Strawberry Rhubarb Pie

Patsy Fowler


Yum pie.

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1 Hr 30 Min
2 Hr
Convection Oven


1-1/2 lb
strawberries, hulled and quartered (5 cups)
1-1/2 lb
rhubarb, sliced 1/2 inch thick (5 cups)
1 c
sugar, plus more for sprinkling
1/4 c
1 pinch
flakey pie dough


2-1/2 c
all purpose flour
1/2 tsp
1-1/2 stick
cold unsalted butter, cut into 1/2 inch dice
1/4 c
lard (2 ozs) frozen and cut into 1/2 inch cubes
1/2 c
ice water


1Preheat the oven to 375 and position a rack in the lower third.

2In a bowl toss the strawberries and rhubarb with 1 cup of sugar, the cornstarch and the salt.

3Roll out the larger piece of flakey pie dough to a 13-inch round, about 1/8 inch thick.

4Line a 9-1/2x1-3/4 inch glass plate with the dough. Brush the overhang with water and spoon in the filling.

5Roll out the smaller piece of dough to a 12-inch round and lay it over the filling, press the edges together.

6Trim the overhang to 1/2 inch, fold it under itself and crimp. Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.

7Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours.

8Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.

9For Flakey Pie Dough: In a food processor, pulse the flour and salt. Add the butter and lard and pulse 5 or 6 times until they are the size of peas.

10Drizzle on the ice water and pulse just until the crumbs are moistened.

11Press the dough into a ball. Divide the dough into 2 pieces one slightly smaller then the other.

12Flatten into disks, wrap in plastic and refrigerate until firm at least 30 minutes.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American