If you have a hankering for a dessert that perfectly balances sweet and tart flavors wrapped in a buttery crust, then this Strawberry Rhubarb Pie Recipe is your new best friend. Juicy strawberries and tangy rhubarb come together in a dance of flavors that’s simultaneously refreshing and comforting. Whether it’s for a family gathering or a quiet night in, this pie offers a deliciously nostalgic bite that will have everyone asking for seconds. Get ready to fill your kitchen with the warm aroma of fruit-filled goodness and buttery crust that simply melts in your mouth.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this Strawberry Rhubarb Pie Recipe truly shine. Each element plays an essential role in delivering that perfect mix of flaky crust and luscious filling, making every bite a delight.
- 2 cups all purpose flour: The foundation for a tender, flaky pie crust that holds everything together beautifully.
- 2/3 cup plus 2 Tablespoons shortening: Shortening adds flakiness and richness to the crust with a lovely crumbly texture.
- 1 teaspoon salt: Enhances all the flavors without overpowering the sweetness of the fruit.
- 6 Tablespoons ice cold water: Helps bring the dough together while keeping it light and tender.
- 4 cups cut up fresh rhubarb: Provides that signature tartness, balancing the sweetness of the strawberries perfectly.
- 2 cups cut up fresh strawberries: Adds juicy sweetness and vibrant color to the filling.
- 1 1/3 cups sugar: Sweetens the filling just right—feel free to adjust for a tarter pie experience.
- 7 Tablespoons all purpose flour: Thickens the filling and helps keep that luscious texture intact.
- Milk, for brushing the crust: Gives the pie a beautiful golden finish and adds a touch of richness.
- White sugar, for sprinkling on top: Creates a sparkling, crisp crust that adds a magical crunch.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Make the Pie Crust
Start by combining the flour, shortening, and salt in a large bowl. Use a pastry blender to cut the shortening into the flour until it resembles fine crumbs. This step is what gives your crust that perfect flaky texture. Then, create a well in the center and add ice-cold water. Toss the mixture lightly with your hands until it starts forming a dough ball. Shape it gently, divide into two equal portions, and roll one out to fit your pie plate bottom. This crust will be your pie’s buttery, golden base.
Step 2: Prepare the Filling
In a separate bowl, mix the fresh rhubarb and strawberries together. These two fruits complement each other so well—the rhubarb’s tang plays against the strawberries’ sweetness. In another bowl, combine sugar and flour; this combo ensures your filling strikes the perfect balance of sweet and thick. Toss the fruit with this dry mixture, adjusting sugar if you want your pie more tart or sweet. This step is key to a luscious filling that sets just right.
Step 3: Assemble the Pie
Preheat your oven to 425°F (220°C). Sprinkle a quarter cup of the sugar and flour mixture over the bottom pie crust—this helps absorb juices and prevent sogginess. Spread the fruit mixture evenly across the crust, then sprinkle the remaining sugar and flour on top, letting it sift through the fruit. This layering ensures even sweetness and firmness throughout.
Step 4: Add the Top Crust
Roll out the second portion of dough and lay it over the filling. Trim the edges and crimp them together for a tight seal, keeping all that fruity goodness inside while it bakes. Cut slits in the top crust to allow steam to escape—this is a must so your crust doesn’t get soggy. Brush the top with milk and sprinkle white sugar for that irresistible sparkle and crunch once baked.
Step 5: Bake the Pie
Place your pie on a foil-lined baking sheet (to catch any drips), then bake on the middle rack at 425°F for 15 minutes to jumpstart browning. After that, reduce the heat to 325°F (165°C) and bake for an additional hour. Keep an eye on the crust after 30 minutes—if it’s getting too golden, cover it loosely with foil to prevent burning. The result is a beautifully baked pie with a crisp crust and bubbling juicy filling.
Step 6: Cool and Serve
Once out of the oven, let your strawberry rhubarb pie cool for several hours. Cooling allows the filling to set, making it easier to slice perfect pieces. Serve it as is or elevate the experience with a scoop of vanilla ice cream for the ultimate classic dessert. This bit of patience will be well worth it for unforgettable flavor and texture.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
A simple dusting of powdered sugar or a dollop of freshly whipped cream can add a delicate touch that enhances the fruit’s brightness and the crust’s buttery crunch. Fresh mint leaves also make a lovely, vibrant garnish that brings a hint of freshness to each slice.
Side Dishes
Pair your pie with a scoop of vanilla or cinnamon ice cream, a serving of creamy custard, or even a slice of sharp cheddar cheese for a surprising savory twist. Each of these adds a unique counterpoint that highlights different facets of the pie’s flavor.
