Strawberry Rhubarb Pie with Extra Flaky Pie Crust

Strawberry Rhubarb Pie with Extra Flaky Pie Crust

  • Author: Kristen Stevens
  • Prep Time: 1 hour
  • Cook Time: 50 mins
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: North American


This Strawberry Rhubarb Pie has extra Flaky Pie Crust just like my Grandmother used to make. This pie is a crowd pleaser. You are going to love it!



Fot the crust:

  • 3 cups all purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon fine grain sea salt
  • ¾ cup cold shortening
  • ½ cup cold butter
  • 1 ½ teaspoons cold water
  • 1 teaspoon apple cider vinegar (or sub white vinegar)
  • Optional: 1 teaspoon bacon fat

For the pie:

  • 3 ½ cups rhubarb, diced small
  • 3 cups strawberries, diced
  • 1 cup white sugar
  • ⅓ cup all-purpose flour
  • Optional: whipped cream or ice cream, for serving


For the crust:

  1. Combine the flour, sugar and sea salt in the bowl of a food processor and whizz it around to combine.
  2. Add the shortening, butter and optional bacon fat and pulse to combine. The dough should look a little like wet sand at this point.
  3. Pour the dough into a large bowl and add the cold water and apple cider vinegar. Working with just the tips of your fingers combine everything together just until the dough forms a ball. Divide the dough into 2 balls and wrap the balls in plastic wrap and place them in the fridge for at least a half hour, or up to 2 days. (If you are making a lattice top, like in the pictures, make one ball slightly larger than the other.)

To make the filling:

  1. Combine the rhubarb, strawberry, sugar and flour in a bowl and mix to combine well.

To assemble and cook the pie:

  1. Preheat the oven to 425 degrees.
  2. Remove the slightly larger ball of dough from the fridge, remove the plastic and place it on a piece of parchment paper. Press it down with the heel of your palm then cover it with another piece of parchment. Roll the dough out but starting in the centre and pushing the dough away from you using a rolling pin. Turn the parchment paper ¼ turn after each roll so that the dough forms a circle. Roll the dough so that it is 2 inches larger than your pie pan.*
  3. Remove the top piece of parchment and use the bottom piece to guide the dough into the pie pan. Place the pie pan in the fridge.
  4. Remove the second piece of dough from the fridge and repeat the same process. Cut the dough into 1 inch strips.
  5. Pour the pie filling into the pie pan, criss cross the strips across the pie then pinch the edges together. (I’d give you advice on crimping the edges but I always struggle with this part.) Basically you pinch the top and bottom parts of the dough together. Don’t worry about making it perfect though, I actually prefer it when it looks rustic.
  6. Place the pie on a rimmed baking tray and bake it in the preheated oven for 15 minutes. Turn the heat down to 350 degrees and continue to bake it for another 35-40 minutes, or until the filling is bubbling and the crust is light brown. *Keep an eye on the edges of the crust and if they are browning too quickly cover them loosely with aluminum foil. I usually have to do this after 20-25 minutes of baking.
  7. Remove the pie from the oven and let it cool for at least 15 minutes before you serve it.


*If the dough starts to crack at the edges of the circle use your fingers to squish it back together