"Reminds me of the first days of summer, picking strawberries with my mom, and getting ready for the 4th of July." — GoodGoneGirl
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pastry for a 9 inch double crust pie
2 1/2 cups
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.
boo hiss, too wet
Loved it!!!!! Wouldn't change a thing.
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!
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!!
This pie came out perfectly! The sweetness is just right, though I did skimp on the sugar by about 1/4 cup. Highly recommended.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Strawberry Rhubarb Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 176
See how to make a wonderfully sweet and tart fruit pie.
See how to make a super-simple strawberry-rhubarb pie.
You won’t believe how easy, and tasty, this strawberry pie is.