Fresh Strawberry Rhubarb Pie
My mother used to make Fresh Strawberry Rhubarb Pie for us in the summer when I was a child. Rhubarb grows very well in New Hampshire, so there was always a lot of it. There really isn’t much you can do with rhubarb except add lots of sugar and bake it in a dessert. It is very tough, and sour. Believe me, I once ate a piece raw…Yuck! Anyway, this pie is so darn good I used to eat it for breakfast! Now every summer, I make one myself. It is truly my favorite pie! It is not too sweet, and the rhubarb makes it a little sour. The perfect combination! I ate some for breakfast this morning, but don’t tell anyone:)
Start by washing, hulling & chopping rhubarb & strawberries into 1 inch cubes. I used about 3 stalks of fresh rhubarb and two quarts of fresh strawberries. (You can also use frozen fruit if you can’t find fresh rhubarb) I use the empty pie shell to gauge how much I need.
I like a nice big pie, so I fill it right up to the brim!

Fresh Strawberry Rhubarb Pie
Ingredients
- Perfect Pie crust:, this makes 2 recipes, enough for a pie shell with a lattice top
- 2½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 2 sticks, 8 ounces cold unsalted butter, cut into ½-inch cubes
- 3 to 4 tablespoons ice water
- Strawberry rhubarb filling:
- 1 pound rhubarb, ends trimmed and sliced into ½-inch thick pieces
- 2 cups stemmed and sliced strawberries
- 1½ cups granulated sugar, plus 2 teaspoons for garnishing crust
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 2 teaspoons vanilla bean paste
- ¼ teaspoon kosher salt
- 1 egg yolk
- Whipped cream or vanilla ice cream, optional
Instructions
- For pie crust: Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas. Sprinkle ice water, a tablespoon at a time, over the flour mixture. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before using.
- You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 1 month. You will need two of this recipe for the lattice-top pie.
- For the strawberry rhubarb filling: Combine all ingredients in a large mixing bowl, stir thoroughly.
- Roll out one recipe of the pie dough. Transfer to a 9-inch pie pan and chill until ready to use. Firmly shape the other recipe of dough into a small rectangle, and then roll it into a 14- by 12-inch rectangle that is about ⅛-inch thick, trimming if necessary to reach the right dimensions. Carefully fold the dough rectangle into quarters, transfer it to a baking sheet, unfold and chill until ready to use.
- Scrape the filling into the chilled pie shell. From the chilled rectangle of the dough, weave a lattice. Refrigerate the pie for 30 minutes but no longer than 1 hour.
- Preheat an oven to 400°F and position an oven rack in the bottom third of the oven. In a small bowl, beat the egg yolk, then use a pastry brush to lightly glaze the lattice and outside edge of the pie crust. Sprinkle the top with 2 teaspoons sugar. Bake for 50 to 60 minutes, until the crust is golden-brown and the fruit is bubbling and tender (test with the top of a paring knife). Transfer to a cooling rack and allow the pie to cool for at least 20 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Yummy blog. Following you from Finding New Friends Weekend Blog Hop
thanks so much for stopping by! I love blog hoppin!
Hi! I’m following you from the Friday Blog Hop! Look forward to reading more! I would appreciate the follow back!
Have a great weekend! -Kat
http://mom-uncensored.blogspot.com
thanks for stoppping by! will definitely follow back!
Delicious! New google friend and fb follower from the hop. Would love a follow back http://www.cumminslife.blogspot.com
thank you! will definitely follow back!
This looks divine! My husband LOVEs anything rhubarb. I am pinning this so I can try it one of these days!
Just found your blog on the Friday Blog Hop. I love your blog! New Follower 🙂
Join my “All Things Pretty” Blog Hop!
following back! thanks for stopping by!
This looks amazing! My dad LOVES rhubarb. It’s his favorite thing in the world. I’m going to save this recipe so I can make this for him–I still owe him a pie for a belated Father’s Day!
it’s super easy & delish! I am sure your dad would love it! I know my dad does! thanks for stopping by!
I am going to send your recipe to my son. Since I am not a pie maker, he can make his own. He is constantly bugging me for a strawberry rhubarb pie. Thank you for linking to Foodie Friends Friday. Hope to see you again next week.
thanks for hosting and will definitely be back this week! and you should definitely try to make this pie! it is super easy & delish! thanks for stopping by!
Oh how I love a strawberry/rhubarb combo – perfect match. Your pie looks ever so lovely. So glad I found you at Foodie Friends Friday.
thanks so much for stopping by!
Looks so delicious! Thanks for sharing on Foodie Friends Friday. Please come back next week and post another great recipe!
thanks for stopping by! will definitely be back next week!
I love straberry and rhubarb together. Stopping by from Foodie Friends Friday.
Robyn
my sister’s name is Robyn:) thanks so much for stopping by!
Oh YUMMMMM! Thanks for linking up to “Strut Your Stuff Saturday!” Hopefully we’ll see you tomorrow at 8pm MDT for this week’s party! 🙂 -The Sisters
This looks amazing! Thank you for sharing with us on Saturday Show and Tell. I hope you’ll join us again this week!
-Mackenzie
http://www.cheeriosandlattes.com
Thank you for sharing such useful information