There is something truly magical about a classic Strawberry Rhubarb Pie Recipe that makes it a beloved dessert for all seasons. The perfect balance of sweet strawberries and tangy rhubarb wrapped in a flaky, buttery crust creates a harmony of flavors and textures that’s simply irresistible. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe brings a nostalgic, heartwarming experience to your kitchen that friends and family will rave about long after the last slice is gone.
Ingredients You’ll Need
Putting together this Strawberry Rhubarb Pie Recipe is wonderfully straightforward, relying on simple ingredients that each play a key role in building its incredible flavor and texture. From the crispness of the rhubarb to the juicy sweetness of fresh strawberries and the tender crumb of the pie crust, every element counts.
- 2 cups all purpose flour: This forms the base of your pie dough, providing the structure needed for a tender yet sturdy crust.
- 2/3 cup plus 2 Tablespoons shortening: Shortening keeps the crust flaky without making it greasy or heavy.
- 1 teaspoon salt: A small pinch to balance the sweetness and deepen all other flavors.
- 6 Tablespoons ice cold water: Keeps the dough moist while helping maintain flakiness by preventing the fat from melting too quickly.
- 4 cups cut up fresh rhubarb: The star ingredient that adds a uniquely tart punch to the filling.
- 2 cups cut up fresh strawberries: They bring vibrant color and natural sweetness to mellow the rhubarb’s sharpness.
- 1 1/3 cups sugar (reduce for a tarter pie): Sweetens the filling just enough to create a perfect balance with the rhubarb’s tang.
- 7 Tablespoons all purpose flour: Acts as a thickening agent to keep the filling from becoming too runny.
- Milk, for brushing the crust: Adds color and helps the sugar stick for a golden, crisp finish.
- White sugar, for sprinkling on top: A touch of sparkle and crunch when baked.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Make the Pie Crust
The pie crust is your canvas for this Strawberry Rhubarb Pie Recipe. Combine the flour, shortening, and salt in a large bowl. Using a pastry blender, cut in the shortening until the mixture resembles fine crumbs. This technique ensures a flaky texture by distributing fat evenly throughout the dough. Next, make a well in the center and add the ice-cold water, tossing lightly with your hands until a ball begins to form. Divide the dough into two equal parts—one will line your pie plate, and the other will form the top crust. Roll the first ball out into a circle large enough to fit your pan perfectly.
Step 2: Prepare the Filling
This Strawberry Rhubarb Pie Recipe relies on the quality of its filling, so fresh and ripe fruits make all the difference. In a medium bowl, combine the chopped rhubarb and strawberries. In a separate bowl, mix together sugar and flour—this combination not only sweetens but thickens the filling as it bakes. Adjust the sugar to taste to make your pie as tart or sweet as you like. Toss the fruit in the sugar-flour mixture until everything is evenly coated and ready to go into the pie shell.
Step 3: Assemble the Pie
Preheat the oven to 425°F (220°C). Sprinkle one quarter cup of your sugar and flour mixture evenly over the bottom crust to create a little barrier that prevents sogginess. Pour the fruit mixture on top, spreading it evenly for a balanced bite in every slice. Then, scatter the remaining sugar and flour mix over the fruit to enhance sweetness and firmness throughout the pie.
Step 4: Add the Top Crust and Bake
Roll out the second ball of dough and gently lay it over the filling. Trim any excess dough and crimp the edges together to seal in all those fantastic flavors. Cut slits into the top crust to vent steam so your filling bubbles without bursting the crust open. Brush the top with milk for that golden glow and sprinkle with sugar to create a crisp, slightly caramelized top. Place your pie on a foil-lined baking sheet on the middle rack of the oven. Bake at 425°F for 15 minutes, then reduce the temperature to 325°F (165°C) and continue baking for an additional hour. If the crust turns golden too quickly, loosely cover it with foil to protect it from burning. Once baked, take it out and allow your pie to cool completely to let the filling set beautifully.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
When serving this Strawberry Rhubarb Pie Recipe, a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream instantly elevates the flavors and brings a wonderful contrast to the warm, fruity goodness. A fresh strawberry or rhubarb spear on the side can add a charming, colorful touch.
Side Dishes
This pie pairs delightfully with light, refreshing sides such as a crisp green salad or a simple bowl of mixed berries to complement the sweetness without overwhelming the palate. For gatherings, a cup of freshly brewed coffee or a floral herbal tea rounds out the meal nicely.
Creative Ways to Present
If you want to put a twist on the classic presentation of this Strawberry Rhubarb Pie Recipe, try serving it in mini tart pans for individual portions or as a pie bar by cutting it into squares. You can also layer the filling in a clear trifle bowl with whipped cream and crumbled crust to showcase those gorgeous red and pink hues.
