Description
Experience the perfect harmony of sweet strawberries and tart rhubarb in this delightful pie, ideal for summer gatherings or cozy family dinners.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, chilled and cubed
- Pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash strawberries and rhubarb; chop into bite-sized pieces.
- In a large bowl, mix strawberries, rhubarb, sugar, flour, and a pinch of salt until well combined.
- Roll out the pie crust to fit your pie pan and place it in the pan.
- Pour the fruit filling into the crust evenly.
- If desired, roll out a second crust to top the pie. Cut slits for ventilation if making a lattice top.
- Bake for 45-50 minutes until the filling bubbles and the crust is golden brown.
- Let cool before serving to set the filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg