READY IN ABOUT 1¼ hrs

Summer Strawberry Rhubarb Pie

Read Reviews (8)

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

Directions

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.
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.
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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 40 mins
READY IN 1 hr 10 mins

Footnotes

Editor's Note
Make a beautiful lattice-top crust to show off your skills with our article, " Making a Lattice-Top Pie Crust."

Reviews More Reviews

Most Helpful Positive Review

Mar 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.

—sharridee

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Most Helpful Critical Review

May 12, 2011

boo hiss, too wet

—Susan Keiper

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9 Ratings

Mar 29, 2011

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

—Karen

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Aug 27, 2011

This recipe was REALLY yummy, but the filling was too much for the pan. It was also very liquid and took extra long to bake. I recommend using 1.5 cups of diced rhubarb with 2 cups hulled strawberries and 1/2 cup flour in the filling. On a side note... I found the "ready to use" frozen doughNfoil sets to be very dry. I recommend making the dough from scratch. You can get a basic dough mix in the cake section of the supermarket and then kneading it by hand. Makes it REALLY special!

—Melly1_1998

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Aug 01, 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!!

—jyoung

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Jul 18, 2011

This pie came out perfectly! The sweetness is just right, though I did skimp on the sugar by about 1/4 cup. Highly recommended.

—britpip

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Jun 22, 2011

I've eaten and made this many times. It always turns out great ang gets a lot of good feed back. So easy to make and so nice for a summer dessert.

—xxmetoo

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Apr 19, 2013

I found this very sweet. I would exchange the strawberry and rhubarb totals for a more tart pie. Otherwise it was quite yummy. Instead of flour I used small bead tapioca. It soaks up the moisture without adding flavour.

—miriamlam

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Nutrition

Calories
406 kcal
20%

Carbohydrates
55.4 g
18%

Cholesterol
11 mg
4%

Fat
19.5 g
30%

Fiber
3.4 g
14%

Protein
3.8 g
8%

Sodium
266 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Summer Strawberry Rhubarb Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 406
Calories from Fat: 176

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 6.5g 33 %
Cholesterol 11mg 4 %
Sodium 266mg 11 %
Potassium 198mg 6 %
Total Carbohydrates 55.4g 18 %
Dietary Fiber 3.4g 14 %
Protein 3.8g 8 %
Sugars 29.4g
Vitamin A 3 %
Vitamin C 51 %
Calcium 5 %
Iron 17 %
Thiamin 22 %
Niacin 21 %
Vitamin B6 3 %
Magnesium 6 %
Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.