Strawberry Rhubarb Pie

READY IN: 2hrs
Recipe by foodtvfan

An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.

Top Review by buelow

Delicious! I've had problems with runny fruit pies in the past, so I went ahead and added an extra tbsp of cornstarch as others recommended. The result was not 100% firmed up, but it wasn't runny either, just a little more gooey than ideal. (This may have been an issue with the oven though, we're still figuring that out.)

As others have recommended, I tried to use half strawberries and half rhubarb. I didn't have quite enough strawberries so my ratio was something like 2.5 c strawberries to 3.5 c rhubarb. I think it was perfect though.

I will definitely use this recipe again!

Ingredients Nutrition


  1. In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
  2. On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
  3. Spoon in filling.
  4. Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
  5. Brush pastry rim with some of the beaten egg.
  6. Gently weave strips over the pie to form lattice; trim and flute the edge.
  7. Brush lattice with beaten egg. Sprinkle top with sugar if using.
  8. Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
  9. Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
  10. Let stand for 15 to 20 minutes before cutting.

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