour, baking powder, and salt in a large bowl. Cut in cold butter until crumbly. Add ice water gradually until dough forms; do not overwork.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- For the filling, combine strawberries, rhubarb, sugar, and lemon juice in a bowl. Let sit to meld flavors.
- Roll out half of the chilled dough into a circle about 12 inches wide and place it in a pie pan.
- Pour the fruit mixture into the crust. Roll out the remaining dough for the top crust or create lattice strips.
- Preheat oven to 425°F (220°C) and bake for 15 minutes. Reduce temperature to 350°F (175°C) and bake for another 40-45 minutes until golden brown.
- Allow cooling before serving warm or cold.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg