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rhubarb-and-strawberry-pie-recipe

Rhubarb and Strawberry Pie

A delightful pie combining the tartness of rhubarb with the sweetness of strawberries.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Filling

  • 3 cups rhubarb, chopped
  • 3 cups strawberries, hulled and sliced
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice

Crust

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • ¼ cup ice water
  • 1 tablespoon sugar (for sprinkling)

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine rhubarb, strawberries, sugar, cornstarch, and lemon juice. Set aside.
  3. In another bowl, mix flour and butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together.
  4. Divide the dough in half. Roll out one half and fit it into a pie dish. Pour the fruit mixture into the crust.
  5. Roll out the second half of the dough and place it over the filling. Trim and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
  6. Sprinkle the top with sugar. Bake for 50-60 minutes, or until the crust is golden and the filling is bubbly.
  7. Let the pie cool before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 55g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2mg

Keywords

Pie, Rhubarb, Strawberry
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