This Summer Strawberry Rhubarb Pie is the perfect combination of sweet and tart flavors, making it a delightful dessert for any occasion. With a flaky crust and a juicy filling of ripe strawberries and rhubarb, this pie is sure to be a hit with everyone. Whether you're hosting a barbecue or simply want to enjoy a slice of pie with a scoop of ice cream, this recipe is a must-try.
Ingredients
- 1 1/2 cups chopped rhubarb
- 1 1/2 cups sliced strawberries
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 9-inch pie crust, unbaked
- 1 tablespoon butter, for dotting
Directions
- Preheat the oven to 400°F.
- In a large bowl, mix together the rhubarb, strawberries, sugar, cornstarch, cinnamon, salt, and lemon juice until well combined.
- Pour the filling into the unbaked pie crust and dot the top with butter.
- Top the pie with a second pie crust or lattice design, if desired.
- Bake for 20 minutes at 400°F, then reduce the heat to 350°F and bake for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool before slicing and serving. Enjoy!
