Strawberry-Rhubarb Pie Recipe

Name: Strawberry-Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/4 cup cornstarch; 1 teaspoon grated lemon rind; 1/8 teaspoon ground nutmeg; 2 1/2 cups sliced fresh strawberries; 2 1/2 cups fresh (1/8-inch-thick) rhubarb slices; 2 tablespoons fresh lemon juice; 1 (15-ounce) package refrigerated piecrusts, divided; 2 tablespoons butter or margarine, cut into pieces; 2 teaspoons sugar

Servings: persons

1 cup sugar
1/4 cup cornstarch
1 teaspoon grated lemon rind
1/8 teaspoon ground nutmeg
2 1/2 cups sliced fresh strawberries
2 1/2 cups fresh (1/8-inch-thick) rhubarb slices
2 tablespoons fresh lemon juice
1 (15-ounce) package refrigerated piecrusts, divided
2 tablespoons butter or margarine, cut into pieces
2 teaspoons sugar

1
Combine first 4 ingredients; stir in strawberries, rhubarb, and lemon juice. Let stand 20 minutes.
2
Roll 1 piecrust to an 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp. Chill 10 minutes.
3
Spoon strawberry mixture into piecrust; dot with butter.
4
Roll remaining piecrust to an 1/8-inch thickness; cut into 1/2-inch strips. Arrange in a lattice design over filling. Sprinkle with 2 teaspoons sugar.
5
Bake at 425u00b0 for 15 minutes; reduce heat to 350u00b0, and bake 30 more minutes or until crust browns.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sugar, 1/4 cup cornstarch, 1 teaspoon grated lemon rind, 1/8 teaspoon ground nutmeg, and more.

Yes, Strawberry-Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry-Rhubarb Pie

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