Best Strawberry Rhubarb Pie
DessertLow-sodiumOnion-freeMother’s DayVegetarianGluten-freeBetter Than TakeoutFather’s DayGarlic-freeStovetop
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!
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
Preparation
- 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.
Epicure Products Used
Nutritional Information
Per serving(1 slice): Calories 160, Fat 7 g (Saturated 4 g, 0.3 0 g), Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 25 g (Fiber 3 g, Sugars 9 g), Protein g.