Rhubarb and Strawberry Pie

Rhubarb and Strawberry Pie

504

"A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used."

Ingredients

{{adjustedServings}} servings 437 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 64.1g
  • 21%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  3. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

504
  1. 640 Ratings

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This is a very simple and very yummy recipe. For those who found the pie too runny but don't want to go through the hassle of pre-cooking the rhubarb, try using a lattice top instead of the doub...

I've made this pie twice, first as written & the second time I made some changes. Using flour, the pie was runny & tasted like flour. So, the second time, I put the rhubarb in a large pot, added...

This has the perfect proportion of sugar and flour! I used about 3 cups each of strawberries and chopped rhubarb. I put foil on the edges of the crust, baked at 425 for 15 min. , took off the fo...