Canterbury Shaker Strawberry Rhubarb Pie Recipe

Fill this pie with fresh strawberries and rhubarb from your garden, bake and serve with a scoop of vanilla ice cream.

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Cover with a flat top crust or design your own.
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“Seasoned with Grace” by Eldress Bertha Lindsay Edited by Mary Rose Boswell, teaches readers how to make the recipes of the 20th century Canterbury Shaker Village.
6 servings SERVINGS


  • 1 cup (generous) rhubarb, cut up
  • 1 cup (generous) strawberries, sliced
  • Pinch salt
  • 1 cup sugar
  • 2 tablespoons (generous) cornstarch or tapioca
  • Butter (or margarine)
  • Unbaked pie shell (additional crust for top optional)



Seasoned with Grace: Recipes from My Generation of Shaker Cooking (Second Edition) (Countryman Press, 2018), by Eldress Bertha Lindsay and edited by Mary Rose Boswell, gives readers a closer look at those in the Canterbury Shaker Village and how they survived. Find new recipes from Eldress Bertha and the sisters that she cooked with. Learn the how’s and why’s of dishes that were served. This excerpt is from the Chapter, “Pies.”