How to Make Maman's Fresh Strawberry Rhubarb Pie - A Step-by-Step Guide

If there's one thing that brings back childhood memories of warm summers and family gatherings, it's the smell of a freshly baked pie filling the air. And if there's one pie that screams summer, it's Maman's Fresh Strawberry Rhubarb Pie. This classic recipe has been passed down through the generations in my family, and for good reason - it's the perfect blend of sweet and tart, with a buttery, flaky crust that will leave you coming back for more.

What makes this pie so special is the ...

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Ingredients

  • 1 ¼ cups crushed graham crackers
  • ¼ cup melted butter
  • 1 pound fresh strawberries, halved lengthwise
  • ½ cup diced rhubarb
  • ¾ cup white sugar
  • ¾ cup water
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice

Information

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 8
  • Yield: 8 servings

  • Mix together the graham cracker crumbs and melted butter; press into the bottom of a 9-inch pie dish. Line the bottom of the pie crust with 1 layer of strawberry halves.
  • Place the remaining strawberries in a saucepan and crush (there should be about 1 cup of crushed berries); stir the rhubarb, sugar, water, and cornstarch into the crushed berries. Bring the mixture to a boil over medium-low heat, stirring often, until the mixture thickens and becomes translucent. Turn off the heat, let the mixture stand until slightly cooled, about 2 minutes; stir in the lemon juice. Pour the mixture into the pie dish over the strawberry halves.
  • Refrigerate until completely chilled, about 1 hour.
  • Nutrition

    211 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 15mg
    • Sodium: 122mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 2g
    • Total Sugars: 26g
    • Protein: 1g
    • Vitamin C: 35mg
    • Calcium: 22mg
    • Iron: 1mg
    • Potassium: 131mg