Description
A classic sweet and tart strawberry rhubarb pie with a flaky crust, perfect for spring desserts.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 4 cups sliced strawberries
- 3 cups chopped rhubarb
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into pieces
Instructions
- Preheat oven to 425°F
- Combine strawberries, rhubarb, sugar, flour, cornstarch, cinnamon, salt, water, and lemon juice
- Pour mixture into pie crust
- Dot with butter
- Bake 15 minutes at 425°F
- Reduce heat to 375°F and bake 30-45 minutes
- Cool completely before slicing
Notes
- Let pie cool fully to avoid runny filling
- Adjust sugar depending on rhubarb tartness
- Use foil to protect crust edges
- Drain frozen fruit before using
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 3
- Cholesterol: 20