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Recipe Summary

rise:
25 mins
total:
1 hr 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. In a large bowl, combine the strawberries, rhubarb, 1/4 cup sugar, cornstarch, vanilla, and salt. Let stand for 15 minutes.

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  • Unroll pie crust, roll it out slightly, and place it on the prepared baking sheet. Pour the fruit mixture onto crust, leaving a 2-inch border around the edges.

  • Fold the crust edges over the fruit. Overlap the dough where needed and press down gently. Brush the dough with the beaten egg. Sprinkle all over with the turbinado sugar. Bake until the crust is golden brown and juices are bubbly, about 50 minutes. Serve warm or at room temperature.

Nutrition Facts

180 calories; total fat 7g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 23mg; sodium 149mg; potassium 184mg; carbohydrates 27g; fiber 2g; sugar 10g; protein 2g; trans fatty acid 0g; vitamin a 70IU; vitamin c 29mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 22mcg; vitamin b12 0mcg; calcium 39mg; iron 1mg.
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