Description
A delightful blend of tart rhubarb and sweet strawberries baked into a beautiful pie, perfect for summer gatherings.
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and sliced
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter, to dot
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the chopped rhubarb, sliced strawberries, sugar, cornstarch, lemon juice, vanilla extract, and salt until the fruit is evenly coated.
- Roll out the pie crust and carefully place it into a pie dish, ensuring it fits nicely.
- Pour the strawberry rhubarb mixture into the crust and dot the filling with butter for added richness.
- Cover with another layer of pie crust, crimping the edges to seal the filling inside.
- Cut slits in the top crust to allow steam to escape as it bakes.
- Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the filling is bubbly and the crust turns a lovely golden brown.
- Let the pie cool before slicing and serving it to appreciate the flavors fully.
Notes
Serve with vanilla ice cream or whipped cream and garnish with fresh mint for added flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American