Country Strawberry Rhubarb Pie
Prep time
Cook time
Total time
This strawberry rhubarb pie is the ultimate comfort food. This recipe features a flaky, thick crust, a custard-like filling, and a nice balance of sweetness and tartness.
Recipe type: Pie
Cuisine: Canadian
Serves: 1 pie
  • 1½ cups flour
  • 1 tsp salt
  • ½ cup lard (Tenderflake)
  • ¼ - ½ cup cold water
  • 3 cups chopped rhubarb
  • 2 cups chopped strawberries
  • 1 cup sugar
  • ½ cup flour
  • 1 egg
  • ½ cup milk
  • 1 tsp vanilla
  • 2 Tbsp milk
  • 2 Tbsp sugar
  1. To make the crust, mix together the flour and the salt in a bowl. Cut in the lard using a pastry blender until the consistency is crumb-like. Pour in the cold water a little at a time with a fork until the pastry leaves the sides of the bowl and forms a ball. Don't over mix! Cover the pastry with plastic wrap and refridgerate while you're making the pie filling.
  2. To make the filling, mix together the rhubarb, strawberries, sugar, flour, egg, milk and vanilla in a large bowl.
  3. Once the pastry has chilled, cut it in half and roll it out into two large circles big enough to fill your pie plate. Place the bottom crust in the pie plate, and pour the filling inside. Cover the filling with the top pie crust.
  4. Trim, fold under and flute the edges of the pie crust. Cut slits into the top of the pie. Brush the top crust with milk and sprinkle with the 2 Tbsp of sugar.
  5. Bake at 350 degrees F for 1 hour or until the crust is golden.
  6. Let cool for at least 30 minutes before serving.
Recipe by The DIY Mommy at