Perfect Strawberry Rhubarb Pie Recipe

Perfect Strawberry Rhubarb Pie Recipe


Strawberry Rhubarb Pie is a classic dessert that combines the tartness of rhubarb with the sweetness of strawberries, all encased in a flaky, buttery crust. This recipe, handed down from my grandmother, promises to deliver a pie that always turns out perfectly. Baking this pie in my grandmother's old Chambers Stove, an 83-year-old heirloom, makes it even more special.


Strawberry Rhubarb Filling

  • 4 cups rhubarb, chopped
  • 2 cups strawberries, sliced
  • 1 1/3 cups sugar
  • 1/3 cup flour

G'ma Schoppe's Never Fail Pie Crust (for a 10-inch pie)

  • 3 cups whole wheat flour
  • 1 teaspoon salt
  • 1 cup Crisco butter (I used Butter Flavor)
  • 8 tablespoons cold water

A beautifully baked Strawberry Rhubarb Pie with a golden crust, dotted with butter and sugar, cooling on a kitchen counter next to fresh strawberries and rhubarb stalks.


Filling Preparation

  1. Combine Ingredients: In a large bowl, mix the chopped rhubarb, sliced strawberries, sugar, and flour until well combined. Set aside to let the flavors meld.

Pie Crust Preparation

  1. Mix Dry Ingredients: In another large bowl, mix the whole wheat flour and salt.
  2. Prepare Wet Ingredients: Melt the Crisco butter with cold water over low heat, stirring constantly until melted. Ensure the mixture does not get too hot.
  3. Combine and Mix: Pour the melted butter and water mixture into the flour and salt. Mix thoroughly until no dry flour remains.
  4. Form Dough: Roll the mixture into a ball. It will feel heavy and slightly greasy.
  5. Divide and Roll Out: Divide the dough into two halves. Roll out one half between two pieces of Saran Wrap to prevent sticking. Cover the remaining half with a damp paper towel to keep it moist.

Assembling the Pie

  1. Line the Pie Plate: Place the rolled-out crust into a 10-inch pie plate.
  2. Add Filling: Pour the strawberry rhubarb filling into the crust. Dot the filling with butter.
  3. Top Crust: Roll out the second half of the dough and place it over the filling. Trim and flute the edges to seal. Cut steam vents into the top crust and sprinkle with sugar if desired.


  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Bake: Bake the pie for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
  3. Cool and Serve: Let the pie cool before serving to allow the filling to set.


This pie is not only a delicious treat but also a piece of family history. Enjoy every bite of this beautifully balanced sweet and tart dessert.

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