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Lyna Recipes

Fresh Strawberry Rhubarb Pie with Homemade Crust

A classic strawberry rhubarb pie with a flaky homemade crust and sweet-tart fruit filling that’s perfect for spring and summer baking.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

For the Crust:
  • * 2 7/16 cups all-purpose flour
  • * 1 teaspoon salt
  • * 3/4 cup shortening
  • * 6 tablespoons cold water
For the Filling:
  • * 4 cups fresh rhubarb chopped
  • * 2 cups fresh strawberries sliced
  • * 1 1/3 cups granulated sugar
  • * 3 tablespoons all-purpose flour

Method
 

  1. In a large bowl, combine flour and salt for the crust. Cut in shortening until the mixture resembles coarse crumbs.
  2. Add cold water one tablespoon at a time, mixing gently until the dough comes together. Divide into two discs, wrap, and chill for 30 minutes.
  3. Preheat oven to 400°F.
  4. In another bowl, toss rhubarb, strawberries, sugar, and flour until evenly coated.
  5. Roll out one dough disc and place it into a 9-inch pie dish.
  6. Pour the fruit filling into the crust and spread evenly.
  7. Roll out the second dough disc and place it over the filling. Seal and crimp the edges, then cut small slits in the top crust.
  8. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling.
  9. Cool for at least 2 hours before slicing.

Notes

Store leftover pie covered in the refrigerator for up to 4 days. If the crust browns too quickly during baking, loosely cover the edges with foil. Fresh rhubarb gives the best texture, but frozen rhubarb can work if fully thawed and drained first.