Drop - Dead Simple Strawberry Rhubarb Pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 356.7
  • Total Fat: 16.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.1 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.4 g

View full nutritional breakdown of Drop - Dead Simple Strawberry Rhubarb Pie calories by ingredient
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Introduction

This pie brings the glorious flavours of Summer country living home, without fiddling with cooking a pie filling or hulling a gazillion strawberries! I was given a jar of luscious strawberry preserves as a gift, and with a ton of rhubarb in the garden, it only took a quick minute to whip up a spelt-flour pie crust and lattice to hold the works! This pie brings the glorious flavours of Summer country living home, without fiddling with cooking a pie filling or hulling a gazillion strawberries! I was given a jar of luscious strawberry preserves as a gift, and with a ton of rhubarb in the garden, it only took a quick minute to whip up a spelt-flour pie crust and lattice to hold the works!
Number of Servings: 12

Ingredients

    Crust:
    1 1/2 cups flour
    2 cups spelt flour
    2 tsp raw sugar
    1/4 tsp nutmeg
    1/2 tsp salt
    1/2 cup non-hydrogenated shortening
    2 tsp vanilla
    1 tsp butter flavouring (optional)
    3 tbsp water
    1 tbsp vinegar

    Filling:
    2 cups chunky, lower sugar strawberry preserves (like Trader Joe's Organic Strawberry Preserves)
    2 cups diced rhubarb
    1 tbsp tapioca starch
    optional: 2 tbsp sugar (if you want a sweeter pie)

Directions

Heat the oven to 400F and place a 10" pie pan on a baking sheet.
In a large bowl, whisk together the flours, sugar, nutmeg and salt.
Cut in the shortening until the mixture resembles coarse breadcrumbs.
Whisk together the vanilla, butter flavouring, water and vinegar and slowly add to the flour mixture, tossing with a fork to blend. Add only enough water so that the dough comes together.
Form into two balls and wrap one in plastic. Place in the fridge while preparing the bottom crust and filling.
Between sheets of waxed paper, roll out the remaining dough half and fit into a 10" pie plate, leaving the overhang. Place in the freezer.
In a large bowl, mix together the preserves, rhubarb and tapioca starch until well combined. Set aside.
Remove the dough ball from the freezer and roll out into a rectangle between sheets of waxed paper.
Using a pizza cutter or knife, cut into strips. Cover lightly.
Remove the bottom crust from the freezer and spread the filling inside.
Using the dough strips, weave a lattice pattern overtop of the filling, pressing the ends to seal.
Crimping the edges of the pie if desired.
Place the pie (on the baking sheet) into the oven on the bottom rack and bake for 10 minutes.
Turn down the oven to 350F and bake 35 minutes longer.
Cool completely before slicing.

Serving Size: Makes 1 pie, 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.

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