Description
A classic dessert featuring sweet strawberries and tart rhubarb in a flaky crust.
Ingredients
Scale
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pie crust, unbaked
- 1 tablespoon butter, cut into small pieces
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt.
- Pour the filling into the unbaked pie crust.
- Dot the filling with butter.
- Cover with a second pie crust or lattice, sealing edges.
- Cut slits in the top crust for steam to escape.
- Bake for 15 minutes at 425°F, then lower temperature to 350°F (175°C) and bake for 40-45 minutes.
- Cool before serving.
Notes
- Serve with whipped cream or ice cream.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: strawberry rhubarb pie recipe