READY IN 5+ hrs

My Own Strawberry Rhubarb Pie

Read Reviews (6)

"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." — lf16

Directions

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.
Preheat oven to 400 degrees F (200 degrees C).
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.
Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 40 mins
READY IN 5 hrs 10 mins

Footnotes

Editor's Note
Make a beautiful woven crust to show off your skills with our article, " Making a Lattice-Top Pie Crust."

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.

—melval

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Most Helpful Critical Review

Jun 18, 2012

The allspice overpowers fruit flavour

—Jen N

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7 Ratings

Jun 24, 2011

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

—vwager

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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.

—georgia

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Dec 31, 2012

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

—mymenue

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Nov 05, 2012

I added 1 cup red Rasberry's.

—George

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Nutrition

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.

Nutritional Information

My Own Strawberry Rhubarb Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 397
Calories from Fat: 151

% Daily Value *
Total Fat 16.8g 26 %
Saturated Fat 4.7g 24 %
Cholesterol 4mg 1 %
Sodium 251mg 10 %
Potassium 285mg 8 %
Total Carbohydrates 59.3g 19 %
Dietary Fiber 4g 16 %
Protein 4.1g 8 %
** Sugars 31.1g
Vitamin A 2 %
Vitamin C 67 %
Calcium 9 %
Iron 19 %
Thiamin 22 %
Niacin 22 %
Vitamin B6 4 %
Magnesium 8 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.