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Strawberry Rhubarb Pie

Perfect pie for spring.

Quick Facts

Prep Time: 20 minutes
Bake Time: 45 to 50 minutes
Yield: 8 servings

Ingredients

  • 1-1/4 cups sugar
  • 1/4 cup Argo® Corn Starch
  • 1 teaspoon grated orange peel (optional)
  • 1/4 teaspoon salt
  • 4 cups 1-inch thick sliced fresh rhubarb (about 1-1/2 pounds, untrimmed)
  • 2-1/2 cups sliced fresh strawberries
  • 1 tablespoon butter OR margarine
  • 2 (9-inch) unbaked pie crusts
  • 2 tablespoons milk
  • Coarse (turbinado) OR granulated sugar (optional)

Directions

  1. Preheat oven to 425°F.
  2. Combine sugar, corn starch, orange peel and salt in a large bowl. Add rhubarb and strawberries; toss to coat.
  3. Assemble pie by placing one crust in pie plate. Spoon rhubarb mixture into crust; dot with butter. Top with remaining crust and flute edges. If desired, brush crust gently with water and sprinkle with sugar. Cut slits in top crust to vent.
  4. Bake 45 to 50 minutes or until fruit is tender and juices are bubbly and clear. If edges of crust begin to overbrown during baking, cover with strips of foil. Cool on wire rack.
  5. VARIATION: To make Rhubarb Pie, omit strawberries and use a total of 6 to 6-1/2 cups sliced fresh rhubarb (about 2 pounds untrimmed OR 20 ounces frozen cut rhubarb, thawed and drained) in the filling.