Lattice Top Strawberry Rhubarb Pie

67 Ratings

15 Comments

Prep 25 min
Total 3 hr 5 min
Ingredients 9
Servings 8

This classic pie recipe is an Illinois State Fair winner. MORE+ LESS-

By Pillsbury Kitchens

Updated July 19, 2013

State Fair Pie Competition 2009

Darlene Crider

Hometown, Illinois

Make with

Pillsbury Pie Crust

Ingredients

cups frozen strawberries, thawed, drained and juice reserved

cup granulated sugar

tablespoons cornstarch

cups chopped frozen rhubarb (partially thawed)

tablespoons cold butter, cut into small pieces

box Pillsbury™ refrigerated pie crusts, softened as directed on box

egg yolk, beaten

tablespoon water

tablespoons coarse sugar

Steps

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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

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 Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 140

% Daily Value

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;