Strawberry Rhubarb Pie

I have been making this old fashion recipe since my children were small. It is the first pie to make in the late Spring when the rhubarb is ready and the strawberries are getting picked. However because I traditionally make this pie for our Easter celebration I typically use frozen rhubarb and store bought strawberries since it’s too soon in Wisconsin to pick any. The flavor says Spring is here!

Jump to Recipe

Start by gathering your ingredients. You will need a deep dish pie pan, a rolling pin, a pastry cutter ( or 2 knives), 1 glass of ice water, a large bowl, a medium bowl, a long strip of tin foil, 1-2 pints of fresh strawberries (enough that will equal 3 cups sliced), fresh or frozen rhubarb ( again enough to equal 3 cups chopped), unbleached white flour, sugar, organic palm shortening, salt, and butter.

First wash your strawberries then slice into a large bowl. Next wash your rhubarb (if using fresh) and chop into small pieces (but not thin) enough to equal 3 cups. Add to strawberries in the bowl. If you are using frozen rhubarb take it out of freezer and partially thaw before adding 3 cups into the bowl with the sliced strawberries. To the fruit add 2/3 cups unbleached white flour, 2 cups sugar, and toss it all together well. Set aside

Preheat your oven now to 425 degrees. Prepare the double pie crust. In a medium bowl add 2 cups unbleached white flour, 2/3 cups + 2 Tablespoons organic palm shortening, and 1 teaspoon salt. Using your pastry cutter cut the shortening into the flour until it resembles fine crumbs. You may use two knives as well.

Using a tablespoon add 1 tablespoon of the ice water and toss keep adding 1 tablespoon of ice water at a time tossing each time until the pastry dough begins to stick together. This can be anywhere from 6 tablespoons or more depending on the dryness of the flour. Gather the pastry dough into a ball ( do not knead it) and than take a butter knife and cut it into two equal parts.

Sprinkle flour on your counter and then take one of the pastry balls and roll out into a circle large enough to fit inside the deep dish pie pan and over the edge a little bit.

Gently lift one side and fold in half.

Gently lift another side and fold into fouths.

Gently lift and place on one fourth of the pie dish and unfold to fit into the pie dish adjust as needed.

Now take your strawberry and rhubarb and pour into the pie dish. Cut the 1 tablespoon of butter into small pieces and place over the filling.

Get the second pastry ball and do the exact same thing roll, fold in half, then into fourths, and then place on top of the filling. Unfold then pinch all around the side to seal. You can crimp the sides to make it look nice. Take a sharp knife and cut 4-6 small slits in the top of the crust. With a pastry brush dip it into the ice water and brush the top of the pie crust gently wetting it a bit. Sprinkle some sugar on top. This makes a pretty crust when finished. Using the strip of tinfoil ( I cut a long sheet into 2 pieces and crimp together to make one long strip) place it around the outside of the pie crust to prevent burning. Try not to push on the edge.

Bake at 425 degrees until juice starts to bubble. Remove tin foil and let brown a few more minutes. Important check on it now and then and if it starts browning on top if so lightly place a small square piece of tin foil on top to prevent burning. Another tip is to put a cookie sheet or another piece of tin foil on the rack beneath the pie in case of drips.

When finished take out and cool a bit on a rack for 1 hour. In my opinion I think they are best made 1 day before. Serve with vanilla ice cream for optimal tasting pleasure.

Enjoy!