Last week I celebrated my 24th birthday and a dear friend of mine from the farm made me a strawberry rhubarb pie.  It was the first one I had ever had the pleasure of eating, and it was delicious! We have both strawberries and rhubarb on the farm right now, so buy them at the market, look in your CSA box, or come to our U-Pick Saturday the 25th and pick some berries yourself!

Strawberry Rhubarb Pie

Prep & cook time: 2 hours/Serves 8


For crust:

  • 3 cups all purpose flour
  • 2 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup chilled solid vegetable shortening, cut into pieces
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
  • 10 tablespoons (about) ice water

For filling:

  • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
  • 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For glaze:

  • 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze) 


Make crust:
KIDS! Combine flour, sugar and salt in a large bowl.

KIDS! Using a fork or your fingers, cut in shortening and butter until coarse meal forms.

Blend in enough ice water 2 tablespoons at a time to form moist clumps.

KIDS! Gather dough into ball; cut in half. Flatten each half into disk.

Make filling:
Preheat oven to 400°F.

Cut up rhubarb and strawberries.

KIDS! Combine filling ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips.

KIDS! Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly.

KIDS! Form lattice by placing remaining dough strips in opposite direction atop filling. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

KIDS! Brush glaze over crust.

Transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F.

Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.