Strawberry Rhubarb Pie

When rhubarb first appears in your grocery store or farmer's market, snap up a bunch to make this classic sweet-tart pie.

Strawberry Rhubarb Pie
Servings: 8 Prep 10 mins Bake 400°F 50 mins


  • 2 refrigerated 9-inch ready-to-use piecrusts
  • 3 cups strawberries, hulled and quartered
  • 3 cups 1-inch rhubarb pieces, fresh or frozen, thawed
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Make It

1. Heat oven to 400 degrees F. Unfold one piecrust and fit into 9-inch glass pie plate.

2. Place the strawberries, rhubarb pieces, sugar, cornstarch, salt and nutmeg in large bowl; stir gently with a spatula to combine; do not crush the strawberries or rhubarb.

3. Unfold second piecrust on lightly floured surface and flatten slightly with rolling pin. Cut out six 1-inch strawberry patterns in a circle in crust. Use the scraps to cut out strawberry leaves; reserve the leaves on a sheet of waxed paper.

4. Spoon strawberry filling into crust-lined pie plate. Gently place second piecrust over top of filling. Fold edge of top piecrust under edge of bottom piecrust; crimp edges of crusts together to seal. Arrange dough leaves next to the strawberry cutouts in the crust, using a little water as glue.

5. Bake in 400 degree F oven for 50 minutes or until the crust is golden and filling is bubbly. If the edges of the crust start to get too brown, cover the edge with a piece of aluminum foil. Transfer pie to wire rack and let cool completely. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 377, Fat, total (g): 15, chol. (mg): , sat. fat (g): , carb. (g): 58, fiber (g): 1, pro. (g): 3, sodium (mg): 246, Percent Daily Values are based on a 2,000 calorie diet.