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Strawberry Rhubarb Pie
Recipe

10 INGREDIENTS • 7 STEPS • 1HR

Strawberry Rhubarb Pie

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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Garlic & Zest
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
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.
1HR
Total Time
$3.59
Cost Per Serving
Ingredients
Servings
8
US / Metric
9-inch Pie Crust
2
9-inch Pie Crust
Rhubarb
1.5 lb
Rhubarb
cut into 1/2" pieces
Fresh Strawberry
4 cups
Fresh Strawberries, quartered
Brown Sugar
1/4 cup
Brown Sugar
Salt
1/4 tsp
Lemon
1
Lemon, zested, juiced
zest from the whole lemon and 1 Tbsp juice per 8 servings
Heavy Cream
2 Tbsp
Heavy Cream
Demerara Sugar
2 Tbsp
Demerara Sugar
Nutrition Per Serving
VIEW ALL
Calories
135
Fat
1.4 g
Protein
1.3 g
Carbs
31.4 g
Add to plan
logo
Strawberry Rhubarb Pie
Save
author_avatar
Garlic & Zest
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 InstructionsHide images
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 (1/4 cup), Granulated Sugar (1/4 cup), Arrowroot Starch (1/4 cup), 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 (1/4 cup), Granulated Sugar (1/4 cup), Arrowroot Starch (1/4 cup), 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.
Tags
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American
Shellfish-Free
Vegetarian
Dessert
Mother's Day
Summer
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