Strawberry Rhubarb Pie

"There are a lot of similar recipes on here, but I didn't find this one. It turns out perfect and it's so easy. I like it because it doesn't call for tapioca or cornstarch and the strawberries are whole."
 
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photo by twissis photo by twissis
photo by twissis
photo by Ridinthewind photo by Ridinthewind
photo by twissis photo by twissis
Ready In:
1hr 25mins
Ingredients:
8
Yields:
1 9-inch pie
Serves:
8
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ingredients

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directions

  • Preheat oven to 400 degrees F.
  • In a large bowl, mix flour and sugar. Add strawberries and rhubarb. Toss and let stand for 30 minutes.
  • Pour into prepared pie crust. Dot with butter and cover with top crust. Seal edges with water.
  • Apply yolk to top of pie with a pastry brush. Sprinkle with sugar. Cut small holes in crust to allow steam to escape.
  • Bake 35-40 minutes, or until brown and bubbly. Cool on rack.

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Reviews

  1. Lady of shallot
    This recipe is perfect and perfectly simple. It is now my official strawberry rhubarb pie recipe, which is saying a lot since I make so many pies. I always make it with a lattice crust, and be sure to let it rest. Wonderful!
     
  2. Ridinthewind
    Fantastic! Followed recipe exactly, and did use frozen rhubard well drained. Made for my boyfriend's birthday/ Thanksgiving and it was a hit! Thanks for posting!
     
  3. KitchenDame
    My mother always used to add flour to her fruit pies and then dot them with butter, and they always turned out great. This is the first time I've seen it mentioned for a strawberry-rhubarb pie, and so I just had to try it. The best one I've ever tasted; this filling is going into my permanent recipe file for sure. It set up beautifully overnight. Thank you so much for a wonderful recipe!
     
  4. twissis
    Worth every 1 of the 5* *Outstanding* rating & then some! Easy-to-fix, the right balance of tart vs sweet & done perfectly in the time specified. There is no such thing as prepared pie crusts here, so I made my own using the crust part of Recipe #164584 by Derf that has never failed me. I have an endless supply of rhubarb from the garden of a friend, but did use frozen strawberries (well-drained). This filling is a little runny & really needs to rest well or be chilled for best cutting texture. I may also try using 3/4 cup flour to improve this. After taking pics & eating a piece of this pie, DH said he hoped the pics were awful because he knew I would keep making the pie till I got good pics. This will be a summer favorite for us & for however long our freezer supply lasts during the fall & winter. Thx for this keeper! :-) ... Edited to Add on 7/21 - I note that I forgot the steam escape slits on the top crust which prob would have allowed moisture to excape & reduced runniness, so I doubt I will increase the flour next time. The pie was slice perfect the 2nd dy when fully chilled. :-)
     
  5. BonnieZ
    My neighbor gave me some fresh rhubarb and this was the perfect way to use it. My berries were HUGE, so I did halve them. The flavor is just right, not overly sweet or tart, and the filling set up perfectly. DH who doesn't like rhubarb was asking for seconds. Thank you SweetySJD for sharing the recipe.
     
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