Description
A delicious balance of sweet strawberries and tart rhubarb encased in a flaky crust, perfect for summer gatherings.
Ingredients
Scale
- 1 (9-inch) pie crust
- 4 cups sliced strawberries
- 3 cups chopped rhubarb
- 1 cup granulated sugar
- 1/4 cup flour
- 1 tablespoon cornstarch
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the filling: In a large mixing bowl, toss strawberries and rhubarb with sugar, flour, cornstarch, cinnamon, salt, water, and lemon juice.
- Assemble the pie: Pour the filling into the crust, smoothing it out gently, and dot with small pieces of butter.
- Bake for 15 minutes, then reduce temperature to 375°F (190°C) and continue baking for 30 to 45 minutes.
- Cool completely before slicing.
Notes
For best results, cool the pie completely before slicing to allow the filling to set.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg