Strawberry Rhubarb Pie

I’ve been waiting to share this recipe! I really wanted to do it back in April but, my Rhubarb plants didn’t get the memo! (So rude!) Well…they finally caught up, and I finally had some strawberries, and the stars and planets all aligned and, and, and…everything finally fell into place…including my HUGE craving for Strawberry Rhubarb Pie! Huge enough to ignore the blistering heat and turn on the oven anyway! This pie was totally worth it!

When I think of “Country” foods…I think BBQ, beans, corn bread, watermelon and a slab of  homemade Strawberry Rhubarb Pie! I have visions of farm wives baking this pie and placing it on the windowsill to cool. Now…I realize not everyone is a Rhubarb fan so, we will pause and have a moment of silence for you sad non-rhubarb loving folks…..Okay, that’s enough…back to it!

Even if you are not the world’s biggest rhubarb fan…you will love strawberry rhubarb pie. The tart of the rhubarb with the sweet of the strawberries…it’s just down right divine! Add a scoop of vanilla ice cream and well…Ssssslaaaaam dunk! That’s a country dessert worth smackin’ yo’ lips for and talking about!


I wandered out back yesterday and cut several stalks of rhubarb. (No! It’s not celery! Don’t be insensitive and insult rhubarb that way!) I love to cut rhubarb. I go out there with my largest, sharpest knife, and I cut it down at the base, and then in true swash buckling fashion, I stand up and I raise the blade up high… and whack it down right below the leaf! Ker-plunk! (Seriously, I feel so cool when I do that! lol)

I love the colors of rhubarb. I even love the smell of it when cutting it up. For this pie you are going to cut up 4 cups of rhubarb into bite size pieces. Then cut up 2 cups of strawberries! You’ll end up with a bowl full of beautiful reds and greens! Isn’t that pretty?

Strawberry Rhubarb Pie Filling

There ya go…you have your pie filling. Well…just about. You’ll add some sugar and flour later on…wouldn’t want your lips puckered for life!

Let’s make the pie crust! I love making pie crust…like seriously…I do! I think I make a pretty darn good one too. It’s the recipe I’ve used for 30+ years now and it is always perfect! There are some key points to making a good flaky crust. First…make it like Grandma did…with a pastry blender and your hands!

Confession…every time I see a cook use a food processor to make pie dough I cringe and want to run from the room screaming! I know it works…I know, I know, I know! It just doesn’t work for me. I’m old fashioned when it comes to making pies…especially the crust. You need to feeeeeel it! Cooking is about using your sense’s. (Okay, I’ll step down off my soap box for now…)

I always use a plastic bowl. (It’s just preference thing.) When you “cut in” the shortening…wait…let’s pause for a second and get this out of the way….ALWAYS use shortening! Mini (from “The Help”… and I agree with this) said… “I reckon if there’s anything you wanting to know about cooking it’s this (holds up Crisco can)…the most important invention since they put Mayonnaise in a jar!”  Yep…always shortening for that pie crust! Okay back to our regular scheduled programming….When you “cut in” the shortening be sure it is a fine crumble! Like the photo below.

Cutting in Shortening for Pie Crust

Then you will add your ice cold water…right into the center of the the mixture. Then grab the bowl and gently toss it around a few times until a soft ball begins to form. I don’t put my hands into the dough yet. Once a ball begins to form I take my hand and spread my fingers out like a rake. Then I quickly go in a scraping motion blending the dough together. (I know, I need to do a video…I’ll add it to my list!) The key is to handle the dough as little as possible. The more you handle and mix…the tougher the dough! Now form two balls. One for the top crust and one for the bottom. Roll out your bottom crust and place it in your deep dish 9 inch pie plate.

Unbaked Rhubarb and Strawberry Pie

Next you are going to sprinkle the bottom of the pie crust with 1/4 cup of the sugar and flour mixture. The reason for this is it will caramelize and keep the bottom crust from getting soggy. I know, usually you mix the sugar and flour directly in with the fruit but, this works out GREAT for this rhubarb pie! Rhubarb is full of water and can create a very soggy bottom crust. This will help prevent that.

Time to add all that beautiful chopped fruit. Once you have that all arranged in the pie shell take the remaining sugar and flour mixture and sprinkle it over the top of the fruit. Roll out your top crust and place that over the pie filling. Crimp your edges and cut slits in the top for steam to escape. I always like to line a cookie sheet with foil and place the pie on that so that I don’t have a big mess when it bubbles over…and it’s going to bubble over…any good pie does! Brush the top with milk and sprinkle with sugar. Time for the oven! Hooray!

Place the pie in a 425 degree oven for 15 minutes. Turn the heat down to 325 and continue baking for one hour. To keep my pie tops and edges from getting too brown I usually check at the 30 minute mark and then place a foil tent over the top to keep it from burning. The house is going to start filling with the amazing sweet smells of strawberries and rhubarb! (They really do need to make a wallflower in this scent!)

Perfect Pie

When the pie is done you should see some of the wonderful gooey filling bubbling out. Some may think this ruins the look of the pie. I think it adds to it. I think it is the Pies way of teasing you and saying…”Hey,what’s inside is AMAZING!!!”  That crust is perfect! It’s talking for crying out loud! lol  (I could seriously O.D. on the light flakiness of this crust! If there’s a rehab for that…I don’t want to know!) 

Let it cool to set up…otherwise you will have Strawberry Rhubarb Lava all over the place! Once cool, slice and serve. I like to serve mine with a scoop of Vanilla Ice Cream but, it’s just dandy all on it’s own! Oh…heavenly days…look at that! (I will not disclose how many slices I have had!)

