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Strawberry Rhubarb Pie

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 8 -10 servings
Author: Silvia Ribas



  • Pre-heat oven to 400 degrees.
  • Prepare the pastry dough according to package or recipe instructions. Split into two, set aside.
  • In a medium sauce pan, bring the rhubarb, strawberries, sugar and juice from a half lemon to a simmer. Add flour to thicken the sauce as needed. Cook for about 8-10 minutes. Let it cool down completely.
  • Grease a 9 inch pie plate and carefully lay one pastry crust into the plate. Make sure the dough cover the entire surface. Trim the remaining dough of the edge.
  • Add filling to the pie shell evenly.
  • Arrange the second half of the pastry dough onto the top of the pie. At this point you can get pretty fancy and create a fun design for or keep it simple and traditional by covering the entire surface. In this case, you will need to "slice" a few cuts open to let the pie breath as it cooks. Brush with milk and sprinkle with sugar (the sugar is optional).
  • Bake for 40-45 minutes or until golden brown. Serve warm with a scoop of Vanilla Ice Cream.


For this recipe I followed the step-by-step photo tutorial on how to make a lattice pie crust by Ali of Gimme Some Oven!