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Strawberry Rhubarb Pie

Sweet & Tart Strawberry Rhubarb Pie to Savor All Spring

Delight in the flavors of this Strawberry Rhubarb Pie, combining fresh strawberries and rhubarb for a perfect spring dessert.
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Prep Time 40 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups sliced strawberries Use fresh strawberries for best flavor.
  • 2 cups sliced rhubarb Use fresh or thawed rhubarb.
  • 1 cup light brown sugar Can substitute with less granulated sugar or sugar alternative.
  • 1/2 cup granulated sugar Consider reducing for a less sweet pie.
  • 1/4 cup cornstarch Arrowroot flour or tapioca starch can be used as alternatives.
  • 2 teaspoons vanilla extract Key for depth of flavor.
  • 2 tablespoons lemon juice Freshly squeezed is preferred.
For the Crust
  • 2 1/2 cups all-purpose flour Can substitute with a gluten-free flour blend.
  • 1 cup unsalted butter (cold) Must be cold for flaky texture.
  • 1/4 cup vegetable shortening Optional, can use more butter if desired.

Equipment

  • Mixing bowl
  • Pastry cutter
  • Pie Plate
  • Rolling Pin
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine sliced strawberries and rhubarb with light brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently and let sit for about 10 minutes.
  2. In a separate bowl, whisk together all-purpose flour and salt. Cut in cold butter and vegetable shortening until resembling coarse crumbs. Gradually add ice water until dough comes together, then refrigerate for at least 1 hour.
  3. Preheat oven to 425°F (220°C) while dough chills.
  4. Roll out one disc of dough on a floured surface. Transfer to a pie plate, spoon the filling, and dot with butter. Roll out second disc, cover the filling, cut slits for ventilation, and seal edges.
  5. Brush the top crust with a beaten egg white. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for an additional 30-35 minutes.
  6. Remove from oven and cool on a wire rack for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 15mgIron: 1mg

Notes

Serve warm with vanilla ice cream or let it cool and serve cold. Perfect for spring gatherings.

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