Strawberry-Rhubarb Pie

Here’s a recipe from my 1957 “Betty Crocker Pie Parade” cookbook. I love this little cookbook with all its old recipes with real ingredients. There’s a message from “Betty Crocker” in the inside front cover that says,

“Everbyody loves pie, especially the men of the family.”


Anyway, here’s the recipe for Strawberry-Rhubarb pie:


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  • 2 cups rhubarb cut into 1″ slices (can substitute 2 cups frozen and thawed)
  • 2 cups strawberries cut into 1″ pieces (can substitute 2 cups frozen and thawed)
  • 1 1/3 cups sugar
  • 1/3 cup flour


  • 1 cup shortening
  • 2 2/3 cups flour
  • 1 teaspoon salt

Yield: One 9″ pie

Preheat oven to 425 degrees.

Prepare pie crust as seen here in an earlier blog post.

Place strawberries and rhubarb into a medium mixing bowl.

Add flour and sugar and mix until all fruit pieces are coated. Place bottom piecrust into pie pan, and then pour filling into pan.

Put top crust over filling, seal and flute edges. (Refer back to this earlier blog post for detailed directions) Cut slits into top crust and sprinkle with a little sugar. Place in preheated oven. You may want to put a sheet of aluminum foil on the shelf below the pie just in case the pie juice boils over.

Bake 40 to 50 minutes or until crust is golden brown. After 30 minutes of baking, place a ring of foil over the pie crust edge to prevent overbrowning. When done, remove from oven and allow to cool on a rack.

Cut and serve…..