Strawberry-Rhubarb Streusel Pie
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.
Prep Time:
15 mins
Total Time:
1 hr 5 mins
Servings:
Makes 8 servings.
Ingredients
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1 refrigerated ready-to-use folded pie crust (9 inch)
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Filling:
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3 cups fresh rhubarb OR: 2 3/4 cups frozen rhubarb pieces, thawed
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2 cups halved strawberries (1 pint)
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2/3 cup granulated sugar
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3 tablespoons cornstarch
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Streusel Topping:
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1 cup all-purpose flour
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1/2 cup packed light-brown sugar
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1/2 cup cold butter, cut up
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
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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