Winning Rhubarb-Strawberry Pie
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
Reviews
This pie is amazing. From the buttery crust to the amazing filling. Sure is a keeper!!!
Turned out great despite my errors. I missed the part about letting your fruit mixture sit for a good 15 minutes before putting it on the pie shell. I baked mine in a glass dish and even though the top crust looked good the bottom didn't get done, the dreaded soggy bottom. I stuck it back in the oven on the bottom rack and baked it an additional 20 min at 425. Beautiful and delicious. Lots of compliments.
Why can’t I see the ingredients for the filling. I want to make but don’t know the amounts of anything.
Great pie! One question though. I want to make this throughout the year. Can I use 3 cups frozen strawberries?
Outstanding pie! My daughter requested a Strawberry-Rhubarb Pie for her birthday and I am so happy to have found this recipe - we all flipped over it!! Mad it exactly as written and it was perfect, not too runny and so delicious!
Excellent pie recipe... Best ever
Best pie ever. Everyone loved it and fought over the last piece!
To die for! Excellent recipe. My absolute favorite pie.