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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

This delightful strawberry rhubarb pie combines the sweetness of strawberries with the tartness of rhubarb, encased in a flaky homemade crust. Perfect for a summer gathering or any occasion that calls for a refreshing dessert.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 275 kcal

Equipment

  • 1 9-inch pie dish
  • 1 mixing bowls
  • 1 rolling pin
  • 1 pastry cutter or fork
  • 1 measuring cups
  • 1 measuring spoons
  • 1 saucepan
  • 1 spoon for mixing

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter Cold, cut into cubes.
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 6-8 tablespoons ice water
  • 2 cups strawberries Hulled and sliced.
  • 2 cups rhubarb Chopped.
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon Optional.

Instructions
 

  • In a mixing bowl, combine flour, sugar, and salt. Add cold cubes of butter and mix with a pastry cutter or fork until it resembles coarse crumbs.
  • Gradually add ice water, a tablespoon at a time, until the dough holds together. Divide the dough in half, shape into discs, and refrigerate for at least 30 minutes.
  • Preheat your oven to 425°F (220°C).
  • In a saucepan, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Cook over medium heat until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and let cool.
  • Roll out one disc of pie dough into a 12-inch circle and place it into the pie dish. Spoon the filling evenly into the crust.
  • Roll out the second disc of dough and place it over the filling. Trim the edges and crimp to seal. Cut a few slits in the top crust to allow steam to escape.
  • Bake in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is bubbly. Check the edges; if they brown too quickly, cover them with foil.
  • Once done, remove from the oven and let it cool for at least 30 minutes before serving to allow the filling to set.
  • Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream.

Notes

Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream.
You can prepare the pie crust in advance and refrigerate it for up to 3 days or freeze it for longer storage.
Adjust the sugar in the filling based on your taste preference and the natural sweetness of your rhubarb.