Strawberry Rhubarb Pie

Now is the time to put some pies away for the cold winter months. Strawberries and rhubarb are ripe for picking! This is a quick, easy recipe adapted from the old Betty Crocker Cookbook. Our school Ladies Aid makes 180+ at a time to sell for fund-raising and they're always a hit.



  • 1 unbaked pie shell


  • 1 cup white sugar
  • 1/4 cup all purpose flour
  • 2 cups sliced rhubarb
  • 2 cups sliced fresh strawberries


  • 3/4 cup all purpose flour
  • 1/2 cup sugar
  • 1/2 cup firm butter


Stir together the filling ingredients and turn into a pie shell.

Mix together the topping ingredients until crumbly and sprinkle over filling. You can use a food processor if making large quantities, otherwise cut in with a pastry blender.

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

If your freeze them uncooked, bake from frozen at 425 degrees F for 20 minutes then at 350 degrees F for 1 hour or until crusts is brown and juices begin to bubble.

Cool completely before cutting if you want a neat slice. If you don't care how it looks - DIG IN!

Servings: 8 - 10
Time:25 Minutes Preparation Time

50 Minutes Cooking Time

Source: Betty Crocker, sort of

By Lovinglynden from Lynden, WA


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