Strawberry Rhubarb Pie

10 INGREDIENTS • 7 STEPS • 1HR

Strawberry Rhubarb Pie

Recipe

5.0

1 rating

The classic combination of strawberry and rhubarb gets back to its roots in the form of an all-American pie. Inspired by the fresh, road-side strawberries you might buy after a long drive, this old-fashioned, juicy treat is a welcome early summer dessert.

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Strawberry Rhubarb Pie

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The classic combination of strawberry and rhubarb gets back to its roots in the form of an all-American pie. Inspired by the fresh, road-side strawberries you might buy after a long drive, this old-fashioned, juicy treat is a welcome early summer dessert.

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

1HR

Total Time

$3.59

Cost Per Serving

Ingredients

Servings

8

us / metric

2

9-inch Pie Crust

1.5 lb

cut into 1/2" pieces

4 cups

Fresh Strawberries, quartered

4 Tbsp

Brown Sugar

4 Tbsp

Granulated Sugar

1/4 tsp

4 Tbsp

Arrowroot Starch

1

Lemon, zested, juiced

zest from the whole lemon and 1 Tbsp juice per 8 servings

2 Tbsp

Heavy Cream

2 Tbsp

Demerara Sugar

Nutrition Per Serving

VIEW ALL

Calories

135

Fat

1.4 g

Protein

1.3 g

Carbs

31.4 g

Love This Recipe?

Strawberry Rhubarb Pie

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking Instructions

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step 1

Preheat the oven to 400 degrees F (200 degrees C). Arrange one of the 9-inch Pie Crust (2) in the bottom of a pie pan, pressing the bottom and sides of the crust. Set aside.

step 2

In a large bowl, combine the Rhubarb (1.5 lb), Fresh Strawberries (4 cups), Brown Sugar (4 Tbsp), Granulated Sugar (4 Tbsp), Arrowroot Starch (4 Tbsp), Salt (1/4 tsp), and zest and juice from Lemon (1). Toss to combine.

step 2 In a large bowl, combine the Rhubarb (1.5 lb), Fresh Strawberries (4 cups), Brown Sugar (4 Tbsp), Granulated Sugar (4 Tbsp), Arrowroot Starch (4 Tbsp), Salt (1/4 tsp), and zest and juice from Lemon (1). Toss to combine.

step 3

Transfer the berries and rhubarb to the pie shell, leaving any excess liquid in the bottom of the bowl and spread evenly into the crust.

step 3 Transfer the berries and rhubarb to the pie shell, leaving any excess liquid in the bottom of the bowl and spread evenly into the crust.

step 4

Cut the remaining crust into 1 inch strips.

step 4 Cut the remaining crust into 1 inch strips.

step 5

Weave a lattice crust, then tuck any loose ends underneath the overhang of the bottom crust and pinch the edges into a decorative border. Brush the crust with the Heavy Cream (2 Tbsp) and sprinkle with Demerara Sugar (2 Tbsp).

step 5 Weave a lattice crust, then tuck any loose ends underneath the overhang of the bottom crust and pinch the edges into a decorative border. Brush the crust with the Heavy Cream (2 Tbsp) and sprinkle with Demerara Sugar (2 Tbsp).

step 6

Place the pie on a baking sheet covered with aluminum foil to catch any spills. Bake for 20 minutes at 400 degrees F (200 degrees C).

step 6 Place the pie on a baking sheet covered with aluminum foil to catch any spills. Bake for 20 minutes at 400 degrees F (200 degrees C).

step 7

Turn the oven down to 350 degrees F (180 degrees C) and bake for an additional 25-30 minutes. Remove from oven and let cool to room temperature. Serve.

step 7 Turn the oven down to 350 degrees F (180 degrees C) and bake for an additional 25-30 minutes. Remove from oven and let cool to room temperature. Serve.

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