Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a delightful dessert that perfectly balances the sweetness of strawberries with the tartness of rhubarb. This traditional favorite showcases a golden, flaky crust encasing a bubbling filling that wafts the fragrant aroma of summer into your kitchen. Each bite delivers a symphony of flavors, with vibrant colors that dance on your plate. There’s something truly nostalgic about this pie—you might remember having it at family gatherings or summer picnics when the fruits are at their peak.

I first discovered my love for strawberry rhubarb pie during a childhood visit to my grandparents’ house, where a slice was waiting for me on the kitchen table. The combination of tender fruit and buttery crust was simply irresistible. What I love about this version is how easy it is to whip up—perfect for both novice bakers and seasoned pros. Whether it’s a weekend treat or an impressive dessert for gatherings, this pie can hold its own. You’ll find yourself coming back to it time and again, and I can’t wait for you to try it!

How to Make Strawberry Rhubarb Pie

1. Prepare the Pie Crust: In a large mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt. Mix well. Cut in 3/4 cup Butter Flavored Crisco until it resembles coarse crumbs. Add 4 tbsp cold water, one tablespoon at a time; stir until a dough forms. Avoid overworking the dough. Divide it in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven: While the dough chills, preheat your oven to 425°F (220°C).

3. Prepare the Filling: In a large bowl, mix together 2 1/2 cups chopped rhubarb, 2 1/2 cups chopped strawberries, 1 cup sugar, 3 tbsp minute tapioca, 1 tbsp flour, 1/2 tsp lemon zest, 1/2 tsp lemon juice, 1/2 tsp cinnamon, and 1 tsp vanilla. Stir gently until the fruit is well coated and allow it to sit for about 15 minutes, giving the tapioca time to soak up moisture.

4. Roll Out the Crust: Retrieve your chilled dough from the refrigerator. On a floured surface, roll out one disc into a circle, about 12 inches in diameter. Transfer it to a 9-inch pie pan, pressing it gently against the sides. Trim any excess dough.

5. Add the Fruit Filling: Pour the fruit mixture into the prepared crust, spreading it evenly. Dot the filling with 3 tbsp of small butter pieces.

6. Top with the Second Crust: Roll out the second disc of dough and lay it over the filling. Seal the edges by pinching with your fingers or crimping with a fork. Cut vents into the top crust for steam to escape. Brush the top with the beaten egg mixed with 1 tsp water for a golden finish.

7. Bake the Pie: Place your pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown, and the filling bubbles. Check after 30 minutes; if the edges brown too quickly, cover them with foil.

8. Cool and Serve: Allow the pie to cool for at least 2 hours before serving. This helps the filling set further and makes slicing easier.

Storing & Reheating

To store your strawberry rhubarb pie, keep it covered at room temperature for up to two days. For longer storage, refrigerate for about 3-5 days in an airtight container. If you want to freeze it, wrap it tightly in plastic wrap and aluminum foil—this can last for up to 3 months. When you’re ready to enjoy, simply reheat slices in a 350°F (175°C) oven for about 10-15 minutes. Expect some softening in the crust, but refreshing it with a warm oven gives a wonderful homestyle feeling.

With sweet and tart flavors mingling beautifully, this strawberry rhubarb pie is a true celebration of summer’s bounty. The combination of fresh fruits, complemented with a delicate homemade crust, makes this dessert not just any pie—it’s a memory waiting to happen. Don’t hesitate to adjust the sugar according to your taste or explore different fruit combinations. There’s something gratifying about creating a homemade pie from scratch. I hope this recipe brings as much joy to your table as it brings to mine!

Recipe FAQs

Can I use frozen strawberries and rhubarb?

Yes! Frozen fruit works well, but remember to thaw and drain any excess liquid before mixing it with sugar and tapioca to prevent a watery filling.

Is there a gluten-free option for the crust?

Absolutely! You can replace all-purpose flour with a gluten-free flour blend and add a bit of xanthan gum for better texture and structure.

How do I know when my pie is done baking?

Look for a golden brown crust and bubbling filling. A toothpick inserted into the filling should come out clean to ensure it’s set.

Can I make this pie ahead of time?

Yes! You can prepare the entire pie a day in advance. Just keep it covered in the refrigerator. Reheat in the oven before serving for optimal freshness.

More Desserts & Appetizers Recipes

• Strawberry Rhubarb Preserves

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Strawberry Rhubarb Pie

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• Author: Peter
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Desserts & Appetizers
• Method: Baking
• Cuisine: American

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Description

This Strawberry Rhubarb Pie brings a delightful mix of sweet and tart flavors. It’s simple to prepare and perfect for gatherings, featuring fresh strawberries and rhubarb, baked in a flaky homemade crust.

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Ingredients

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• 1 Egg, Beaten
• 1 tsp Water
• 3 1/2 cups Sugar
• 2 1/2 cups Rhubarb, Chopped
• 2 1/2 cups Strawberries, Chopped
• 3 tbsp Minute Tapioca
• 1 tbsp Flour
• 1/2 tsp Lemon Zest
• 1/2 tsp Lemon Juice
• 1/2 tsp Cinnamon
• 1 tsp Vanilla
• 3 tbsp Butter
• 2 cups Flour
• 3/4 cup Butter Flavored Crisco
• 1 tsp Salt
• 4 tbsp Cold Water

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the pie crust ingredients: flour, Crisco, and salt. Gradually stir in the cold water until the mixture is combined.
3. Divide the crust mixture in half. On a floured surface, roll out the first half and place it gently into a pie pan, pressing it down.
4. Roll out the second half of the dough on a floured surface and set it aside for later use.
5. In a large bowl, mix the chopped rhubarb and strawberries with sugar, minute tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla until well blended.
6. Pour the filling into the prepared bottom crust in the pie pan.
7. Cut the butter into small pieces and distribute them over the top of the strawberry rhubarb filling.
8. Moisten the edges of the crust with water, then place the top crust over the filling.
9. Seal the edges by pressing together or crimping with a fork and trim any excess crust.
10. In a small bowl, beat egg and water together, then brush the mixture over the top crust. Sprinkle with sugar and cut slits for steam to escape.
11. Cover the edges of the pie with aluminum foil to prevent over-browning.
12. Bake for 45-50 minutes, or until the filling is bubbling. If the crust darkens too quickly, shield it with additional aluminum foil.
13. Allow the pie to cool before slicing.

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Notes

Chill your butter flavored Crisco before using for a flakier crust.
Feel free to adjust the sugar based on the sweetness of the strawberries.
Serve with a scoop of vanilla ice cream for an extra treat.

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Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 22g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

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