Spring Strawberry Rhubarb Pie
A delicious blend of sweet strawberries and tangy rhubarb in a flaky crust, perfect for celebrating spring.
Ingredients
Fruit Filling
- 2 cups fresh strawberries, hulled and halved These succulent, juicy strawberries will provide a burst of sweetness.
- 2 cups rhubarb stalks, chopped into 1-inch pieces The tangy, crisp rhubarb is essential for balancing the sweetness of the strawberries.
- 1 cup granulated sugar This will enhance the natural sweetness of the fruits.
- 3 tablespoons all-purpose flour This helps thicken the filling.
- 1 tablespoon lemon juice A splash of freshness that brightens up the pie.
- 4 tablespoons unsalted butter, cut into small pieces This adds richness, enhancing the overall flavor.
Crust
- 1 pie crust store-bought or homemade A flaky and tender crust serves as the perfect vessel for the filling.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the hulled strawberries, chopped rhubarb, granulated sugar, flour, and lemon juice. Gently mix until well-coated.
- Roll out your pie crust on a lightly floured surface and fit it into your pie dish.
- Pour the fruit mixture into the crust, spreading it evenly. Dot the filling with pieces of butter.
- Roll out another layer of crust to cover the pie. Create slits for ventilation.
Baking
- Bake the pie at 425°F for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 30-40 minutes until bubbly and golden brown.
- Allow the pie to cool completely before slicing.
Notes
Use fresh ingredients for the best flavor. Let the pie cool completely to aid in slicing. Ensure thorough baking to avoid a soggy bottom crust.