Strawberry Rhubarb Recipe
A classic dessert combining sweetness and tartness.
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Ingredients
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Filling
Crust
Method
Filling Preparation
- 1
Prepare the Fruit
In a large mixing bowl, combine the hulled and sliced strawberries with the chopped rhubarb.
- 2
Add Sweetness and Flavor
Sprinkle the granulated sugar, flour, lemon juice, and ground cinnamon over the fruit mixture. Stir gently to combine and let it sit for about 15-20 minutes to allow the juices to accumulate.
Crust Preparation
- 3
Make the Dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- 4
Form the Crust
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembling and Baking
- 5
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 6
Roll Out the Dough
On a floured surface, roll out one disc of dough into a 12-inch circle and place it in a 9-inch pie dish. Pour the fruit filling into the crust.
- 7
Top with Second Crust
Roll out the second disc of dough into another 12-inch circle. Place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- 8
Bake the Pie
Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden and the filling is bubbling.
- 9
Cool and Serve
Remove the pie from the oven and let it cool for at least 2 hours before slicing. Serve warm or at room temperature.