Strawberry-Rhubarb Pie…in December?

20151220_201029When I was asked if I could make a Strawberry-Rhubarb pie for friend as a Christmas gift, I worried that I wouldn’t be able to find fresh fruit. Even though I live near the Strawberry growing capital of Florida (Plant City) and I see the fields already producing fruit, I usually think of strawberries as a spring and sometimes summer fruit.

Oddly enough, finding fresh strawberries wasn’t a problem.  Fresh from Florida strawberries were plentiful.  No, finding fresh rhubarb became the bane of my existence.  I’ve never purchased or even tasted rhubarb, so I had to do some research.  Who knew it was poisonous!?!!? In the end, I had to settle for frozen.

In the end, the pie turned out to be one of the prettiest and tastiest pies I’ve ever made.  No, I didn’t cut into the pie, even though it was terribly tempting.  Instead, I scraped every last bit of filling that bubbled over onto the cookie sheet.

Pie Crust

1 1/2 sticks butter–cold & cubed

1/3 c. shortening

1 tsp salt

3 c. all purpose flour

4-6 TBSP ICE water

In a large bowl, stir together flour and salt.  Cut in butter and shortening using your fingers or a pastry cutter.  When done, flour-butter mixture will look like coarse cornmeal.  Add ice water a bit at a time stirring with a spoon, just until the dough will hold together.  Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

Divide dough ball in half.  Refrigerate one half, while rolling out the other. Line a 9-10″ pie plate with rolled out dough.  Refrigerate dough while preparing filling.


2 qts. strawberries–hulled, cut into eighths (in half lengthwise twice and then, in half width wise)

1 lb. rhubarb–cut like celery

3/4 c. granluated sugar

1/3 c. brown sugar

1 tsp cinnamon

1/3 c. tapioca starch

In a large bowl, stir together strawberries, rhubarb, sugars, cinnamon, and tapioca starch.  Allow to sit for 15  minutes.

Preheat oven to 350 degrees.

After 15 minutes.  Pour filling into prepared crust.

Using remaining dough, roll out and cut into 1/2″ strips.  Weave a lattice of dough on top of filling.  Use extra/leftover dough to make edge decorations.  When completely covered, whisk together 1 egg and 1 TBSP milk.  Brush edges and top of pie.  Sprinkle with 1 TBSP sugar.

Bake at 350 degrees for approximately 1 hour or until pie is bubbly in the center.  Remove from oven and cool completely before attempting to slice or refrigerate.


One response to “Strawberry-Rhubarb Pie…in December?”

  1. This is why every summer, I slice and freeze a few pounds of rhubarb! Nothing quite so summery as strawberry-rhubarb pie in winter!

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