Strawberries and rhubarb come together in this Strawberry Rhubarb Pie, bringing out the best of spring’s bounty. This dessert is not only a celebration of flavors but also a nostalgia trip for anyone who enjoys homemade pies. With its perfect blend of sweetness and tartness paired with a flaky crust, it’s a favorite at gatherings, making it a must-have in your recipe repertoire.
Table of Contents
Recipe at a Glance
| Best for | Spring and summer gatherings |
| Difficulty | Moderate |
| Total time | 1 hour 30 minutes |
| Servings | 8 servings |
| Key tip | Chill the dough before rolling for best texture |
| Smart swap | Use gluten-free flour for a gluten-free version |
What Ingredients Are Essential for This Strawberry Rhubarb Pie?
Here’s the quick scoop: you’re going to need rhubarb and strawberries among other staples for this Strawberry Rhubarb Pie. Besides those two delicious fruits, the crust is made with simple ingredients like butter, flour, and a hint of salt to create a delightful base.
List of ingredients:
- Sliced rhubarb
- Sliced strawberries
- Lightly packed light brown sugar
- Granulated sugar
- Cornstarch
- Vanilla extract
- Lemon juice
- Cold unsalted butter
- Cold vegetable shortening
- Ice cold water
- Salt
- All-purpose flour
- Egg white
The star players in this pie, sliced rhubarb and strawberries, are what make it so special. Fresh rhubarb provides a tangy kick, while sweet strawberries balance that with their juiciness. Using cold unsalted butter helps create a tender, flaky crust, while lemon juice brightens the overall flavor. For those looking to cut sugar, using less granulated sugar or a sugar substitute can be a wise choice without sacrificing taste.
Equipment Needed
- 9-inch pie plate
- Mixing bowls
- Rolling pin
- Measuring cups and spoons
- Sharp knife for slicing
- Baking parchment
- Whisk
How Do I Make Strawberry Rhubarb Pie, Step-by-Step?
Making this Strawberry Rhubarb Pie is a delightful process that yields amazing results. Follow along, and I’ll guide you through each step to ensure you’re on the right track!
Step 1
In a large mixing bowl, combine sliced rhubarb, sliced strawberries, light brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss the mixture until the fruit is well coated. Set aside to let the flavors meld.
Step 2
In another bowl, mix all-purpose flour and salt. Add the cold butter and vegetable shortening. Using your fingers, work the fat into the flour until it resembles coarse crumbs.
Step 3
Gradually add ice-cold water, one tablespoon at a time, mixing until the dough comes together. Divide into two discs, wrap them in plastic, and refrigerate for at least one hour.
Step 4
Preheat your oven to 425°F (220°C). Roll out one disc of pie dough on a floured surface into a 12-inch circle. Place it into a 9-inch pie plate, trimming excess edges.
Step 5
Fill the crust with the strawberry rhubarb mixture, spreading it evenly. Dot the filling with small cubes of cold butter for an added richness.
Step 6
Roll out the second disc of dough and place it over the filling. Cut slits in the top crust to allow steam to escape, then trim and crimp the edges to seal.
Step 7
Brush the top crust with beaten egg white for a golden sheen. Place the pie on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F (175°C) and bake for an additional 30 to 35 minutes, until bubbling and golden brown.
Step 8
Allow the pie to cool for at least 2 hours before slicing to let the filling set. Serve with ice cream, whipped cream, or enjoy it plain!
| Prep Time | 45 minutes |
| Cook Time | 45 minutes |
| Store Time | Up to 3 days |
| Nutritional Value | Calories: ~250 per slice |
Common Mistakes to Avoid + Pro Tips for Success
As I make this Strawberry Rhubarb Pie, I have observed a few pitfalls along the way. But don’t worry, I’m here to help ensure your pie turns out perfectly. Follow these tips and tricks, and you will have a beautiful pie every time.
Mistakes to Avoid
| Overfilling the Pie | Too much filling can cause overflow during baking. Keep it filled to about 1 inch from the top. |
| Wet Dough | If the dough is too wet, the crust will be tough. Add water gradually and check consistency as you go. |
| Not Chilling the Dough | Skipping the chilling step can lead to a tough crust. Be patient; chilling produces a better texture. |
Tips for Success
| Use Fresh Ingredients | Fresh strawberries and rhubarb enhance flavor and texture, resulting in a delicious pie. Aim for in-season produce. |
| Slice Evenly | Cut fruit into uniform sizes for consistent cooking. This way, you’ll achieve a balanced sweetness in each bite. |
| Cool Before Serving | Let the pie cool completely before cutting. This prevents messy slices and allows flavors to settle. |
The most important takeaway is that patience in pie-making pays off with a delicious result that everyone will love.
Why You Will Love This Recipe
Strawberry Rhubarb Pie is a nostalgic dessert that captures the essence of spring. The combination of tart and sweet flavors is simply irresistible.
Perfect Balance of Flavors
The tartness of rhubarb perfectly balances the sweetness of strawberries, creating a delightful harmony in every bite. This balance makes each slice a bursting flavor experience.