Creative Ways to Present
For special occasions, serve your Strawberry Rhubarb Pie Recipe on a rustic wooden board with fresh berries scattered around. You can also cut mini versions of this pie using tart pans for individual servings, perfect for sharing and gift-giving. Drizzling a berry coulis or warm caramel sauce over each slice adds that wow factor sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover pie in the refrigerator, covered loosely with foil or plastic wrap, to keep the crust from becoming soggy. Properly stored, your pie will stay fresh for about 3 to 4 days—perfect for enjoying a treat or two after a big meal.
Freezing
This pie freezes wonderfully. Wrap it tightly in plastic wrap and then foil to protect against freezer burn. Freeze for up to two months, then thaw overnight in the refrigerator before enjoying. This makes it a great make-ahead dessert for busy days or unexpected guests.
Reheating
To reheat, warm slices gently in a low oven (about 300°F) for 10 to 15 minutes to revive that crisp crust and warm the filling without drying it out. Avoid microwaving if possible, as it can make crust soggy and the filling lose texture.
FAQs
Can I use frozen strawberries or rhubarb for this pie?
Yes, you can substitute frozen fruit if fresh isn’t available. Just be sure to thaw and drain excess liquid before mixing to avoid a watery filling.
How tart will this pie be with the amount of sugar listed?
The recipe strikes a nice balance for most palates, but you can reduce the sugar slightly if you prefer a tarter flavor to really let the rhubarb shine.
Can I make the crust ahead of time?
Absolutely! Pie dough can be made up to two days ahead and refrigerated, or frozen for up to a month. Just bring it to room temperature before rolling out.
What’s the best way to prevent a soggy bottom crust?
Sprinkling a bit of sugar and flour mixture on the bottom crust before adding fruit helps absorb excess moisture and keeps the crust delightfully crisp.
Do I need to blind bake the crust?
No need for blind baking here. The high initial temperature baking helps set the crust and locks in the filling flavor beautifully without precooking the crust.
Final Thoughts
There’s something truly special about this Strawberry Rhubarb Pie Recipe that brings warmth and joy to any table, from casual family dinners to festive celebrations. Its blend of textures and flavors makes it a timeless dessert to cherish and share. I can’t wait for you to try making it yourself and savor every delicious bite with those you love!
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Strawberry Rhubarb Pie combines the tartness of fresh rhubarb with the sweetness of ripe strawberries in a tender, flaky homemade crust. Baked to golden perfection, this pie is a delightful dessert perfect for spring and summer gatherings, balancing sweet and tart flavors for an irresistible treat.
Ingredients
Pie Crust
- 2 cups all purpose flour
- 2/3 cup plus 2 Tablespoons shortening
- 1 teaspoon salt
- 6 Tablespoons ice cold water
Filling
- 4 cups cut up fresh rhubarb
- 2 cups cut up fresh strawberries
- 1 1/3 cups sugar (reduce for a tarter pie)
- 7 Tablespoons all purpose flour
Toppings
- Milk, for brushing the crust
- White sugar, for sprinkling on top
Instructions
- Make the Pie Crust: In a large bowl, combine the flour, shortening, and salt. Using a pastry blender, cut in the shortening until the mixture resembles fine crumbs. Make a well in the center and add the ice-cold water. Toss the mixture lightly with your hands until a dough ball begins to form. Gently shape it into a ball, then divide it into two equal portions. Roll one ball out into a circle to fit the bottom of your pie plate.
- Prepare the Filling: In a medium bowl, mix together the chopped fresh rhubarb and strawberries. In a separate small bowl, combine sugar and flour; adjust the sugar amount if you prefer a tarter pie.
- Assemble the Pie: Preheat your oven to 425°F (220°C). Sprinkle about 1/4 cup of the sugar and flour mixture over the bottom pie crust. Spread the fruit mixture evenly over the crust. Sprinkle the remaining sugar and flour mixture on top so it filters down through the fruit.
- Add the Top Crust: Roll out the second ball of dough and lay it over the fruit filling. Trim the excess dough and crimp the edges to seal the pie. Cut several slits in the top crust with a sharp knife to vent steam. Brush the top crust with milk and sprinkle with white sugar for a crisp, golden finish.
- Bake the Pie: Place the pie on a foil-lined baking sheet and bake on the middle rack at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 325°F (165°C) and continue baking for 1 hour. Check after 30 minutes; if the crust is already golden, loosely cover the pie with foil to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for several hours to let the filling set and make slicing easier. Serve your Strawberry Rhubarb Pie as is or topped with a scoop of vanilla ice cream for an extra indulgence.
Notes
- For a tarter pie, reduce the sugar slightly in the filling.
- Using ice-cold water ensures a flaky crust by keeping the shortening cold.
- Cut slits in the top crust to allow steam to escape and prevent the pie from bubbling over.
- Cooling the pie completely helps the filling to set and makes slicing neater.
- Sprinkling sugar on top before baking gives a nice crunchy texture to the crust.
