Nothing tastes like spring and summer like a Strawberry Rhubarb Pie – one of my favorite treats is those fresh strawberries and rhubarb baked up in a flaky pastry pie crust.
We also love a good strawberry rhubarb upside down cake, so if you are looking for a cake recipe try that one!
Strawberry Rhubarb Pie Recipe
The combination of strawberry and rhubarb just can’t be beat! There’s also a reason that everyone starts baking with those ingredients together, both of them are at their best peak in the early summer months, my rhubarb is always the best in June and when you get June bearing strawberries – perfection! Fresh and seasonal always makes for the very best dishes when it comes to taste. However here on the Prairies there is ANOTHER berry that is ready at the same time – Saskatoons! And if you have some you simple have to make my Rhubarb Saskatoon Pie!
How To Make Strawberry Rhubarb Pie
Don’t be scared to tackle making a homemade pie! The beauty to a pie is that everyone loves them no matter how they look! Break down making a pie into these easy steps.
- Prepare the pie crust. This is what scares people the most, but practice makes perfect! if you want, use a store bought pie crust and relieve yourself of that stress.
- Mix the filling. This is the easy part, simply combine all of the ingredients for the pie.
- Place the pie crust in the plate. This is where you can master your piecrust pinching skills. Lay the bottom crust into the pie plate, then the filling and then top with the remaining pie crust. You can do one piece of pastry or you can make a lattice top like I did.
- Bake the pie. Follow the directions and you will have a tasty pie in no time.
Pie Crust Tips and Tricks
Since it is always the crust that people are scared to tackle, here are some tips for making pie crusts!
- Keep your ingredients cold as can be. Making sure to follow the instructions in the recipe and chill your pie dough.
- If the pie dough gets warm, place it into the pie plate and refrigerate the pie plate before you add the filling.
- Don’t be scared of overworking it. Guess what? If you overwork it, it will STILL TASTE GREAT! Ignore all those perfectionist recipes out there!
- Cover the edges with tin foil. I do this right after the oven heat gets turned down. Remove it near the end and let it brown more.
- Brush the crust with beaten egg. This makes the pie crust glisten and look like a bakery pie!
- Realize practice makes perfect. I still generally suck at making pie crusts and I’ve got two bestselling cookbooks – that have pies in them hahaha!!!!
More Rhubarb Recipes
I have two huge rhubarbs in my yard so we love a good rhubarb recipe! You can also learn about rhubarb in my Rhubarb 101.
- Rhubarb Crisp – This is perfect when you don’t want to make a pie!
- Coconut Rhubarb Crunch. Rhubarb and coconut go together perfectly.
- Coconut Rhubarb Scones . I took my popular scones recipe and added coconut and rhubarb.
- Strawberry Rhubarb Fruit Leather – This uses honey instead of sugar, the perfect treat for the kids!
Happy baking everyone!
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Strawberry Rhubarb Pie
- Prep Time
- 1 hour
- Cook Time
- 40 minutes
- Total Time
- 1 hour
- Karlynn Johnston
Tenderflake Pie Crust
- 5 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 pound Tenderflake lard
- 1 large egg stirred slightly
- 1 tablespoon vinegar
- 1 cup cold water
Strawberry Rhubarb Pie Filling
- 3 cups of rhubarb chopped into small pieces
- 3 cups of strawberries chopped into small pieces
- 3/4 cup of sugar
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- Stir the flour and salt together. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
- In a liquid measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.
- Stir the liquid ¼ cup of the liquid into the flour mixture, adding just enough to make the dough cling together. You might not use all of the water.
- Mix with a wooden spoon until mixed thoroughly, then gather the dough into a ball. Cover and refrigerate for one hour, you can chill overnight, covered, providing you leave it at room temp for 15 mins before rolling.
- On a lightly floured surface, roll into a circle and place in a 9-inch pie plate. Crimp edges and chill until ready to fill.
- Toss the rhubarb & strawberry filling together. Fill the chilled pie shell with the rhubarb & strawberry filling. Place your pie crust on top, either a whole piece or lattice. Make sure there are pie vents cut into the top if you use the whole piece. Crimp the edges together. Preheat the oven to 400 °F.
- Bake the pie on a tray at 400°F for 20 minutes, then reduce heat to 350°F and bake for about 40 minutes more until the filling is bubbling.
- If the crust edge is browning too quickly, cover edges with a thin strip of tin foil. Brush the top of the pie crust with a beaten egg yolk 10 minutes before you are ready to remove it from the oven.
- Allow the pie to cool for 10-15 minutes.
- Serve with vanilla ice cream. Makes 8-10 servings.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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