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Strawberry Rhubarb Pie

A classic Strawberry Rhubarb Pie that combines sweet and tart flavors for a perfect spring dessert.

  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups frozen strawberries
  • 2 cups frozen rhubarb
  • 1 cup sugar
  • 1 tablespoon cornstarch (optional for thickening)
  • 1 teaspoon vanilla extract
  • 1 pie crust (store-bought or homemade)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Combine frozen strawberries, frozen rhubarb, sugar, vanilla extract, and cornstarch (if using) in a large mixing bowl. Gently toss to mix.
  3. Roll out the pie crust and place it in a pie dish.
  4. Pour the fruit mixture into the crust, spreading evenly.
  5. Cover with another layer of crust, sealing the edges. Make slits in the upper crust to allow steam to escape.
  6. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the crust is golden and the filling is bubbling.
  7. Let the pie cool before serving to allow filling to set.

Notes

Serve warm or at room temperature with vanilla ice cream or whipped cream. Can be made ahead and refrigerated before baking.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 15mg

Keywords: Strawberry Pie, Rhubarb Pie, Spring Dessert, Pie Recipes, Fruit Desserts