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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

This classic Strawberry Rhubarb Pie combines the sweet tartness of strawberries with the slightly tangy flavor of rhubarb, all enveloped in a flaky, buttery crust. Perfect for a summer dessert, it's a delightful treat that pairs beautifully with a scoop of vanilla ice cream.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 230 kcal

Equipment

  • 1 9-inch pie dish
  • 1 mixing bowl
  • 1 rolling pin
  • 1 measuring cups and spoons
  • 1 baking sheet
  • 1 aluminum foil

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups rhubarb, chopped
  • 1 cup granulated sugar You can adjust the sweetness depending on the tartness of your rhubarb.
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, to dot
  • 1 package (14 oz) refrigerated pie crusts Or homemade crust.

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, flour, salt, vanilla extract, and lemon juice. Toss until the fruits are evenly coated. Set aside to let the mixture rest for about 10 minutes.
  • Roll out one of the pie crusts and fit it into the bottom of your pie dish. Trim excess crust hanging over the edges.
  • Pour the strawberry-rhubarb filling into the pie crust, making sure to distribute it evenly.
  • Dot the filling with small pieces of butter.
  • Roll out the second pie crust and place it on top of the filling. Trim and crimp the edges to seal the pie. Cut several small slits in the top crust to allow steam to escape.
  • Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 minutes, or until the crust is golden and the filling is bubbling.
  • If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
  • Remove the pie from the oven and let it cool at room temperature for at least 2 hours before slicing.

Notes

Serve chilled or at room temperature. This pie is excellent with whipped cream or ice cream on top.
You can adjust the sweetness by adding more or less sugar, depending on the tartness of your rhubarb.
If you have leftover filling, you can bake it in a small dish as a 'mini pie' for a quick treat.