Strawberry Rhubarb Pie
A classic pie featuring the sweet and tart combination of fresh strawberries and rhubarb, perfect for family gatherings and special occasions.
Ingredients
Fruit Filling
- 4 cups Fresh Strawberries, hulled and sliced Provides sweetness and vibrant color
- 2 cups Rhubarb Stalks, chopped Known for its tartness, this is the star of the pie!
- 1 cup Granulated Sugar Balances the tartness of rhubarb
- 1/4 cup All-Purpose Flour Helps to thicken the filling
- 1 tablespoon Lemon Juice Adds a refreshing zing
- 2 tablespoons Butter, melted Adds richness and flavor
Crust
- 1 double-crust Pie Crust (store-bought or homemade) The vessel holding all the deliciousness
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sliced strawberries and chopped rhubarb. Sprinkle with sugar, flour, lemon juice, and melted butter, then stir until everything is nicely coated.
- Place one pie crust in a 9-inch pie dish, making sure it covers the bottom and sides.
- Pour the filling into the crust, ensuring it’s evenly distributed.
- Place the second pie crust over the filling, pinching the edges to seal. Cut a few slits in the top to allow steam to escape.
Baking
- Bake the pie in the preheated oven for about 45-50 minutes, until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least an hour before serving to help set the filling.
Notes
Storage: Cover leftovers loosely with foil or plastic wrap and store in the fridge for up to three days. For longer storage, freeze before baking for up to three months.