Description
A delightful combination of sweet strawberries and tart rhubarb in a flaky crust, perfect for gatherings or a simple weeknight dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 2 cups strawberries, hulled and halved
- 2 cups rhubarb, diced
- 1 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 scoop vanilla ice cream or whipped cream (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Mix flour and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until the mixture forms a ball. Wrap it in plastic wrap and refrigerate for at least 240 minutes (or overnight for the best results).
- Roll out the dough on a floured surface to fit your pie pan.
- In another bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Stir until well mixed.
- Pour the fruit mixture into your prepared pie crust.
- Bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for another 35-45 minutes, or until the filling is bubbly and the crust is golden.
- Let cool before serving. For an extra treat, top with vanilla ice cream or whipped cream!
Notes
Ensure your butter and water are cold for a flakier crust. Adjust sugar based on the sweetness of your strawberries.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American