Sweet-Tart Strawberry Rhubarb Pie
Sweet-Tart Strawberry Rhubarb Pie is a delightful dessert that perfectly balances the sweetness of ripe strawberries with the tangy tartness of fresh rhubarb. Encased in a flaky, golden crust, this pie is a crowd-pleaser at any gathering. Serve it warm with a scoop of vanilla ice cream for an irresistible treat that evokes memories of sunny summer days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, diced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter, diced
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine strawberries and rhubarb; sprinkle with sugar and flour. Toss until evenly coated.
- Roll out half the pie crust into a pie pan. Fill with the fruit mixture and dot with diced butter.
- Cover with the second half of the crust; cut slits for steam vents and crimp edges together.
- Bake for about 45 minutes until golden brown and juices bubble through vents.
- Allow to cool slightly before slicing. Serve warm or chilled with ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: For extra flavor, consider adding a pinch of cinnamon or nutmeg to the filling. Swap strawberries for raspberries or blackberries for a delicious twist. Ensure your pie crust is well-chilled before baking to prevent sogginess.