Make the Most Delicious Country Strawberry Rhubarb Pie

Strawberry rhubarb pie is a comfort food classic. My mom has made them for as long as I can remember, and she’s always had rhubarb ready for picking in her garden. As soon as our rhubarb came up this year, I immediately made the flakiest, yummiest country strawberry rhubarb pie. It was delicious, and so I wanted to share the recipe with all of you today!

This recipe is a combo of what my mom does, my favourite pie crust recipe, and what I’ve experimented with along the way. This version of strawberry rhubarb pie has a thick flaky crust, it’s a nice flavor balance of sweet and tart, and the filling has a custard feel with the addition of a bit of milk and an egg. I’m sure this pie will soon become your favourite summer dessert!

I couldn’t believe how large our rhubarb was already this year! I think it was a combination of the mulch we applied on our new flower and fruit garden and our mild winter that’s made everything come back up so fast!

Strawberries are finally less expensive at the grocery store, so I mixed our garden rhubarb with some grocery store strawberries for this pie. I can’t wait until our garden strawberries make an appearance, though! Using both ingredients fresh from the earth is so exciting.

The addition of a little bit of milk and egg to this pie filling gives it a warm pudding-like consistency which I really like for strawberry rhubarb pie. The egg and small amount of flour in the filling also make the filling hold together quite well, and I like the texture better than adding cornstarch as a thickener. The ingredients for this double crust pie are very simple:

Ingredients

• all purpose flour
• salt
• lard (Tenderflake)
• water
• rhubarb stalks chopped into small pieces
• chopped strawberries
• granulated sugar
• egg
• milk
• vanilla extract

See recipe card for quantities.

In these photos, the filling is oozing out of the pie a little, but the pie is still quite warm here. (Mmmmmmm.) If you let the pie cool for at least an hour, the filling holds together quite nicely when the pie is cut.

Just like my country apple pie, I use a very traditional sort of pie crust recipe for this pie that I find is so deliciously flaky. It can’t be beat, and it’s the perfect mild flavour for any fruit pies. Cheers to garden season, and I hope you enjoy this strawberry rhubarb pie recipe!

Strawberry Rhubarb Pie Instructions

1. To make the pie crust, mix together the flour and the salt in a bowl. Cut in the lard using a pastry blender until the consistency is crumb-like. Pour in the cold water a little at a time with a fork until the pastry leaves the sides of the bowl and forms a ball. Don’t over mix for a flaky pie dough! Cover the pastry with plastic wrap and refrigerate while you’re making the pie filling.
2. To make the strawberry rhubarb pie filling, mix together the rhubarb, strawberries, sugar, flour, egg, milk and vanilla in a large bowl.
3. Once the pastry has chilled, cut it in half and roll it out into two large circles big enough to fill your pie plate. Place the bottom crust in the pie pan, and pour the filling inside. Cover the filling with the top pie crust.
4. Trim, fold under and flute the edges of the pie crust. Cut slits into the top of the pie. Brush the top crust with milk and sprinkle with the 2 Tbsp of sugar.
5. Bake in the oven at 350 degrees F for 1 hour or until the crust is golden. I usually find 1 hour is just the right amount of baking time.
6. Let cool for at least 30 minutes before serving (or until room temperature) to let the juices set. Slice and enjoy! This tastes amazing with a scoop of vanilla ice cream.

Notes

You can add 2 tsp of ground cinnamon to the filling for more flavour. You can also brush the top of the pie with an egg wash instead of the milk and sprinkle it with a cinnamon sugar mixture (a couple teaspoons of each) before baking.

If you prefer a lattice crust top, you can roll out the top crust and cut it into strips before placing it on top of the pie in a woven design.

For a crumble top option, cut the crust ingredients in half and roll out the bottom crust only. After placing the filling inside, create a crumb topping by mixing together 1/2 cup brown sugar and 1/2 c. flour. Using a pastry cutter, cut in 1/4 c. of hard margarine or butter until the mixture has a crumb texture. Sprinkle it on top of the pie and bake as per the instructions.

Tip

You can cover the edge of the pie crust with foil for the last 10 minutes of baking so that it doesn’t burn.

Recipe Card

I hope you enjoyed my favourite rhubarb strawberry pie recipe. If you make it, please tag me on social media @thediymommy. I’d love to see your pies! Happy baking!