Return to Content

Deep-Dish Strawberry Rhubarb Pie

Deep-Dish Strawberry Rhubarb Pie
7 votes, 4.29 avg. rating (84% score)
by
Deep-Dish Strawberry Rhubarb Pie

Ingredients:

  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1-1/2 cups sugar
  • 2 cups strawberries, halved
  • 2 cups diced rhubarb
  • 1 tablespoon butter
  • pastry for a 1-crust pie

Instructions:

Blend cornstarch, salt, and sugar. Add to fruit and mix. Place filling in deep 8-inch pie pan, heaping center of filling slightly above top of pan so that it will support pastry. Dot with butter. Moisten rim of pan. Roll pastry, cut several gashes in it, and place over filling. Trim edge -- leaving 1/2-inch margin beyond edge of pan. Turn margin over and flute edge of crust, pressing firmly to pan. Sprinkle lightly with sugar. Bake in hot oven (425 degrees F) until crust is browned and rhubarb tender (about 30 minutes).
Updated Sunday, April 21st, 2002

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

4 Responses to Deep-Dish Strawberry Rhubarb Pie

  1. Anonymous May 27, 2002 at 1:43 pm #

    I liked this pie, I would add 2 cups sugar next time, seemed too tangy with just 1-1/2 cups.

  2. barbara S. Barger July 12, 2004 at 1:05 pm #

    Yummy! – but make it even simpler by using a Bisquick shortcake-type crust on top – and add raspberries as well as strawberries!

  3. Anonymous March 9, 2005 at 7:30 am #

    Very tasty with lots of fruit.

  4. Genevieve Kennedy May 17, 2005 at 6:01 pm #

    Tastes as fresh as the fruit used to make the pie. My family raved about it and begged me to make another pie as soon as possible.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111