strawberry rhubarb pie

Earlier this week I brought home a flat of local strawberries from Dan's Farm (a local, mostly organic farm stand), along with some fresh rhubarb. There was no way around it, a double crust, “full on” strawberry – rhubarb pie had to be attempted! I hate to admit it, but I don’t think I’ve ever made a true double crust pie. I have made a lattice top and a crumble top, but not the real, sealed, slits in the top, type of pie that my grandmother used to make. So with high hopes I set about making a traditional, bubbly, deep red “strubarb” pie. The final result is by my own rating, one of the best pies I’ve ever made. Now I don't expect you to just take my word for it. I did have a couple of other “judges” in my household who agreed this was one of my better pies (they know how to keep me motivated), but the real factor that tipped the scales were the fully ripe strawberries and perfectly sweet/tart rhubarb that we are so lucky to be able to get our hands on here on Vancouver Island.

With no further preamble, here is how it all came together.


I started by making my “go to dough”that I now use whenever I’m making a rolled pastry pie. Please use your own favorite “go to” pastry or help yourself to mine.

Roll out one of the pastry disks to about 1/4" thickness and gently place and press into a 9" glass pie plate. Roll out the 2nd disk, place on a flat baking sheet and put both shells in the refrigerator to get chillin', while we go on to make the fillin’.


filling ingredients

  • 3 generous cups of sliced strawberries
  • 3 generous cups of chopped rhubarb (about ½ inch pieces)
  • juice of 1/2 of a lemon
  • 1/2 cup of white/granulated sugar
  • 1/2 cup of brown or demerara sugar
  • 1/2 cup of flour
  • 1 yolk + 1 tbsp. water or cream (for glaze)
  • 1 tsp. turbinado sugar (for glaze)


Preheat oven to 400°F.

Toss together the strawberries, rhubarb, sugars, flour and lemon juice. (Note: one of these days I’d like to try using tapioca starch in place of flour in order to get a clear look to this juicy pie but I have not yet had a chance to experiment with this idea.)

Pour the filling into the chilled pie shell.

Moisten with water around the edge and then top with the second rolled out shell (you may have to let the shell warm up a bit to become flexible enough to do this). Pinch, trim and crimp the edges to seal all the goodness in.

Cut 3 or 4 vents in the top crust (or cut some decoratively shaped vents in the shell before chilling.)


Whisk together the yolk and water (or cream) and using a pastry brush, lightly brush the mixture over the top crust, being careful that it doesn’t pool on the edges.

Place the pie in the preheated oven on a baking sheet, just in case it drips.

Bake for 20 minutes then reduce heat to 350°F, and bake for another 45 minutes or so. The pie should be a golden brown and the filling should be bubbling all the way through.

Let the pie cool for several hours to allow juices to thicken before slicing and serving.

(Warning: you may have to sneak down into the kitchen late in the evening and have a second piece of this pie. Please act responsibly…not!!)