Strawberry Rhubarb Pie


Allison Korn

This pie is perfect for barbecues and family gatherings!

Christina Korn, Food & Culture Editor

This strawberry rhubarb pie is a perfect combination of the sweetness of the strawberries and the tartness of the rhubarb. It is delicious and a great dessert to bring to barbecues and family gatherings.



Homemade Pie Crust:

2 and 1⁄2 cups all-purpose flour

1 tsp salt

6 tbsp unsalted butter, chilled and cubed

3⁄4 cup vegetable shortening, chilled

1⁄2 cup ice water

1 egg white, for egg wash


Pie Filling:

2 cups rhubarb in one-inch pieces

3 cups strawberry halves

3 tbsp unsalted butter

3⁄4 cup granulated sugar

1⁄4 cup all-purpose flour



Homemade Pie Crust:

1. Mix the flour and salt together in a large bowl. Add butter and shortening afterwards.2. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it is coarse and crumbly (pea-sized bits are ideal, but having a few larger bits is okay).
3. Measure 1⁄2 cup of water in a cup. Add ice and stir. Then measure 1⁄2 cup of water (since the ice will have a bit). Add the cold water into the large bowl, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after every tablespoon added. Stop adding water when the dough begins to form large clumps. Do not add any more water than you need.
4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel too sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the dough. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs with your hands.5. Tightly wrap each ‘disc’ in plastic wrap and refrigerate for at least 2 hours.

Pie Filling:

1. Preheat the oven to 425°F.
2. If the rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and flour together and fold gently into the strawberries and rhubarb. Let it sit for 15 minutes. Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, place on top of the filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits in the top of the pie to allow steam to escape. Brush the egg white on the top, particularly around the edges, and sprinkle on a pinch of granulated sugar. Bake in the preheated oven for 15 minutes. Lower heat to 350°F and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let the pie cool completely before serving, and enjoy!

This piece also appears in our May 2022 print edition.