Sweet Strawberry-Rhubarb Pie

Sweet Strawberry-Rhubarb Pie
Rhubarb and strawberries are a timeless favorite. Serve this scrumptious dessert warm with a scoop of vanilla ice cream.
Makes 12
Prep 20 m
Bake 50 m



  1. 1 of 5 Heat oven to 400 degrees F. Fit one of the pie crusts into a 9-inch pie plate. Set aside.
  2. 2 of 5 In a large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice. Let stand 5 minutes.
  3. 3 of 5 Pour strawberry mixture into crust-lined pie dish, leveling slightly.
  4. 4 of 5 Using a knife or pizza cutter, cut remaining crust into 1-inch strips. Interweave into a lattice pattern. Crimp strip edges with bottom crust to seal. Brush crust with milk, then sprinkle with 1 teaspoon sugar.
  5. 5 of 5 Bake at 400 degrees F for 50 minutes, covering edge of pie with foil if browning too quickly. Cool to room temperature. Serve slightly warm with ice cream, if desired.
Nutrition Information for Sweet Strawberry-Rhubarb Pie
Servings Per Recipe: 12
Per Serving: 41 g carb., 10 g Fat, total, 7 mg chol., 4 g sat. fat, 1 g fiber, 136 mg sodium, 256 kcal cal., 2 g pro.