Why Make This Recipe
Strawberry Rhubarb Pie is a delightful dessert that combines the sweet flavor of strawberries with the tartness of rhubarb. This pie has a unique taste that is refreshing and perfect for any time of the year, especially during spring and summer when these fruits are at their best. Making this pie from scratch allows you to enjoy a homemade treat that can be shared with friends and family. Not only will you savor the delicious flavors, but you’ll also experience the satisfaction of crafting something special in your kitchen. Plus, the bright, beautiful colors of the filling make it a feast for the eyes as well!
How to Make Strawberry Rhubarb Pie
Ingredients
For the pie crust:
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter (cold and cut into small cubes)
- 1/2 cup Vegetable Shortening (cold and cut into cubes)
- 4-6 tbsp Ice Cold Water
For the filling:
- 3 cups Rhubarb (sliced in half and cut into small pieces)
- 3 cups Strawberries (hulled and sliced into small pieces)
- 1/2 cup Light Brown Sugar (lightly packed)
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 3 tbsp Unsalted Butter (cut into small cubes)
- 1 Large Egg White (to be brushed onto the pie crust for shine)
Directions
Homemade Flaky Pie Crust
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt.
- Add Cold Butter and Shortening: Add the cold cubes of unsalted butter and vegetable shortening to the flour mixture. Use a pastry cutter or your fingers to work the butter and shortening into the flour until the mixture resembles coarse crumbs.
- Add Ice Cold Water: Gradually add in 4 to 6 tablespoons of ice cold water. Mix gently until the dough starts to come together. You may need to add a little more water if the dough is too crumbly.
- Chill the Dough: Divide the dough into two portions (one for the bottom crust and one for the top). Form each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Strawberry Rhubarb Pie Filling
- Prepare the Fruit: In a large bowl, combine the sliced rhubarb and strawberries.
- Add Sweeteners: Sprinkle both the light brown sugar and granulated sugar over the fruit. Toss gently until the fruit is coated with the sugars.
- Thicken the Filling: Add the cornstarch, vanilla extract, and lemon juice to the fruit mixture. Stir until everything is evenly mixed and set aside to let the sugars draw some moisture from the fruit.
Assemble the Pie
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Roll Out the Dough: On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie pan. Make sure it hangs over the edges a little.
- Add the Filling: Pour the prepared strawberry rhubarb filling into the pie crust. Dot the top with small cubes of unsalted butter.
- Prepare the Top Crust: Roll out the second dough disk in the same way. You can either place it over the filling which creates a top crust or cut it into strips to create a lattice top. If using a solid top crust, cut a few slits in the middle to allow steam to escape.
- Brush with Egg White: Use a pastry brush to apply a thin layer of egg white over the top crust for a shiny finish.
Bake and Cool
- Bake the Pie: Place the pie in the preheated oven and bake for about 20 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes. The filling should be bubbly, and the crust should be golden brown.
- Cool the Pie: Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. This cooling time helps the filling set properly.
How to Serve Strawberry Rhubarb Pie
Serve your strawberry rhubarb pie at room temperature for the best flavor. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on top. You can also sprinkle a bit of powdered sugar over the slice for an extra touch of sweetness. For a more elegant presentation, serve with fresh mint leaves or a few berries on the side.
How to Store Strawberry Rhubarb Pie
If you have leftovers or want to make the pie ahead of time, storing is easy. Cover the pie loosely with plastic wrap or aluminum foil and store it in the fridge for up to three days. If you wish to keep it longer, it can be frozen for up to three months. To thaw, simply transfer the pie to the refrigerator the night before you want to serve it.
Tips to Make Strawberry Rhubarb Pie
- Use Fresh Fruit: Whenever possible, use fresh strawberries and rhubarb for the best flavor. Frozen fruit can also work, but make sure to thaw and drain excess liquid before using.
- Taste Before Baking: Before you pour the filling into the pie crust, taste it. If you’d like it sweeter, add more sugar as needed.
- Prevent Soggy Crust: To avoid a soggy crust, you can pre-bake the bottom crust for about 10 minutes before adding the filling.
- Keep Ingredients Cold: Ensure your butter and shortening are very cold. This helps create a flaky crust that holds up during baking.
Variation
You can easily customize your strawberry rhubarb pie by adding a sprinkle of cinnamon or nutmeg to the filling for a warm spice flavor. Another delightful variation is to mix in other fruits, like blueberries or blackberries, for added depth in flavor. For a twist, try adding a splash of bourbon or amaretto to the filling for an adult twist—but use it sparingly!
FAQs
1. Can I use frozen rhubarb and strawberries for this pie?
Yes, you can use frozen fruit. Just make sure to thaw and drain excess moisture before using in the filling.
2. How long should I cool the pie before serving?
Let the pie cool for at least 2 hours at room temperature to allow the filling to set properly.
3. Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust and store it in the refrigerator for up to three days or freeze it for up to three months.
Strawberry Rhubarb Pie is a classic dessert that is sure to please everyone. With its delicious flavors and simple preparation, you’ll want to make it again and again! Enjoy this wonderful treat that combines the sweetness of strawberries with the tangy zest of rhubarb. Happy baking!
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Strawberry Rhubarb Pie
- Total Time: 95 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines the sweet flavor of strawberries with the tartness of rhubarb, perfect for spring and summer.
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter (cold and cut into small cubes)
- 1/2 cup Vegetable Shortening (cold and cut into cubes)
- 4–6 tbsp Ice Cold Water
- 3 cups Rhubarb (sliced in half and cut into small pieces)
- 3 cups Strawberries (hulled and sliced into small pieces)
- 1/2 cup Light Brown Sugar (lightly packed)
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 3 tbsp Unsalted Butter (cut into small cubes)
- 1 Large Egg White (to be brushed onto the pie crust for shine)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour and salt.
- Add cold butter and shortening: Add the cold cubes of unsalted butter and vegetable shortening to the flour mixture. Use a pastry cutter or your fingers to work the butter and shortening into the flour until the mixture resembles coarse crumbs.
- Add ice cold water: Gradually add in 4 to 6 tablespoons of ice cold water. Mix gently until the dough starts to come together.
- Chill the dough: Divide the dough into two portions and refrigerate for at least 30 minutes.
- Prepare the fruit: In a large bowl, combine the sliced rhubarb and strawberries.
- Add sweeteners: Sprinkle both the light brown sugar and granulated sugar over the fruit. Toss gently until the fruit is coated with the sugars.
- Thicken the filling: Add the cornstarch, vanilla extract, and lemon juice to the fruit mixture. Stir until evenly mixed.
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Roll out the dough: On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie pan.
- Add the filling: Pour the prepared strawberry rhubarb filling into the pie crust. Dot the top with small cubes of unsalted butter.
- Prepare the top crust: Roll out the second dough disk and place over the filling or create a lattice top.
- Brush with egg white: Apply a thin layer of egg white over the top crust for a shiny finish.
- Bake the pie: Bake for about 20 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes.
- Cool the pie: Allow to cool on a wire rack for at least 2 hours before slicing.
Notes
Serve at room temperature with vanilla ice cream or whipped cream. Store leftovers in the fridge for up to three days or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg