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Strawberry Rhubarb Pie
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2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup cold Land O Lakes® Butter

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

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

How to make

  1. STEP 1

    Heat oven to 425°F.

  2. STEP 2

    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.

  3. STEP 3

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

  4. STEP 4

    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.

  5. STEP 5

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

  6. STEP 6

    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.

  7. STEP 7

    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.

Tip #1

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

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