Fresh Strawberry-Rhubarb Pie

75 10 servings, 1 piece (131 g) each
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(2) 2 Reviews
Prep Time
Total Time

10 servings, 1 piece (131 g) each

Fresh rhubarb is only around for a short time, so celebrate the Spring harvest with a homemade strawberry-rhubarb pie.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Combine first 4 ingredients. Let stand 15 min.
  • Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with margarine. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
  • Bake 45 min. or until juices form bubbles that burst slowly. Cool.

How to Make Lattice-Top Crust

Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.


  • 10 servings, 1 piece (131 g) each

Nutritional Information

Serving Size 10 servings, 1 piece (131 g) each
Calories 330
% Daily Value
Total fat 13g
Saturated fat 3g
Cholesterol 0mg
Sodium 170mg
Carbohydrate 51g
Dietary fibre 1g
Sugars 29g
Protein 2g
Vitamin A 0 %DV
Vitamin C 35 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • anitajim |

    love it..i grow my own strawberries & rhubard..

  • lauries06 |

    Good but too sweet!