Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #15- Strawberry Rhubarb April 13, 2010

Strawberry fields forever….

I wish I could say I hand-picked the berries and the rhubarb for this pie from a local farm, or better yet-out of my own garden.  Sad to say, it was Costco for the fresh berries and Albertson’s for the fresh rhubarb, but I just could not hold out any longer. 

I have a case of Spring fever!  I keep slipping on my flip-flops and capri pants hoping for weather that involves no snow.   Who doesn’t think of Spring when they bite into a fresh, fruit pie?  Plus, there are so many fruit pie and fruit pie combinations to be had!  I can’t wait to take a bite…..

Here is the link to the recipe in case you are interested in reading the reviews:


  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 pound fresh rhubarb, chopped
  • 2 pints fresh strawberries
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 tablespoons butter
  • 1 egg yolk
  • 2 tablespoons white sugar


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  3. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack. 


Making the crust.


Now, for the filling.

And back to the crust- this time for the lattice top.

Personal Notes:

  • There are plenty of strawberry rhubarb pie recipes out there.  In fact, it took more time to research which one I wanted to bake, than it did to actually make it.  In the end, I selected the one above because of the simple ingredients and five-star reviews. 
  • The pastry recipe I used for this pie was the same Basic Flaky Crust recipe by Ken Haedrick.  You can reference that recipe on pie post #8 (Maple Pecan pie).
  • With so few ingredients, there were little changes I made.  But one substitution I made was using 1/4 cup of tapioca pearls instead of the required 1/2 cup of all-purpose flour.  I am a tapioca pearl- girl.  My mom, Jan, uses tapioca pearls in her fruit pies to act as a filler and keep them from turning “runny” and thus, that tradition has been passed on to me.  Tapioca has a better texture and a sweeter taste than just plain flour or cornstarch.
  • This recipe shows a lattice top on the pie, but does not describe how to do it in the directions.   A couple of weeks ago, I saw a clip on showing her put a lattice top on an Easter pie (it was the recipe that used “spring wheat” as an ingredient).  Anyway, she made it look easy, as she always does.  So, I thought I would give it a try with this one.  Referencing the written instructions and diagrams from my pie bible (Pie, by Ken Haedrick), it went off without a hitch!  I think considering it was my first lattice top, it looks pretty darn good.  Martha Stewart eat your heart out!
  • I made the pie the night before serving it to be sure the filling had plenty of time for to cool and solidify.
  • None of the photos show it, but each piece of pie was served with a little bit of fresh whipping cream on top.  Yum!
  • I thought this pie tasted incredible.  It was so fresh, so spring-like!  The baked fruit came out a little”aldente”, so there was nice texture when you bit down.  And due to the lattice top, the crust did not overwhelm the fruit filling.  I give it a rating of 9 and I would definitely make it again.

 It is always more fun when you have a reason to share!