Strawberry Rhubarb Pie


We’re about halfway through the very short rhubarb season and this is the first time I’ve used rhubarb this year. It might look like red celery but I can assure you it isn’t. It’s much more delicious than celery.

Rhubarb is a pretty tart tasting little vegetable. In desserts it’s usually accompanied by a lot of sugar or some sweet berries, like strawberries.


Strawberry rhubarb pie is my favourite pie. As I’ve said before, I’m not a huge fan of pie but if you offer me a slice of this, I’m not going to say no!

It’s the perfect combination of slightly sweet, slightly tart and has an incredibly butter, flaky pie crust (Four & Twenty Blackbirds know their crust) that brings it all together!

I made this on Sunday and it pretty much all disappeared that night. 6 people, 1 pie. The pie was always going to be fighting a losing battle.


Lucky for me, everyone loved this pie!

Keep it cool and pair it with a scoop of ice cream or a drizzle of cream. Or serve it with some warmed up custard. You really can’t go wrong!


Strawberry Rhubarb Pie

Cook Time: 1 hour, 40 minutes

Yield: 1 pie


    For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tbsp. sugar
  • 2 sticks (1/2lb.) unsalted butter, cold and cut into 1/2" cubes
  • 1 cup cold water
  • 4 tbsp. apple cider vinegar
  • 1 cup ice
  • 3 1/2 cups sliced rhubarb
  • 3 1/2 cups strawberries, quartered
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • Zest of 1 lemon
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • Cream for brushing on top
  • Raw sugar, for sprinkling on top


  1. Stir the flour, sugar and salt together in a large bowl.
  2. Add the butter pieces and coat with flour mixture using bench scraper or spatula.
  3. With a pastry blender, cut the butter into the flour mixture, working quickly, until mostly pea-sized pieces of butter remain. (A few larger pieces are okay, be careful not to overblend).
  4. Combine the water, cider vinegar and ice in a large measuring cup or small bowl.
  5. Sprinkle 2 tbsp. of the ice water mixture over the flour mixture and mix and cut it in with a bench scraper or spatula until fully incorporated.
  6. Add more of the ice water mixture, 1-2 tbsp. at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
  7. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water, if necessary, to combine.
  8. Shape the dough into two flat discs, wrap in plastic and refrigerate for at least 1 hr, preferably overnight, to give the crust time to mellow.
  9. Remove one disc of dough from the refrigerator and place on lightly floured surface, roll out to 12" circle.
  10. Transfer dough to pie plate and press into bottom and sides of pan. Leave overhanging dough in place and put in the fridge for about 30 minutes.
  11. Remove second disc of dough, roll out and cut lattice strips. Place in fridge while you prepare filling.
  1. Preheat oven to 400°F.
  2. Combine rhubarb, strawberries, sugars, cornstarch, lemon zest, cinnamon and salt in a large bowl. Toss gently to blend.
  3. Spoon filling into crust. Arrange lattice on top of filling. Trim ends of lattice evenly with the overhang of the crust. Roll ends into the pie pan, press to seal, and crimp edges decoratively.
  4. Brush cream over the crust and sprinkle with raw sugar. Transfer pie to a baking sheet and bake for 20 minutes. Reduce the oven temperature to 350°F and bake for 1 hr 20 minutes, until pie is golden and filling has thickened. If pastry is browning to quickly, cover with foil.
  5. When done cooking, transfer pie to rack and cool completely.
  6. Serve with cream, ice cream, or custard.

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