Real Recipes From Real Home Cooks ®

strawberry rhubarb pie

Recipe by
Patsy Fowler
Anderson, SC

Yum pie.

yield 4 serving(s)
prep time 1 Hr 30 Min
cook time 2 Hr
method Convection Oven

Ingredients For strawberry rhubarb pie

  • 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
    cornstarch
  • 1 pinch
    salt
  • flakey pie dough
  • FLAKEY PIE DOUGH
  • 2-1/2 c
    all purpose flour
  • 1/2 tsp
    salt
  • 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

How To Make strawberry rhubarb pie

  • 1
    Preheat the oven to 375 and position a rack in the lower third.
  • 2
    In a bowl toss the strawberries and rhubarb with 1 cup of sugar, the cornstarch and the salt.
  • 3
    Roll out the larger piece of flakey pie dough to a 13-inch round, about 1/8 inch thick.
  • 4
    Line a 9-1/2x1-3/4 inch glass plate with the dough. Brush the overhang with water and spoon in the filling.
  • 5
    Roll out the smaller piece of dough to a 12-inch round and lay it over the filling, press the edges together.
  • 6
    Trim 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.
  • 7
    Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours.
  • 8
    Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.
  • 9
    For 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.
  • 10
    Drizzle on the ice water and pulse just until the crumbs are moistened.
  • 11
    Press the dough into a ball. Divide the dough into 2 pieces one slightly smaller then the other.
  • 12
    Flatten into disks, wrap in plastic and refrigerate until firm at least 30 minutes.

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