5.0 from 18 votes
Strawberry Rhubarb Pie
A spring and summer classic! You can use a homemade or storebought pastry for the lattice crust.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 378 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 inch pie crusts you can use your favorite recipe or storebought crust.
- 1½ pound rhubarb cut into 1/2" pieces
- 1¼ pounds strawberries hulled and quartered
- ¾ cup white sugar
- ¼ teaspoon salt
- ¼ cup Instant ClearJel
- 1 lemon
- 2 tablespoons cream optional
- 2 tablespoons Sparkling Sugar optional
Instructions
- Keep one pie crust refrigerated while you assemble the pie (it's important to keep the crusts cold).
- Preheat the oven to 400°. Arrange one pie crust in the bottom of a pie pan, pressing the bottom and sides of the pie crust. Set aside.
- In a large bowl combine 1½ pound rhubarb, and 1¼ pounds strawberries and the zest and juice of 1 lemon. Toss to combine.
- In a separate small bowl mix together ¾ cup white sugar, ¼ cup Instant ClearJel,¼ teaspoon salt and whisk together. Pour the sugar mixture over the fruit and use a rubber spatula to fold the sugar into the fruit until it's completely coated with no dry spots left.
- Pour the fruit mixture into the pie crust, spread into an even layer, and transfer to the refrigerator until you're ready to put the top crust on.
- Weave a lattice crust, (see instructions below) then tuck any loose ends underneath the overhang of the bottom crust and pinch the edges into a decorative border. Brush the crust with the 2 tablespoons cream and sprinkle with 2 tablespoons sparkling sugar.
- Place the pie on a baking sheet lined with aluminum foil to catch any spills. Bake for 50-55 minutes at 400°.
- Remove from oven and let cool to room temperature. Serve.
Cup of Yum
Notes
- How to make a lattice crust:
- Roll out pie dough into a 11-12 inch circle.
- Cut dough into strips using a pizza cutter and a straight edge kitchen ruler. Aim for 1" strips.
- Lay half of the strips vertically and evenly spaced on top of the filled pie. Use the longer strips in the center of the pie and the shorter strips on the ends.
- Fold every other strip all the way back on itself so they’re almost falling off of the pie. Lay one of the unused strips perpendicular on top. Unfold the 3 vertical strips back so they lay over the perpendicular strip.
- Fold the other vertical strips back and lay another one perpendicular on top. Unfold the the other vertical strips back so they lay over the perpendicular strip.
- Continue to alternate weaving the pie crust in this manner.
- Fold the excess dough under the edges of the bottom crust and pinch them together. You can flute them, or use a fork and press the tines into the edge.
Nutrition Information
Calories
378kcal
(19%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
5mg
(2%)
Sodium
286mg
(12%)
Potassium
435mg
(12%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Vitamin A
150IU
(3%)
Vitamin C
56.3mg
(63%)
Calcium
111mg
(11%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 378
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 5mg | 2% |
| Sodium | 286mg | 12% |
| Potassium | 435mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 56.3mg | 63% |
| Calcium | 111mg | 11% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.