Strawberry Rhubarb Pie Recipe

Author:  Autumn

Welcome, Friday!  It looks as if we have started a tradition here at The 2 Seasons by featuring a recipe on Fridays.  So, we are going to continue with that today in the form of an award-winning pie recipe.  Here in Lexington, there is an annual 4th of July pie-baking contest.  Fifty-four people entered their best creations to vie for the top award – the coveted blue ribbon.  Lucky for us, the winner and her recipe were featured in my local daily newspaper the following morning.  We are sharing with you the recipe that winner Renee Jackson used to win the top honors.

Before I go on with the pie, be sure to stop by our blog on Monday.  Jordan will be back and is featuring the completed transformation of their back yard.  It went from a rock-filled nightmare to a mass of lush green grass, thanks to her and Mr. Spring’s hard, back-breaking work.

strawberry rhubarb pie orig - Strawberry Rhubarb Pie Recipe



1 1/2 cups flour

2 tablespoons sugar

1/2 teaspoon salt

10 tablespoons very cold butter, cut into 1/2 inch cubes

2 tablespoons very cold vegetable shortening

3 tablespoons ice water

Put the flour, sugar and salt in a bowl in the freezer for 10 minutes.  Then put this mixture, along with butter and shortening into a food processor.  Pulse till it is pea-like pieces.  With the machine running slowly, add the water.  Stop when the dough is a ball.  Remove, wrap in plastic wrap, and refrigerate for 30 minutes.  Then roll dough to about 10 inches across on a floured service.  Transfer to the pie pan, trim excess, fold edges up and over.  Refrigerate again.


1 1/4 cups sugar

1/3 cup flour

1/4 teaspoon cinnamon

1/4 teaspoon salt

3 cups chopped rhubarb (1/2 inch chunks)

2 cups chopped strawberries

1 tablespoon fresh lemon juice

2 tablespoons cold butter cut into 1/4 inch chunks

Heat oven to 425 degrees.  In a large bowl, combine all ingredients, except butter, and mix gently.  Put into crust, and place butter chunks on top.  Top with a lattice crust made form the excess dough.

Place on a baking sheet on the bottom rack and bake for 15 minutes.  Reduce oven temperature to 350 degrees and continue baking about 45 – 50 minutes, until the pink filling bubbles up and the pastry is golden brown.  Cool before serving.

(Note – the recipe does not mention how to construct the lattice top or where the dough for the tops comes from.  I assume you use the extra dough that you will trim from the edges – Autumn)

Take care.

Image from Google