Strawberry Rhubarb Pie (my granny's famous recipe!)
It's a summer love story between strawberries and rhubarb! Strawberry rhubarb pie is the ultimate dedication to summer's fruit, the perfect blend of sweet and tart, all wrapped in a perfectly flaky, buttery crust. It's a very special treat that we know you'll love!
Ingredients
- 3 ½ cups rhubarb, diced small
- 3 cups strawberries, diced
- 1 cup granulated sugar
- ⅓ cup all-purpose flour
- 1 double pie crust, homemade or store-bought
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Combine the rhubarb, strawberry, sugar, and flour in a bowl and mix well.3 ½ cups rhubarb, 3 cups strawberries, 1 cup granulated sugar, ⅓ cup all-purpose flour
- On a lightly floured surface, roll half of the pie dough with a rolling pin until it is 2 inches larger than your pie pan. Transfer the dough to your pie pan and press it into the pan. Poke holes in the bottom of the crust using a fork and then transfer the filling into the pie pan.1 double pie crust
- Roll the top layer of the dough until it is about ⅛ inch thick. Either place it on top of the pie or cut it into strips and lay the strips on the pie in a lattice weave. Crimp the edges of the pie. If you've covered the pie completely, cut little holes in the pastry for the steam to escape.
- Place the pie on a rimmed baking tray and bake it for 15 minutes. Turn the heat down to 350 degrees Fahrenheit 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 with a pie shield or loosely with aluminum foil. We usually have to do this after 20-25 minutes of baking.
- Remove the pie from the oven and let it cool for at least 1 hour before you cut into it.
Notes
Can I use frozen fruit? You can! Make sure to thaw the fruit first and drain any water content before incorporating it into the filling. Using frozen fruit is a great way to make this pie at any time of year!
Try making this recipe using my butter and shortening pie crust; it's the recipe you see in the video!
Serving: 1 slice (of 12), Calories: 402kcal, Carbohydrates: 50g, Protein: 4g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 2g, Cholesterol: 21mg, Sodium: 265mg, Potassium: 198mg, Fiber: 2g, Sugar: 21g, Vitamin A: 277IU, Vitamin C: 24mg, Calcium: 44mg, Iron: 2mg