Straight Up Strawberry Rhubarb Pie

27 May

One pie that everyone needs to have in their back pocket is a full-on strawberry rhubarb pie.  I’m starting to bore myself with so many posts that mention rhubarb, but whether you like this flavor or not, it’s a show stopper in the late spring and early summer months.  So, I figured I should put an official recipe on here for an actual pie – not just the mini pies or the pie in a jar.

The pie filling is exactly the same as the mini pies and the jar pies, just prepared differently.  For the non-traditional pies, you need to pre-cook the filling, but for a full pie, you keep your filling uncooked.  This is an adaptation of my grandmother’s recipe, and in my humble opinion, I think it’s the best one you’ll find.

Strawberry Rhubarb Pie


1 single recipe of pie dough of choice or best of both worlds

21/2 cups rhubarb diced about 1/2 inch thick

21/2 cups strawberries, quartered to make cubes about 1/2 inch thick

1/4 cup brown sugar

2 Tablespoons cornstarch (if not using Jell-O, increase to 3T)

1 teaspoon fresh lemon juice

1/2 teaspoon cinnamon

1 teaspoon vanilla

2 Tablespoons Strawberry Jell-O (optional, but not only helps thicken, adds a little zing and color)


1 cup sugar

1/2 cup flour

4T melted butter

1 teaspoon cinnamon


Preheat oven to 400

Roll dough into a 12 inch circle, about 1/4 inch thick.  Place carefully in 9-inch glass pie plate, crimp edges and refrigerate for at least 15 minutes.

You will want to make your topping first so that your filling does not sit too long in the pie shell.  Combine sugar, flour, cinnamon and melted butter in a medium bowl and stir until crumbs form.  Set aside.

Place strawberries and rhubarb in a large bowl.  Add brown sugar, cornstarch, lemon juice, cinnamon and vanilla and gently stir.  Turn filling into chilled pie shell.  Sprinkle top with 2T of Jell-O.

Generously sprinkle the pie with the topping mixture, gently patting into place.

Bake on the center rack at 400 degrees for 40-50 minutes until juices bubble. To prevent a runny pie, cool at least three hours before serving.  Enjoy being all the rage at this summer’s picnics and cookouts!

I had to switch to my i-phone for this shot because my battery died.


One Response to “Straight Up Strawberry Rhubarb Pie”

  1. Cathy May 28, 2012 at 11:12 am #

    Your picture are so pretty!

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