I needed a few things from the grocery store earlier and they had the most gorgeous strawberries that I just had to have some and I had the instant desire to make a pie.  I was surprised to find that the rhubarb was gorgeous too. I had never made a Strawberry Rhubarb Pie  before so here we are making a pie and I have to tell you I am soooooo glad I did, this was so good.  With just the two of us, I made it into 4 small 5 inch pies this time so I could freeze a couple for later.

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

  • Combine flour, sugar and salt in processor.
  • Using on/off turns, cut in shortening and butter until coarse meal forms.
  • Blend in enough ice water 2 tablespoons at a time to form moist clumps.
  • Gather dough into ball; cut in half.
  • Flatten each half into disk.
  • Wrap separately in plastic; refrigerate until firm, about 1 hour. The dough can be made 1 day ahead, but keep it chilled. Let dough soften slightly at room temperature before rolling.

3 1/2 cups trimmed rhubarb pieces about 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
2 teaspoons ground cinnamon
1/4 teaspoon salt

  • Toss fruits together to mix.
  • Whisk together the sugars, cornstarch, cinnamon and salt.
  • Sprinkle sugar mixture over fruit and toss gently to blend well.

1 large egg yolk beaten
1 teaspoon water

  • Preheat oven to 400°.


  • Roll out 1 dough disk on floured work surface to 13-inch round.
  • Transfer to 9-inch-diameter Glass pie dish.
  • Trim excess dough, leaving 3/4-inch overhang.
  • Roll out second dough disk on lightly floured surface to 13-inch round.
  • Cut into fourteen 1/2-inch-wide strips.
  • Spoon filling into crust.
  • Arrange 7 dough strips atop filling, spacing evenly.
  • Form lattice by placing remaining dough strips in opposite direction atop filling.
  • Trim ends of dough strips even with overhang of bottom crust.
  • Crimp edges decoratively.
  • Brush glaze over crust. transfer pie to baking sheet.
  • Bake 20 minutes.
  • Reduce oven temperature to 350°.
  • Bake pie until golden and filling thickens, about 1 hour 25 minutes.
  • Transfer pie to rack and cool completely.

NOTE*: 5 cups fruit total