Description

Sweet-Tart Strawberry Rhubarb Pie is a delightful dessert that balances the juicy sweetness of strawberries with the tangy zing of rhubarb. Encased in a flaky crust, this pie not only looks stunning but also offers a burst of flavors that will impress family and friends alike. Perfect for any occasion, whether it’s a summer picnic or a cozy gathering at home, this recipe is simple enough for beginners yet satisfying for seasoned bakers. Dive into nostalgia with every bite as you create new memories around your table.

Ingredients

Scale

2 cups fresh strawberries, quartered
2 cups rhubarb stalks, chopped (about 4–5 stalks)
1 cup granulated sugar
¼ cup all-purpose flour
1 tbsp lemon juice
1 tsp baking powder
1 cup unsalted butter, cold and cubed (2 sticks)
2 cups all-purpose flour (for crust)
6 tbsp ice water

Instructions

Preheat your oven to 425°F (220°C).
In a bowl, combine strawberries, rhubarb, sugar, flour, and lemon juice. Let sit for 15 minutes.
For the crust: Mix flour and baking powder; cut in butter until crumbly. Add ice water gradually until dough forms. Chill for 30 minutes.
Roll out half the dough to fit your pie dish; fill with fruit mixture and cover with remaining dough.
Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake for an additional 30-40 minutes until bubbly and golden brown.
Cool for at least one hour before serving.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 240
Sugar: 25g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg

Keywords: Use fresh ingredients for the best flavor and texture. Consider adding a splash of vanilla extract or nutmeg for extra depth. Leftover pie can be stored in the refrigerator for up to three days or frozen for up to three months.