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rhubarb-and-strawberry-pie-recipe

Rhubarb and Strawberry Pie

A delightful pie combining the tartness of rhubarb with the sweetness of strawberries.
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Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Pie Filling

  • 3 cups rhubarb, chopped
  • 2 cups strawberries, hulled and sliced
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Pie Crust

  • 2 crusts pie crusts, homemade or store-bought

Instructions 

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Mix well.
  3. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the fruit mixture into the crust.
  4. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  5. Bake for 45 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with foil.
  6. Let the pie cool completely before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Sodium: 200mg | Potassium: 200mg | Fiber: 4g | Sugar: 30g | Vitamin A: 100IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg

Keywords

Pie, Rhubarb, Strawberry
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