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Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Southern Living MAY 2005

  • Yield: Makes 6 to 8 servings
  • Prep time:30 Minutes
  • Stand:20 Minutes
  • Chill:10 Minutes
  • Bake:45 Minutes


  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon grated lemon rind
  • 1/8 teaspoon ground nutmeg
  • 2 1/2 cups sliced fresh strawberries
  • 2 1/2 cups fresh (1/8-inch-thick) rhubarb slices
  • 2 tablespoons fresh lemon juice
  • 1 (15-ounce) package refrigerated piecrusts, divided
  • 2 tablespoons butter or margarine, cut into pieces
  • 2 teaspoons sugar


Combine first 4 ingredients; stir in strawberries, rhubarb, and lemon juice. Let stand 20 minutes.

Roll 1 piecrust to an 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp. Chill 10 minutes.

Spoon strawberry mixture into piecrust; dot with butter.

Roll remaining piecrust to an 1/8-inch thickness; cut into 1/2-inch strips. Arrange in a lattice design over filling. Sprinkle with 2 teaspoons sugar.

Bake at 425° for 15 minutes; reduce heat to 350°, and bake 30 more minutes or until crust browns.


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Strawberry-Rhubarb Pie recipe