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Strawberry-Rhubarb Pie


This is what happens when you add too many strawberries and too much rhubarb to your pie.

Here is a photo of my father-in-law with a Strawberry-Rhubarb Pie.

Photo © 2008 Carroll Pellegrinelli, licensed to About.com, Inc.
Strawberry-Rhubarb Pie is my father-in-law's favorite fruit pie.

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes


  • unbaked pastry for 2-crust pie
  • 2 cups 1-inch pieces of rhubarb
  • 2 cups sliced strawberries
  • 1 tablespoon lemon juice
  • 1-1/4 cup plus sugar
  • 4 tablespoons flour
  • 1/2 teaspoon nutmeg
  • 2 tablespoons butter, cut into little squares
  • milk


Preheat oven to 425 degrees F. Line 9-inch pie plate with pastry. Combine rest of ingredients except butter and milk. Pour into prepared pie plate. Dot with butter squares. Cover with crust. Fold overhang under and pinch edge together to seal. Flute the edge. Cut vent holes and brush the top with milk and sprinkle with sugar. Place pie on lowest oven rack. Bake for 10 minutes. Reduce heat to 350 degrees F. and move pie to center of oven. Bake for 20 minutes. Check pie and tent edges, if necessary. Continue to bake for 20 more minutes. Cool on wire rack.
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