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Strawberry Rhubarb Pie

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A classic dessert that combines the sweetness of strawberries with the tartness of rhubarb in a flaky crust.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and diced
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 3 to 4 tablespoons ice water
  • 2 cups rhubarb, chopped
  • 2 cups strawberries, hulled and sliced
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Mix the flour, ¼ cup sugar, and salt in a large bowl until combined.
  3. Cut in the chilled butter until the mixture resembles coarse crumbs.
  4. Gradually stir in the ice water, one tablespoon at a time, until the dough forms a ball.
  5. Roll out half of the dough on a floured surface to fit your pie plate and transfer it to the plate.
  6. Combine the chopped rhubarb, sliced strawberries, remaining sugar, cornstarch, vanilla extract, and lemon juice in a bowl.
  7. Pour the fruit filling into the prepared crust and roll out the remaining dough for the top crust.
  8. Seal the edges of the pie and cut slits in the top crust for steam to escape.
  9. Bake for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 35 to 45 minutes.
  10. Cool before slicing and serve.

Notes

Serve warm or at room temperature. Perfect with vanilla ice cream or whipped cream.

Nutrition

Keywords: strawberry, rhubarb, pie, dessert, baking

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