This classic Strawberry Rhubarb Pie recipe blends the sweet tartness of rhubarb with the rich, juicy flavor of strawberries, creating a perfect balance of flavors wrapped in a flaky pie crust. A staple in spring and early summer baking, it's a nostalgic favorite across Midwestern kitchens. Originally sourced from the kitchen of Mrs. Reginald A. Dorschner of Devil’s Creek, this version uses a simple flour-sugar thickener and is baked low and slow for a bubbling, golden result.
Ingredients
- 2 cups rhubarb (chopped )
- 2 cups strawberries (hulled and halved if large)
- 6 tbsp flour
- 1 ⅓ cups sugar
- 1 pie crust
Instructions
Step 1: Prepare the Filling
- Wash and chop rhubarb. Hull and halve strawberries if large.
Step 2: Mix Thickener
- In a small bowl, whisk together the flour and sugar.
Step 3: Combine and Fill
- Place rhubarb and strawberries into the pie shell. Sprinkle the flour-sugar mixture evenly over the fruit.Here's a Salvaged Recipe for pie pastry.
Step 4: Add Top Crust
- Cover with top crust and crimp edges to seal. Cut slits for steam to escape.
Step 5: Bake
- Bake at 450°F for 10 minutes. Reduce heat to 350°F and continue baking for 45 minutes, or until filling is bubbly and crust is golden.
Tips
- Add 1 tsp vanilla or orange zest for enhanced flavor.
- Substitute 1/2 cup of sugar with brown sugar for a deeper sweetness.
- A lattice crust allows more moisture to evaporate, enhancing the filling texture.
- Serve with vanilla ice cream or lightly sweetened whipped cream.
- Frozen fruit can be used, just add 1 extra tbsp flour.
Nutrition
Calories: 265kcalCarbohydrates: 53gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 89mgPotassium: 165mgFiber: 2gSugar: 36gVitamin A: 36IUVitamin C: 24mgCalcium: 46mgIron: 1mg
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