Comida Kraft
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Fresh Strawberry-Rhubarb Pie

(34) 25 Reviews
Prep Time
Total Time

10 servings

Rhubarb ready for the picking? Put it to delicious use in this Fresh Strawberry-Rhubarb Pie.

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What You Need

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Make It

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  • Combine first 4 ingredients. Let stand 15 min.
  • Heat oven to 425°F. Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
  • Bake 45 min. or until juices form bubbles that burst slowly. Cool.

How to Make Lattice-Top Crust

Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 320
Total fat 11g
Saturated fat 4.5g
Cholesterol 5mg
Sodium 180mg
Carbohydrate 53g
Dietary fiber 2g
Sugars 28g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jiminsc |

  • lyssajj05 |

    Delicious! I used frozen rhubarb, and it still was tasty! I definitely would make this again!

  • angela.vonckx |

    Made this recipe for the first time last night and it turned out great! Instead of rhubarb I used raspberries and the pie turned out perfectly following the recipe. Will definitely make again!

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