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 with you that might sound a little odd because it has strawberries and rhubarb together. It’s my Mom’s Strawberry Rhubarb Pie but trust me this pie is really amazing!
The fruit filling is sweet and tart (what a great combination!), and the pie crust is buttery and super flaky.
- 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.
We hope you try my Mom’s Strawberry Rhubarb Pie and enjoy it as much as we do. If you make it, please snap a picture and tag us on social media @MySweetMission or #MySweetMission. We’d love to see it!
Also, please consider giving this recipe a star rating, sharing it or leaving a comment. Thanks, we really appreciate it!
Strawberry Rhubarb Pie
Strawberry Rhubarb filling:
- 2 cups fresh strawberries, sliced
- 2 cups fresh rhubarb, cut into pieces
- 1 1/2 cups white sugar
- 1/4 cups unbleached or all-purpose flour
- 1 1/2 tablespoons lemon juice
- 4 tablespoons softened butter
- 1 cup vegetable shortening, cold and cubed
- 2 cup unbleached or all-purpose flour
- 1 teaspoon salt
- 1/2 cup ice water
Strawberry Rhubarb 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.
- 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 1/2 of the dough, place it on a clean counter and knead a few times. Using a rolling pin, roll out the dough to about 1/4" 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 1/2 of the crust dough for the top.
Preheat oven to 450 degrees F.
- Pour the strawberry and rhubarb filling in the unbaked pie crust and place small pieces of butter all around the top. Roll out the other 1/2 of the dough and cut dough into 1/2" strips. Place strips of dough first in one direction and then across in the other direction, to make a pretty lattice pattern.
- Bake in preheated oven for 10 minutes.
Lower oven heat to 350 degrees F.
- Bake an additional 40 minutes, or until golden brown and bubbly.
- Cool 15-20 minutes before serving.
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