Strawberry Rhubarb Pie

If you’re on the hunt for a delectable dessert that screams summer, look no further than the Strawberry Rhubarb Pie recipe. This classic treat, with its perfect balance of sweet strawberries and tart rhubarb, is a favorite for many. Made with a flaky, buttery homemade pie crust, this pie brings together the best flavors of summer.

A rustic kitchen table with a freshly baked strawberry rhubarb pie cooling on a wire rack, surrounded by scattered flour, sugar, and a rolling pin

Not only is this pie bursting with flavor, but it also showcases the beautiful colors of the season. The ruby-red filling nestled inside a golden crust is sure to impress at any gathering. You’ll need simple ingredients like strawberries, rhubarb, sugar, and butter to create this timeless dessert.

Whether you’re an avid baker or just starting out, this Strawberry Rhubarb Pie is approachable and rewarding. The mix of juicy, sweet strawberries and tart rhubarb is the perfect way to finish off a summer meal. Give it a try and watch as this pie quickly becomes a staple in your kitchen.

Ingredients and Preparation

Creating a delicious strawberry rhubarb pie requires attention to detail. You will need to prepare both the pie crust and the filling with care to ensure the best results.

Pie Crust Essentials

A good pie starts with a great crust. You can use a store-bought crust, but a homemade pie crust often tastes better. Make sure you have the following ingredients:

  • All-purpose flour: Provides the base for your crust.
  • Butter or shortening: Adds flakiness and flavor. Using a combination of both can give you the best texture.
  • Salt: Essential for flavor balance.
  • Ice water: Helps bring the dough together without making it too sticky.

To make the crust, combine flour and salt in a bowl. Cut in the butter or shortening until the mixture resembles coarse crumbs. Slowly add ice water, a tablespoon at a time, until the dough forms. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate for at least an hour before rolling it out.

Filling Components

The filling combines sweet strawberries and tart rhubarb for a perfect flavor balance. You will need the following ingredients:

  • Fresh rhubarb: Trimmed and diced into small pieces.
  • Strawberries: Hulled and sliced.
  • Granulated sugar: Adds sweetness to balance the tart rhubarb.
  • Cornstarch or tapioca: Thickens the filling to prevent a runny pie.
  • Salt: Enhances the flavors.
  • Pure vanilla extract: Adds depth to the filling.
  • Orange juice and zest: Optional, but they add a fresh citrus note.

Mix the sugar, cornstarch, and salt in a large bowl. Add the rhubarb and strawberries, tossing to coat evenly. Allow the mixture to stand for at least 15 minutes. This helps to draw out the juices and ensures that your filling is well-coated and flavorful.

Once prepared, pour the filling into the pie crust you’ve rolled out. Cover with a top crust or lattice, crimp the edges, and brush with a beaten egg yolk for a golden finish.

Baking and Serving

Freshly baked strawberry rhubarb pie cooling on a windowsill, with a lattice crust and bubbling fruit filling. A slice is being served onto a plate with a dollop of vanilla ice cream

Mastering the baking process ensures your Strawberry Rhubarb Pie is deliciously balanced and visually appealing. Serving the pie with complementary sides will delight your guests.

Perfect Pie Assembly

To start, preheat your oven to 400°F (204°C). Prepare a double pie crust and place the bottom layer into your pie plate, trimming any overhang. Combine the pie filling ingredients in a large mixing bowl: chopped strawberries, rhubarb, sugar, and instant tapioca. Mix well to coat the fruit evenly.

Pour the filling into the prepared pie crust. Dot with butter before adding the top crust or lattice. Use a pie crust shield to prevent the edges from burning. Crimp the edges using wet fingers for a secure seal, and cut slits into the top crust to let steam escape.

The Art of Baking

Place the pie on a baking sheet to catch any bubbling filling. Bake at 400°F for about 20 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-45 minutes. The crust should be golden brown and the filling bubbly.

To avoid a soggy bottom, ensure the pie filling is thickened properly. The instant tapioca helps to absorb excess liquid, resulting in a set, not runny, interior. For even baking, rotate the pie halfway through if your oven has hot spots.

Serving Suggestions

Let the pie cool completely before serving to allow the filling to set. This can take at least 2 hours. Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream to complement the sweet and tart flavors of the pie.

If there are leftovers, store them in the refrigerator. You can also freeze the pie, tightly wrapped, for up to 3 months. Reheat in the oven at 350°F (175°C) until warm. The combination of strawberries and rhubarb offers a delightful balance, making this pie a standout dessert at any gathering.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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