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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 146.8
  • Total Fat: 4.3 g
  • Cholesterol: 33.7 mg
  • Sodium: 53.8 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 0.9 g

View full nutritional breakdown of Strawberry Rhubarb Pie calories by ingredient
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Strawberry Rhubarb Pie

Submitted by: MEREDITHPARKER

Introduction

Not my own, I just calculated the recipe from here: http://smittenkitchen.com/2010/06/strawber
ry-rhubarb-pie-improved/
Not my own, I just calculated the recipe from here: http://smittenkitchen.com/2010/06/strawber
ry-rhubarb-pie-improved/

Number of Servings: 8

Ingredients

    Top and bottom pie crust (store bought or homemade)
    3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
    3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
    1/2 cup granulated sugar
    1/4 cup light brown sugar
    1 tablespoon lemon juice
    1/4 teaspoon salt
    1/4 cup quick-cooking tapioca or corn starch
    2 tablespoons unsalted butter, cut into small pieces
    1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Tips

Easiest pie I have ever made! And so delicious!


Directions

Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. Or roll out store bought crust into pie plate.

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca (or corn starch in place of tapioca) in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool. When full cool (several hours later) the juices gel.

Serving Size: cut into 8 pie slices

Number of Servings: 8

Recipe submitted by SparkPeople user MEREDITHPARKER.






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