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State Fair Pie Competition 2011
Glenham, New York

Strawberry-Rhubarb Pie

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

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 10
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.