Deep-Dish Strawberry Rhubarb Pie

3.78 avg. rating (75% score) - 13 votes

Deep-Dish Strawberry Rhubarb Pie

Our readers rave about this recipe for deep-dish strawberry rhubarb pie, saying that it leaves their families begging for more.


  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1-1/2 cups sugar
  • 2 cups strawberries, halved
  • 2 cups diced rhubarb
  • 1 tablespoon butter
  • pastry for a 1-crust pie


Blend cornstarch, salt, and sugar. Add to fruit and mix. Place filling in deep 8-inch pie pan, heaping center of filling slightly above top of pan so that it will support pastry. Dot with butter. Moisten rim of pan. Roll pastry, cut several gashes in it, and place over filling. Trim edge -- leaving 1/2-inch margin beyond edge of pan. Turn margin over and flute edge of crust, pressing firmly to pan. Sprinkle lightly with sugar. Bake in hot oven (425 degrees F) until crust is browned and rhubarb tender (about 30 minutes).

  • Genevieve

    Tastes as fresh as the fruit used to make the pie. My family raved about it and begged me to make another pie as soon as possible.

  • barbara

    Yummy! – but make it even simpler by using a Bisquick shortcake-type crust on top – and add raspberries as well as strawberries!

  • Anonymous

    I liked this pie, I would add 2 cups sugar next time, seemed too tangy with just 1-1/2 cups.


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