Strawberry Rhubarb Pie

When rhubarb first appears in your grocery store or farmer's market, snap up a bunch to make this classic sweet-tart pie.

Recipe from Family Circle
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  • 2 refrigerated 9-inch ready-to-use piecrusts
  • 3 cups strawberries, hulled and quartered
  • 3 cups 1-inch rhubarb pieces, fresh or frozen, thawed
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
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How to Make Blueberry Pie

If you have a sweet tooth, this blueberry pie is for you! And the lattice top makes this dessert as beautiful as it is delicious.

Heat oven to 400 degrees F. Unfold one piecrust and fit into 9-inch glass pie plate.
Place the strawberries, rhubarb pieces, sugar, cornstarch, salt and nutmeg in large bowl; stir gently with a spatula to combine; do not crush the strawberries or rhubarb.
Unfold second piecrust on lightly floured surface and flatten slightly with rolling pin. Cut out six 1-inch strawberry patterns in a circle in crust. Use the scraps to cut out strawberry leaves; reserve the leaves on a sheet of waxed paper.
Spoon strawberry filling into crust-lined pie plate. Gently place second piecrust over top of filling. Fold edge of top piecrust under edge of bottom piecrust; crimp edges of crusts together to seal. Arrange dough leaves next to the strawberry cutouts in the crust, using a little water as glue.
Bake in 400 degree F oven for 50 minutes or until the crust is golden and filling is bubbly. If the edges of the crust start to get too brown, cover the edge with a piece of aluminum foil. Transfer pie to wire rack and let cool completely. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 377, Fat, total (g) 15, chol. (mg) 0, sat. fat (g) 0, carb. (g) 58, fiber (g) 1, pro. (g) 3, sodium (mg) 246, Percent Daily Values are based on a 2,000 calorie diet
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