Strawberry Rhubarb Pie

Author: Canadian Living

We took on the challenge of creating a no–trans fat pastry, which meant cutting out shortening. It wasn't as easy as replacing the shortening with butter; we had to adjust the amounts of liquid, butter and flour and revise the rolling-out method to create a crust you'll want to use for all your summer fruit pies.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2004


  • 1 egg yolk
  • 1 teaspoon granulated sugar
  • 4 cups chopped rhubarb 1 inch/2.5 cm pieces
  • 2 cups quartered Strawberries
  • 1 cup granulated sugar
  • 1/2 cup all purpose flour
  • 2 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 cup cold butter cubed
  • 1/3 cup Ice water approx


1-   Pastry: In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.

2-  Stirring briskly with fork, drizzle ice water over flour mixture until pastry holds together, sprinkling dry spots with more water, 1 tbsp (15 mL) at a time, if necessary. Divide pastry in half; press into discs.

3-  On generously floured surface, roll out 1 pastry disc to scant 1/4-inch (5 mm) thickness. Roll around rolling pin; unroll over 9-inch (23 cm) pie plate, gently pressing dough to fit. Trim, leaving 3/4-inch (2 cm) overhang.

4-  Roll out remaining pastry for top to scant œ-inch (5 mm) thickness; transfer to rimless baking sheet. Refrigerate pastry top and pie shell until firm, about 1 hour.

5-  Filling: In large bowl, toss together rhubarb, strawberries, sugar and flour; scrape into pie shell. Moisten edge of pie shell; cover with pastry top. Trim, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Seal and flute edge. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with sugar. Cut 4 steam vents in centre.

6-   Place foil-lined baking sheet to catch drips on bottom rack of 425°F (220°C) oven. Place pie on rack above; bake for 20 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, 55 to 70 minutes, shielding edge with foil if browning too quickly. Let cool on rack.

Nutritional facts Per serving: about

  • Sodium 292 mg
  • Protein 6 g
  • Calories 481.0
  • Total fat 23 g
  • Cholesterol 93 mg
  • Saturated fat 14 g
  • Total carbohydrate 65 g


  • Iron 18.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Strawberry Rhubarb Pie