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Strawberry Rhubarb Pie


  • 1 recipe of Dairy-Free Pie Crust (below)
  • 3 1/2 cups sliced rhubarb, 1/2 inch thick slices ( 1 1/2 pound bunch, untrimmed)
  • 16 ounce package of strawberries, hulled and halved
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 c. cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt


  1. Make the dough first, then work on the filling while the dough chills in the refrigerator…unless you’re thinking, fresh pie is good enough for today, and you’re using a Pillsbury crust. Then just start making the filling while the crust warms up on your counter.
  2. Mix all the filling ingredients together and let them sit while you roll out the crust.
  3. Pre-heat oven to 400.
  4. Roll half the dough out and set in it the pie pan.
  5. Dump in the filling. Roll out the other half and cut into strips to make the little lattice top and crimp around the edges. I do a “cheaters lattice”, where the crust isn’t actually interwoven. The pieces are just lined up at an angle.
  6. Brush with water and sprinkle with sugar.
  7. Place the pie on a parchment-lined cookie sheet. The pie will bubble over, so be prepared.
  8. Bake for 20 minutes at 400, then decrease the heat to 350 and bake for another 1 hour and 20 minutes or so. If it starts to brown too quickly (and it will), place some foil over the whole pie loosely. The pie is done when it starts to bubble towards the center. If it is just bubbling at the edges, it is not done in the center, so keep baking.
  9. Cool before eating, it thickens as it cools.