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Strawberry Rhubarb Pie
This homemade Strawberry Rhubarb Pie is perfectly sweet and tart, with a golden, flaky crust and a jammy fruit filling that slices beautifully.
👥 8 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 20 min🔥 Cook: 1h 15m👤 Melissa Nolan📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Prep
2
Preheat the oven to 400°F. Gather and prepare all ingredients.
3
Mix
4
In a large bowl, combine the rhubarb, strawberries, sugar, cinnamon, cornstarch, lemon juice, zest, vanilla, and salt. Gently fold together and set aside.
5
Roll out one pie crust, larger than the 9-inch pie pan, and place it on the bottom of the pie pan, pressing the bottom and sides. You want the excess pie crust to be hanging over.
6
Fill
7
Pour the filling onto the pie crust and evenly top with butter pieces.
butter (small dice, $0.30)2 Tbsp
8
Roll out the second pie crust and place on top, pinching the edges with the bottom crust to seal. Crimp the pie crust into decorative edges.
9
Cut slits in the top pie crust to vent during the baking process. Brush with milk.
milk ($0.01**)1 Tbsp
10
Wrap
11
With 3-inch strips of tin foil, line the edges of the pie to prevent burning.
12
Bake
13
Place the pie on an oven-safe tray and place it in the oven. Bake for ⏱️ 30-45 minutes. Remove the tin foil and cook an additional ⏱️ 25-30 minutes until the crust is golden. Remove the pie from the oven and let it cool before cutting.
Nutrition Facts
calories
368 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sodium Content
276 mg
protein Content
4 g
carbohydrate Content
57 g
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