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Summer Strawberry Rhubarb Pie

Summer Strawberry Rhubarb Pie

Cost $12, save $10

Source: Recommended by CookPal

  • 40 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Crust

    • 1 (14.1 ounce) package pastry for a double-crust 9-inch pie

  • Filling

    • 🍓 2 ½ cups hulled strawberries
    • 2 cups diced rhubarb
    • 🧂 1 cup white sugar
    • 🌾 ¼ cup all-purpose flour
    • 🧈 3 tablespoons butter, diced
    • ¼ teaspoon ground nutmeg

  • Topping

    • 🧂 1 tablespoon white sugar
    • 1 teaspoon ground cinnamon

STEPS

1

Preheat the oven to 450 degrees F (230 degrees C).

2

Halve pie dough. Roll out ½ pastry dough on a floured work surface into a circle to fit a 9-inch pie plate; place bottom crust in pie plate. Roll remaining ½ pastry dough into a 10-inch circle; set top crust aside.

3

Combine whole strawberries, rhubarb, 1 cup sugar, flour, butter, and nutmeg in a bowl; pour into bottom crust. Combine 1 tablespoon sugar and cinnamon in a small bowl; set aside.

4

Cut top crust into ¾-inch wide strips. Moisten the rim of the bottom crust with water. Lay strips in a lattice pattern over the filling. Press the lattice strips down onto the bottom crust edge to seal; trim top crust strips neatly.

5

Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie, sprinkle with cinnamon-sugar mixture, then return to oven. Bake until crust is golden brown and filling is bubbling, about 30 minutes.

NUTRIENTS

Per 1 serving

🔥

406

Calories

  • 4
    Protein
  • 55
    Carbs
  • 20
    Fats

💡 For a crisper crust, brush the lattice with a beaten egg before baking.Serve the pie slightly warm with a scoop of vanilla ice cream for extra indulgence.Let the pie cool completely before slicing to allow the filling to set.