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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

The ultimate comfort food, Strawberry Rhubarb Pie combines sweet strawberries and tart rhubarb in a flaky crust for a delightful dessert. Perfect for spring gatherings!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pie shell Pie Shell
  • 3 eggs Eggs beaten
  • 2 Tbsp All-Purpose Flour
  • 2 cups Rhubarb chopped
  • 2 cups Strawberries chopped
  • 1.5 cups White Sugar

Equipment

  • Chef's Knife
  • Baking Sheet
  • Oven

Method
 

  1. Preheat your oven to 350 degrees F.
  2. Prepare your pie crust in a pie plate, following the package directions or your favorite homemade recipe.
  3. In a large bowl, combine the strawberries, rhubarb, white sugar, and all-purpose flour. Gently fold the ingredients together, ensuring the fruits are evenly coated with the sugar and flour mixture.
  4. Pour the mixture into the prepared pie shell. Spread it out evenly, making sure every inch of the crust is filled with the vibrant filling.
  5. Place the pie in the preheated oven and bake for 60 minutes or until the filling is bubbly and the crust is beautifully golden.
  6. Once baked, remove the pie from the oven and let it cool on a wire rack.

Notes

  • Tip 1: Allow your pie to cool on a wire rack until it’s completely cooled to room temperature.
  • Tip 2: Cover the pie plate in plastic wrap or aluminum foil and store in the fridge for 3 to 4 days.
  • Tip 3: You can also transfer separate slices to an airtight container and store them in the fridge or freezer.
  • Tip 4: This pie will freeze well for up to 3 months.