Strawberry Rhubarb Pie



We moved into a new house last Winter. This Spring we discovered that we had rhubarb and strawberries growing in our back yard. This inspired Sarah to begin making pies. I didn’t complain. True to her nature, Sarah started by doing lots of research. It seems that rhubarb from the garden is much more sour than the store-bought variety. This made for very tart pies. You might want to lessen the amount of sugar a bit if you use rhubarb from the store.

The filling is thickened with a mixture of flour and sugar.  There are recipes that use tapioca, but that is harder for us to find here.  The layer of this mixture on the bottom absorbs the liquid from the fruit.  This keeps the bottom dryer and produces a flakier crust.

7 oz Butter
2 C Flour
1 t Salt
3 T Cold Water
2 stalks Rhubarb
1 pint Strawberries
1 C Sugar
¼ C Flour

Combine flour and salt in a large mixing bowl. Cut butter into flour. Use a mixer or your hands to quickly work the butter into the flour (the more the dough is worked, the less flaky it will be). Add water until the dough forms into a ball. Wrap in plastic and place in the refrigerator for 1 hr.


Cut Strawberries and Rhubarb

Clean and cut the strawberries and rhubarb in to slices.

In a separate bowl, mix the sugar and flour for the filling.

Prepare a clean surface and dust with flour. Roll out 2/3 of the dough until it is large enough to cover the pie dish completely. Spread half of the sugar/flour mixture on the bottom of the crust. Now add the fruit and then cover with the remaining sugar/flour. Roll out the remaining dough and cover the pie. Crimp the edges and cut off any excess. Cut several slits in the top of the pie to allow steam to escape.

Place in a pre-heated 375 and bake for approx. 35-40 mins. or until the crust is golden.

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