Fresh rhubarb is only around for a short time, so celebrate the Spring harvest with a homemade strawberry-rhubarb pie.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups sliced rhubarb
2 cups halved strawberries
1-1/4 cups sugar
1/4 cup Minit Tapioca
1 pkg. (425 g) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. non-hydrogenated margarine
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How do I make it ?
Heat oven to 425°F.
Combine first 4 ingredients. Let stand 15 min.
Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with margarine. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
Bake 45 min. or until juices form bubbles that burst slowly. Cool.
Kraft Kitchen Tips!
How to Make Lattice-Top Crust
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 3 g
Cholesterol 0 mg
Sodium 170 mg
Total carbohydrate 51 g
Dietary fibre 1 g
Sugars 29 g
Protein 2 g
10 servings, 1 piece (131 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.