Strawberry Rhubarb Pie

A true spring classic using organic, fresh picked strawberries and home grown rhubarb. Of course the next best solution is to pick up your ingredients at the Farmer’s Market.




  • 2 1/2 cups all purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 1/3 cup plus 1 TBS ice water


  • 1 pound rhubarb cut into 1/2” slices
  • 1 pound strawberries, hulled and quartered
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 2 TBS unsalted butter, softened
  • 1 large egg white
  • 1 tsp water

2 tsp sugar in the raw (optional)


Make the Crust:

  • Mix together the flour, sugar and salt.
  • Add the cold butter and cut in with a pastry blender until the butter is the size of small crumbs.
  • Pour in about half the water and stir with a fork and slowly add the rest of the water a little at a time until the dough just comes together. Gently knead a couple of times until the dough is combined.
  • Cut the dough in half, wrap in plastic or wax paper and place in the refrigerator for at least an hour.
  • When the dough is ready, bring one half out of the refrigerator and roll it out to fit a 9″ pie plate. Leave a 1″ overhang.
  • Put the pie plate back in the ‘fridge while you make the filling.
  • Preheat the oven to 400°
  • Mix the chopped rhubarb, strawberries, sugar, cornstarch, lemon zest, and lemon juice together.
  • Whisk the egg white and 1 tsp of water together.
  • Remove the pie crust from the refrigerator. Brush the egg white mixture on the bottom of the pie crust.
  • Add the filling, making sure to distribute it evenly. Dot the top with the softened butter.
  • Roll out the second half of the pie dough to cover the pie. Trim and then tuck under the bottom.
  • Pinch to make a decorative design.
  • Brush the top of the pie with the egg white wash and sprinkle with the sugar in the raw if using.
  • Cut slits in the top of the pie.
  • Cover the edge of the pie and bake in the preheated oven for 20 minutes.
  • Lower the heat to 350° and bake for 35 to 45 minutes until the filling bubbles and the crust is golden brown.
  • Cool completely on a wire rack before serving.


This was delicious served with freshly whipped cream

Keywords: strawberry rhubarb pie, pie,