Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
- 4 tbsp unsalted butter, cut into small pieces
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine sliced strawberries and rhubarb. Add sugar, flour, and lemon juice; toss until well coated.
- Roll out half of your pie crust on a floured surface and place it in a pie pan.
- Fill the crust with the strawberry-rhubarb mixture and dot with butter.
- Roll out the second piece of dough for the top crust. Cut slits for steam vents and place over the filling.
- Bake for about 45 minutes or until the crust is golden brown and filling is bubbling.
Notes
- For added flavor, sprinkle cinnamon over the filling before baking.
- Allow cooling completely before slicing for better presentation.
- Leftover pie can be stored in the fridge; reheat at 350°F for optimal taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 25g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg