Strawberry Rhubarb Pie

Yup, MORE rhubarb!
I told you I have a huge plant to use up. 🙂
I started making this recipe last summer.
As I said in the last rhubarb post, I used to hate rhubarb – especially strawberry rhubarb pie.
I hated the crunchy texture and thought it ruined the dessert.
This is the fool-proof pie crust recipe that I use:


  • 4 cups all-purpose flour
  • 1 3/4 cups shortening
  • 3 tablespoons white sugar
  • 2 teaspoons salt
  • 1 egg
  • 1/2 cup water


  1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
  2. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use. 

And THIS is the Strawberry Rhubarb Pie Filling recipe:


  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 pound fresh rhubarb, chopped
  • 2 pints fresh strawberries
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 tablespoons butter
  • 1 egg yolk
  • 2 tablespoons white sugar


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  3. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.


I’ve made this pie about 5 times now and it’s always turned out tasty.  HOWEVER, I always seem to make the mistake of serving it warm… It TASTES good warm, but the filling hasn’t hardened and is really soupy.  If you wait till it’s cooled, it’s perfect. 🙂

  This is a pie I made for Skyler last summer. 🙂

If you have a rhubarb plant, go use it up! Skyler just hacked the rest of mine up yesterday and brought the rest in for me to chop up and put in freezer bags, to probably use for the Rhubarb Coffee Cake.  I also already had made 6 quarts of this pie filling and put them in the freezer for future pie making use. 🙂

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