Make Ahead and Storage
Storing Leftovers
Once your Strawberry Rhubarb Pie Recipe has cooled, cover it loosely with foil or plastic wrap and store it in the refrigerator for up to 3 days. This short fridge stay keeps the crust from becoming soggy and preserves the fresh, bright flavors of the filling.
Freezing
If you want to enjoy this delightful pie later, it freezes beautifully. Either freeze the whole unbaked pie wrapped tightly in plastic wrap and foil or freeze baked slices individually. Thaw overnight in the refrigerator before serving, so the texture remains just right.
Reheating
Warm up slices in a 350°F oven for 10 to 15 minutes to reawaken the flavors and restore the crust’s crispness. If you’d rather use the microwave, heat gently in short bursts to avoid sogginess and maintain the pie’s charm.
FAQs
Can I use frozen strawberries and rhubarb for this Strawberry Rhubarb Pie Recipe?
While fresh fruit is ideal for texture and flavor, you can use frozen strawberries and rhubarb. Just be sure to thaw and drain any excess liquid well to prevent a soggy crust.
How can I make the pie crust more flaky for the Strawberry Rhubarb Pie Recipe?
Using cold ingredients is key. Keep the shortening and water icy cold and handle the dough as little as possible to keep it flaky instead of tough.
Is there a way to reduce the sweetness without affecting the texture?
Yes, simply reduce the sugar slightly in the filling; the flour will still thicken the juices properly as long as you don’t cut it back too much.
Why do I need to vent the top crust when making this Strawberry Rhubarb Pie Recipe?
Cutting slits allows steam to escape safely, preventing the pie from bubbling over and helping the crust bake evenly and stay crisp.
Can I substitute shortening with butter in the crust?
Butter gives great flavor but shortens the dough’s flakiness. For the best crust, try using a combination of shortening and butter or all shortening if flakiness is your priority.
Final Thoughts
Making this Strawberry Rhubarb Pie Recipe is truly a joyful experience that fills your home with the warm scents of fresh fruit and buttery crust. Whether you’re sharing it at a family gathering or savoring a quiet moment by yourself, this pie is a timeless treat that brings smiles with every bite. Don’t hesitate to give it a try—you might just find a new favorite dessert to treasure for years to come.
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, all encased in a flaky homemade pie crust. Perfectly balanced and baked golden, it’s a delightful dessert that’s both refreshing and comforting, ideal for spring and summer gatherings.
Ingredients
For the Pie Crust
- 2 cups all purpose flour
- 2/3 cup plus 2 Tablespoons shortening
- 1 teaspoon salt
- 6 Tablespoons ice cold water
For the 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
For Assembly
- 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 the shortening into the flour mixture until it resembles fine crumbs. Create a well in the center and add the ice-cold water. Toss lightly with your hands until the dough forms a ball. Divide into two equal portions.
- Roll Out Bottom Crust: Roll one portion of the dough into a circle sized to fit the bottom of your pie plate. Place it carefully into the pie plate.
- Prepare the Filling: In a medium bowl, combine the chopped rhubarb and strawberries. In another bowl, mix together the sugar and flour. Adjust sugar amount based on your taste preference for tartness.
- Assemble the Pie Base: Preheat oven to 425°F (220°C). Sprinkle one-quarter cup of the sugar-flour mixture evenly over the bottom crust. Then layer the fruit mixture evenly on top.
- Add Top Layer of Sugar & Flour: Sprinkle the remaining sugar-flour mixture over the fruit, allowing it to sift down through the layers for an even coating.
- Add the Top Crust: Roll out the second dough ball and place it over the fruit filling. Trim excess dough and crimp the edges to seal. Cut slits into the top crust with a sharp knife to vent steam during baking. Brush the top crust with milk and sprinkle white sugar to ensure a crisp, golden finish.
- Bake the Pie: Place the pie on a foil-lined baking sheet on the middle oven rack. Bake at 425°F for 15 minutes, then reduce oven temperature to 325°F (165°C) and bake for an additional 1 hour. Check after 30 minutes; if the crust is browning too quickly, cover loosely with foil.
- Cool and Serve: Remove the pie from the oven and allow it to cool for several hours so the filling sets properly, making it easier to slice. Serve as is or with a scoop of vanilla ice cream for extra indulgence.
Notes
- For a tarter pie, reduce the sugar slightly in the filling.
- Using ice-cold water is crucial for achieving a flaky crust.
- Cutting slits in the top crust prevents bubbling over and allows steam to escape.
- Cover the crust with foil if it browns too quickly to prevent burning.
- Letting the pie cool completely ensures the filling sets and slices cleanly.
