Description
A delightful combination of strawberries and rhubarb baked in a flaky crust, perfect for spring and summer gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup icy cold water
- 2 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the flour and salt in a mixing bowl.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Stir in the icy cold water, one tablespoon at a time, until the dough forms a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 4 hours.
- Roll out the dough on a lightly floured surface to about 1/8 inch thick.
- Place the rolled dough into a pie pan and trim the edges.
- Mix the chopped rhubarb, sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract in a separate bowl.
- Pour the fruit mixture into the lined pie crust.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-45 minutes.
- Allow to cool for at least 30 minutes before serving.
Notes
Serve with vanilla ice cream or whipped cream for a delightful treat. Adjust sugar levels based on your tartness preference.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg