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  • 2-1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup cold Full Circle Organic unsalted butter, diced
  • 2/3 cup ice water
  • 4 cups hulled and halved strawberries
  • 3 cups chopped fresh rhubarb
  • 1 cup packed light brown sugar
  • 1/4 cup plus 2 tablespoons cornstarch
  • 2 teaspoons lemon zest
  • 1-1/2 teaspoons ground cinnamon
  • Nonstick baking spray
  • 1 Roche Bros. large egg
  • 1 tablespoon heavy cream


  1. In food processor, pulse flour, sugar and salt until combined; scatter butter over flour mixture and pulse until it resembles pea-sized crumbs. Add ice water, 1 tablespoon at a time, pulsing twice after each addition until mixture holds together when pinched between fingers. Shape dough into 2 equal-sized disks; wrap with plastic wrap and chill at least 1 hour or up to 1 day.
  2. In medium bowl, toss strawberries, rhubarb, sugar, cornstarch, lemon zest and cinnamon until combined.
  3. Preheat oven to 375°. Spray 9-inch pie pan with baking spray. Roll out 1 disk of dough between parchment paper to 1/8-inch thick; transfer to prepared pie pan. Lightly press dough onto bottom and sides of pan; spread strawberry-rhubarb filling into prepared crust.
  4. Roll out remaining disk of dough to 1/8-inch thick and place over filling; with scissors, leaving 3/4-inch overhang, trim edges of dough. Fold excess top crust under bottom crust and flute to form a seal.
  5. In bowl, whisk together egg and cream. Brush top of pie with egg mixture until covered. Cut four 2-inch vents in top crust. Bake pie 1 hour 20 minutes; cool slightly, then refrigerate overnight before cutting into 8 slices.

Facts. Finds. Flavors.

To make the top crust with flower cut outs: After adding strawberry-rhubarb filling into prepared crust, flute edges of bottom crust in pan. Roll out remaining disk of dough between parchment paper to 1/8-inch thick; working quickly to maintain temperature of dough, cut out flowers from dough with a flower-shaped cutter. Place flower cutouts over strawberry-rhubarb filling in desired design.

  • (1 slice)
  • 250 Calories
  • 1g Fat (0g Saturated)
  • 13mg Cholesterol
  • 256mg Sodium
  • 57g Carbohydrates
  • 3g Fiber
  • 4g Protein