Custom Flaky Crust
Using cold butter and the right technique ensures a beautifully flaky crust that complements the tender fruit filling. This crust will become a favorite, whether you serve it on its own or with ice cream.
Great for Celebrations
This pie steals the show at picnics, barbecues, and holiday gatherings. Its vibrant colors and inviting aroma make it a must-have at any dessert table.
A Personal Touch
This recipe is dear to my heart; I remember making it with my grandmother. In the steps, you’ll learn how to achieve the perfect flaky crust, a trick I treasure!
Variations, Serving, and Storage Ideas
I’m excited to share some fun ways to play with this Strawberry Rhubarb Pie recipe. These variations will keep your dessert game fresh and exciting!
Fruit Mix-Up
For a different twist, try adding peaches or blueberries to the filling. They blend nicely with strawberries, enhancing the pie’s natural sweetness while keeping the essence of the original flavors intact.
Gluten-Free Flour Swap
If you need a gluten-free option, substitute regular flour with a cup-for-cup gluten-free flour blend. The pie will still turn out deliciously flaky and flavorful without the gluten.
Serving Suggestions
Pair slices of this pie with a dollop of whipped cream or your favorite vanilla ice cream for a comforting finish. A scoop of tangy yogurt offers a nice contrast and adds a lighter touch.
Storage Tips
Store leftover pie in the refrigerator wrapped in plastic for up to three days. If you want to enjoy it warm, simply reheat slices in the oven for a few minutes to restore its crispness.
| Idea | Best for | How to do it |
| Peach Strawberry Rhubarb Pie | Summer gatherings | Mix fresh peaches with strawberries and rhubarb before baking. |
| Gluten-Free Version | For gluten-sensitive friends | Use gluten-free flour in the pie crust and filling. |
| Ice Cream Pairing | Dessert lovers | Serve each slice with vanilla ice cream on the side. |
| Fridge Storage | Leftover pie | Wrap pie in plastic and refrigerate for up to three days. |
More Recipes You Can Try Next
If you enjoyed this Strawbrry Rhubarb Pie, you might want to explore these related recipes as well:
| Easy Rhubarb Salsa | This refreshing salsa adds a fun twist to your summer outings. |
| Rhubarb Cream Cheese Bars | A creamy and crumbly treat, perfect for afternoon tea. |
| Easy Rhubarb Crisp | This easy dessert provides a quick, comforting option for busy nights. |
Final Thoughts
The joy of making a Strawberry Rhubarb Pie lies not just in the end result, but in the experience of creating something so delicious and heartwarming. I love serving this pie to family and friends, and it always garners rave reviews for its unique blend of tart and sweet. Remember to take your time with the crust, let the filling cool down properly, and enjoy the process. Your efforts will surely pay off with a rich, inviting dessert that delights everyone. Don’t forget to check out more delicious recipes like this one on my Pinterest.
FAQ
What is the best way to cut rhubarb for pie?
For the best texture and flavor, cut rhubarb into small, even pieces—about one-inch long. This helps it cook evenly and blend well with the strawberries.
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just thaw it first and drain any excess liquid to prevent a soggy pie.
What can I substitute for cornstarch in a pie?
You can use arrowroot flour or tapioca starch as substitutes for cornstarch. Both will thicken the filling similarly.
How do I know when the pie is fully baked?
The pie is fully baked when the crust is golden brown and the filling is bubbling. This usually happens after 30 to 35 minutes at the lower temperature.
What should I serve with Strawberry Rhubarb Pie?
Serve it warm or chilled, preferably with a scoop of vanilla ice cream or a dollop of whipped cream for the best experience.
Strawberry Rhubarb Pie
A classic homemade Strawberry Rhubarb Pie with a perfect balance of sweet strawberries and tart rhubarb in a flaky crust.
- Total Time: 90 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups sliced rhubarb
- 2 cups sliced strawberries
- 1 cup lightly packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/2 cup cold unsalted butter
- 1/2 cup cold vegetable shortening
- 1/4 cup ice cold water
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 egg white
Instructions
- Combine sliced rhubarb, sliced strawberries, light brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice in a large bowl. Toss to coat and set aside.
- Mix all-purpose flour and salt in another bowl. Add cold butter and vegetable shortening, working them into the flour until coarse crumbs form.
- Gradually add ice-cold water, one tablespoon at a time, mixing until the dough comes together. Form into two discs, wrap in plastic, and refrigerate for at least one hour.
- Preheat your oven to 425°F (220°C). Roll out one disc of dough into a 12-inch circle and place it in a 9-inch pie plate, trimming the excess.
- Fill the crust with the strawberry rhubarb mixture and dot with small cubes of cold butter.
- Roll out the second disc and cover the filling. Cut slits in the top crust to allow steam to escape, then trim and crimp the edges.
- Brush the top crust with beaten egg white and bake for 15 minutes. Reduce the heat to 350°F (175°C) and bake for an additional 30 to 35 minutes until bubbling and golden brown.
- Cool the pie for at least 2 hours before slicing. Serve as desired.
Notes
Chill the dough before rolling for best texture. Use gluten-free flour for a gluten-free version.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
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