Strawberry-Rhubarb Pie

There are some foods in this world that just the mention of them takes me back so vividly in memory that it’s almost like they serve as a time portal to the past. One of these foods is Strawberry-Rhubarb Pie! When I think of Strawberry-Rhubarb Pie, I am brought back to summers from my childhood, sharing a slice (or two) with my dad, who I absolutely inherited my love of rhubarb from! Typically strawberries and rhubarb come into season at the same time, and I do not think that’s a coincidence! The sweetness of fresh strawberries combined with the tartness of the rhubarb makes for a sensational, summer dessert. Just like pumpkin pie can signify the start of the holidays, Strawberry-Rhubarb signals the start of another glorious summer!

Strawberry-Rhubarb Pie


  • ½ Basic Pie Crust Dough *
  • 2 cups washed, hulled and sliced fresh strawberries
  • 2 cups washed and cut fresh rhubarb
  • Juice of half a lemon
  • ½ teaspoon nutmeg
  • 1 ½ cups white sugar
  • 3 ½  cups all-purpose flour
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter (1 ½  sticks)


  1. Preheat oven to 400 degrees (F)
  2. Combine ½  cup flour, flour, nutmeg, and 1 cup of sugar in a large bowl
  3. Add strawberries, rhubarb, and the juice of half a lemon and stir mixture well
  4. Place filling into prepared Basic Pie Crust
  5. Make the Dutch Crumble Topping by mixing three cups flour, ½ cup sugar, and ½  teaspoon salt in a separate bowl. Use a pastry cutter to cut in butter until the mixture resembles coarse crumbs
  6. Place Dutch Crumble Topping on top of the strawberry rhubarb mixture, covering the top of the pie completely
  7. Bake at 400 degrees for 40 minutes, then cool for at least 15 minutes before serving



Start with a Basic Pie Crust.
In a separate bowl, mix flour, sugar and nutmeg together and then add to strawberries, rhubarb, and lemon mixture.
Place mixture into prepared pie crust.
Combine remaining flour, sugar, and salt and then cut in butter using a pastry blender.
It’s cut in well when the mixture resembles course crumbs with the occasionally large crumbs.
Add Dutch Crumble Topping on top of the pie making sure to cover completely.
Bake at 400 degrees (F) for 40 minutes (or until crumb mixture starts to brown). Let cool at least 20 minutes before serving.
Serve hot or cold!
We love ours served hot with melting vanilla ice cream on top!


*My dad’s family is Pennsylvania Dutch, so I prefer a Dutch Crumble Topping on most of my fruit pies. If you prefer a normal pie crust, make the full recipe for Basic Pie Crust Dough, and cover pie in remaining dough with either a general pie top or lattice design.

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