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Summer Strawberry Rhubarb Pie

Rated as 4.1 out of 5 Stars

"Reminds me of the first days of summer, picking strawberries with my mom, and getting ready for the 4th of July."
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Ingredients

1 h 10 m servings 406 cals
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  1. Preheat oven to 450 degrees F (230 degrees C). Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
  2. Mix the rhubarb, whole strawberries, 1 cup of sugar, flour, butter, and nutmeg together in a bowl. Pour the filling into the crust-lined pie dish.
  3. Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Mix 1 tablespoon of sugar with cinnamon in a small bowl, and set aside.
  4. Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie. Sprinkle the top with the cinnamon-sugar mixture, and return to oven; bake until the crust is golden brown and the filling is bubbling, about 30 more minutes.

Footnotes

Nutrition Facts


Per Serving: 406 calories; 19.5 g fat; 55.4 g carbohydrates; 3.8 g protein; 11 mg cholesterol; 266 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This ia almost the same as the one I've been making for years except I put everything in a large sauce pan on top of the stove and cook everything until it thickened up and I can taste it to be ...

Most helpful critical review

boo hiss, too wet

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This ia almost the same as the one I've been making for years except I put everything in a large sauce pan on top of the stove and cook everything until it thickened up and I can taste it to be ...

Loved it!!!!! Wouldn't change a thing.

This pie came out perfectly! The sweetness is just right, though I did skimp on the sugar by about 1/4 cup. Highly recommended.

This recipe was REALLY yummy, but the filling was too much for the pan. It was also very liquid and took extra long to bake. I recommend using 1.5 cups of diced rhubarb with 2 cups hulled strawb...

I am a rookie baker and this pie turned out really great! I over did the nutmeg a bit since I didn't pre-measure it (just grated it in the bowl). I followed the advice of one review and combine...

boo hiss, too wet

I've eaten and made this many times. It always turns out great ang gets a lot of good feed back. So easy to make and so nice for a summer dessert.

Excellent! Increased strawberries by a half cup.

Came out a little runny at first. Let it cool completely and it is perfect!!