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Strawberry-Rhubarb Pie

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By Betty Crocker Kitchens
Updated Oct 22, 2021
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Our eyes are always on the pies, and this Strawberry-Rhubarb Pie is a showstopper! Never cooked with rhubarb? Don't stress! It's easier than you think, and we'll walk you through every step of the way. In our opinion, this is the best Strawberry-Rhubarb Pie going 'round. Between the bright sweet-tart filling and golden, flaky crust, this is one of those pies you won't be able to stop thinking about! Whip up our Strawberry-Rhubarb Pie recipe for any occasion; just be prepared, with a pie this good leftovers are hard to come by.

Strawberry-Rhubarb Pie

  • Prep Time 35 min
  • Total 2 hr 30 min
  • Servings 8
  • Ingredients 10
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Ingredients

Pastry

  • 2 1/2 cups Gold Medal™ All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 14 tablespoons cold shortening
  • 7 to 9 tablespoons ice-cold water

Filling

  • 3/4 cup sugar
  • 1/2 cup Gold Medal™ All-Purpose Flour
  • 1 teaspoon grated orange zest, if desired
  • 2 1/2 cups 1/2-inch pieces rhubarb
  • 2 1/2 cups sliced strawberries
  • 1 tablespoon butter
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 425°F. In medium bowl, mix 2 1/2 cups flour and the salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide pastry in half, and shape into 2 rounds on lightly floured surface. Wrap flattened rounds in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling.
  • Step 
    2
    In large bowl, mix sugar, 1/2 cup flour and the orange zest. Stir in rhubarb and strawberries. Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths, and place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Add filling mixture. Dot with butter.
  • Step 
    3
    Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll out second pastry round. Fold into fourths, and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges.
  • Step 
    4
    Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake on parchment-covered baking sheet 20 minutes. Reduce oven temperature to 350°F. Remove foil, and continue to bake 35 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.

Nutrition

420 Calories
20g Total Fat
4g Protein
54g Total Carbohydrate
22g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
420
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
230mg
7%
Total Carbohydrate
54g
18%
Dietary Fiber
3g
12%
Sugars
22g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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