Low Fat Strawberry Rhubarb Pie
Indulge in the delightful balance of sweet and tangy flavors with this Low Fat Strawberry Rhubarb Pie! This healthier twist on the classic dessert combines ripe, juicy strawberries and tart rhubarb, sweetened naturally with honey and enhanced by warm notes of vanilla and cinnamon. The buttery crust is lightened up using low-fat Greek yogurt for a satisfying texture without the guilt, while the optional lattice topping and a sprinkle of sugar add a charming finishing touch. Perfect for summer gatherings or anytime you crave a fruity treat, this pie is baked to golden perfection and boasts vibrant, bubbly filling. With minimal prep time and simple instructions, this recipe proves that indulgence can still fit into a balanced lifestyle!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 60 grams Unsalted butter (cold, diced)
- 60 grams Low-fat plain Greek yogurt
- 3 tablespoons Ice-cold water
- 400 grams Strawberries (hulled and sliced)
- 300 grams Rhubarb (trimmed, sliced into 1/2 inch pieces)
- 80 grams Honey
- 30 grams Cornstarch
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 Egg white
- 1 teaspoon Granulated sugar (optional, for topping)
Instructions
In a large mixing bowl, combine the flour and a pinch of salt. Add the diced cold butter and use a pastry cutter or your fingertips to blend until the mixture forms pea-sized crumbs.
Stir in the Greek yogurt and ice-cold water, one tablespoon at a time, until the dough starts to come together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 20 minutes.
Preheat your oven to 375°F (190°C).
In another bowl, combine the sliced strawberries, rhubarb, honey, cornstarch, vanilla extract, and ground cinnamon. Mix gently until the fruit is evenly coated and set aside.
On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing it gently to fit the bottom and edges.
Pour the strawberry-rhubarb filling into the prepared crust, spreading it evenly.
Roll out the remaining dough for the top crust. You can either lay it flat and seal the edges or cut it into strips to create a lattice pattern over the filling.
If using a solid top crust, cut a few small slits in the center to allow steam to escape.
Brush the top crust with the beaten egg white and sprinkle with granulated sugar (if desired) for a touch of sweetness and shine.
Bake the pie in the preheated oven for 40–45 minutes, or until the crust is golden brown and the filling is bubbly.
Remove from the oven and allow the pie to cool for at least 2 hours before slicing to ensure the filling sets properly.
Serve and enjoy your low-fat strawberry rhubarb pie!
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 330.8 g | 120% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 96.1 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 470 mg | 36% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1948 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
