Strawberry Rhubarb Pie


pie pastry for 2 crusts
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 pint strawberries, hulled
2 cups rhubarb, diced
2 tablespoons butter


1. Heat oven to 425 degrees F. Roll out a little more than half the pastry dough and line a 9-inch pie pan.

2. Mix sugar, flour, and salt and sprinkle a small amount in the pastry-lined pan. Combine remaining sugar mixture with the strawberries and rhubarb, fill the pie pan, and dot with butter.

3. Roll out the remaining dough and top the pie. Seal the edges well, then trim and flute them. Cut a few slits in the top for steam to escape. Bake 15 minutes, then lower heat to 400 degrees F and continue to bake until filling is bubbling and the pie is nicely browned, 25 to 35 minutes more.

Reader Comments

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I have a silly question

Why do recipes call for "pints" if strawberries and not cups? How many cups of berries to a pint? If I pick them myself I don't have or use pint containers.

how many cups of strawberries in a pint

The Editors's picture

Hi, Jen. A pint of strawberries is equal to 12 large, 24 medium, or 36 small strawberries. If you have a kitchen scale, 1 pint is about ¾ pound of strawberries.

this was by far the best pie

this was by far the best pie i have ever treated my taste buds to. The combination of the sweet strawberry with the everlasting sour/sweet taste of the rhubarb made for a delectable afternoon treat. I will continue to make such a pie with a great delicacy because it should be appreciated.