Strawberry Rhubarb Pie

Course: Dessert
Cuisine: American
Keyword: pie, rhubarb, strawberry
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 378 kcal

A spring and summer classic!

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Ingredients

  • 2 9-inch pie crusts
  • 1 1/2 pound rhubarb cut into 1/2" pieces
  • 1 1/4 pounds strawberries hulled and quartered
  • 1/4 cup + 2 tablespoons brown sugar
  • 1/4 cup white sugar
  • 1/4 teaspoon salt
  • 1/4 cup arrowroot powder
  • 1 lemon zested
  • 1 tablespoon lemon juice
  • 2 tablespoons heavy cream
  • 2 tablespoons demerara sugar

Instructions

  1. Preheat the oven to 400°. Arrange one crust in the bottom of a pie pan, pressing the bottom and sides of the crust. Set aside.
  2. In a large bowl combine the rhubarb, strawberries, brown sugar, white sugar, arrowroot powder,  salt, lemon zest and lemon juice. Toss to combine. Transfer the berries and rhubarb to the pie shell, leaving any excess liquid in the bottom of the bowl and spread evenly into the crust.

  3. Cut the remaining crust into 1" strips. The strips on the ends should be reserved for the end pieces on the pie and the center strips are used for the center pieces. Weave a lattice crust, 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 heavy cream and sprinkle with demerara sugar.
  4. Place the pie on a baking sheet covered with aluminum foil to catch any spills. Bake for 20 minutes at 400°, then turn the oven down to 350° and bake for an additional 25-30 minutes.
  5. Remove from oven and let cool to room temperature. Serve.
Nutrition Facts
Strawberry Rhubarb Pie
Amount Per Serving
Calories 378 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 5mg 2%
Sodium 286mg 12%
Potassium 435mg 12%
Total Carbohydrates 58g 19%
Dietary Fiber 4g 16%
Sugars 24g
Protein 4g 8%
Vitamin A 3%
Vitamin C 68.3%
Calcium 11.1%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.