Spring Strawberry Rhubarb Pie
A delightful fusion of sweet strawberries and tart rhubarb, capturing the essence of spring in every bite.
Ingredients
Fruits
- 2 cups fresh strawberries, hulled and halved Juicy and vibrant, these strawberries add a burst of sweetness.
- 2 cups rhubarb stalks, chopped into 1-inch pieces Tart and tangy, rhubarb balances the sweetness of the strawberries.
Filling
- 1 cup granulated sugar Enhances the natural flavors of the fruits.
- 3 tablespoons all-purpose flour Thickens the filling and gives it that perfect pie consistency.
- 1 tablespoon lemon juice A splash of citrus brightens up the flavor profile.
- 4 tablespoons unsalted butter, cut into small pieces Adds richness and a delightful creaminess to the filling.
Crust
- 1 pie crust (store-bought or homemade) The crispy, flaky crust holds everything together beautifully.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the hulled and halved strawberries, chopped rhubarb, granulated sugar, flour, and lemon juice. Gently mix the ingredients until well-coated.
- Roll out your pie crust on a lightly floured surface and fit it into your pie dish.
Assembly
- Pour the fruit mixture into the prepared pie crust, spreading it evenly.
- Dot the top of the filling with pieces of butter.
- Roll out another layer of crust to cover the pie, creating slits for ventilation.
Baking
- Bake the pie at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 30-40 minutes until bubbly and golden brown.
- Allow the pie to cool completely before slicing.
Notes
To enhance your pie, use fresh, in-season strawberries and rhubarb. If you prefer a thicker filling, use an extra tablespoon of flour. For added spice, a pinch of nutmeg or cinnamon can complement the fruits beautifully.