Description
A delightful dessert combining sweet strawberries and tart rhubarb in a flaky pie crust, perfect for any occasion.
Ingredients
- For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (cold, cubed)
- 1/4 cup cold water
- For the Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
Instructions
- Prepare the Pie Crust: In a large bowl, mix the flour, sugar, baking powder, and a pinch of salt. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Chill the dough for at least one hour.
- Preheat Oven: As your dough chills, preheat your oven to 425°F (220°C).
- Make the Filling: In a bowl, combine the sliced strawberries and chopped rhubarb with the granulated sugar and cornstarch.
- Roll Out Dough: On a floured surface, roll out half of the dough into a circle that fits your pie dish.
- Assemble Pie: Pour the prepared filling into the crust. Roll out the remaining dough to cover the filling, sealing the edges with a fork or crimping them by hand.
- Bake: Place the assembled pie on a baking sheet to catch any drips. Bake for 45-50 minutes until the crust turns golden brown and the filling bubbles enticingly.
Notes
For a sweeter pie, adjust sugar quantity in the filling. Serve warm with ice cream for a delightful treat.