Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

This traditional strawberry rhubarb pie is flavored with grated orange zest.

25 min. prep time
8 servings
232 Ratings



2 cups all-purpose flour
1/4 teaspoon salt
4 to 5 tablespoons cold water


3 cups halved fresh strawberries
2 cups fresh rhubarb*
1 cup sugar
1/4 cup cornstarch
2 tablespoons freshly grated orange zest


1 tablespoon milk
1 tablespoon sugar


Heat oven to 425°F.

Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Shape pastry into ball; divide in half. Shape each half into ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

Roll out other pastry ball on lightly floured surface into 12-inch circle. Fold into quarters. Place into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

Combine all filling ingredients in bowl; toss lightly to coat fruit. Spoon into prepared crust.

Roll out remaining pastry ball on lightly floured surface into 11-inch circle. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, over filling. Place 5 strips at right angles to strips already in place. Trim ends. Fold remaining edge of bottom crust over strips; crimp or flute edge. Brush crust with milk; sprinkle with 1 tablespoon sugar.

Bake 55-65 minutes or until crust is golden brown and juice begins to bubble. (If browning too quickly, cover pie loosely with aluminum foil.) Cool pie 1 hour before serving.


*Substitute sliced frozen rhubarb, thawed, well-drained.

Recipe Tip

Pie may bubble over in oven. For easy cleanup, place sheet of aluminum foil on oven rack beneath pie to catch any drips.

Nutrition Facts (1 serving)

Calories: 400

Fat: 16g

Cholesterol: 40mg

Sodium: 210mg

Carbohydrates: 60g

Dietary Fiber: 3g

Protein: 4g

Recipe #13911©2007Land O'Lakes, Inc.

Recipe Comments & Reviews

The dough recipe didn't give the results I was looking for. The cake was hard like a stone..
The fillinfgitself was ok, maybe it can be used with another dough recipe..

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