Description
A delightful strawberry rhubarb pie featuring a sweet-tart filling in a flaky crust, perfect for spring gatherings.
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated 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).
- Roll out the pie crust and place it in a 9-inch pie dish.
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Mix thoroughly.
- Pour the fruit mixture into the prepared pie crust. Dot the top with small pieces of butter.
- Cover with a second pie crust or create an elegant lattice top.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for 30-40 minutes or until the filling is bubbly and the crust is golden.
- Cool before serving. This pie is scrumptious with a scoop of vanilla ice cream or a swirl of whipped cream.
Notes
Feel free to substitute with frozen fruit if fresh isn’t available.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American