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Summer Strawberry Rhubarb Pie

Summer Strawberry Rhubarb Pie

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
GoodGoneGirl

GoodGoneGirl

Reminds me of the first days of summer, picking strawberries with my mom, and getting ready for the 4th of July.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
  2. Mix the rhubarb, whole strawberries, 1 cup of sugar, flour, butter, and nutmeg together in a bowl. Pour the filling into the crust-lined pie dish.
  3. Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Mix 1 tablespoon of sugar with cinnamon in a small bowl, and set aside.
  4. Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie. Sprinkle the top with the cinnamon-sugar mixture, and return to oven; bake until the crust is golden brown and the filling is bubbling, about 30 more minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

sharridee
57

sharridee

3/25/2011

This ia almost the same as the one I've been making for years except I put everything in a large sauce pan on top of the stove and cook everything until it thickened up and I can taste it to be sure its right, I have found over the years that the flavor depends on the the berries and rhubarb being used, sometimes they are not as sweet as other times.There is nothing more up setting than having used all the ingredients and having your pie come out too tart or too sweet. Anyway I let my mixture cool abit then put a lattice top on and bake. I do this with all my fruit pies, and it works everytime.

Karen
8

Karen

3/29/2011

Loved it!!!!! Wouldn't change a thing.

jyoung
3

jyoung

8/1/2011

I am a rookie baker and this pie turned out really great! I over did the nutmeg a bit since I didn't pre-measure it (just grated it in the bowl). I followed the advice of one review and combined all the ingredients in a sauce pan over medium heat first to taste and after it cooled I added it to the crust. Also, I brushed a beaten egg and water mix over the top crust before putting it in the oven to assist in getting a golden crust. I was unsure about the whole berries but it worked really well! Overall a very nice recipe and so easy!!

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