Strawberry Rhubarb Pie
©Strawberry Rhubarb Pie by Dena T Bray.jpg
©Fresh Mint by Dena T Bray.jpg
©Summer Woods in Morning Light by Dena T Bray.jpg
©Woods In Morning Light 2 by Dena T Bray.jpg

Few dishes bring the flavors of summer together like Strawberry Rhubarb Pie. Tart rhubarb stalks blended with sun-kissed sweet strawberries make a remarkable combination. Sprinkled with a brown sugar topping the becomes crunchy while baking, adds a sweet and delicious texture combination to this delightful pie. I like mine with a cup of tea and a few springs of fresh mint. My family prefers vanilla ice cream. Any way you choose, enjoy.

I look forward to seeing you in my kitchen soon.


© Strawberry Rhubarb Pie with Mint by Dena T Bray.jpg

Strawberry Rhubarb Pie

Yield: One 9-inch Deep Dish Pie, About 8 Servings


For the crust:

  • 1 ½ cups all-purpose flour

  • 2 tablespoons brown sugar

  • ¼ teaspoon salt

  • 2 tablespoons vegetable shortening, frozen and cut into large chunks

  • 8 tablespoons unsalted butter, frozen and cut into small chunks

  • 1 teaspoon white wine vinegar, chilled

  • ¼ cup ice water

For the filling:

  • 3 cups rhubarb stalks, rinsed and cut ¼-inch thick

  • 4 cups strawberries, rinsed hulled, and cut into halves or quarters depending on their size

  • 3 tablespoons cornstarch

    For the topping:

  • ½ cup all-purpose or whole wheat flour

  • ¼ cup brown sugar

  • 4 tablespoons unsalted butter, frozen and cut into large chunks

For serving:

  • Fresh mint leaves, rinsed and torn

  • Vanilla ice cream, optional


To prepare the pie dough:

  1. Whisk the dry ingredients together in a medium sized bowl.

  2. Add the shortening and butter to the flour mixture. Using two knives or a pastry blender, mix into the dry mixture until it resembles coarse cornmeal. Drizzle in the vinegar and ice water.

  3. Using your hands, blend the mixture together and form into a ball.

  4. Wrap with plastic wrap and chill at least one hour or overnight.

To roll out the dough:

  1. Lightly flour a clean work surface.

  2. Roll the dough until it is just a bit wider than your 9-inch deep-dish pie plate.

  3. Place it into the pie plate, crimp the edges, and chill for at least one hour or overnight.

To prepare the filling:

Mix all the ingredients together in a small bowl. Chill until ready to use.

For the topping:

Mix all the ingredients together in a small bowl. Chill until ready to use.

When ready to assemble and bake:

  1. Preheat oven to 350 degrees 50.

  2. Place a cookie sheet in the oven to catch drips.

  3. Pour the strawberry-rhubarb mixture in to the prepared pie shell.

  4. Top evenly with the crumb topping.

  5. Place in oven and bake until crust is golden on the edges and the fruit is beginning to set, about one hour.

  6. Remove from oven and allow to cool completely.

  7. Serve garnished with fresh mint and vanilla ice cream, if you choose.


  1. This recipe was adapted from

  2. You can print this recipe here: 🖨

  3. If you make this pie, enjoy. Please post a photo on Instagram #gatheringflavors.

© 2019. Gathering Flavors and Dena Testa Bray.

Dena Testa Bray has been writing Gathering Flavors, a culinary blog, since 2011. She is a trained chef & ran a home based cooking school. Dena now designs websites, focusing on work with creative people. You can see her website work at She lives in New Hampshire with her husband and family.