Spring Strawberry Rhubarb Pie
Spring Strawberry Rhubarb Pie is a delightful dessert bursting with sweet strawberries and tart rhubarb, all encased in a flaky crust. Perfect for celebrating the flavors of spring!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup cold unsalted butter, cubed
- 1/4 tsp salt
- 1 tbsp lemon juice
Instructions
- For the crust, combine flour, sugar, baking powder, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
- Chill the dough in plastic wrap for at least 30 minutes.
- Preheat oven to 425°F (220°C).
- In another bowl, mix strawberries and rhubarb with sugar and lemon juice; let sit for juices to combine.
- Roll out half of the chilled dough into a circle and line your pie dish.
- Pour the fruit filling into the crust and cover with remaining rolled-out dough or create a lattice top.
- Bake at 425°F (220°C) for 15 minutes; reduce heat to 350°F (175°C) and bake for an additional 30-35 minutes until bubbly.
Notes
- Substitute strawberries with blueberries for a different flavor profile.
- For added warmth, sprinkle cinnamon over the fruit mixture before adding it to the crust.
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg