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Old Fashioned Strawberry Rhubarb Pie Recipe
If you have extra rhubarb and strawberries, this old fashioned strawberry rhubarb pie recipe is just what you need! The sweetness of the strawberries pairs perfectly with the tart rhubarb and the buttery Homemade Crisco Pie Crust. You can use fresh or frozen rhubarb and strawberries, so it’s easy to make this anytime of year – not just May and June when they’re in season!
History
Like nearly all of our favorites, this old fashioned strawberry rhubarb pie recipe was passed down from my great-great aunt. So yes, it’s truly old fashioned, since it dates back at least to her in the early 1900s, if not farther back than that! It’s a classic that my mother has perfected, and it’s what I ask for most years for my birthday.
Tips for Making this Recipe
Like every pie on here, you should use the Homemade Crisco Pie Crust recipe for the crust. The recipe was designed to be made with that crust, so using some other recipe or a store-bought crust will give you very different results.
If you have extra strawberries or rhubarb, prep them before freezing by chopping them both up and saving them in the increments you’ll need for this recipe. It will save you time in winter when you desperately need a taste of summer!
Chop the pieces of rhubarb fairly fine – just slightly larger than a pencil eraser is ideal. Strawberries should be halved or quartered.
Use a standard size pie plate for this recipe. We use glass Pyrex pie plates.
Looking for another great rhubarb recipe? Try making the equally easy strawberry rhubarb jam with jello!
Old Fashioned Strawberry Rhubarb Pie Recipe
Ingredients
- 2 cups fresh or frozen chopped rhubarb
- 2 cups fresh or frozen chopped strawberries
- 1⅓ cups sugar
- ⅓ cup flour
Instructions
- Combine all four ingredients in large bowl.
- Make pastry for two-crust pie (use the Homemade Crisco Pie Crust recipe for best results). Line the bottom of an ungreased pie plate with the first crust.
- Pour filling in. Cover with second crust, roll up the excess around the edges, and poke with a fork a few times to vent.
- Bake at 400° for 40-45 minutes or until golden brown.
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