This strawberry rhubarb pie recipe is incredibly easy, requiring minimal steps and delivering maximum flavor. Perfect for any occasion, from a casual weeknight dessert to a special gathering, this pie is sure to impress. Whether you’re a seasoned baker or just starting out, this pie is a guaranteed success.

Ingredients:

The key to a perfect strawberry rhubarb pie lies in the quality and freshness of the ingredients. Using ripe, juicy strawberries and firm, vibrant rhubarb will make a world of difference in the final flavor. Let’s dive into what you’ll need to create this masterpiece.

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For the Crust:
- 1 1/4 cups all-purpose flour: The foundation of our flaky crust. Be sure to use a good quality all-purpose flour for the best results.
- 1/2 teaspoon salt: Enhances the flavors of the crust and balances the sweetness of the filling.
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes: Cold butter is *essential* for creating those flaky layers in the crust. Make sure it’s straight from the fridge!
- 1/4 cup cold vegetable shortening, cut into cubes: Shortening adds extra tenderness to the crust. You can use all butter if you prefer, but the combination of butter and shortening yields a wonderful texture.
- 4-6 tablespoons ice water: The key to bringing the dough together without overworking it. Add it gradually, just until the dough forms a cohesive mass.
For the Filling:
- 4 cups fresh rhubarb, cut into 1/2-inch pieces: Choose firm, bright pink stalks of rhubarb. The color indicates its ripeness and sweetness.
- 4 cups fresh strawberries, hulled and halved or quartered if large: Opt for ripe, fragrant strawberries. If they’re particularly large, quartering them ensures they cook evenly.
- 1 1/4 cups granulated sugar: Adjust the amount of sugar to your liking, depending on the sweetness of your strawberries and rhubarb.
- 1/4 cup all-purpose flour: Helps to thicken the filling and prevent it from becoming too runny.
- 2 tablespoons cornstarch: Adds extra thickening power to the filling, ensuring it sets up nicely.
- 1 teaspoon lemon zest: Brightens the flavors of the filling and adds a lovely citrusy note.
- 1 tablespoon lemon juice: Enhances the tartness of the rhubarb and helps to balance the sweetness of the strawberries.
- 1/4 teaspoon ground cinnamon: Adds a warm, comforting spice to the filling.
- 2 tablespoons butter, cut into small pieces: Dotting the filling with butter adds richness and flavor.
For the Egg Wash (Optional):
- 1 large egg, beaten: The egg wash gives the crust a beautiful golden-brown color and a glossy sheen.
- 1 tablespoon milk or water: Thins the egg wash slightly, making it easier to brush onto the crust.
For Sprinkling (Optional):
- Turbinado sugar or granulated sugar: Adds a touch of sparkle and sweetness to the top crust. Turbinado sugar, with its larger crystals, provides a lovely crunch.

Sourcing the best ingredients is part of the joy of baking. Consider visiting local farmers’ markets for the freshest rhubarb and strawberries. Supporting local growers not only ensures the highest quality produce but also contributes to your community. Now that we have our ingredients ready, let’s move on to some essential tips for making the best strawberry rhubarb pie.

Tips for the Best Strawberry Rhubarb Pie:

Creating the perfect strawberry rhubarb pie is an art, and like any art form, there are a few secrets to master. Here are some crucial tips that will help you achieve pie perfection:

Use cold ingredients: Ensure your butter, shortening, and water are as cold as possible for a flaky crust. This is perhaps the most important tip. Cold fats prevent the gluten in the flour from developing too much, resulting in a tender, flaky crust. Consider chilling your flour and mixing bowl as well!
Salt pasta water like the ocean: Okay, this is for pasta, but for pie, consider adding a pinch of salt to your sweet pie dough! It enhances the flavors. A little salt goes a long way in balancing the sweetness of the filling and bringing out the complex flavors of the crust.
Don’t overmix: Overmixing the dough develops the gluten, resulting in a tough crust. Mix until just combined. The goal is to keep the butter and shortening in small pieces, which will create those desirable flaky layers as they melt during baking.

By following these tips, you’ll be well on your way to creating a strawberry rhubarb pie that is both delicious and visually stunning. Remember, baking is a science, but it’s also an expression of love and creativity. Don’t be afraid to experiment and put your own personal touch on this classic dessert.

Step-by-Step Instructions:

Now that we’ve covered the ingredients and essential tips, let’s dive into the step-by-step instructions for making this delightful strawberry rhubarb pie. Each step is crucial to achieving the perfect balance of flavors and textures.

