![close up view of a slice of Strawberry Rhubarb Pie on a plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/LVfkQ5utAuVVoOLRMq5SPBRy7do=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/632912-favorite-strawberry-rhubarb-pie-loves2cook-4x3-1-06d41e8d0d824db9b85910601c847f7c.jpg)
Ingredients
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3 cups sliced strawberries
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3 cups sliced rhubarb
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1 ½ cups white sugar
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¼ cup instant tapioca
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1 squeeze fresh lemon juice
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1 (14.1 ounce) package double-crust pie pastry, thawed
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2 tablespoons butter, cut into small pieces
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
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Mix strawberries, rhubarb, sugar, tapioca, and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally.
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Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust. Scatter pieces of butter over filling; arrange top crust on pie. Press the edges together and crimp with a fork to seal. Cut several slits in the top crust with a sharp knife.
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Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
Nutrition Facts (per serving)
442 | Calories |
18g | Fat |
69g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 442 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 6g | 28% |
Cholesterol 8mg | 3% |
Sodium 257mg | 11% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 4g | 13% |
Total Sugars 41g | |
Protein 4g | 7% |
Vitamin C 41mg | 45% |
Calcium 56mg | 4% |
Iron 2mg | 9% |
Potassium 259mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.