Description
A perfect summer dessert, this pie features a delicious balance of sweet strawberries and tart rhubarb, all wrapped in a flaky crust.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 pie crust (store-bought or homemade)
- 2 tablespoons butter, cut into small pieces
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and salt. Let sit for 10 minutes.
- Roll out your pie crust and place it in a pie dish.
- Pour the fruit filling into the crust and dot with butter.
- Cover with another crust or create a lattice top. Seal edges.
- Bake for 45-50 minutes until golden brown and bubbly.
- Allow cooling before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg