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Homemade Strawberry Rhubarb Pie: A Slice of Summer Bliss

Experience the nostalgic flavors of homemade strawberry rhubarb pie, a perfect blend of sweet and tart, ideal for summer gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 9-inch Pie Crust Store-bought or homemade
Filling
  • 4 cups Strawberries, sliced Fresh or thawed frozen strawberries
  • 3 cups Rhubarb, chopped Fresh or frozen rhubarb
  • 1 cup Sugar Adjust to taste
  • 1/4 cup Flour Can substitute with cornstarch
  • 1 tablespoon Cornstarch Optional thickener
  • 1/4 teaspoon Cinnamon Enhances flavor
  • 1/4 teaspoon Salt Balances sweetness
  • 1/4 cup Water For consistency
  • 1 tablespoon Lemon Juice Brightens flavors
  • 1 tablespoon Butter Adds richness

Equipment

  • mixing bowl
  • pie dish
  • measuring utensils
  • Rolling Pin

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (220°C).
  2. Roll out the pie crust on a floured surface and fit it into a pie plate.
  3. Combine strawberries, rhubarb, sugar, flour, cornstarch, cinnamon, salt, water, and lemon juice in a mixing bowl.
  4. Fill the pie crust with the mixture and dot with butter.
  5. Cover with a second crust, seal edges, and create steam slits.
  6. Bake for 15 minutes at 425°F (220°C), then reduce to 350°F (175°C) and continue baking for 35 to 40 minutes.
  7. Cool on a wire rack for at least an hour before serving.

Notes

Serve warm with vanilla ice cream or chilled with whipped cream for best flavor experience.