Strawberry Rhubarb Pie 

ByPiroska

Strawberry Rhubarb Pie Recipe

Strawberry rhubarb pie is a classic dessert that beautifully combines the sweetness of ripe strawberries with the tartness of fresh rhubarb. This sweet and tangy pie is a seasonal favorite, especially during late spring and early summer when both fruits are at their peak. Whether you’re baking for a family gathering or simply want to enjoy a homemade treat, this recipe offers a balance of flavor and texture that is sure to please.

Creating a delicious strawberry rhubarb pie requires attention to detail, from selecting the freshest ingredients to crafting a golden, flaky crust. The charm of this dessert lies in its simplicity and the way it highlights the natural flavors of the fruit. Follow this detailed recipe to make a pie that is both visually appealing and satisfying to the palate.

Ingredients

For the pie crust:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
  • 6 to 8 tablespoons ice water

For the filling:

  • 3 cups fresh rhubarb, sliced into ½-inch pieces
  • 2 ½ cups fresh strawberries, hulled and halved
  • 1 ¼ cups granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

For the egg wash:

  • 1 egg
  • 1 tablespoon milk or cream

Preparing the Pie Crust

To begin, make the pie crust. In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Whisk them together to ensure even distribution. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough starts to come together but is not sticky. Divide the dough into two equal portions, shape each into a disk, and wrap them tightly in plastic wrap. Chill the dough in the refrigerator for at least one hour before rolling it out. This step helps relax the gluten and keeps the crust tender and flaky.

Making the Filling

While the dough is chilling, prepare the strawberry rhubarb filling. In a large bowl, combine the sliced rhubarb and strawberries. Sprinkle the sugar, cornstarch, lemon juice, vanilla extract, and salt over the fruit. Toss the mixture gently to coat the fruit evenly. Let the filling sit for about 15 to 20 minutes. This resting time allows the sugar to draw out excess juices from the fruit, which will later interact with the cornstarch to thicken the filling as it bakes.

Assembling the Pie

Once the dough has chilled, preheat your oven to 400°F (200°C). Lightly flour your work surface and roll out one of the dough disks into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides of the dish. Trim any excess dough hanging over the edges, leaving about a ½-inch overhang.

Stir the filling gently one more time, then pour it into the prepared crust. Spread the fruit evenly, making sure the strawberries and rhubarb are well distributed. Roll out the second disk of dough into another 12-inch circle. You can either place it over the filling as a full top crust or cut it into strips to create a lattice pattern.

If using a full top crust, place it over the filling and trim the edges to match the bottom crust. Press the edges together to seal and crimp as desired. For a lattice crust, weave the strips over the pie to form a crisscross pattern, then press the edges into the bottom crust to seal. Regardless of the topping style, brush the crust with the egg wash to promote browning and shine during baking.

Baking the Pie

Place the assembled pie on a baking sheet to catch any drips during baking. Bake in the preheated oven for 20 minutes, then reduce the heat to 350°F (175°C) and continue baking for another 40 to 50 minutes. The pie is done when the crust is golden brown and the filling is bubbling in the center. If the edges of the crust begin to brown too quickly, cover them with foil or a pie shield to prevent burning.

Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 2 to 3 hours. This resting time is essential, as it allows the filling to set properly. Cutting the pie too soon may result in a runny filling, so patience is key.

Serving Suggestions

Strawberry rhubarb pie is best served at room temperature or slightly warm. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy accompaniment balances the tart and sweet notes of the fruit, enhancing the overall flavor experience.

This pie also makes an excellent addition to summer picnics or family dinners. If preparing it in advance, store the cooled pie loosely covered at room temperature for up to two days. For longer storage, refrigerate the pie and reheat individual slices in the oven to restore their crispness.

Tips for Success

Using fresh, in-season strawberries and rhubarb will yield the best flavor. If fresh rhubarb is unavailable, frozen rhubarb can be used—just be sure to thaw and drain it thoroughly to avoid excess moisture in the filling. Similarly, if the strawberries are especially juicy, consider adding an extra teaspoon of cornstarch to help thicken the filling.

For a more complex flavor, consider adding a pinch of cinnamon or nutmeg to the filling. These spices can subtly enhance the fruit’s natural sweetness. Additionally, using a high-quality butter in your crust will contribute to a richer, more flavorful pastry.

Preventing a soggy bottom crust is often a concern with fruit pies. To address this, you can blind bake the bottom crust for 10 minutes before adding the filling, although this step is optional. Another helpful tip is to place the pie on the lowest oven rack during baking, which helps the bottom crust cook more thoroughly.

Final Thoughts

Strawberry rhubarb pie is a delightful celebration of seasonal fruit, offering a perfect balance of sweet and tart flavors wrapped in a buttery, flaky crust. With careful preparation and a few helpful tips, you can create a dessert that looks as impressive as it tastes. Whether enjoyed on a warm summer day or served during a special occasion, this pie brings comfort and joy to any table.

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