Ingredients and Weight:
- Pie crust (homemade or store-bought): 2 (9-inch)
- Strawberries, hulled and halved: 3 pounds
- Rhubarb, chopped: 2 pounds
- Granulated sugar: 1 1/2 cups
- Cornstarch: 1/4 cup
- Lemon juice: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Butter, unsalted, cut into small pieces: 6 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
- Roll out one pie crust and place it in a 9-inch pie plate. Pour in the fruit mixture.
- Top with the other pie crust and seal the edges.
- Dot the top crust with butter pieces.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool for at least 30 minutes before slicing and serving.
Nutritional Information:
- Calories: 250 per serving
- Carbs: 40g
- Fat: 10g
- Protein: 2g
Dish Characteristics:
- Sweet and tart
- Fruity and tangy
- Buttery and flaky crust
User Comments:
- "This pie was a huge hit with my family! The combination of strawberries and rhubarb is perfect." - Sarah H.
- "The crust was so buttery and flaky. I will definitely be making this pie again." - John D.
- "I love that this pie is so easy to make. I was able to put it together in under an hour." - Mary B.
Special Precautions and Tips:
- Be sure to use ripe strawberries and rhubarb. This will ensure the pie is juicy and flavorful.
- If you don't have time to make your own pie crust, you can use store-bought refrigerated or frozen dough.
- To prevent the crust from getting too dark, cover the edges with aluminum foil after 30 minutes of baking.
- Serve the pie warm with a scoop of vanilla ice cream or whipped cream.
