Summer Strawberry Rhubarb Pie

Name: Summer Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1 9-inch pie
Ingredients: 1 recipe pastry for a 9 inch double crust pie; 2 cups diced rhubarb; 2 ½ cups hulled strawberries; 1 cup white sugar; ¼ cup all-purpose flour; 3 tablespoons butter, diced; ¼ teaspoon ground nutmeg; 1 tablespoon white sugar; 1 teaspoon ground cinnamon

Rating: 4.24 stars

25 Ratings
20 Reviews
25 Photos

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

By GoodGoneGirl

Gallery

Recipe Summary

prep:

30 mins

cook:

40 mins

total:

1 hr 10 mins

Servings:

Yield:

1 9-inch pie

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 recipe pastry for a 9 inch double crust pie
2 cups diced rhubarb
2 ½ cups hulled strawberries
1 cup white sugar
¼ cup all-purpose flour
3 tablespoons butter, diced
¼ teaspoon ground nutmeg
1 tablespoon white sugar
1 teaspoon ground cinnamon

Directions

Step 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.

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Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

406 calories; protein 3.8g 8% DV; carbohydrates 55.4g 18% DV; fat 19.5g 30% DV; cholesterol 11.4mg 4% DV; sodium 266.3mg 11% DV. Full Nutrition

Reviews (20)

Most helpful positive review

sharridee

03/26/2011

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 sure its right, I have found over the years that the flavor depends on the the berries and rhubarb being used, sometimes they are not as sweet as other times.There is nothing more up setting than having used all the ingredients and having your pie come out too tart or too sweet. Anyway I let my mixture cool abit then put a lattice top on and bake. I do this with all my fruit pies, and it works everytime. Read More

Helpful

(75)

Most helpful critical review

Susan Keiper

05/12/2011

boo hiss too wet Read More

Helpful

(3)

25 Ratings

5 star values: 13
4 star values: 8
3 star values: 2
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

sharridee

03/25/2011

Helpful

(75)

Karen

03/29/2011

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

Helpful

(10)

britpip

07/18/2011

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

Helpful

(5)

Jacquelyn Young

08/01/2011

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 combined all the ingredients in a sauce pan over medium heat first to taste and after it cooled I added it to the crust. Also I brushed a beaten egg and water mix over the top crust before putting it in the oven to assist in getting a golden crust. I was unsure about the whole berries but it worked really well! Overall a very nice recipe and so easy!! Read More

Helpful

(3)

Melly1_1998

08/27/2011

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 strawberries and 1/2 cup flour in the filling. On a side note... I found the "ready to use" frozen doughNfoil sets to be very dry. I recommend making the dough from scratch. You can get a basic dough mix in the cake section of the supermarket and then kneading it by hand. Makes it REALLY special! Read More

Helpful

(3)

Susan Keiper

05/12/2011

boo hiss too wet Read More

Helpful

(3)

xxmetoo

06/22/2011

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. Read More

Helpful

(2)

Maria Janzen

07/11/2015

I did not have great results. It tasted wonderful but was more like strawberry rhubarb pie crust with sauce...I have yet to have a whole berry strawberry pie turn out:(. Followed the directions too. Read More

Helpful

(1)

Brian Platt

09/11/2016

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

Helpful

(1)

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Nutritional Information

Summer Strawberry Rhubarb Pie

Servings Per Recipe: 8
Calories: 405.7

% Daily Value *

protein: 8 %

carbohydrates: 18 %

exchange other carbs:

dietary fiber: 14 %

sugars:

fat: 30 %

saturated fat: 33 %

cholesterol: 4 %

vitamin a iu: 3 %

niacin equivalents: 21 %

vitamin b6: 3 %

vitamin c: 51 %

folate: 14 %

calcium: 4 %

iron: 10 %

magnesium: 6 %

potassium: 6 %

sodium: 11 %

thiamin: 22 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Summer Strawberry Rhubarb Pie

1 of 20

All Reviews

sharridee

03/25/2011

Helpful

(75)

Karen

03/29/2011

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

Helpful

(10)

britpip

07/18/2011

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

Helpful

(5)

Jacquelyn Young

08/01/2011

Helpful

(3)

Melly1_1998

08/27/2011

Helpful

(3)

Susan Keiper

05/12/2011

boo hiss too wet

Helpful

(3)

xxmetoo

06/22/2011

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.

Helpful

(2)

Maria Janzen

07/11/2015

I did not have great results. It tasted wonderful but was more like strawberry rhubarb pie crust with sauce...I have yet to have a whole berry strawberry pie turn out:(. Followed the directions too.

Helpful

(1)

Brian Platt