Strawberry-Rhubarb Pie

Pillsbury® pie crust provides a simple addition to this strawberry and rhubarb pie - a wonderful baked dessert.

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Servings 8

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( 8 ) Ratings

8 Ratings

5 Stars 11%

4 Stars 11%

3 Stars 44%

2 Stars

1 Stars 11%

Member Reviews ( 2 )

88579cad-3937-4b5e-ad90-601a7071882a

State Fair Pie Competition 2011

Alice Murphy

Glenham, New York

ingredients 10
Prep Time 30 min
Total Time 1 hr 30 min

Ingredients

2: cups sliced strawberries

2: cups cut-up rhubarb

1: tablespoon lemon juice

2: cups sugar

1/4: cup all-purpose flour

3: tablespoons quick-cooking tapioca

3: eggs

1/8: teaspoon salt

1/8: teaspoon ground cinnamon

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

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Directions

1 In large bowl, mix strawberries, rhubarb and lemon juice. In medium bowl, mix sugar, flour, tapioca, eggs, salt and cinnamon. Stir into fruit mixture; set aside 15 minutes.
2 Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Spoon filling into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3 Bake about 15 minutes or until crust is light golden brown. Place cookie sheet on oven rack below pie in case of spillover. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 320mg; 320%;
Total Carbohydrate: 85g; 85%
(Dietary Fiber 1g 1% Sugars 53g 53% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 25%;
Calcium: 4%;
Iron: 4%;

Exchanges:

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