Strawberry-Rhubarb Pie

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The winning combination of strawberries and rhubarb make up the filling for this pie.

Difficulty: Easy

Hands-on: 20 minutesTotal: 1 hour 10 minutes

Serves: 8

Ingredients

  • 1 package 914.1 oz.) Pillsbury Refrigerated Pie Crusts
  • 3 cups chopped rhubarb
  • 2 cups hulled, sliced strawberries
  • 1 cup plus 1 Tbsp. sugar, divided
  • ¼ cup cornstarch
  • 2 Tbsp. butter, cut in pieces

Directions

  • Preheat oven to 350°F. Line pie pan with one circle of pie dough.
  • Mix rhubarb and strawberries with 1 cup sugar and cornstarch and put them in the pie shell. Dot fruit with butter pieces.
  • Cover the filling with the other pie dough circle, crimp the edges to seal, and cut slits in the top. Sprinkle with remaining sugar and bake for 50 minutes. Cool before slicing.

Recipe Information

Serves: 8

Ingredients

  • 1 package 914.1 oz.) Pillsbury Refrigerated Pie Crusts
  • 3 cups chopped rhubarb
  • 2 cups hulled, sliced strawberries
  • 1 cup plus 1 Tbsp. sugar, divided
  • ¼ cup cornstarch
  • 2 Tbsp. butter, cut in pieces

Directions

  • Preheat oven to 350°F. Line pie pan with one circle of pie dough.
  • Mix rhubarb and strawberries with 1 cup sugar and cornstarch and put them in the pie shell. Dot fruit with butter pieces.
  • Cover the filling with the other pie dough circle, crimp the edges to seal, and cut slits in the top. Sprinkle with remaining sugar and bake for 50 minutes. Cool before slicing.

Nutrition Information

Nutrition Information
Amount per serving
Calories330
Total Fat15g
Saturated Fat7g
Cholesterol20mg
Sodium270mg
Total Carbohydrate52g
Dietary Fiber2g
Sugars22g
Protein3g