Strawberry Rhubarb Pie

Makes 1 pie.


  • 1 cup white sugar
  • ½ cup all purpose flour
  • 3 cups fresh rhubarb, chopped into ½ inch pieces
  • 4 cups halved fresh strawberries
  • Zest of 1 orange
  • 2 tbsp butter
  • 1 recipe pastry for a double-crust pie
  • 1 egg yolk, beaten


  • Preheat oven to 400°F
  • In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  • Roll out ½ the pastry recipe and place in bottom of pie tin. Roll out remaining crust and use a cookie cutter to cut into shapes, set aside.
  • Pour filling into pie crust. Dot top with butter, then decorate using cut-outs.
  • Use a pastry brush to apply yolk to top of pie. Bake for 35 to 40 minutes, or until bubbly and brown. Cool on a rack for 30 minutes before serving.