Deep-Dish Strawberry Rhubarb Pie


Rate this Recipe: 

No votes yet


3 tablespoons cornstarch
1/2 teaspoon salt
1-1/2 cups sugar
2 cups strawberries, halved
2 cups diced rhubarb
1 tablespoon butter
pastry for a 1-crust pie


Blend cornstarch, salt, and sugar. Add to fruit and mix. Place filling in deep 8-inch pie pan, heaping center of filling slightly above top of pan so that it will support pastry. Dot with butter. Moisten rim of pan. Roll pastry, cut several gashes in it, and place over filling. Trim edge – leaving ½-inch margin beyond edge of pan. Turn margin over and flute edge of crust, pressing firmly to pan. Sprinkle lightly with sugar. Bake in hot oven (425 degrees F) until crust is browned and rhubarb tender (about 30 minutes).

Cooking & Recipes


Anne D. VanVliet, Utica, New York

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter