Rhubarb-Strawberry Pie

Bake this tangy fruit pie with ripe summer fruit!


1-1/2 cups all-purpose flour, stirred before measuring
1/2 teaspoon salt
1/2 cup plus 1 tablespoon butter, chilled, or 1/2 cup lard, chilled
1 egg, lightly beaten
2 teaspoons lemon juice
3 to 4 tablespoons ice water

Combine the flour and salt in a large mixing bowl. Cut in the butter or lard, using a pastry blender, two knives, or a pastry fork, until the fat is the size of dry peas. In a small bowl, whisk together the egg, lemon juice, and 3 tablespoons ice water. Drizzle the liquid mixture over the crumbly mixture. With a fork or spatula, mix until the pastry holds together in a ball, adding more ice water if necessary. Turn out onto a lightly floured board. Knead once or twice, lightly, to shape the dough into a ball. Wrap in foil or plastic wrap and refrigerate 30 minutes before rolling out.

For a double-crust pie, on a lightly floured board, roll out half the crust to fit the pie pan. Fit crust into pan. Add filling. Roll out the second half of the crust and place over filling.

Whole Wheat Pastry: Substitute 3/4 cup whole wheat flour for 3/4 cup all-purpose flour in the recipe.


1 pint fresh strawberries, cleaned, hulled and sliced
2 cups sliced raw rhubarb
3/4 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter
1 egg white, lightly beaten
granulated sugar
whipped cream or heavy cream

Pre-pare the pie crust and use half of it to line a 9-inch pie pan. Preheat oven to 4250F.

In a bowl, combine the strawberries, rhubarb, brown sugar, granulated sugar, and flour. Pile the fruit in the pastry-lined pie pan and level off. Dot with butter. Lay the top crust over the fruit. Seal and flute the edges. Cut vents in the top. Brush crust with beaten egg white and sprinkle with sugar. Bake 40 to 50 minutes, until golden. Serve warm or cooled to room temperature with whipped cream or cream to pour over pieces of the pie.

Makes one 9-inch pie

Tip: Try a dollop of plain yogurt as a healthy alternative to ice cream! The tanginess balances out the sweetness of the pie really nicely.


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