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award-winning strawberry rhubarb pie

★★★★☆ 3
a recipe by
Shannon Renee
Jesup, GA

I had a woman give me $20 just to make her this pie. I would have done it for free, but she really wanted it. The best thing about this recipe is that it's not very hard to make at all. I ALWAYS use fresh ingredients. I only make this when rhubarb is in season. It's not grown in the south, so as soon as I see it in the stores I start buying a bunch of it for as many pies as possible before the rhubarb season is over. I bought this for a church potluck. A couple was cleaning the pan out with their fingers after the pan was gone. So, I went ahead and brought them a pie the next week.

Blue Ribbon Recipe

This strawberry rhubarb pie is perfection! The filling is sweet, tart, and addictive to eat. When it's cut, the rhubarb strawberry filling holds up. It's a beautiful slice of pie. We agree with Shannon, this rhubarb pie recipe is definitely a winner.

— The Test Kitchen @kitchencrew
★★★★☆ 3
serves 6
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For award-winning strawberry rhubarb pie

  • 3 c
    sliced strawberries
  • 3 c
    diced rhubarb
  • 1 1/2 c
  • 1/4 c
  • 1
    fresh lemon, juiced
  • 1
    double 9" pie crust, ready made or homemade
  • 2 Tbsp
    cold butter, cut into tiny pieces

How To Make award-winning strawberry rhubarb pie

  • Rhubarb, strawberries, lemon juice, tapioca, and sugar in a clear bowl.
    Mix the rhubarb, strawberries, sugar, tapioca, and lemon juice. Let sit on the counter for 30 minutes.
  • Prepping bottom pie crust to be baked.
    Meanwhile, using a fork, poke holes in the pie crust. Add parchment paper and pie weights. Then lightly bake the bottom of the pie crust for 5-10 minutes.
  • Pie crust cooling on a wire rack.
    Cool pie crust.
  • Filling poured into the pie crust.
    Pour in the filing. Dot with small pieces of butter.
  • Placing a lattice crust on top of the pie.
    Then cover with other pie crust in whatever fashion you want.
  • Pie shield added to the pie.
    Bake on 400 degrees for 40-45 min. I like to cover the outside edge of the crust with aluminum foil so it doesn't burn (or use a pie crust shield). Then towards the end of the baking time, I take it off to make sure it's the same color as the rest of the pie crust.
  • Pie cooling on a wire rack.
    Let stand before serving.

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