Strawberry-Rhubarb Pie Recipe

What a great dessert to serve at a 4th of July celebration or summer cookout! You’ll find this pie at The Ham Shoppe in Valle Crucis, North Carolina, one of the many recipes in Southern Living Off The Eaten Path: Favorite Southern Dives and 150 Recipes That Made Them Famous.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: Serves 8


1 cup sugar
5 Tbsp. cornstarch
1/4 tsp. ground nutmeg
3 cups fresh or frozen rhubarb slices, thawed and drained
2 cups sliced fresh strawberries
1/2 (14.1-oz.) package refrigerated piecrusts
2 Tbsp. butter, cut into small pieces
1 large egg, beaten


Preheat oven to 350°. Whisk together first 3 ingredients in a large bowl until blended. Add rhubarb and strawberries, tossing to coat. Set aside.
Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Spoon rhubarb mixture into prepared crust; dot with butter. Brush edges of crust with beaten egg.

Bake at 350° for 1 hour. Let cool completely on a wire rack.

Makes 8 servings.

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