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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 

Filling

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

Crust

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

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine rhubarb, strawberries, sugar, cornstarch, and lemon juice. Set aside.
  3. In another bowl, mix flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms.
  4. Divide dough in half. Roll out one half and fit into a pie dish. Pour in the filling.
  5. Roll out the other half of the dough and place over the filling. Seal and crimp the edges. Cut slits in the top crust to allow steam to escape.
  6. Bake for 60 minutes or until the crust is golden and the filling is bubbly. Let cool before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 150mg | Fiber: 3g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2mg

Keywords

Pie
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