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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie





  1. In a large bowl, whisk together flour, sea salt, and cane sugar. Add cubed butter, and blend in with a pastry cutter until mixture resembles coarse wet sand. Mix in egg, and then milk one tablespoon at a time until a shaggy dough forms.
  2. Divide dough into two balls and press into thick disks. Wrap in plastic wrap and refrigerate at least an hour or up to overnight.
  3. Toss together all filling ingredients until evenly coated. Allow to macerate about an hour.
  4. Roll out the first disk of dough to an 11 to 12-inch circle. Line the pie dish, and brush bottom and sides with the beaten egg. Using a slotted spoon to drain off excess liquid,  fill with strawberry-rhubarb mixture.
  5. Roll out the second disk and either cut into strips for a lattice, or leave whole. Top pie and cut 5 slits if not creating a lattice. Trim dough hanging over the sides to 1-inch. Pinch together top and bottom crusts with your fingers or a fork. Brush top crust with remaining egg wash.
  6. Place the pie in the freezer for 15 minutes. Preheat the oven to 400°F, and line a baking sheet with parchment or a silicone mat.
  7. Bake pie at 400°F for 20 minutes. Turn down the oven to 350°F, and bake an additional 40-50 minutes, or until golden and bubbly. Cool completely before serving, and refrigerate any leftovers.

Strawberries and rhubarb both contain a great deal of liquid, which is why we used a heavy egg crust and tapioca granules in this recipe. If you don’t have tapioca granules, you may substitute an equal amount of cornstarch or tapioca starch as a thickener. Brushing the empty crust with egg also creates a barrier so the juices don’t soak through and create a soggy bottom. 

For a perfect slice, refrigerate the pie overnight, as the filling will thicken as it cools. Enjoy with vanilla ice cream.

Makes 1, 9-inch Pie



Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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