I hope you enjoyed your weekend. John & I went to the Chicago area for our great niece, Elsa’s baby dedication. She is so cute and it was a lot of fun! Today I have a recipe for you that might sound a little odd, it’s my Mom’s Strawberry Rhubarb Pie. But, trust me this pie is really amazing! The fruit filling is sweet and tart, and the pie crust is buttery and super flaky.
Served warm with vanilla ice cream, it’s just scrumptious!
Wash and cut both fruits into pieces. Mix the fruits, sugar, flour and lemon juice together in a bowl and set aside. True story, the first time Chelsea saw my Mom make this pie she said “Ewww…Strawberry Rhubarb Pie, that sounds gross!” We convinced her to take a bite and now it’s her favorite pie and she always has my Mom make this pie for her when she comes home to Michigan. My Mom made this delicious pie for her at Christmas!
Make the crust, (same as the Brown Paper Bag Apple Pie crust). Divide the dough into two even amounts. Roll out 1/2 of the dough and place it into a 9″ pie pan. Cut off the excess dough around the edge. Leave the edge smooth or make a pretty design, like above.
Pour the strawberry/rhubarb filling inside the unbaked pie crust, dot with small pieces of butter. Place strips of pie crust dough first in one direction and then across in the other direction, to make a pretty lattice pattern.
Place in a preheated 450 degrees F oven and bake for 10 minutes, then turn the oven down to 350 degrees F and bake an additional 40 minutes, or until golden brown and bubbly.
Served warm with vanilla ice cream or at room temperature with sweet whipped cream, it’s absolutely delicious!
Strawberry Rhubarb Pie
Our Strawberry Rhubarb Pie has a sweet & tart fruit filling with a buttery, flaky pie crust. And, is loved by everyone - even if they don't like rhubarb!
Author: Heather Carter - MySweetMission.net
Recipe type: Pies
- Ingredients for the filling:
- 2 cups fresh strawberries, cut into pieces
- 2 cups fresh rhubarb, cut into pieces
- 1½ cups granulated sugar
- ¼ cups unbleached or all-purpose flour
- 1½ tablespoons lemon juice, fresh or from concentrate
- 4 tablespoons butter, softened
- Ingredients for the crust:
- 1 cup vegetable shortening (cold)
- 2 cup flour, unbleached or all-purpose
- 1 teaspoon salt
- ½ cup ice water
- Instructions for the filling: Wash and cut both fruits into pieces. In a bowl, mix the first 5 ingredients together and set aside. Save the butter for later.
- Instructions for the crust: Cut the vegetable shortening into cubes. Measure the flour and salt into a large mixing bowl, then add the vegetable shortening. With clean hands mix thoroughly until shortening is pea-sized. Or mix in a food processor by pulsing until shortening is pea-sized. Add the ice water and mix just until it forms a ball, do not over mix. Take ½ of the dough, place it on a clean counter and knead a few times. Using a rolling pin, roll out the dough to about ¼" thick and place the dough into a 9" pie pan. Cut off the excess dough around the edge and leave the edge smooth or make a pretty design. Save the other ½ of the crust dough for the top.
- Final Instructions: Preheat the oven to 450 degrees F. Pour the strawberry/rhubarb filling in the unbaked pie crust and place small pieces of butter all around top. Roll out the other ½ of the dough and cut dough into ½" strips. Place strips of dough first in one direction and then across in the other direction, to make a pretty lattice pattern.
- Bake in a preheated 450 degrees F for 10 minutes, then turn the oven down to 350 degrees F and bake an additional 40 minutes, or until golden brown and bubbly.
For rolling out the crust: Take a clean, damp clothe and wipe down your counter then sprinkle a little flour. This will prevent the flour and pie dough from sliding around while rolling it out.
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This recipe is shared at: I Heart Nap Time – Clever Chicks Blog Hop – Bouquet of Talent Sunday Linky Party – Inspire Me Tuesday – Fluster’s Creative Muster Party – Creative Ways Link Party – Saturday Sparks Link Party
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