Posted by: Zorymar | July 4, 2011

Strawberry Rhubarb Pie

One of the perks of growing up is that no one can tell you that you can’t have pie for dinner. Today we had pie for dinner, strawberry and rhubarb pie, and it was delicious! 🙂

Pie crust
2 cups sliced strawberries
2 cups chopped rhubarb
1/2 cup sugar
1/4 cup minus 1 tablespoon flour
2 tablespoons chilled butter, diced

For the pie crust: I followed Smitten Kitchen’s Pie crust 102 recipe. For the filling: in a large bowl place the strawberries, rhubarb, sugar and flour and stir with a spoon to combine. Spoon filling into pie crust and top with the diced butter.

I covered this pie with strips, like so:

And baked it in the oven, preheated to 400, for 25 minutes, then lowered the temperature to 300 and baked it for an additional 25 to 30 minutes, until golden brown.



  1. Just got in from a hot, humid, southern summer day on the water — and a large and delicious dinner of grilled chicken Marsala, julienne zucchini saute with crusted, herbed garlic and fresh basil. A nice Chardonnay and Pinot Noir complimented the meal just perfectly (there was a Merlot, but I felt it didn’t work well with the Marsala sauce) and then a real, authentic Tiramisu made by a friend’s girlfriend using her Sicilian grandmother’s recipe. The whole meal, just ‘molto bene’!

    Tomorrow is the big 4th of July Independence Day celebration for us —
    all barbecue, all kinds, all styles, all day, all night. And seeing your picture perfect pie recipe/idea in the inbox has answered my question for the PERFECT southern summer dessert! I remember as a kid my mom’s mom making us rhubarb pie in the summer. They grew their own….. so good! And this is perfect with the strawberries to add the sweet to the tart!

    • Well happy 4th of July Josh!! Hope the pie is a hit 🙂

  2. P.S. – It’s ALWAYS a good time for pie! Anytime!

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