Description
A delightful dessert combining the sweetness of strawberries with the tartness of rhubarb, creating a balanced and refreshing treat.
Ingredients
Scale
- 2 cups sliced strawberries
- 2 cups sliced rhubarb
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 double pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice in a large mixing bowl. Toss until the fruit is well coated.
- Place one pie crust in the bottom of a pie dish.
- Pour the fruit mixture into the crust, spreading it evenly.
- Cover with the second pie crust, seal the edges, and cut slits in the top to allow steam to escape.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool before serving.
Notes
To store leftovers, let the pie cool completely, cover, and refrigerate or freeze.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg