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  • Writer's pictureAlison Elliott

Farmers Strawberry Rhubarb Pie

Double pie crust recipe


3 c. flour

1/2 tsp. salt

2 sticks butter (chopped into cubes)

1/2 c. ice water

In a food processor, combine the flour, salt, butter, and ice water. Pulse the mixture for a couple of minutes until the dough sticks together in a ball. Remove the dough from the food processor and divide it into two parts. Roll the dough into two balls. Option to refrigerate for 30 minutes (this will make the rolling process easier and cleaner).

Set up a space to roll out the dough. First, roll out one dough to fit a 9 inch pie pan (extra flour required). Next, roll the other piece of dough out and use a pizza cutter to cut long strips. The strips will be used to make the lattice on top of the pie (not featured in this photo). Once the pie filling is poured into the pie shell, you can weave the lattice on top. Finally, fold in the excess dough on the edges of the pie pan to form the crust with your hands.

Filling recipe


4 c. Rhubarb (chopped)

2 c. Strawberries (sliced)

1 1/3 c. Sugar

1/4 c. Cornstarch

1/2 Lemon (juiced)

1/2 tsp. Cinnamon

In a bowl combine all of the ingredients and mix together well. Add the ingredients to your pie crust and bake at 425 for 15 minutes. Reduce the temperature of the oven to 375 and bake for 50 minutes. Let the pie cool for 10-20 minutes and enjoy!

Serving Size: 8

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