Description
A delicious strawberry rhubarb pie that combines sweet strawberries and tart rhubarb in a flaky crust.
Ingrédients
L'échelle
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 pie crust, store-bought or homemade
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla.
- Pour the mixture into the pie crust.
- Dot the filling with butter pieces.
- Cover with a second pie crust or create a lattice top.
- Cut slits in the top crust to allow steam to escape.
- Bake for 15 minutes in the preheated oven.
- Reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes.
- Let cool before serving.
Notes
- Use fresh strawberries and rhubarb for the best flavor.
- Adjust sugar based on the tartness of the rhubarb.
- Serve with whipped cream or vanilla ice cream.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 55 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 20g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 2g
- La protéine: 2g
- Le taux de cholestérol: 15mg
Mots-clés: strawberry rhubarb pie recipe