Strawberry Rhubarb: Summer in a Pie Tin

Ever since I've known my boyfriend, he's been begging me to make him a strawberry rhubarb pie (among other things we won't get into here). I'm a chocolate lover so it wasn't on the top of my list ... until now. Luckily for him, strawberries are the ingredient of the week, so I took this opportunity to whip one up for him. 

Photo by Rex Roof


I had to make the pie in a hurry because he promised our Easter hostess one. Yes, I fold under pressure. I went to the organic, super-expensive market around the corner, and only picked up the necessary items: Sugar, flour, rhubarb, strawberries, and an orange. I kinda winged it (wunged it?) from there. The results were amazing. So good I might ditch the chocolate and make this again. Maybe I can incorporate the two ... hmmm, mental wheels turning. 

Strawberry Rhubarb Pie


  • 3 cups chopped rhubarb
  • 2 cups chopped strawberries
  • 1 cup sugar
  • 2 Tb flour
  • 1 Tb orange zest
  • Juice of 1/2 and orange
Mix in a large bowl and let sit for an hour. The sugar will draw out the juices from the fruit. 
  • 1 cup butter flavored Crisco (it's easier to work with than butter)
  • 2 cups flour
  • 2 Tb orange zest
  • Flour for rolling
Combine Crisco, flour, and zest in a large bowl. Mix until a dough ball is formed. add more flour by the tablespoon if it's still gooey. Flour a surface and rolling pin and roll into a thing circle. Place the dough in a pie tin and cut off the excess. Pinch around the edge with a fork. Extra points: I like to roll out dough and cut out circles with a drinking glass to place on top of the crumble. 

  • 1/2 cup sugar
  • 3/4 cup flour
  • 1 stick softened butter
Mix together in a bowl...use your hands it's easier. Finally pour the filling into the pie crust and top with the crumble topping. Bake at 350 degrees for 25-30 minutes. Serve plain or with vanilla ice cream.
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