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a top down view of a strawberry rhubarb pie with a lattice crust. in the background are a green napkin and a soft pink napkin, chopped rhubarb, three strawberries and a pie cutter
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Strawberry Rhubarb Pie

This Strawberry Rhubarb pie is classic and delicious!  A tender and flaky crust filled with sweet strawberries and tangy rhubarb.
Course Pie
Keyword rhubarb strawberry pie, strawberry rhubarb pie, strawberry rhubarb recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 pie
Author Jo-Anna Rooney

Ingredients

Pie Crust:

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup water

Strawberry Rhubarb Filling:

  • 2 1/2 cups chopped strawberries 1/2 inch pieces
  • 2 1/2 cups chopped rhubarb 1/2 inch pieces
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1/4 cup cornstarch
  • 1 - 2 tbsp butter
  • milk or water
  • cinnamon sugar mix (1/4 tsp cinnamon, 1 tsp sugar)

Instructions

Strawberry Rhubarb Filling:

  • In a bowl combine the chopped strawberries, rhubarb, sugar, cornstarch and salt. Let sit for about 15 minutes, stirring occasionally.
    2 1/2 cups chopped strawberries, 2 1/2 cups chopped rhubarb, 1 cup granulated sugar, 1/4 tsp salt, 1/4 cup cornstarch

Pie Crust:

  • In a bowl whisk together the flour and salt.
    2 cups all purpose flour, 1/2 tsp salt
  • With a pie cutter, cut in the shortening until the particles look like wet sand.
    2/3 cup shortening
  • Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don't over mix or the crust will be tough. You don't have to add all of the water if you find the dough moist enough.
    1/4 cup water
  • Press into a ball.
  • Separate the ball into 2 balls: about 2/3 for the bottom and 1/3 for the lattice top. If you aren't making a lattice crust, split the dough into 2 even balls (one for the bottom crust and one for the top).
  • Place the dough balls (one at a time) onto a lightly floured sheet of parchment paper.  Roll out the balls to a 1/8 inch thickness.

Baking the pie:

  • Preheat your oven to 400 degrees F.
  • Put the largest rolled out section of crust into your pie plate. Gently press in, then trim the edges with a knife.  If you want to make a crimped pie crust edge you can see how to do that in this post here.
  • Add the strawberry rhubarb filling.
  • Dot the filling with small pieces of the butter.
    1 - 2 tbsp butter
  • If you are doing a traditional crust, add on the other rolled out section of pie crust.
    OR
    If you want to add a simple lattice top, roll out the dough into 10 inch square and using a pizza cutter cut out 14 - 16 long strips about 1/2 inch wide. Then arrange them in a crisscross pattern (to learn more about how to do this, visit my post here).
  • Press together the edges of the crust. Then trim off the extra dough.
  • If you are using a closed top, make sure to cut vents into the top crust. I usually make 4 vents.
  • Brush the crust lightly with milk, then generously sprinkle the crust with a cinnamon and sugar mix.
    milk or water, cinnamon sugar mix
  • In your preheated 400 degree F oven, bake your pie for 15 minutes.
  • Then after this time slip a cookie sheet onto the rack below your pie, then REDUCE the temperature to 350 degrees F, and bake for 35-40 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.