Decadent Strawberry Rhubarb Pie with Vanilla Ice Cream

Ingredients

- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, cut into small pieces
- 1 (9-inch) pie pastry for a double crust pie
- Vanilla ice cream, for serving
- Whipped cream, for serving

Instructions

1. Preheat the Oven
Preheat your oven to 425°F (220°C).

2. Prepare the Filling
In a large mixing bowl, combine 2 cups of fresh strawberries and 2 cups of chopped rhubarb.
Add 3/4 cup of granulated sugar and 2 tablespoons of all-purpose flour to the mixture. Stir until the fruit is well-coated.

3. Prepare the Pie Pastry
Roll out half of the pastry to fit a 9-inch pie pan. Place the pastry in the pie pan, ensuring it fits snugly against the bottom and sides.

4. Assemble the Pie
Spoon the strawberry-rhubarb mixture into the prepared pastry crust. Dot the filling with small pieces of butter, totaling about 1 tablespoon.
Roll out the other half of the pastry and carefully place it over the filling. Trim, seal, and flute the edges. Cut slits in the top to vent.

5. Bake the Pie
Place the pie on the middle rack of the preheated oven. Bake for 15 minutes at 425°F (220°C).
Reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbly.

6. Cool and Serve
Remove the pie from the oven and allow it to cool on a wire rack.
Serve each slice with a scoop of vanilla ice cream and a dollop of whipped cream.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes
- Cooking Time: PT1H
1 hour

Total Time

- PT1H20M
1 hour, 20 minutes

Type of Dish

- Dessert

Keywords

- Strawberry rhubarb pie
- Homemade pie
- Fruit dessert
- Summer dessert
- Classic pie
- Sweet tart combo
- Oven-baked dessert
- Pie with vanilla ice cream
- Whipped cream topping
- Homemade pastry

Recipe Yield

- Serves 4 adults

Calories

- 1800 total calories (450 calories per serving)

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