To Top

Strawberry Rhubarb Pie


  • 4 deep dish pie shells
  • 6 cups fresh sliced strawberries
  • 6 cups fresh sliced rhubarb
  • 1 cup white flour
  • 4 cups white sugar


  • 2 cups white flour
  • 1 cup white sugar
  • 1 cup margarine


In a large bowl, mix the rhubarb, strawberries flour and sugar. Heap into prepared pie shells.

Next, mix topping ingredients then add the cup of margarine and with 2 forks or a pastry blender, cut until coarse. Distribute evenly over prepared pies.

Wrap 3 up in tin foil and then in Freezer Bags and put in the freezer for a later day. (Be sure to freeze them level as they will seep)

Baking instructions:

Fresh - Bake at 425 degrees F for 40 - 50 minutes or until crust is brown and juice begins to bubble.

Frozen - Bake at 425 degrees for 20 minutes then at 350 degrees for 1 hour or until crust is brown and juice begins to bubble.

Source: The topping recipe is from an Old Betty Crocker recipe - not sure about the inside...

By Faith from Lynden, WA


Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related Content
In This Guide
Strawberry Rhubarb Pie
Strawberry Rhubarb Pie Recipes
July 14, 2010
Freezing Rhubarb
Freezing Rhubarb
pie slice
Simple Strawberry Rhubarb Pie Recipe
Strawberry Rhubarb Pie
Diabetic Strawberry Rhubarb Pie
Cooking Rhubarb
Mother's Day Ideas!
Easter Ideas!
Ask a Question
Share a Post
You are viewing the desktop version of this page: View Mobile Site.
© 1997-2017 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on March 23, 2017 at 10:08:11 PM on in 809 msecs. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
Loading Something Awesome!