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Description
A classic pie featuring the sweet and tart flavors of strawberry and rhubarb.
Ingredients
Scale
- 4 cups rhubarb, cut into 1/2-inch pieces
- 4 cups strawberries, hulled and halved
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons butter, cut into small pieces
- 1 recipe for double-crust pie dough
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine rhubarb, strawberries, sugar, flour, and salt.
- Line a 9-inch pie plate with one crust of pie dough.
- Pour the fruit mixture into the pie crust.
- Dot the top with butter pieces.
- Cover with the second crust, cut vents, and crimp the edges to seal.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Let cool completely before serving.
Notes
- For a sweeter pie, increase the amount of sugar.
- You can use frozen rhubarb and strawberries, but thaw them first and drain any excess liquid.
- Serve with a scoop of vanilla ice cream or whipped cream.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg