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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 

Pie Filling

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

Pie Crust

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, chilled and diced
  • ¼ cup ice water
  • 1 teaspoon salt

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, and lemon juice. Mix well and set aside.
  3. In another bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough holds together when pressed.
  4. Divide dough in half. Roll out one half to fit a 9-inch pie dish. Transfer to pie dish. Add filling.
  5. Roll out remaining dough to place over filling. Trim, seal, and flute edges. Cut slits in top. Bake for 60 minutes or until crust is golden brown and filling is bubbly.
  6. Cool on a wire rack before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 55g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 200mg | Fiber: 3g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2mg

Keywords

Pie, Rhubarb, Strawberry
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