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  • Writer's pictureKit

Strawberry Rhubarb Pie

Ingredients for the filling:

  • 2 cups rhubarb, diced into 1-2 inch

  • 2 cups strawberries, roughly chopped, green stems removed

  • 1 lemon (for zest and juice)

  • 1 cup granulated sugar

  • 2 tablespoons cornstarch

  • 1-2 tablespoon butter

Ingredients for the crusts:

  • 2 cups all purpose flour

  • Dash of salt and sugar

  • ½ cup butter, cubed

  • 2 tablespoons vegetable shortening

  • 4-5 tablespoons cold water


  • Preheat oven at 425F

  • Combine ingredients for the filling in a bowl, set aside

  • Make pie crusts (by hand or in food processor)

  • Cover pie dish with one rolled out crust, add fruit filling, dabble with butter

  • Cover with the other crust

  • Pinch the sides well and poke some holes on top with a fork

  • Bake at 425F for 15 mins, then reduce temperature to 375F

  • Continue to bake another 35-45 mins or until pie is bubbly and crust is nicely golden brown. Let cool completely before serving.

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