Description
A nostalgic dessert that balances the sweetness of strawberries with the tartness of rhubarb, perfect for summer gatherings.
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 425°F (220°C).
- Combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Mix until everything is well coated.
- Roll out your pie crust and neatly place it in a pie dish.
- Pour the fruity filling into the crust, ensuring it’s evenly distributed.
- Dot the filling with small pieces of butter to enhance the flavor.
- Cover the pie with another layer of crust or create a lattice top. Seal the edges securely.
- Cut small slits in the top crust to allow steam to escape.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-45 minutes until the filling is bubbling and the crust turns golden brown.
- Allow the pie to cool before slicing and serving.
Notes
Serve warm with vanilla ice cream, whipped cream, or enjoy a refreshing twist with lemon or cinnamon.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American