Description
Indulge in the vibrant flavors of summer with this delightful Strawberry Rhubarb Pie. This classic dessert brings together the sweetness of fresh strawberries and the tartness of rhubarb, all encased in a perfectly flaky crust. Ideal for family gatherings or a cozy evening at home, each slice offers a burst of nostalgia that will leave your taste buds dancing. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat.
Ingredients
Scale
- 4 cups fresh strawberries, hulled and chopped
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 cups all-purpose flour (for crust)
- 1 teaspoon baking powder
- 1/2 cup cold unsalted butter, cubed
- 1/2 teaspoon salt
- Ice water (as needed)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, flour, vanilla extract, and lemon juice. Let sit for 10 minutes.
- For the crust, mix together flour, baking powder, and salt. Cut in cold butter until crumbly; gradually add ice water until dough forms.
- Roll out half of the dough and place it in a pie dish. Fill with strawberry-rhubarb mixture and top with remaining rolled-out dough.
- Bake for 40-45 minutes or until bubbly and golden brown.
- Cool for at least 2 hours before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg