Strawberry Rhubarb Pie

  • Author: Meagan


This is a simple combination of a few recipes and once again, I’m writing it down here, so that I can  find it again.  Another one of our favorite pies…



Strawberry Rhubarb Pie

1/2 recipe of Brown Sugar Pastry or the butter-based Duchess Pastry – or enough pastry for 2 crusts

33 1/2 c. rhubarb, diced AND 2 c. strawberries, cut up

2/3 c. sugar AND 1 1/2 T. cornstarch AND 1/8. t. salt

1/2 t. lemon zest (too much overpowers the pie)


Roll out your pastry as you would and fit it into the pie plate with a bit extra hanging over the edges.  Combine the rest of the ingredients and mix well, and allow the fruit to sit and macerate for 10 – 15 minutes before filling up the pie plate.

Cover with the second sheet of pastry, dampen, trim and flute the edges and then cut a couple of air vents into the top (I own a ‘lattice press’ – cheating! – I know!).  Bake at 450 for 10 minutes, then cover the edges with foil, or an ‘edge protector’, and turn the heat down to 350 and bake for another 45 minutes. To be fair…we don’t have just ONE favorite pie…there will be still more coming soon.

  • Category: Pie, Strawberry, Rhubarb


From Meagan's Kitchen

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