Strawberry & Rhubarb Pie – State Fair Winner

Strawberry & Rhubarb Pie has long held a cherished place in American baking, especially in regions where rhubarb thrives in early spring. Often called “the pie that tastes like sunshine,” this pairing balances the bright sweetness of ripe strawberries with the gentle tartness of ruby-red rhubarb. At state fairs, where tradition, skill, and nostalgia converge, this pie has earned its reputation as a true classic—one that rewards careful technique and a respect for seasonal ingredients.

This State Fair Winner version is all about harmony. The filling is perfectly calibrated so neither fruit dominates: strawberries melt into a jammy softness while rhubarb retains just enough bite to keep each slice lively and fresh. A touch of sugar enhances the natural flavors without masking them, and a whisper of citrus or vanilla adds depth. Encased in a flaky, golden crust that holds its shape yet shatters delicately under the fork, the pie slices cleanly—an essential quality for judges and guests alike.

What sets this pie apart is its attention to detail, from allowing the fruit to macerate just long enough to control excess juices to baking it until the filling bubbles thick and glossy. Served warm or at room temperature, it delivers a perfect contrast of textures and flavors—sweet, tart, crisp, and tender in every bite. It’s the kind of pie that feels both celebratory and comforting, equally at home on a blue-ribbon table or a family dessert spread.

Strawberry & Rhubarb Pie – State Fair Winner

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Strawberry & Rhubarb Pie has long held a cherished place in American baking, especially in regions where rhubarb thrives in early spring. Often called “the pie that tastes like sunshine,” this pairing balances the bright sweetness of ripe strawberries with the gentle tartness of ruby-red rhubarb. At state fairs, where tradition, skill, and nostalgia converge, this pie has earned its reputation as a true classic—one that rewards careful technique and a respect for seasonal ingredients.

This State Fair Winner version is all about harmony. The filling is perfectly calibrated so neither fruit dominates: strawberries melt into a jammy softness while rhubarb retains just enough bite to keep each slice lively and fresh. A touch of sugar enhances the natural flavors without masking them, and a whisper of citrus or vanilla adds depth. Encased in a flaky, golden crust that holds its shape yet shatters delicately under the fork, the pie slices cleanly—an essential quality for judges and guests alike.

What sets this pie apart is its attention to detail, from allowing the fruit to macerate just long enough to control excess juices to baking it until the filling bubbles thick and glossy. Served warm or at room temperature, it delivers a perfect contrast of textures and flavors—sweet, tart, crisp, and tender in every bite. It’s the kind of pie that feels both celebratory and comforting, equally at home on a blue-ribbon table or a family dessert spread.

• Total Time: 2 hours, 20 minutes
• Yield: 8-10 1x

Ingredients

Units USM Scale 1x2x3x

Pie Crust

• 1 egg, large
• 1 tablespoon vodka
• 4 tablespoons ice water, divided
• 3/4 teaspoon white vinegar
• 3/4 teaspoon salt
• 2 1/4 cups all-purpose flour
• 3/4 cup cold lard

Pie Filling

• 1 1/4 cups sugar
• 3 cups halved strawberries, fresh
• 6 tablespoons quick-cooking tapioca
• 3 cups sliced rhubarb, fresh or frozen (thawed, if frozen)
• 1 tablespoon 2% milk
• 3 tablespoons butter
• white sugar

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Instructions

1. Whisk egg together with vinegar and ice water in a small bowl, until well blended. Mix flour with salt in a separate large size bowl; cut in the lard until crumbly. Slowly add in the egg mixture, tossing with a fork, until dough holds together. Slowly add some more of ice water, if the mixture is too dry until the mixture just comes together.
2. Evenly divide the dough in half. Shape each into a disk and then wrap in plastic wrap. Refrigerate for a minimum period of an hour or for overnight.
3. Preheat oven to 400 F. Mix tapioca and sugar in a large bowl. Add in the strawberries and rhubarb; toss several times until evenly coated. Let stand for 12 to 15 minutes.
4. Roll one half of dough to a ⅛” thick circle on a lightly floured surface; transfer to a 9” pie plate. Evenly trim the pastry with rim.
5. Add in the filling & dot with the butter. Roll the leftover dough to a ⅛” thick circle. Place over the filling. Trim, seal & flute the edge. Cut slits in top. Brush milk on top of the pastry; sprinkle with coarse sugar. Place the pie on a large baking sheet & bake for 20 minutes.
6. Decrease the oven setting to 350 F & bake until filling is bubbly & crust is golden brown, for 45 to 55 minutes. Transfer the pie on a wire rack and let cool completely.

• Author: Recipe Maker
• Prep Time: 50 minutes
• Cook Time: 1 hour, 30 minutes
• Category: Dessert
• Cuisine: American Recipes