Strawberry Rhubarb Pie

This classic pie recipe is an Illinois State Fair winner.

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Servings 8

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( 64 ) Ratings

64 Ratings

5 Stars 11%

4 Stars

3 Stars 14%

2 Stars 19%

1 Stars 11%

Member Reviews ( 13 )

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State Fair Pie Competition 2009

Darlene Crider

Hometown, Illinois

ingredients 9
Prep Time 25 min
Total Time 3 hr 5 min

Ingredients

2: cups frozen strawberries, thawed, drained and juice reserved

1: cup granulated sugar

2: tablespoons cornstarch

3: cups chopped frozen rhubarb (partially thawed)

2: tablespoons cold butter, cut into small pieces

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: egg yolk, beaten

1: tablespoon water

3: tablespoons coarse sugar

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Directions

1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2 In large bowl, place reserved strawberry juice. In small bowl, mix granulated sugar and cornstarch; whisk into reserved strawberry juice. Stir in rhubarb and strawberries; spoon into crust-lined pie plate. Dot with butter.
3 To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. In small bowl, mix egg yolk and water. Brush lattice strips with egg yolk mixture; sprinkle with sugar.
4 Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.

EXPERT TIPS

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Expert Tips

Darlene Crider of Lincoln, Illinois, won the Pillsbury Refrigerated Pie Crust Pie Baking Championship with this recipe at the 2009 Illinois State Fair.

Top with fresh whipped cream or slightly softened ice cream, if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 140),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 300mg; 300%;
Total Carbohydrate: 63g; 63%
(Dietary Fiber 2g 2% Sugars 33g 33% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 20%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1/2 Starch; 1 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

GrandmaBof5

report Posted Apr. 12, 2013 4:42 AM

I made this pie last night, very, very, tasty, but way to juicy,will add more cornstarch on the next one.... No complaints.The pie pan was emptied in just a few minutes I was able to purchase the rhubarb from walmart in the frozen food section,and i used fresh strawberries.. This recipe is a true keeper.

Lizzardbreath

report Posted Aug. 22, 2011 4:12 PM

Very tasty and simple to make! I love the balance of flavors and it's something a little different than the norm!

sheilwagen

report Posted Apr. 23, 2011 12:45 PM

sweetangelove, you can get frozen rhubarb at Publix in TN

dragynmyrlin

report Posted Jun. 20, 2010 7:38 PM

I used fresh rhubarb as I couldn't find frozen anywhere. The flavor was good but the bottom crust was soggy. There was too much juice in the pie so it was runny. Next time I will add more cornstarch to the mix and hope it will come out right.

dazzlem351

report Posted Jun. 11, 2010 1:28 PM

This pie is simply delicious. Quick and easy to put together. My husband ate most of the first one I made and wants me to make another one. This is really a special treat that just says, summer picnic!