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Strawberry-Rhubarb Pie
(Serves 6 to 8)
Strawberry-Rhubarb Pie
Strawberry-Rhubarb Pie

Double crust pie pastry (8 to 9-inch pie pan):
2 cups flour
1 teaspoon salt
2/3 cup butter or shortening
5 to 7 tablespoons cold water

10 ounce package frozen strawberries, thawed and undrained
3 cups sliced fresh rhubarb, cut into 1-inch pieces
3/4 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1 teaspoon lemon juice


To make the pie crust:
In a mixing bowl, combine the flour and salt.  Using a pastry blender, cut in the butter until the mixture is the size of small peas.  Sprinkle water over, a tablespoon at a time, stirring lightly with a fork.  Add water until dough is just moist enough to hold together.  Form the dough into a ball and then divide into 2 pieces.

On a lightly floured surface, flatten one of the balls into a disk.  Roll out a circle 1 inch larger than the pie pan you are using.  Fold pastry in half, transfer to pie pan, unfold, and fit loosely into the pan.  Trim the dough even with the edge of the pie pan.

Preheat oven to 425 degrees F.
In a large bowl, combine all the filling ingredients
Pour evenly into the prepared pie shell.

Roll out the top crust in the same manner as the bottom crust.  Cut slits in the crust for the steam to escape.  Place top crust over filling.  Fold the edge of the top crust over the bottom crust.  Seal and flute edge.

For an attractive shiny top crust, brush with milk or egg beaten with a little water.  Sprinkle with sugar, if desired.

Bake 35 to  40 minutes, or until the crust is golden brown and fruit is bubbling.  Serve warm or chilled.
Strawberry-Rhubard Pie combines sweet juicy strawberries with tart, crisp rhubarb for a special springtime dessert.
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Have these supplies on hand for homemade pie crusts.
Use glass pie plates for most pies; they disperse heat well for even browning.  Because they are clear, you can check the bottom of the crust to ensure it's thoroughly baked before you take it out of the oven.  If you have aluminum pie plates, use them for icebox pies with press-in crusts or those that are baked briefly in the oven.
A non-tapered rolling pin applies pressure evenly, so that your pie crust is of even thickness from the center to the edges.
This pie container holds up to an 11" pie plate.
It's deep enough to accommodate tall meringues or fancy cream pies.
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