Description
Sweet-Tart Strawberry Rhubarb Pie is a delightful dessert that perfectly balances the sweetness of ripe strawberries with the tartness of fresh rhubarb. Nestled in a flaky, golden crust, this pie is not just a treat; it’s an experience filled with nostalgia and flavor. Ideal for family gatherings or cozy nights in, this stunning pie will steal the show at any occasion.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, diced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup unsalted butter, cold and cubed
- 1 tbsp lemon juice
- 1/4 tsp salt
- 3 to 4 tbsp ice water
- Milk or cream for brushing
Instructions
- Preheat your oven to 425°F (220°C).
- For the crust, mix flour, baking powder, salt, and butter in a bowl until crumbly. Gradually add ice water to form dough. Chill while preparing the filling.
- Combine sliced strawberries and rhubarb with sugar, lemon juice, and flour in another bowl; let sit for juices to release.
- Roll out half of the dough on a floured surface; fit it into a pie dish. Fill with the fruit mixture.
- Roll out the second half of the dough for the top; cut slits for ventilation or create a lattice design.
- Bake for 15 minutes at 425°F (220°C), then reduce temperature to 350°F (175°C) and bake another 30-40 minutes until golden brown and bubbling.
- Cool before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg