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Strawberry Rhubarb Pie

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A delightful blend of sweet strawberries and tangy rhubarb wrapped in a flaky crust, perfect for summer gatherings.

Ingredients

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  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup cold water
  • 2 cups rhubarb, chopped
  • 1 1/2 cups strawberries, hulled and halved
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, to dot

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the pie crust: In a mixing bowl, combine flour and salt. Cut in the chilled, diced butter until the mixture resembles coarse crumbs. Gradually stir in cold water, one tablespoon at a time, until the dough holds together.
  3. Roll out the dough on a floured surface to fit your pie dish. Transfer it into the dish, ensuring there’s enough overhang to seal the pie.
  4. Prepare the filling: In another bowl, toss together the chopped rhubarb, halved strawberries, sugar, cornstarch, and vanilla extract until evenly coated.
  5. Fill the crust with the fruit mixture. Dot the top with small pieces of butter.
  6. Top it off by rolling out the remaining dough for the top crust. Crimp the edges to seal and cut slits into the top crust for steam to escape.
  7. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35-45 minutes.
  8. Cool before serving for at least an hour to let the filling set up nicely.

Notes

You can customize your pie by using different fruits or adding spices. Ensure the butter stays cold for a flaky crust.

Nutrition

Keywords: pie, strawberry, rhubarb, dessert, summer

Find it online: https://oliviatable.com/strawberry-rhubarb-pie/