Strawberry-Rhubarb Pie

"This is one of our favorite pies. I usually make my own pie crust, but refrigerated pie crust is fine. Recipe is from Family Circle."
 
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photo by Brooke the Cook in photo by Brooke the Cook in
photo by Brooke the Cook in
Ready In:
1hr 10mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Combine 1 cup sugar with cornstarch; set aside.
  • Heat oven to 375 degrees.
  • Fit one of the pie crusts into a 9-inch pie plate.
  • Set aside.
  • In large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice.
  • Let stand 5 minutes.
  • Pour strawberry mixture into crust-lined pie dish, leveling slightly.
  • Using a knife or pizza cutter, cut remaining crust into 1-inch strips.
  • Interweave into a lattice pattern.
  • Crimp strip edges with bottom crust to seal.
  • Brush crust with milk, then sprinkle with sugar.
  • Bake at 375 degrees for 50 minutes, covering edge of pie with foil if browning too quickly.
  • Cool to room temperature.
  • Serve slightly warm with ice cream, if desired.

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Reviews

  1. I went strawberry picking and got the tiny sweet ones and left most of them whole. My neighbor gave me some of his rhubarb and I used a Pillsbury pie crust. This was delicious-wonderfully tart, tangy and sweet. My daughter said it tasted like summer. Perfect amount of cornstarch-not too runny. Allow it to set until room temp after baking is a must. No ice cream needed. Will be my go to recipe during strawberry season. Thanks Lainey.
     
  2. I made this pie and served it to family and friends. This pie had rave reviews. I will make it over and over again.
     
  3. I had strawberries and I had rhubarb - this fit the ticket! I made my own crust using recipe#45268. I reduced the sugar to 3/4 cup and used a combination of sugar and Splenda. My 9 inch pie plate seemed to work perfectly and I baked it about 45 minutes since the filling was bubbling. Let cool to room temperature for 4 hours before cutting (that was the hard part!). The filling was a little on the runny side, but the pie held its shape very nicely so it wasn't an issue - I'd take this to a picnic in a heartbeat! It tasted wonderful and is very beautiful. I sprinkled mine with turbinado sugar after brushing with milk. Made for ZWT4.
     
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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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