Rhubarb And Strawberry Pie
A luscious blend of sweet strawberries and tart rhubarb creates a vibrant and flavorful pie. The perfect balance of fruity tartness and sugary sweetness makes it an ideal dessert for spring and summer gatherings, appealing to both fruit lovers and those seeking a nostalgic, homemade treat.
Ingredients
Instructions
- Mix the sugar and flour together in a bowl.
- Add three-quarters of the sugar-flour mixture to the diced rhubarb and strawberries, stirring to coat the fruits.
- Place the remaining sugar-flour mixture in the bottom of an unbaked pie shell.
- Add the coated fruits into the pie shell on top of the mixture.
- Dot the top of the fruit filling with small pieces of butter.
- Cover the pie with top crust and seal the edges.
- Bake in a 420°F (215°C) oven for 10 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35 minutes, or until the crust is golden brown.
Tips & Substitutions
For a thicker filling, you can increase the flour to 1/2 cup. If you prefer less sweetness, reduce the sugar by half a cup. Fresh strawberries work best, but frozen can be used if thawed and drained. To enhance flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the fruit mixture. This pie pairs beautifully with *Mary E'S French Dressing for a refreshing salad on the side.
Serving Suggestions
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream for a delightful contrast. This pie also pairs well with a light salad like Bean And Vegetable Salad for a balanced meal. A cup of tea or coffee complements the dessert beautifully.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. For a crispier crust, consider reheating in an air fryer for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb And Strawberry Pie contains roughly 1057 calories, with 13g protein, 251g carbohydrates, and 2g fat. It is an excellent source of iron (36% of the Daily Value), protein (27% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this pie?
Yes, you can substitute or add other fruits such as blueberries or raspberries. Keep the total amount of fruit to about 4 cups to maintain the pie's structure. Mixing different berries can create a unique flavor profile that enhances the overall taste.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, you can pre-bake the crust for 5-7 minutes before adding the filling. Additionally, make sure to drain any excess liquid from the fruits after mixing. Using a higher oven temperature initially also helps set the crust.
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Assemble it and store it in the refrigerator until ready to bake. Alternatively, you can bake it and store it in the fridge, reheating it just before serving for the best taste and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).