Strawberry Rhubarb Pie
Recipe type: Dessert
Total time: 
Serves: 8
A perfect balance of sweet and tart, strawberry rhubarb has to be the best pie flavour there is!
  • 1 recipe for a double crust pie, or store-bought pie crusts.
  • 4 cups chopped fresh rhubarb
  • 2 cups sliced fresh strawberries
  • ⅓ cup all purpose flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ tsp lemon juice
  1. Make sure you have pie dough :) My recipe requires a minimum half an hour of chilling before rolling it out, and can be made up to two days in advance. If you're using store-bought frozen pie crusts, take them out of the freezer to thaw slightly while you prepare the filling.
  2. Preheat oven to 425 degrees Fahrenheit.
  3. For filling, gently toss together all ingredients (except pie crust :) ) in a large bowl. Put one pie crust into a 9-inch pie dish and dump fruit mixture into it. Top with remaining pie crust, pinching the edges to seal. Brush the top of the crust lightly with milk to help with browning, then cut some slits in the top of the pie with a small knife to allow steam to escape.
  4. Bake for 15 minutes, then reduce temperature to 375 degrees and bake an additional 40 minutes. Let cool at least 30 minutes before serving - filling will set as it cools. Best served warm with vanilla ice cream or whipped cream :)
You can substitute thawed frozen fruit for the fresh in this pie, but you may need to add an additional couple Tablespoons of flour to help soak up the extra liquid.

1) Prepare pie and transfer immediately to freezer without baking. Bake from frozen, adding an additional 10-15 minutes to cooking time.
2) Prepare and bake pie. Cool completely, cover with plastic wrap and refrigerate. When ready to serve, remove plastic and reheat in 300 degree oven for 30 minutes.
Recipe by Hidden Ponies at