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Image illustrates strawberry rhubarb pie recipe.

Amish Strawberry Rhubarb Pie

This Amish strawberry rhubarb pie recipe combines sweet strawberries and tart rhubarb in a flaky homemade lard crust for a classic Amish dessert. Made from scratch with simple ingredients, it's the perfect pie for spring and summer gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 1 9 inch pie/8 slices

Ingredients
  

Amish Strawberry Rhubarb Filling

  • 3 cups fresh rhubarb, chopped into ½-inch pieces
  • 3 cups fresh strawberries, hulled and sliced
  • 1 ¼ cups granulated sugar
  • ¼ cup cornstarch
  • 1 tbsp lemon juice
  • ½ tsp ground cinnamon (optional)
  • 1 tbsp butter, cut into small pieces

Amish Pie Crust

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup chilled lard (I use vegetable shortening as I avoid pig products, and it turns out fantastic!)
  • 6-8 tbsp ice water

Optional Egg Wash

  • 1 large egg
  • 1 tbsp water

Instructions
 

  • Preheat oven to 425°F.

Amish Pie Crust

  • In a large bowl, whisk together the flour and salt for the crust. Cut in the chilled lard until the mixture resembles coarse crumbs.
  • Add ice water one tablespoon at a time until the dough comes together. Divide into two equal portions, flatten into disks, wrap, and chill for 30 minutes.

Amish Strawberry Rhubarb Pie Filling

  • In another bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and cinnamon. Stir until evenly coated.

Assembling the Pie

  • Roll out one disk of dough and place it into a 9-inch pie plate. Trim excess dough.
  • Pour the filling into the crust and dot the top with butter pieces.
  • Roll out the remaining dough and place it over the filling. Seal and crimp the edges. Cut several slits in the top crust for steam vents.
  • If desired, whisk together the egg and water and brush over the top crust.

Baking the Pie

  • Bake at 425°F for 15 minutes.
  • Reduce oven temperature to 375°F and bake for an additional 35 minutes, or until the crust is golden brown and the filling is bubbling.

Cooling the Pie

  • Cool on a wire rack for at least 3 hours before slicing to allow the filling to set properly.

Notes

  • Fresh rhubarb provides the best texture, but frozen rhubarb can be used. Thaw and drain well before mixing with the strawberries.
  • If your strawberries are especially sweet, reduce the sugar by ¼ cup.
  • Place a baking sheet under the pie while baking to catch any bubbling juices.
  • Letting the pie cool completely helps prevent a runny filling.
  • This pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Serve with whipped cream or a scoop of vanilla ice cream for a traditional Amish-style dessert.