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Prepare the Pie Crust:
- In a large bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the flour, which is important for flavor and gluten development.
- Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingers to cut the butter and shortening into the flour until the mixture resembles coarse crumbs. The smaller the pieces of fat, the flakier your crust will be. If using your fingers, work quickly to prevent the butter from melting.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to add too much water, as this can lead to a tough crust. The dough should be moist enough to hold together but not sticky.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Resting the dough ensures a tender crust. This allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
Make the Filling:
- In a large bowl, combine the rhubarb, strawberries, sugar, flour, cornstarch, lemon zest, lemon juice, and cinnamon. Gently toss to combine. The cornstarch and flour help thicken the filling as it bakes. This step is crucial for preventing a watery pie.
Assemble the Pie:
- Preheat your oven to 400°F (200°C). Make sure your oven is properly preheated for even baking.
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges of the crust. Use a sharp knife or kitchen shears to trim the excess dough. Crimp the edges using your fingers or a fork for a decorative finish.
- Pour the strawberry rhubarb filling into the prepared pie crust. Dot the top of the filling with the butter pieces. This adds richness and flavor to the filling as it bakes.
- Roll out the second disc of dough into a 12-inch circle. Cut into strips for a lattice top, or place the entire circle over the filling and cut slits to vent. Crimp the edges to seal. A lattice top not only looks beautiful but also allows steam to escape during baking. If using a full top crust, be sure to cut slits to prevent it from bursting.
- Optional: Brush the top crust with the egg wash and sprinkle with turbinado sugar. This gives the crust a beautiful golden-brown color and a sweet, crunchy finish.
Bake the Pie:
- Place the pie on a baking sheet to catch any drips. This will prevent any spills from burning on the bottom of your oven.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil or a pie shield. Keep a close eye on the pie as it bakes, and adjust the baking time as needed.
- Let the pie cool completely on a wire rack before serving. Cooling allows the filling to set properly. This is perhaps the most difficult step, but it’s crucial for preventing a runny pie. Be patient and allow the pie to cool completely before slicing and serving.

These detailed instructions will guide you through each step of the process, ensuring a successful and delicious strawberry rhubarb pie. Remember, baking is a journey, so enjoy the process and don’t be afraid to experiment. Now, let’s explore some creative ways to serve this delightful dessert.

Serving Ideas:

Strawberry rhubarb pie is a versatile dessert that can be enjoyed in numerous ways. Its sweet and tart flavor profile makes it a perfect ending to any meal, whether it’s a casual family dinner or a more formal gathering. The possibilities are endless, and each serving suggestion offers a unique twist on this classic treat.

For a classic serving suggestion, a scoop of vanilla ice cream is an absolute must. The cold, creamy ice cream provides a delightful contrast to the warm, tangy pie. The vanilla enhances the pie’s inherent flavors, creating a harmonious blend of textures and temperatures. Consider using a high-quality vanilla bean ice cream for an even more luxurious experience.

If you prefer something lighter, a dollop of freshly whipped cream works wonders. The airy, unsweetened cream balances the sweetness of the pie without overpowering it. Add a sprinkle of cinnamon or a few fresh mint leaves for an elegant presentation. To make your own whipped cream, simply whip heavy cream with a touch of sugar and vanilla extract until soft peaks form.

Consider plating the pie with a drizzle of caramel sauce for an extra touch of decadence. The rich, buttery caramel complements the tartness of the rhubarb and strawberries, adding another layer of flavor. Arrange a few fresh berries around the slice for a visually appealing presentation. Homemade caramel sauce is surprisingly easy to make and will elevate your pie to a whole new level.

For a brunch setting, serve the strawberry rhubarb pie alongside a cup of hot coffee or tea. The warm, comforting pie is a perfect accompaniment to a morning beverage. You might even add a small bowl of Greek yogurt on the side for a healthy and tangy counterpoint. The acidity of the Greek yogurt cuts through the sweetness of the pie, creating a delightful balance.

Another creative serving idea is to crumble the pie and use it as a topping for yogurt parfaits. Layer the pie crumbles with Greek yogurt, granola, and fresh berries for a satisfying and delicious breakfast or snack. This is a great way to use up any leftover pie and transform it into a healthy and exciting meal.

No matter how you choose to serve it, strawberry rhubarb pie is a guaranteed crowd-pleaser. Its delightful combination of flavors and textures makes it a dessert that everyone will enjoy. And with these serving suggestions, you can elevate your pie presentation to a whole new level. Don’t be afraid to get creative and experiment with different toppings and accompaniments to find your perfect combination.

FAQs:

Baking a strawberry rhubarb pie can bring up a lot of questions, especially for those who are new to pie-making. Here are some frequently asked questions to help you troubleshoot and achieve pie perfection.

Q: Can I use frozen rhubarb and strawberries?

A: Yes, you can use frozen rhubarb and strawberries. However, be sure to thaw them completely and drain any excess liquid before using them in the filling. This will prevent the pie from becoming too watery. Thawing also helps ensure even cooking. To thaw, place the frozen fruit in a colander over a bowl and let it sit in the refrigerator overnight.

Q: How do I prevent the bottom crust from becoming soggy?

A: To prevent a soggy bottom crust, you can blind bake the crust before adding the filling. This involves pre-baking the crust for about 15-20 minutes with pie weights or dried beans to prevent it from puffing up. You can also brush the bottom crust with a thin layer of melted chocolate or egg white before adding the filling to create a moisture barrier. Another trick is to place the pie on the lowest rack in the oven during baking.

Q: Can I make the pie ahead of time?

A: Absolutely! You can make the pie a day or two in advance and store it in the refrigerator. This allows the flavors to meld together, making the pie even more delicious. Just be sure to cover it loosely with plastic wrap to prevent it from drying out. When ready to serve, you can warm it up slightly in the oven or enjoy it cold.

