Best Strawberry Rhubarb Pie
Treat you and your family to the perfect summer dessert. Blind bake our gluten-free Easy As Pie Dough (or use a convenient, store-bought pie shell) and make a luscious filling on the stovetop. Then just fill the shell and chill! The classic sweet strawberries and tangy rhubarb pairing is unbeatable, and with way less sugar than store-bought pies, it's delicious, healthier, and super easy to whip up!
2 hr & 50 min
8 servings
160 calories
Ingredients
1 recipe prepared Easy As Pie Dough
1⁄4 cup cold, unsalted butter
1 pkg Easy As Pie Dough Mix, divided
3 tbsp ice water
3 stalks rhubarb
1 lb (450 g) fresh strawberries
1⁄3 cup Summer Berry Sweet Dip Mix
3⁄4 cup water, divided
1 tsp vanilla extract
2 tbsp cornstarch
Instructions
Preheat oven to 375° F.
Roll dough into a large circle and fit into an 8" pie plate; crimp or flute edge. Using a fork, poke holes into pie dough all around bottom and sides.
Bake 15 min, or until golden brown. Remove from oven and allow to cool before filling.
Meanwhile, to make filling, slice rhubarb and chop strawberries. Place 1 cup strawberries in a small bowl; mash with a fork.
In a medium saucepan over medium heat, combine rhubarb, mashed strawberries, sweet dip mix, 1⁄4 cup water, and vanilla. Bring to a low boil, stirring and mashing frequently; cook until fruit softens, 5–6 min.
In a small bowl, whisk together cornstarch and remaining 1⁄2 cup water. Stir into simmering mixture on the stove and bring to a boil. Reduce heat and simmer until thickened, 1–2 min, stirring frequently.
Remove from heat and fold in remaining fresh strawberries. Transfer filling to pie crust. Let cool 15 min, then place in refrigerator to cool completely, about 2 hr.
Nutritional Information
Per serving(1 slice): Calories 160, Fat 7 g (Saturated 4 g, Trans 0.3 g), Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 25 g (Fiber 3 g, Sugars 9 g), Protein g.