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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
  • Total Time
    Prep: 50 min. + chilling Bake: 65 min. + cooling
  • Makes
    8 servings


  • 1 large egg
  • 4 to 5 tablespoons ice water, divided
  • 3/4 teaspoon white vinegar
  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup cold lard
  • 1-1/4 cups sugar
  • 6 tablespoons quick-cooking tapioca
  • 3 cups sliced fresh or frozen rhubarb, thawed
  • 3 cups halved fresh strawberries
  • 3 tablespoons butter
  • 1 tablespoon 2% milk
  • Coarse sugar


  • In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together.
  • Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  • Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes.
  • On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim.
  • Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes.
  • Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 piece (calculated without coarse sugar): 531 calories, 25g fat (11g saturated fat), 53mg cholesterol, 269mg sodium, 73g carbohydrate (35g sugars, 3g fiber), 5g protein.
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Average Rating:
  • cydon111
    May 25, 2020

    This pie is amazing. From the buttery crust to the amazing filling. Sure is a keeper!!!

  • Julie
    Feb 9, 2020

    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.

  • tastygirl2015
    Jul 27, 2019

    Why can’t I see the ingredients for the filling. I want to make but don’t know the amounts of anything.

  • crochet_by_deb
    May 25, 2019

    Great pie! One question though. I want to make this throughout the year. Can I use 3 cups frozen strawberries?

  • amehart
    Apr 13, 2018

    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!

  • katfritz
    Aug 11, 2017

    Excellent pie recipe... Best ever

  • Robin
    Jun 27, 2017

    Best pie ever. Everyone loved it and fought over the last piece!

  • KookieB
    Jun 9, 2017

    To die for! Excellent recipe. My absolute favorite pie.