Summer Strawberry Rhubarb Pie

This strawberry rhubarb pie recipe has a sweet and juicy strawberry and rhubarb filling, topped with a golden lattice crust to make a summery dessert.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 406 Calories

Ingredients

• 1 cup white sugar
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 1 recipe pastry for a 9 inch double crust pie
• 2 cups diced rhubarb
• 3 tablespoons butter, diced
• 0.25 cup all-purpose flour
• 0.25 teaspoon ground nutmeg
• 2.5 cups hulled strawberries

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Combine whole strawberries, rhubarb, 1 cup sugar, flour, butter, and nutmeg in a bowl; pour into bottom crust. Combine 1 tablespoon sugar and cinnamon in a small bowl; set aside.

Step 3

Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie; sprinkle top with cinnamon-sugar mixture, and return to oven. Bake until crust is golden brown and filling is bubbling, about 30 minutes more.

Step 4

Halve pie dough. Roll out ½ pastry dough on a floured work surface into a circle to fit a 9-inch pie plate; place bottom crust in pie plate. Roll remaining ½ pastry dough into a 10-inch circle; set top crust aside.

Step 5

Cut top crust into ¾-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 strips in a cross (X) in the center of the pie. Working from the next longest down to the shortest strips (using the shortest strips for the edges of the lattice), alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Press the lattice strips down onto the bottom crust edge to seal; trim top crust strips neatly.