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Strawberry- Rhubarb Pie


Prep time: 2 hrs 45 min
Cook time: 1 hr 10 min

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  • Pie Dough:
  • 2 1/4 cups all purpose flour
  • 1/4 cup cornmeal
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 Tbsp sugar
  • 3/4 cup butter, cut in small pieces, well chilled or frozen
  • 1/2 cup vegetable shortening, cut in small pieces, well chilled and frozen
  • 5 Tbsp ice water
  • 1 tsp vanilla
  • Filling:
  • 3 lbs of fresh rhubarb, sliced into 1" pieces
  • 2 pints fresh strawberries, thinly sliced
  • 1 1/2 cups sugar
  • 4 Tbsp all purpose flour
  • 1 Tbsp vanilla extract
  • 2 Tbsp unsalted butter
  • 2 Tbsp granulated sugar
  • 1 whole egg, beaten


Servings 1


Step 1

1. Dough: Combine flour, cornmeal, baking powder, salt and sugar. Using the paddle attachment of an electric mixer, mix in butter and shortening until mixture resembles "small peas". Pour the vanilla extract and ice water, a little at a time, over the dough and mix lightly until the dough comes together. Separate and flatten each piece like a pancake. Wrap each piece of dough separately in plastic wrap. Refrigerate 2 hrs.

2. Filling: Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and vanilla with fruit mixture. Let sit while rolling pie dough.

3. Preheat oven to 425 degrees. Butter a 9" glass pie plate. Roll 1/2 pie dough to approximately about 1" larger then pie plate. Fit it into the pie pan leaving the overlap intact. Fill it to the top with fruit mixture and top with 2 Tbsp of unsalted butter. Brush beaten egg with pastry brush around the rim. Use remaining dough to make lattice top. Crimp the edges. Brush lattice with beaten egg. Generously sprinkle with sugar. Bake in oven for 10 min. Lower oven to 350 degrees and bake an additional hour until pie is golden brown and juices bubbling from pie appear thickened.


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