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Strawberry Rhubarb Pie

A classic spring dessert combining sweet strawberries and tangy rhubarb in a flaky pie crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert, Sweet Treat
Cuisine American
Servings 8 servings
Calories 250 kcal

Ingredients
  

Filling Ingredients

  • 2 cups frozen strawberries Substitute with fresh strawberries if in season.
  • 2 cups frozen rhubarb Substitute with fresh rhubarb if in season.
  • 1 cup sugar Adjust based on the ripeness of the fruit.
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 pre-made pie crust pre-made pie crust

Instructions
 

Preparation

  • Preheat the oven to 425°F (220°C).
  • Combine the frozen strawberries, frozen rhubarb, sugar, vanilla extract, and cornstarch in a mixing bowl.
  • Pour the filling mixture into the pre-made pie crust.
  • Cover with another pie crust or create an attractive lattice top for a decorative touch.
  • Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the filling is bubbly.
  • Allow to cool before serving to let the flavors settle.

Notes

For enhanced flavor, use cold ingredients and taste the filling to adjust sweetness. Shield the crust edges during baking to prevent burning.
Keyword Baking, homemade pie, Pie Recipe, Spring Dessert, Strawberry Rhubarb Pie