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rhubarb-and-strawberry-pie-recipe

Rhubarb and Strawberry Pie

A delightful pie combining the tartness of rhubarb with the sweetness of strawberries.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Filling

  • 3 cups rhubarb, chopped
  • 2 cups strawberries, hulled and sliced
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 teaspoon lemon zest

Crust

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled and diced
  • ¼ cup ice water

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, and lemon zest. Set aside.
  3. In another bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, until dough forms.
  4. Divide dough in half. Roll out one half to fit a 9-inch pie dish. Add filling. Roll out remaining dough and place over filling. Seal and flute edges. Cut slits in top crust.
  5. Bake for 45-50 minutes, or until crust is golden and filling is bubbly. Cool before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 55g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 150mg | Fiber: 3g | Sugar: 25g | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg

Keywords

Pie, Rhubarb, Strawberry
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