Q: How do I store leftover strawberry rhubarb pie?

A: Leftover strawberry rhubarb pie should be stored in the refrigerator. Cover it loosely with plastic wrap or aluminum foil to prevent it from drying out. It will keep for up to 3-4 days. You can also freeze the pie for longer storage. Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2-3 months. To thaw, place the frozen pie in the refrigerator overnight.

Q: Can I adjust the amount of sugar in the filling?

A: Yes, you can adjust the amount of sugar in the filling to suit your taste preferences. If you prefer a less sweet pie, you can reduce the amount of sugar by 1/4 cup. If you prefer a sweeter pie, you can add an extra 1/4 cup of sugar. Keep in mind that the sweetness of the strawberries and rhubarb can vary, so you may need to adjust the sugar accordingly. Taste the filling before adding it to the crust to ensure it’s to your liking.

Q: What can I do if my pie crust is browning too quickly?

A: If your pie crust is browning too quickly, you can cover the edges with foil or a pie shield. This will help to prevent the edges from burning while the rest of the pie continues to bake. You can also lower the oven temperature by 25 degrees Fahrenheit and bake the pie for a longer period of time. Keep a close eye on the pie and adjust the baking time as needed.

Q: Can I use different types of fruit in the filling?

A: Yes, you can experiment with different types of fruit in the filling. For example, you could add blueberries, raspberries, or blackberries to the filling for a mixed berry pie. You could also add apples or peaches for a different flavor combination. Just be sure to adjust the amount of sugar and flour as needed to maintain the right consistency. Consider adding a touch of vanilla extract or almond extract to complement the other fruits.

Conclusion:

Strawberry rhubarb pie is a timeless classic that’s sure to bring joy to any occasion. The combination of sweet strawberries and tart rhubarb, encased in a flaky, buttery crust, is simply irresistible. This recipe is designed to be easy and approachable, so you can enjoy homemade pie without spending hours in the kitchen. With a few simple ingredients and straightforward steps, you can create a dessert that is both comforting and impressive.

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Whether you’re a seasoned baker or a novice, this strawberry rhubarb pie recipe is perfect for you. It’s a wonderful way to celebrate the flavors of spring and summer. Plus, it’s a great way to impress your friends and family with your baking skills. The aroma of a freshly baked pie filling your home is an experience in itself, creating a warm and inviting atmosphere.

Pro Tips: For an extra burst of flavor, add a teaspoon of vanilla extract to the filling. If you want a richer crust, use all butter instead of a combination of butter and shortening. Vanilla extract enhances the sweetness and adds a subtle depth of flavor, while using all butter creates a more tender and flavorful crust.

Variations:

Strawberry Rhubarb Crumble Pie: Instead of a top crust, top the filling with a buttery crumble topping made from flour, oats, butter, and sugar. A crumble topping adds a delightful texture and a hint of nutty flavor.
Strawberry Rhubarb Hand Pies: Cut the pie dough into smaller circles, fill with the strawberry rhubarb mixture, and bake for individual hand pies. Hand pies are perfect for picnics, parties, or any time you want a portable treat.

Experiment with different variations and make this recipe your own. And don’t forget to share your creations with others! If you’re a fan of simple desserts, be sure to explore more one-pot recipes for other easy and delicious ideas. Baking is a journey of discovery, so embrace the process and have fun. Happy baking!

Further Reading:

Strawberry Rhubarb Pie: A Sweet and Tart Delight

Print Recipe

This Strawberry Rhubarb Pie recipe elevates the classic dessert to new heights. With a flaky, buttery crust and a luscious, perfectly balanced filling, every slice is a taste of pure bliss. Follow these simple steps for pie perfection!

Author: Kiera
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hr 30 mins
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2 1/2 cups all-purpose flour
1 tsp salt
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup ice water
4 cups fresh rhubarb, cut into 1/2-inch pieces
4 cups fresh strawberries, hulled and halved
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/4 tsp ground cinnamon
2 tbsp butter, cut into small pieces
1 large egg, beaten
Turbinado sugar, for sprinkling

Instructions

Prepare the crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together.
Chill the dough: Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the filling: In a large bowl, combine rhubarb, strawberries, granulated sugar, flour, and cinnamon. Mix gently.
Assemble the pie: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
Fill and bake: Pour the strawberry rhubarb filling into the pie crust. Dot with butter pieces. Roll out the remaining dough and cut into strips for a lattice top, or use as a full top crust with slits for venting. Brush with beaten egg and sprinkle with turbinado sugar.
Bake: Bake in a preheated 400°F (200°C) oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely before slicing and serving.

Notes

For a richer flavor, use brown butter in the crust. If the crust starts to brown too quickly, cover the edges with foil.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 40
Sodium: 150
Fat: 20
Saturated Fat: 12
Unsaturated Fat: 6
Trans Fat: 1
Carbohydrates: 55
Fiber: 3
Protein: 4
Cholesterol: 50

Keywords: strawberry, rhubarb, pie, dessert