Buffalochef's Strawberry Rhubarb Pie

Buffalochef's Strawberry Rhubarb Pie

18
buffalochef 4

"I make this wonderful pie every Mother's Day when the fresh fruits are coming out. Don't miss the ginger in this. It is the 'Secret Ingredient.' I've gotten to where I need to surprise people who don't think they like rhubarb, by not telling them until they are eating it. I've converted several non-rhubarbers into believers."
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Ingredients

2 h 30 m servings 557 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 83g
  • 27%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet.
  2. Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside.
  3. In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs.
  4. Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. 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. Press the crust edges with a fork dipped in a little flour to make a crimped edge.
  5. Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.

Footnotes

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

Reviews

18
  1. 24 Ratings

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Most helpful positive review

This was a very delicious pie! I had to make a substitution to accommodate a person who is allergic to strawberries. Instead I used frozen raspberries and was very pleased with that result! Boys...

Most helpful critical review

We thought this was just ok. It didn't have the tartness that we like from rhubarb pie. I did use frozen rhubarb and strawberries, so that might be why. Or it could be from the spices, egg an...

This was a very delicious pie! I had to make a substitution to accommodate a person who is allergic to strawberries. Instead I used frozen raspberries and was very pleased with that result! Boys...

This was my first attempt at a lattice top pie as well as my first attempt at a strawberry rhubarb pie. The flavors were wonderful but I did run into a few problems. 1) The crust cooks quickly...

Wonderful, wonderful pie! I love rhubarb (and who doesn't love strawberries?) but have never liked rhubarb/strawberry pie because it always seemed to be made with jello. So my rhubarb pie is a...

This is a beautiful pie - the flavours work really well together. I followed the recipe exactly as written and it turned out perfect. One of my guests, a friend for over 40 years, said this is t...

This is my first time to rate a recipe and this one definitely deserves 5 stars all the way! The ginger really adds great flavor so don't skip it~ I will definitely make this again and again! Th...

Awesome recipe! Ginger adds a great flavor and the pie turned out great. Normally, I have trouble with rhubarb pies being runny but this one was perfect! My new go-to receipe for my favorite str...

Sooo Delicious! I got many compliments!!! Did not change a thing. Thank you!!

We thought this was just ok. It didn't have the tartness that we like from rhubarb pie. I did use frozen rhubarb and strawberries, so that might be why. Or it could be from the spices, egg an...

I had never heard of a struesel topping being baked beneath a lattice crust. I tried it. Decent.... Now for me, here was the kicker. I only allow myself 45 grams of carbohydrates per meal. ...