Strawberry Rhubarb Pie

Patsy Fowler


Yum pie.


☆☆☆☆☆ 0 votes

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

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.

Printable Recipe Card

About Strawberry Rhubarb Pie

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

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