Description
Strawberry Rhubarb Pie is a delightful dessert that combines the sweet flavors of strawberries with the tartness of rhubarb, nestled under a flaky, golden crust. This pie is perfect for spring and summer gatherings, offering a nostalgic taste that calls back to simpler times.
Ingredients
- Rhubarb: 3 cups, chopped
- Strawberries: 3 cups, hulled and sliced
- Sugar: 1 cup
- All-purpose Flour: 1/4 cup (for thickening)
- Pie Crust: 2 rounds (one for the bottom and one for the top, or for lattice design)
- Butter: 1 tablespoon, cut into small pieces
- Egg Wash: 1 egg beaten with 1 tablespoon water (for brushing the crust)
Instructions
- Preheat Oven: Set the oven to 375°F (190°C).
- Prepare Filling: In a large bowl, combine rhubarb, strawberries, sugar, and flour. Toss gently to mix.
- Assemble Pie: Place one pie crust in a 9-inch pie dish. Fill with the rhubarb and strawberry mixture. Dot with pieces of butter. Cover with the second crust or create a lattice top. Seal the edges and brush with egg wash.
- Bake: Place the pie in the oven and bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil.
- Cool: Allow the pie to cool on a rack before serving to help the filling set.
Notes
- Crust Options: For a gluten-free or vegan pie, substitute the regular crust with a suitable alternative.
- Flavor Enhancers: Add a teaspoon of vanilla extract or orange zest to the filling for an extra flavor boost.
- Thickening Alternatives: If preferred, substitute cornstarch or tapioca for flour as a thickener.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290(per serving)
- Sodium: 180mg
- Fat: 2g
- Carbohydrates: 44g
- Protein: 3g
- Cholesterol: 20mg