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Lattice Top Strawberry Rhubarb Pie

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Lattice Top Strawberry Rhubarb Pie
  • Prep 25 min
  • Total 3 hr 5 min
  • Ingredients 9
  • Servings 8
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This classic pie recipe is an Illinois State Fair winner.
Updated Jul 19, 2013

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Top with fresh whipped cream or slightly softened ice cream, if desired.

Nutrition Information

400 Calories, 16g Total Fat, 1g Protein, 63g Total Carbohydrate, 33g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
300mg
13%
Potassium
230mg
7%
Total Carbohydrate
63g
21%
Dietary Fiber
2g
8%
Sugars
33g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
4%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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