Description
A classic fruit pie featuring the sweet and tart flavors of strawberries and rhubarb baked in a flaky pastry crust.
Ingredients
Scale
- 1 recipe double pie crust
- 4 cups sliced fresh rhubarb (1/2 inch pieces)
- 4 cups sliced fresh strawberries
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- Prepare your favorite double pie crust recipe.
- In a large bowl, combine the sliced rhubarb and strawberries.
- In a separate small bowl, whisk together the sugar, flour, cinnamon, and salt.
- Pour the sugar mixture over the fruit and gently toss to coat evenly.
- Roll out half of the pie dough and carefully place it into a 9-inch pie plate.
- Pour the fruit filling into the pie crust.
- Dot the top of the fruit filling with the small pieces of butter.
- Roll out the remaining pie dough and place it over the fruit filling.
- Trim any excess dough, crimp the edges to seal, and cut several slits in the top crust for steam to escape.
- Bake in a preheated oven at 400°F (200°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before serving.
Notes
- For best results, use fresh strawberries and rhubarb.
- If your rhubarb is very tart, you may want to add an extra tablespoon or two of sugar.
- The pie is delicious served warm with a scoop of vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg