Why Make This Recipe

Strawberry Rhubarb Pie is a timeless dessert that beautifully blends the sweetness of strawberries with the tartness of rhubarb. This combination creates a refreshing and delicious pie that is perfect for any occasion, from summer picnics to holiday feasts. Making this pie from scratch allows you to enjoy the vibrant flavors of fresh fruit in a flaky crust. Plus, it’s a way to impress your family and friends with your baking skills.

This pie is not only delightful to taste, but it also fills your home with an inviting aroma as it bakes in the oven. Each bite delivers a burst of juicy fruit, making it a favorite among dessert lovers. It’s a classic recipe that has been passed down through generations, and making it at home can bring a bit of nostalgia and joy.

How to Make Strawberry Rhubarb Pie

Making Strawberry Rhubarb Pie is a straightforward process that involves preparing the crust and filling separately before bringing them together to create a deliciously baked pie. Ready to give it a try? Let’s gather the ingredients and get started!

Ingredients:

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and diced
¼ cup sugar
¼ teaspoon salt
3 to 4 tablespoons ice water
2 cups rhubarb, chopped
2 cups strawberries, hulled and sliced
1 cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice

Directions:

Preheat the Oven: Start by preheating your oven to 425°F (220°C). A hot oven ensures that the crust bakes up flaky and the fruit cooks perfectly.
Make the Pie Crust: In a large bowl, mix the flour, ¼ cup sugar, and salt together until combined. Next, cut in the chilled and diced butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step is crucial as it creates the flaky texture we love in pie crusts.
Gradually stir in the ice water, one tablespoon at a time. Keep mixing until the dough forms a ball. You don’t want it too wet, so add just enough water for it to come together.
Roll Out the Dough: Take half of the dough ball and roll it out on a floured surface until it fits your pie plate. Transfer the rolled-out dough to the pie plate, gently pressing it into the bottom and up the sides.
Prepare the Filling: In a separate bowl, combine the chopped rhubarb and sliced strawberries. Then add the remaining 1 cup of sugar, cornstarch, vanilla extract, and lemon juice. This mixture will create the sweet and tangy filling for your pie. Stir gently to coat the fruit evenly.
Assemble the Pie: Pour the fruit filling into the prepared pie crust, spreading it evenly. Roll out the remaining half of the dough to create the top crust. Place it over the fruit filling and seal the edges by pinching them together or using a fork. Don’t forget to cut slits in the top crust for steam to escape—this prevents the pie from bubbling over.
Bake the Pie: Place the pie in the oven and bake for 15 minutes at 425°F (220°C). After that, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 45 minutes, or until the filling is bubbly and the crust is golden brown.
Cool and Serve: Once baked, remove the pie from the oven and allow it to cool for a bit before slicing. Cooling helps the filling set, making it easier to serve.

How to Serve Strawberry Rhubarb Pie

Strawberry Rhubarb Pie can be enjoyed warm or at room temperature. It’s delicious on its own, but you can elevate the experience by serving it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of cream.

Consider adding a sprinkle of cinnamon for added warmth and flavor, or serve with fresh mint for a refreshing touch. It makes a great dessert for family meals, holiday gatherings, or simply as a treat to enjoy during the week.

How to Store Strawberry Rhubarb Pie

To keep your Strawberry Rhubarb Pie fresh, store it in the refrigerator for up to 3-4 days. Make sure it is covered with plastic wrap or aluminum foil to prevent it from drying out. If you have leftover pie and want to store it longer, you can freeze it.

To freeze, wrap slices of pie tightly in plastic wrap and then place them in an airtight container or freezer bag. It can last for up to 2 months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the refrigerator before warming it gently in the oven or microwave.

Tips to Make Strawberry Rhubarb Pie

Use Fresh Ingredients: Whenever possible, use fresh rhubarb and strawberries for the best flavor. If you have access to a local farm or farmers market, they may sell ripe, seasonal fruit that will enhance your pie.
Adjust Sweetness to Taste: Depending on how tart your rhubarb is, you might want to adjust the amount of sugar in the filling. Feel free to taste the mixture before pouring it into the crust.
Make Ahead: You can prepare the pie crust and filling in advance. Store the crust in the refrigerator and the filling in the fridge until you’re ready to assemble and bake.
Pre-bake the Crust: For an extra flaky bottom crust, consider pre-baking it for 10 minutes before adding the filling. This helps prevent the crust from getting soggy.

Variations

Add Spices: For an additional layer of flavor, you can add spices like nutmeg or allspice to the filling.
Mix with Other Berries: Combine strawberries with other berries like blueberries or raspberries for a mixed berry pie.
Crumb Topping: Instead of a top crust, you can sprinkle a crumb topping made of flour, oats, butter, and sugar over the fruit filling before baking for a delightful crunchy texture.

FAQs

1. Can I use frozen fruit for this pie?

Yes, you can use frozen strawberries and rhubarb. However, you should thaw and drain any excess liquid before mixing them with the sugar and cornstarch to avoid a soggy pie.

2. How can I tell when my pie is done?

The pie is done when the crust is golden brown, and the filling is bubbling through the slits in the top crust. You can also check if it appears slightly thickened.

3. Can I use a store-bought pie crust?

Absolutely! If you’re short on time, using a store-bought pie crust can save you prep time. Just make sure to follow the instructions on the package, particularly for pre-baking or baking times.

4. Is rhubarb safe to eat?

Yes, rhubarb is safe to eat, but avoid the leaves as they contain high levels of oxalic acid, which can be toxic. Only use the stalks for cooking and baking.

5. Can I double the recipe?

You can definitely double the recipe to make two pies. Just ensure you have enough space in your oven and pie plates. Adjust the baking time if necessary based on your oven’s characteristics.

Making Strawberry Rhubarb Pie is a delightful experience that results in a delicious dessert loved by many. With fresh ingredients, a simple process, and an irresistible flavor, this pie is sure to become a favorite in your home! Happy baking!

Strawberry Rhubarb Pie

Print Recipe

A classic dessert that combines the sweetness of strawberries with the tartness of rhubarb in a flaky crust.

Author: lila-monroe
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and diced
¼ cup sugar
¼ teaspoon salt
3 to 4 tablespoons ice water
2 cups rhubarb, chopped
2 cups strawberries, hulled and sliced
1 cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice

Instructions

Preheat the oven to 425°F (220°C).
Mix the flour, ¼ cup sugar, and salt in a large bowl until combined.
Cut in the chilled butter until the mixture resembles coarse crumbs.
Gradually stir in the ice water, one tablespoon at a time, until the dough forms a ball.
Roll out half of the dough on a floured surface to fit your pie plate and transfer it to the plate.
Combine the chopped rhubarb, sliced strawberries, remaining sugar, cornstarch, vanilla extract, and lemon juice in a bowl.
Pour the fruit filling into the prepared crust and roll out the remaining dough for the top crust.
Seal the edges of the pie and cut slits in the top crust for steam to escape.
Bake for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 35 to 45 minutes.
Cool before slicing and serve.

Notes

Serve warm or at room temperature. Perfect with vanilla ice cream or whipped cream.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg

Keywords: strawberry, rhubarb, pie, dessert, baking