Strawberry Rhubarb Pie
A comforting and nostalgic pie blending sweet strawberries and tart rhubarb for a deliciously indulgent dessert.
Ingredients
Filling
- 2 cups Fresh Strawberries, hulled and sliced
- 2 cups Rhubarb, chopped Can substitute with tart apples if rhubarb is out of season.
- 1 cup Granulated Sugar Can use coconut sugar for a healthier option.
- 1/4 cup Cornstarch Helps in thickening the filling.
- 1 tablespoon Lemon Juice Brightens up the flavors.
Crust
- 1 pie crust Pre-made or homemade Flaky and buttery.
- 1 pinch Salt Enhances overall flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the strawberries and rhubarb. Sprinkle with sugar, cornstarch, and lemon juice. Stir gently until everything is evenly coated.
- Roll out your pie crust if using homemade. Lay it into a 9-inch pie pan, allowing any excess to hang over the edges.
- Pour the fruit mixture into the crust, spreading it evenly.
- Cover the pie with additional dough if available. Crimp the edges for a rustic charm.
Baking
- Bake the pie in the oven for 20 minutes at 425°F. Then, reduce the temperature to 350°F (175°C) and bake for an additional 25 minutes, or until the filling is bubbly and the crust is golden.
Cooling
- Allow the pie to cool for at least 30 minutes before slicing.
Notes
Serve warm with whipped cream or cold with vanilla ice cream. Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen before baking.