Description
A delightful balance of sweet strawberries and tart rhubarb in a flaky American-style crust. Perfect for spring and summer, this no-fail recipe delivers a classic, crowd-pleasing dessert with simple steps and fresh ingredients.
Ingredients
3 cups all-purpose flour
¾ cup granulated sugar
1 teaspoon salt
1 cup unsalted butter, cold and cubed
½ cup ice water
1 pound fresh strawberries, hulled and sliced
1 pound fresh rhubarb, trimmed and sliced
¼ cup cornstarch
Instructions
Preheat oven to 375°F (190°C)
Combine flour, sugar, and salt for filling
Mix sliced strawberries and rhubarb in a bowl
Add cornstarch to the fruit mixture and toss to coat
Let fruit sit for 10 minutes
Roll out pie dough and place in a 9-inch pie dish
Pour filling into the crust and smooth the surface
Cover with top crust, seal edges, and cut vents
Sprinkle remaining sugar over the crust
Bake for 55-60 minutes until golden and bubbly
Let cool for at least 4 hours before slicing
Notes
For a flakier crust, substitute pastry flour for all-purpose
Adjust sugar quantity to match your rhubarb’s tartness
Substitute tapioca starch if cornstarch is unavailable
Use frozen strawberries if fresh are not available
Ensure all ingredients are cold (butter and water) for best crust
- Prep Time: 30
- Cook Time: 55
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 738mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 25mg