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Strawberry Rhubarb Pie

A delightful blend of sweet strawberries and tart rhubarb in a flaky crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups diced strawberries
  • 2 cups diced rhubarb
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon butter cut into small pieces
  • 1 package of refrigerated pie crusts

Equipment

  • 9 inch pie dish
  • Mixing bowls
  • Pastry cutter or fork
  • Rolling pin
  • Baking sheet
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Roll out your pie crust and place it into a 9-inch pie dish.
  3. In a mixing bowl, combine the diced strawberries, rhubarb, sugar, flour, cinnamon, and lemon juice. Toss everything together gently.
  4. Pour the fruit mixture into the prepared pie crust and spread it evenly.
  5. Dot the filling with small pieces of butter.
  6. Roll out the second pie crust and place it over the filling. Seal the edges.
  7. Make several small slits in the top crust to allow steam to escape.
  8. Place the pie on a baking sheet and bake for 45 minutes.
  9. Let the pie cool for at least an hour before slicing.

Notes

Serve warm or cold, with or without ice cream.