My Own Strawberry Rhubarb Pie Recipe -
My Own Strawberry Rhubarb Pie Recipe
  • READY IN 5+ hrs

My Own Strawberry Rhubarb Pie

Recipe by  

"This was the first pie I ever made, and I put together the recipe from other pie recipes I found, and my own mother's input to make this recipe my own."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    5 hrs 10 mins


  1. Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
  4. Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
  5. Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.
  6. Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.
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Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2011

This is a really good recipe. The only thing I did was cut the cinnamon and allspice down a bit. I felt that using 1 whole teaspoon of allspice overwhelmed the fruit flavors in this pie.

Most Helpful Critical Review
Jun 18, 2012

The allspice overpowers fruit flavour


9 Ratings

Jun 24, 2011

This is the best strawberry rhubarb pie recipe I have ever used. It is absolutely delicious.

Dec 23, 2013

Amazing. Was told by several people who ate it that it was THE BEST pie they had ever eaten. I followed the other reviews and cut the allspice down. The only other change was that I added some rum as I was mixing the fruit, about a couple tablespoons. (Before I looked up a recipe I remembered that when a friend had made it in the past her recipe had called for rum, so since I had already bought a whole bottle, I figured I might as well use it in the recipe!) Then, of course, simply had some extra liquid that I left in the bottom of the mixing bowl when I transferred everything into the pie pan, to keep the mixture from being too liquid.

Apr 26, 2013

I have been making strawberry rhubarb pies (my favorite) for many years. I have to say this is one of the best I have eaten. I omitted the allspice, I don't really like the taste of it. The brown sugar and cinnamon really brought out a nice flavor. And the proportion of rhubarb to strawberry was just right.

Nov 05, 2012

I added 1 cup red Rasberry's.

Jun 28, 2015

The BEST ever strawberry-rhubarb pie. I made it several years ago and then the recipe was lost during a divorce & several moves. Was so glad to find it on AR ... this time around I switched it up & for the sugar on the crust I mixed white & brown sugar with some spices...yummy

Dec 31, 2012

this pioe was top notch can't wait till next fall to make another one or two, great


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  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 59.3 g
  • 19%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 251 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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