Mom'S Strawberry Rhubarb Pie
A classic sweet and tart strawberry rhubarb pie with a flaky crust, perfect for summer gatherings and fruity dessert lovers seeking a balance of tang and sweetness.
Ingredients
Instructions
- Combine sugar, flour, salt, and ground nutmeg until well mixed.
- Pour this mixture over the prepared fruit and let stand for 20 minutes.
- Fill the pie shell with the fruit mixture and dot with a tablespoon of butter.
- Place the pastry top over the filling and cut several slits in the crust to allow steam to escape.
- Bake in a 375°F oven for 50 to 60 minutes until the crust is golden and the filling is bubbly.
Tips & Substitutions
For a richer filling, consider adding a tablespoon of lemon juice to enhance the flavors. If you don’t have rhubarb, you can substitute with additional strawberries or other tart fruits like cherries. Ensure your fruit mixture is well-drained to avoid a soggy crust. Using a Press And Bake Cream Cheese Crust can add a delicious twist to the traditional pastry.
Serving Suggestions
Serve the pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Mashed Red Skinned Potatoes for a delightful dinner party. For a refreshing touch, consider serving alongside a light fruit salad.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. This will help maintain the crispness of the crust while keeping the filling deliciously bubbly.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Strawberry Rhubarb Pie contains roughly 491 calories, with 2g protein, 118g carbohydrates, and 4g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 767mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb and strawberries for this pie?
Yes, you can use frozen fruit, but be sure to thaw and drain them well to remove excess moisture. This prevents the pie from becoming watery. You may need to adjust the sugar slightly, as frozen fruit can be sweeter.
How can I prevent the pie crust from burning?
To prevent the crust from burning, you can cover the edges with aluminum foil during the last 15 minutes of baking. Additionally, using a pie shield can help protect the crust while allowing the filling to cook thoroughly.
What can I do if my filling is too runny?
If your filling is too runny, you can add an additional tablespoon of flour or cornstarch to thicken it before baking. Another option is to bake the pie longer, which can help evaporate excess moisture and set the filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).