Comida Kraft
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Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie is rated 4.636363636363637 out of 5 by 22.
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

10 servings

Got fresh strawberries and rhubarb? Put them to delicious use in this Strawberry-Rhubarb Pie! This recipe for Strawberry-Rhubarb Pie will be your summer go-to.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
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

Rated 5 out of 5 by from This is pretty much the same recipe I've used for years, however, I've always added a tsp of... This is pretty much the same recipe I've used for years, however, I've always added a tsp of cinnamon to the sugar mixture. It brings out the flavor of the rhubarb. This has been a family favorite for over 30 years. Jan C
Date published: 2012-06-02
Rated 3 out of 5 by from I used frozen rhubarb instead of fresh. I used frozen rhubarb instead of fresh. Followed the recipe, but ended up with a runny, watery mess. Used HONEY instead of granulated sugar the 2nd time and it was excellent. So use honey if you are using frozen rhubarb.
Date published: 2007-10-20
Rated 5 out of 5 by from Made this recipe for the first time last night and it turned out great! 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!
Date published: 2013-07-16
Rated 5 out of 5 by from I love rhubarb and I got one of my grandsons that is a picky eater to taste this pie. I love rhubarb and I got one of my grandsons that is a picky eater to taste this pie. Now he asks me all the time to make him one. Great pie.
Date published: 2009-03-15
Rated 5 out of 5 by from My first such pie ever and won't be my last. My first such pie ever and won't be my last. When I ran out of rhubarb, I made up the difference by using blueberries. Wonderful!
Date published: 2012-05-31
Rated 5 out of 5 by from This Strawberry rhubarb pie was excellent my family loved it. This Strawberry rhubarb pie was excellent my family loved it. I would love to make this again. Thank You for the recipe.
Date published: 2005-06-05
Rated 5 out of 5 by from This is a excellent Strawberry Rhubarb pie. This is a excellent Strawberry Rhubarb pie. I did add two ganny smith apples to it and it still was a excellent pie.
Date published: 2006-07-01
Rated 5 out of 5 by from This was the first pie I've ever made. This was the first pie I've ever made. It was super easy and super delicious. Will definately be making again!
Date published: 2012-05-31
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