• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Deep-Dish Rhubarb-Strawberry Pie

  • Recipe Submitted by on

Category: Pies, Fruit

 Ingredients List

  • 3/4 c Sugar
  • 1/3 c Flour, sifted
  • 1 ts Ground cinnamon
  • 1/2 ts Ground cloves
  • 1 lb Fresh rhubarb
  • 1 pt Strawberries
  • 2 tb Butter or margarine
  • FLAKY PASTRY II (or 1/2
  • -package pie crust mix)
  • Milk or cream
  • Sugar


1 1/2 c Flour, sifted
1 ts Salt
1/2 c Vegetable shortening
4 tb ;Water, cold, approx

Sift flour and salt into a medium bowl; cut in shortening with a fork or
pastry blender until mixture is crumbly. Sprinkle cold water over mixture,
1 tablespoon at a time; mix lightly with a fork just until pastry holds
together and leaves sides of bowl clean. Make a ball; flatten it. Wrap
dough in plastic and store in refrigerator until ready for use.

Mix sugar, flour, cinnamon, and cloves in a bowl.

Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups).
Wash strawberries; hull and halve (you should have 4 cups). Place both in a
large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15
minutes. Toss again.

Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot
with butter or margarine.

Prepare pastry. Roll out to a 10-inch square on a lightly floured surface.
Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips into a
lattice. Cover filling. Turn ends under just enough so that strips touch
sides of baking dish. Brush lattice top with milk or cream; sprinkle with

Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and
juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish.

[ Family Circle All-Time Baking Favorites; 1974 ]

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