Recipe: Strawberry rhubarb pie

Recipe: Strawberry rhubarb pie
Posted on 06/07/2023
strawberry rhubarb pie with a slice missing

Have a beloved written recipe passed down to you that is creased and tattered from being referenced so many times? Our market coordinator, Hailey Tassone, shared this scrumptious rhubarb pie recipe from her Great-Grandmother Spurgeon. She switched it up a bit and replaced half the rhubarb with strawberries. 



Pie crust

2 ½ cups unbleached all-purpose flour
1 tsp salt
¾ cup cold unsalted butter (cut into small cubes)
½ cup chilled solid vegetable shortening (cut into small cubes)
¼ cup chilled vodka
¼ cup cold water

Pie filling

1 1/2 cups sugar
3 tablespoons flour
1 tablespoon butter
2 eggs, beaten
1 1/2 cup finely chopped rhubarb
1 1/2 cup sliced strawberries


Step 1: Whisk flour and salt together in a mixing bowl.

Step 2: Cut cold butter and shortening into flour and mix until it is a crumb consistency.

Step 3: Sprinkle vodka and water into flour mixture. Mix until it is a tacky dough. 

Step 4: Wrap dough in plastic wrap and chill in fridge for 1 or more hours.

Step 6: While dough is chilling, mix sugar, flour and butter together in a separate large bowl. Stir in beaten egg, rhubarb and strawberries. 

Step 6: Remove chilled dough from fridge when ready to bake. Cut in half and roll into two flat disks. 

Step 7: Press one dough disk into pie pan. Pour in pie filling and arrange the top crust dough as desired. (I personally like to cut the top crust of the pie into strips and place them in a crisscross pattern.)

Step 8: Bake pie for 10 minutes in a 450-degree oven. Then turn down the heat to 350 degrees and continue baking for another 30 minutes, until filling thickens. 

Published June 7, 2023