Strawberry-Rhubarb Streusel Pie
Recipe from
Family Circle
This easy pie recipe is great for beginning bakers. Use a refrigerated pie crust for the shell, fill it with the tasty combination of strawberry and rhubarb and top with a sweet brown sugar streusel.
Servings:
Makes 8 servings.
Prep Time:
15 mins
Total Time:
1 hr 5 mins
Ingredients
-
1refrigerated ready-to-use folded pie crust (9 inch)see savings
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Filling:see savings
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3 cupsfresh rhubarb OR: 2 3/4 cups frozen rhubarb pieces, thawedsee savings
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2 cupshalved strawberries (1 pint)see savings
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2/3 cupgranulated sugarsee savings
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3 tablespoonscornstarchsee savings
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Streusel Topping:see savings
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1 cupall-purpose floursee savings
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1/2 cuppacked light-brown sugarsee savings
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1/2 cupcold butter, cut upsee savings
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Directions
1.
Heat oven to 400 degrees F. Unfold pie crust; fit into 9-inch glass pie plate.
2.
Filling: Toss together rhubarb, strawberries, granulated sugar and cornstarch in a large bowl.
3.
Streusel Topping: In a separate bowl, combine flour and brown sugar; cut in butter until mixture is crumbly. Spoon berry mixture into pie crust; sprinkle evenly with topping.
4.
Bake in 400 degree F oven for 50 to 55 minutes or until filling is bubbly and crust is medium-brown. If crust begins to darken too quickly, cover edge with aluminum foil; check after 15 minutes. Remove pie to wire rack and let cool to room temperature. Makes 8 servings.
Nutrition information
Per serving: Calories 382, Total Fat 17 g, Saturated Fat 9 g, Cholesterol 31 mg, Sodium 111 mg, Carbohydrate 56 g, Fiber 2 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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