Sweet Strawberry-Rhubarb Pie
Recipe from
Family Circle
Rhubarb and strawberries are a timeless favorite. Serve this scrumptious dessert warm with a scoop of vanilla ice cream.
Servings:
12 servings
Prep Time:
20 mins
Total Time:
1 hr 10 mins
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Ingredients
-
1 package (15 ounces)refrigerated rolled pie crusts (2 per package)see savings
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3 cupsfresh or frozen rhubarb pieces (about 1 pound)see savings
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3 cupstrimmed and quartered strawberries (about 1 pound)see savings
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1 cupsugar mixed with 1/4 cup cornstarchsee savings
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1 tablespoonlemon juicesee savings
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1 tablespoonmilksee savings
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1 teaspoonsugarsee savings
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Vanilla ice cream (optional)see savings
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Directions
1.
Heat oven to 400 degree F. Fit one of the pie crusts into a 9-inch pie plate. Set aside.
2.
In a large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice. Let stand 5 minutes.
3.
Pour strawberry mixture into crust-lined pie dish, leveling slightly.
4.
Using a knife or pizza cutter, cut remaining crust into 1-inch strips. Interweave into a lattice pattern. Crimp strip edges with bottom crust to seal. Brush crust with milk, then sprinkle with 1 teaspoon sugar.
5.
Bake at 400 degree F for 50 minutes, covering edge of pie with foil if browning too quickly. Cool to room temperature. Serve slightly warm with ice cream, if desired.
Nutrition information
Per serving: Calories 256, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 7 mg, Sodium 136 mg, Carbohydrate 41 g, Fiber 1 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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