Description
A delightful homemade strawberry rhubarb pie that combines sweet strawberries and tart rhubarb, perfect for spring gatherings.
Ingredients
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon orange zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pie crust (store-bought or homemade)
- 2 tablespoons butter, cut into small pieces
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the strawberries, rhubarb, sugar, flour, orange zest, lemon juice, and vanilla extract in a large bowl. Mix well until the fruit is evenly coated.
- Place the pie crust in a pie dish and fill it with the strawberry-rhubarb mixture.
- Dot the filling with butter pieces for added richness.
- Cover with another pie crust or create a lattice top for an appealing finish.
- Bake for 15 minutes in the preheated oven. Then, reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the fruit is bubbly and the crust is golden brown.
- Allow to cool before serving for the best taste.
Notes
For an extra crispy crust, pre-bake the bottom crust for about 10 minutes before adding the filling.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American