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Strawberry Rhubarb Pie

A delightful blend of sweet strawberries and tart rhubarb encased in a flaky crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Filling
  • 2 cups strawberries, sliced Use ripe strawberries for best flavor.
  • 2 cups rhubarb, chopped Ensure rhubarb is fresh.
  • 1 cup sugar Adjust to taste.
  • 1/4 cup cornstarch For thickening the filling.
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, cut into small pieces
For the Pie Crust
  • 1 piece pie crust (store-bought or homemade)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine sliced strawberries and chopped rhubarb. Add sugar, cornstarch, salt, and lemon juice and toss gently until well coated.
  3. Place the pie crust into a 9-inch pie pan. Pour the fruit mixture into the crust, spreading it evenly. Dot the top with small pieces of butter.
  4. If you have a second crust, you can create a lattice top or simply cover it with another round, making sure to cut slits in the top crust to allow steam to escape.
Baking
  1. Place the pie in the preheated oven and bake for 15 minutes.
  2. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbling and the crust is golden brown.
Cooling and Serving
  1. Allow the pie to cool for at least an hour before serving to help the filling set.

Notes

For the best flavor, use fresh ingredients. Consider pre-baking the crust to prevent sogginess. You can add cinnamon or nutmeg for extra flavor.