...
Go Back

Strawberry Rhubarb Pie

A classic spring dessert featuring the tartness of rhubarb and the sweetness of strawberries baked in a flaky crust. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cut into cubes
  • 1/4 cup cold vegetable shortening cut into cubes
  • 4-6 tablespoons ice water
Filling
  • 4 cups chopped rhubarb
  • 3 cups sliced strawberries
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
Egg Wash & Sprinkle
  • 1 egg beaten
  • 1 tablespoon granulated sugar for sprinkling

Method
 

  1. Prepare the crust: Mix flour, salt, butter, shortening, and water. Refrigerate for 30 minutes.
  2. Preheat oven to 375°F (190°C).
  3. Make the filling: Combine rhubarb, strawberries, sugar, flour, cornstarch, lemon zest, and lemon juice.
  4. Roll out half of the dough and transfer to a pie plate.
  5. Pour the fruit filling into the pie crust.
  6. Roll out the remaining dough, cut slits, and place over the filling.
  7. Crimp the edges to seal.
  8. Brush with egg and sprinkle with sugar.
  9. Bake for 50-60 minutes, until golden brown and bubbly.
  10. Let cool completely before serving.

Notes

For a richer flavor, use brown sugar instead of granulated sugar in the filling.