Zeyda’s Strawberry Rhubarb Pie

When I was growing up, my stepfather’s favorite pie was strawberry rhubarb. I often made it for him when I was in town for Father’s Day. I grew to love it myself.

It is the perfect combination of sweet and tart tastes; right up there with my other favorite sweet and tart combo, Ricotta and Lemon Cookies.

Rhubarb is a perennial plant that is considered a fruit. It has pale green to crimson red stalks, depending on the variety, and green leaves that are poisonous to eat. The stalks look similar to Swiss chard.


Because the stalks are most often used in desserts, specifically pies, you will sometimes see rhubarb referred to as “pie plant” in older cookbooks.


This is my time-honored recipe for making this scrumptious dessert.

Yield: Makes one deep-dish 9″ pie


6 cups hulled and quartered strawberries (2 pounds after hulling)
3 cups sliced rhubarb (1 pound, maybe 6 stems)
Zest of 1 lemon
1 teaspoon vanilla extract
¾ cup granulated sugar
¼ cup cornstarch
½ teaspoon salt
1  9-inch double pie crust
1 egg and a little sugar for the egg wash

Mise en Place:

Preheat oven to 425º

Prep the strawberries and rhubarb as shown.
DSC_0248 DSC_0243

Prepare the pie crust: I like to use Trader Joe’s frozen pie crusts. Once the crusts come to room temperature, which takes about 90 minutes, unroll one crust leaving it in its plastic packaging as you do.  You’ll find that the dough breaks up into wide strips as you unroll it. Not a problem, just use a rolling pin to lightly rejoin the cracks while the dough is still sandwiched between the plastic. Next, remove the plastic covering from one side of the crust. Using the corners of the remaining plastic square, lift the crust, turn it over and plop it into the pie plate. Continue to leave the plastic on as you then press the pie crust down into the pie plate. Remove the plastic and the bottom crust is now ready for filling.
DSC_0254 DSC_0256 DSC_0258

Put the strawberries, rhubarb, lemon zest and vanilla in one bowl and mix gently. Put the sugar, cornstarch and salt in another bowl and mix.

Gently mix the contents of both bowls together for about ten seconds.You don’t want it to become soupy. Pour mixture into the pie plate.
DSC_0296 DSC_0301

Roll out the second pie crust in the same way as described above. Remove one of the plastic coverings and use the corners of the remaining covering to position the top crust centrally over the bottom crust. There should be an overhang of dough. Next, remove the last plastic square and go around the rim of the pie and tuck the top crust edges in between the pie plate and the bottom crust. This should create a nice seal to keep the filling in the pie.
DSC_0304 DSC_0306

Flute the two crust edges together, using your fingers as shown in the pictures below, to make a pretty edge for your pie.
DSC_0314 DSC_0315

Using a fork, beat one egg in a small bowl. Use a pastry brush to spread the egg wash over the top of the pie all the way to the edge. If the egg wash puddles in the dimples in the crust, use a paper towel to mop them up. Lightly sprinkle sugar over the top.
DSC_0325 DSC_0331

Using a knife, cut small slits into the top crust to allow steam to escape as the filling cooks. Place the pie on a baking sheet to collect any juices that bubble out. Bake pie at 425º for twenty minutes on the middle oven rack. Best to set a timer. Lower oven heat to 350º and cook for about 45 – 50 minutes longer until crust starts to turn golden brown and you can see the juices bubbling.

This pie was so gorgeous, I started humming You’re just too good to be true, can’t take my eyes off of you …

Cool slightly and serve. Vanilla ice cream would be great with it. If you want the inside of the pie to be firm, you’ll need to refrigerate it until the filling cools down and sets.

Related Posts on Cooking with Strawberries
Oven-Roasted Strawberry and Rosemary Jam
Very Berry Clafoutis

Related Pie Posts
Mom’s Apple Pie with a Cheddar Streusel Topping
Mrs. Walker’s Cranberry Nut Pie
Pumpkin Cheesecake Pie
Mom’s Pumpkin Pie


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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

10 thoughts on “Zeyda’s Strawberry Rhubarb Pie

  1. This post makes me think of my mum for two reasons. First, she made rhubarb pie when I was little, and besides the intense tartness, it always scared me because I had a vague sense that it could be poisonous (not knowing that it was just the leaves), and could not fathom why my mother would risk cooking something for us that could be harmful! And second, my mother taught me to flute the edge of a pie by pressing the second knuckle of my right forefinger into the pinched forefinger and thumb of my left hand . i think of her every time I make a double crust pie. It is amazing how many memories swirl around cooking and the kitchen which was the center of so many of our homes growing up. I may have to get over my vague fear of rhubarb pie and give this a try!

    1. Liz, I often joke that I am never alone in the kitchen with all the good memories I have of those who have cooked beside me in my lifetime. We are both so fortunate to have had the opportunity to learn and cook alongside our mothers. I’m also glad we got to clear up the issue of poisonous rhubarb leaves! Try the pie. It is so good and may bring back a nice memory. Thanks for writing with these good stories!! Judy

  2. I had never even seen rhubarb until I was grown. It was a “foreign” food in this neck of the woods. (Glad I finally tasted rhubarb pie before I heard Garrison Keillor sing about it.) Yours looks divine.

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