How to Make Summer Strawberry Rhubarb Pie - A Step-by-Step Guide

There's nothing quite like the taste of a homemade pie in the summertime, and this Summer Strawberry Rhubarb Pie is the perfect dessert to enjoy on a warm and sunny day. Filled with the seasonal flavors of ripe strawberries and tangy rhubarb, this pie is a delightful combination of sweet and tart that's sure to satisfy your taste buds.

As the days get longer and the weather gets warmer, it's the perfect time to take advantage of the abundance of fresh fruit that's in season. Strawberr...

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Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 2 cups diced rhubarb
  • 2 ½ cups hulled strawberries
  • 1 cup white sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons butter, diced
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Preheat oven to 450 degrees F (230 degrees C). Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
  • Mix the rhubarb, whole strawberries, 1 cup of sugar, flour, butter, and nutmeg together in a bowl. Pour the filling into the crust-lined pie dish.
  • Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Mix 1 tablespoon of sugar with cinnamon in a small bowl, and set aside.
  • Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie. Sprinkle the top with the cinnamon-sugar mixture, and return to oven; bake until the crust is golden brown and the filling is bubbling, about 30 more minutes.
  • Nutrition

    406 cal.

    • Total Fat: 20g
    • Saturated Fat: 7g
    • Cholesterol: 11mg
    • Sodium: 266mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 3g
    • Total Sugars: 29g
    • Protein: 4g
    • Vitamin C: 31mg
    • Calcium: 44mg
    • Iron: 2mg
    • Potassium: 198mg