Strawberry-Rhubarb Pie

IMG_4755I don’t have the greatest track record when it comes to relationships. However, I do have an exceptional connection with desserts. That’s why when my first major romance went down the tubes, the happy memory that stuck with me was of this pie.


My first real boyfriend’s grandmother used to make me this pie for every holiday (along with these seriously addictive chocolate brownies) and I am disappointed I never once asked her for the recipe. Although her grandson and I parted ways years ago, I was still a little scared to send an email asking if he could get it for me. I knew I could easily google strawberry rhubarb pie recipes, but I really wanted to do the little old English lady who taught me how to play Skip-Bo and made me hot chocolate during every single tea time justice. This attempt wasn’t as perfect as I would have hoped, but the flavors are all there and I really wanted to share my affection for this pie (and my ever-lasting love for Nan) with you all now.

IMG_0776Recipe: Strawberry-Rhubarb Pie

What You Need for the Crust:

  • 2 cups all purpose flour
  • 1 cup butter
  • 1/2 cup water
  • 1 tablespoon sugar

What You Need for the Filling:

  • 3 cups chopped rhubarb
  • 3 cups sliced strawberries
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup granulated sugar
  • 2 tablespoons brown sugar



  • 1 egg yolk for brushing



What To Do:

1. Mix all the crust ingredients together in a mixer or large bowl.

2. Separate the dough into two equal portions and place each one in plastic wrap. Refrigerate 1 hour.

3.  While your dough is in the fridge, mix all of your filling ingredients together.

4. Roll out one of your dough balls on a generously floured cutting board until it is wide enough to fit in your pie pan. Gently push down and around the edges until it fits. It some hangs over, carefully tear it off.

5. Fill your pie pan with your fruit filling until it is even with the top of the pan.

6. Roll out your other dough ball and cut into strips the length of your pan.

7. Lay strips about 1 inch apart on your pie. To do the lattice pieces the other way, alternate lifting up the pieces you already have put down for an over-under look.

8. Bake at 400 F for 50 minutes

9.  Serve with whipped cream. Yes, that is mandatory. Whipped cream is the answer to everything.

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1 Response to Strawberry-Rhubarb Pie

  1. Joanne says:

    You did such an awesome job with this!! Looks like the perfect spring pie!

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