Serving up a slice

That my dear friends is how you make the World’s BEST Strawberry Rhubarb Pie! It’s a favorite of the women folk in this family! Okay fine…My daughter and I had a slice for breakfast this morning! There you have it…confessions of true rhubarb fans! lol  Pie for breakfast is okay…right?!!

I’m sharing this yummy recipe with my friends at Meal Plan Monday! You can click right HERE to take you over to the party where you’ll find all kinds of wonderful recipes to help you plan your meals for this next week!

I’ve put the recipe for the crust and the pie filling all below in the printable for ya. If you have any questions please feel free to ask. I’m always willing to help anyway I can! Have a fantastic weekend and thanks for popping by!

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Strawberry Rhubarb Pie
Strawberry Rhubarb Pie
Norine Rogers

This is the World's BEST Strawberry Rhubarb Pie! It's full of fresh rhubarb and strawberries to give it the perfect combination of tart and sweet. Serve it with a scoop of vanilla ice cream for one of the best homemade country pies you'll ever have! Enjoy!

    Pie Crust
  • 2 cups all purpose flour
  • 2/3 cup plus 2 Tablespoons shortening
  • 1 teaspoon salt
  • 6 Tablespoons ice cold water
    Strawberry Rhubarb Pie Filling
  • 4 cups cut up fresh rhubarb
  • 2 cups cut up fresh strawberries
  • 1 1/3 cup sugar
  • 7 Tablespoons all purpose flour

    Pie Crust
  1. Place flour, shortening, and salt into a large plastic bowl. With a pastry blender cut in the shortening until you have a fine crumble. In the center of the mixture add in 6 Tablespoons of ice cold water. Grab your bowl and gently toss until a small ball forms in the bowl. Using your hands like a rake, gently scrape the ingredients together until mixed and a large ball forms. Break the ball into two separate yet, equal balls. Roll one ball out for the bottom of the crust.
    For the filling
  1. Mix the rhubarb and cut strawberries together in a large bowl. In a separate bowl mix together the 1 1/3 cup sugar and the 7 Tablespoons of flour. *Reduce sugar if you prefer the pie to be more tart than sweet.
  2. Preheat oven to 425 degrees. In the bottom of the pie crust sprinkle 1/4 cup of the flour and sugar mixture. Add the fresh fruit. Sprinkle remaining flour and sugar mixture over the top of the fruit. It will filter down into and around the fresh fruit.
  3. Roll out the top pie crust and place on top of the fruit. Crimp your edges together. With a sharp knife cut slits into the top of the crust for ventilation. Brush the top of the crust with milk and sprinkle with white sugar.
  4. Place pie on foil lined baking sheet. Place in the middle rack of the oven. Bake at 425 degrees for 15 minutes. Then reduce the heat to 325 and continue baking for one hour. Check the top of the pie crust at 30 minutes. If it is golden brown cover with a piece of tin foil to keep the top and edges from burning. When done remove from the oven and allow to cool for several hours so that the filling can set up. Enjoy.

You can make this pie tarter by reducing the sugar from 1 1/3 cups to 1 1/8 cup of sugar.

Prep Time: 20 minutes - Cook Time: 1 hour, 15 minutes ; Yield: 10 slices
Serving Size: 1 slice


  1. Laura Hall | 24th Jun 16

    Yes, yes, yes! My mother-in-law taught me this same recipe 55 years ago. Crisco is the only way to go.

    • | 24th Jun 16

      I completely agree Laura! 😉 I don’t use it in much but, I always use it in my pie crust! 🙂

  2. Traci | 9th Aug 16

    My 14 year old daughter made this pie. It was so good. Her father has never cared for rhubarb but this made my katie happy…she just laughed and said “more pie for me”! This will be a new spring tradition for her I am sure. So easy my 14 year old made it??

    • | 9th Aug 16

      I am so happy to hear that Katie made this pie! WTG Katie! Makes my heart happy to hear at 14 she is attempting pie! I know some ladies much much older who are still afraid to make a pie! That is so awesome! Since her Dad doesn’t care for it she can share with me! 😉 Thanks for sharing! I love feed back! 🙂

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  8. Julia's Simply Southern | 1st May 17

    Such a beautiful pie! Thanks for sharing with us at Meal Plan Monday!

    • | 1st May 17

      Thank you Julia! I am still totally IN LOVE with your pie this week. Most beautiful photo ever and that pie! Looks heavenly!!!! Thank you for your sweet comments and for hosting Meal Plan Monday! ~ Norine

  9. Robin woodman | 17th Jun 17

    Norine, wonderful pie mom loves it but I’ve made it twice first time it can out perfect..the second time it was very watery I let sit for a long time on the counter and then put it in the refrigerator. Not sure what happened. ?

    • | 17th Jun 17

      Hi Robin,
      It happens. The reason…Sometimes fruits have more water/juices in them than at other times. This last time it could be that your Strawberries or your Rhubarb were a little more water packed than last time. As it get’s later in the season the Strawberries tend to contain more juice than “meat”. Rhubarb can tend to get a little dryer as it heats up. So if you notice that your fruit is extra “juicy” add a little more “thickening agent” which in this case is the flour. This will thicken up the juices in the pie. Good Rule of thumb…when you mix the sugar and flour in with your fruit and allow it to sit for a minute…if you notice it is extra juicy and they juices combined with the flour are really runny and not kind of creamy…add a little more flour. Not a ton…just a little till those juice are a little thicker. Hope this helps you out.
      Thanks for sharing with me and I hope you still ate that pie! Those watery juices are great over ice cream! 😉

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