My Family’s Strawberry Rhubarb Pie

October 7, 2013 by Kenmore

When I was young I used to work for my Grandpa & Grandma on the farm, where I stayed the whole summer in the mid-60’s. Grandma would do her chores & make sure that we all had our meals & she always made sure that we had a dessert. She would make chocolate pies or rhubarb/strawberry pies when the rhubarb & strawberries were in season. She was an excellent pie baker & they were always yummy! Even after I was done working there & working jobs after high school I would always stop by her house & make sure that I would get some of her wonderful rhubarb/strawberry pies for a treat. She made these pies until she got diabetes & got sick & wasn’t able to bake anymore. My Mom also made sure that she learned the skill of pie making & she would make those same rhubarb/strawberry pies for her family too. Now I am making the pies – probably not as good as Grandma’s but I am mastering the art of baking pies. I hope you enjoy this 3 generation recipe.


preparation time
0 mins

cook time




1 cup flour Pie Crust

0.33 cup shortening Pie Crust

1 tablespoons shortening Pie Crust

2 tablespoons cold water Pie Crust

0.5 teaspoons salt Pie Crust

3 cup rhubarb cut into 1/2 inch pieces Strawberry Rhubarb Filling

1 cup strawberries, stemmed and sliced/diced Strawberry Rhubarb Filling

1 cup sugar Strawberry Rhubarb Filling

3 tablespoons quick cooking tapioca Strawberry Rhubarb Filling

0.25 teaspoons salt Strawberry Rhubarb Filling

1 teaspoons grated orange peel Strawberry Rhubarb Filling

0.5 cup brown sugar Topping

2 tablespoons flour Topping

2 tablespoons butter, softened Topping


Step 1: Pie Crust

Cut the shortening, flour, and salt until particles are about the size of a small pea.

Step 2: Pie Crust

Sprinkle in the water,1 Tbsp at a time, tossing with a fork until all flour is moistened and pastry almost cleans the side of the bowl. (1-2 tsp of water can be added if necessary). Gather into a ball & refrigerate.

Step 3: Pie Crust

Roll out the pie crust to fit the 9 inch pie pan.

Step 1: Pie Filling

Preheat the oven to 400F. Mix the rhubarb and strawberries with the sugar, tapioca, salt, and grated orange rind. Let sit for 10 minutes.

Step 2: Pie Filling

Pour the filling mixture into the pastry crust.

Step 3: Pie Filling

Mix together the brown sugar, flour, and softened butter until it is a bit crumbly.

Step 4: Pie Filling

Bake at 400F for 20 minutes. Reduce the heat to 350 and bake an additional 30-40 minutes longer. Serve warm or cold. **Juices will thicken when cooled to room temperature.


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