Janet’s Strawberry Rhubarb Pie

by kara on May 28, 2011

My mother-in-law bakes beautiful and tasty pies.  I’m especially fond of her Pumpkin Pie at Thanksgiving and her Strawberry Rhubarb Pie in the spring.  I’ve never baked a pie from scratch.  I’m mentioned this before.   But, the rhubarb at Linden Hills Co-op was calling my name this week.  I’ve made Rhubarb Crisp and Rhubarb cake several times in the past and decided this was it. . .time to bake a pie.  I think I did a pretty good job. . .minus the smoke fire I started from the juices dripping in the oven.  Next time, I’ll make sure to place a baking sheet pan under the pie plate.

Strawberry Rhubarb Pie

Pastry for 2 crust pie (recipe below)

Heat oven to 425 degrees.  Prepare pastry crust.


2 cups of all-purpose flour

3/4 cup plus 2 Tbsp. Crisco

1 tsp. salt

1/3 cup ice water

Cut the flour, Crisco, and salt together with a pastry cutter or fork, until crumbly. Add ice water and work it in until dough forms a ball. Handle the dough as little as possible to keep in tender.  Divide dough into 2 balls.  Roll each ball between 2 pieces of floured wax paper.  Keep dough covered so that it doesn’t dry out.


2 cups sugar

2/3 cup all-purpose flour

1 tsp. grated orange peel

3 cups cut-up rhubarb (1/2 in. pieces)

3 cups sliced strawberries

1 Tbsp. butter

Mix the sugar, flour, and orange peel in a large bowl.  Stir in the rhubarb and strawberries.

Place 1 piece of pastry in bottom of pie plate.  Top pastry with rhubarb mixture and dot with butter.  Cover the mixture with 2nd piece of pastry that has slits cut in it; seal and flute edges.  Sprinkle with sugar if desired.  Cover the edge with 2-3 inch strip of aluminum foil to prevent excessive browning. Place a baking pan under the pie plate and place in oven.

Bake the pie for about 55 minutes, removing foil during last 15 minutes of baking.  Pie is done when the crust is bown and juice begins to bubble through slits of crust.  Cool in pie plate on wire rack.

Serve with whipped cream or vanilla ice cream.


{ 2 comments… read them below or add one }

Stu B May 31, 2011 at 1:26 am

This sounds wonderful and looks perfect. I would suggest adding a few drops of almond extract and a dash of nutmeg to the fruit mixture, see what you think of this addition.

Laura K April 23, 2012 at 8:18 pm

I can say from experience this is one of the best pies I have ever tasted. Janet, you are a marvelous cook. Thanks, Kara for sharing. Just in time for Spring!

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