Always Loved Strawberry Rhubarb Pie
Classic and delicious pie, it is so easy to make as well. Perfect dessert in summer when the strawberry season comes.
Yield
8 servingsPrep
25 minCook
40 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
|
|
|
| 2 ½ | cups |
rhubarb
cut into 1-inch |
*
|
| 3 | cups |
strawberries
fresh or frozen, unsweetened, thawed |
*
|
| 3 ½ | tablespoons |
cornstarch
|
|
| ¼ | cup |
water
or juice from berries |
|
| ⅓ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 591 | ml |
rhubarb
cut into 1-inch |
*
|
| 7.1E+2 | ml |
strawberries
fresh or frozen, unsweetened, thawed |
*
|
| 53 | ml |
cornstarch
|
|
| 59 | ml |
water
or juice from berries |
|
| 79 | ml |
sugar
|
|
Directions
Make the pre-baked pie crust.
In a bowl combine the rhubarb, strawberries, cornstarch, water or juice, and sugar.
Mix well to coat the fruit with cornstarch and sugar, then let sit for 10 minutes.
Fill the pre-baked pie shell with the fruit mixture.
Cover the edges of the crust with foil to prevent browning.
Bake for 10 mintues at 450℉ (230℃), then reduce heat to 350℉ (180℃) F, and continue baking for 25 to 30 minutes.
Remove the pie from the oven, and let it cool to room temperature before serving.
