Strawberry Rhubarb Pie
A delightful and vibrant strawberry rhubarb pie that balances sweet and tart flavors, perfect for spring and summer.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups strawberries, hulled and sliced
- 1 1/2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter, diced
- 1 pre-made pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract; gently mix.
- Pour the fruit filling into the pre-made pie crust, spreading evenly and dotting with butter.
- Cover with another pie crust or a lattice top, cutting slits for steam to escape.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-45 minutes.
- Allow the pie to cool for at least 15 minutes before serving.
Notes
Serve with a scoop of vanilla ice cream or freshly whipped cream. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 5mg
Find it online: https://ameliasweets.com/2026/08/07/strawberry-rhubarb-pie-2/