If there is one pie that sings the arrival of spring and early summer, it has to be the Strawberry Rhubarb Pie Recipe. This classic combination of tart rhubarb and sweet strawberries nestled in a buttery, flaky crust is comfort in every bite. The dance of flavors offers just the right balance of tanginess and sweetness, making it a beloved dessert that never goes out of style. Whether for a family gathering or a quiet weekend treat, this pie brings a warm, nostalgic charm that’s impossible not to love.
Ingredients You’ll Need
Gathering these simple but essential ingredients is your first step toward pie perfection. Each element plays a key role, from providing the flaky crust to creating a vibrant, luscious filling bursting with flavor and color.
- 2 cups all purpose flour: The base for your pie crust, providing structure and that tender crumb you’re after.
- 2/3 cup plus 2 Tablespoons shortening: Ensures a flaky, delicate crust that melts in your mouth.
- 1 teaspoon salt: Enhances flavor and balances the sweetness in the filling.
- 6 Tablespoons ice cold water: Helps bring the dough together without warming the fat, keeping the crust crisp.
- 4 cups cut up fresh rhubarb: Brings the signature tartness that makes this pie unforgettable.
- 2 cups cut up fresh strawberries: Adds natural sweetness and bright color to the filling.
- 1 1/3 cups sugar: Sweetens the pie; you can reduce this if you prefer a tarter dessert.
- 7 Tablespoons all purpose flour: Thickens the filling, so it sets beautifully without being runny.
- Milk, for brushing the crust: Gives the top crust a golden, glossy finish.
- White sugar, for sprinkling on top: Adds a delightful crunch and a touch of sparkle to the crust.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Pie Dough
Start by mixing the flour, shortening, and salt in a large bowl. Use a pastry blender to cut the shortening into the flour until the texture looks like fine crumbs. This process is what guarantees a perfectly flaky crust. Then create a well in the center, add the ice-cold water, and gently mix with your hands until the dough begins to cling together. Divide it into two balls and roll one out to fit your pie plate’s bottom. This dough will hold your luscious filling and bake to a golden perfection.
Step 2: Mix the Filling
Combine your fresh rhubarb and strawberries in a medium bowl for a vibrant burst of flavor and color. In another small bowl, mix the sugar and flour, which will sweeten and thicken your filling. If you love the tang of rhubarb, feel free to reduce the sugar slightly here for that perfect balance.
Step 3: Assemble the Pie
Preheat your oven to 425°F (220°C). Spread a layer of the sugar-flour mixture over the bottom crust—this helps absorb juices and keeps your pie from getting soggy. Add the fruit mixture evenly on top, then sprinkle the remaining sugar and flour blend over the fruit, allowing it to sink down and ensure the filling sets just right.
Step 4: Add the Top Crust
Roll out the second dough ball and gently lay it over your fruit filling. Trim the edges and crimp them to create a charming seal. Using a sharp knife, cut a few slits in the top crust so steam can escape during baking. Brush the crust with milk to help it brown beautifully, then sprinkle with white sugar for that delightful sparkle and crunch.
Step 5: Bake Your Pie
Place your pie on a foil-lined baking sheet on the oven’s middle rack and bake initially at 425°F for 15 minutes to set the crust. Then lower the temperature to 325°F (165°C) and continue baking for another hour. Keep an eye after 30 minutes and if the crust has turned golden, cover it loosely with foil to prevent burning while the filling cooks through.
Step 6: Cool and Serve
Once baked, remove the pie from the oven and let it cool for several hours. This resting time is crucial because it allows the filling to thicken and makes slicing neat pieces easier. Serve warm or at room temperature, and consider topping each slice with a scoop of creamy vanilla ice cream for an irresistible finishing touch.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
Enhance your pie’s presentation by adding a dollop of freshly whipped cream or a scoop of vanilla ice cream that melts gently over the warm filling. Fresh strawberry slices or a sprig of mint add a lovely visual pop and an extra hint of freshness without overpowering the pie’s natural flavors.
Side Dishes
This Strawberry Rhubarb Pie Recipe pairs wonderfully with light, fresh salads or a simple cup of aromatic tea. For brunch, consider serving it alongside creamy yogurt or cottage cheese to balance sweet and savory elements.
Creative Ways to Present
For a charming twist, serve slices of the pie in rustic mason jars with mini spoons for a picnic vibe. Or, transform leftovers by cutting the pie into cubes and layering them in parfait glasses with whipped cream and fresh berries for a fun, deconstructed dessert.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Strawberry Rhubarb Pie Recipe slices with plastic wrap or place them in an airtight container and store them in the refrigerator. They stay fresh for up to 4 days, and their flavor often deepens, making each bite even more delightful.
Freezing
You can freeze this pie either before or after baking. Wrap it tightly in plastic wrap and aluminum foil to protect against freezer burn. When properly stored, it will keep well in the freezer for up to 2 months, allowing you to enjoy homemade goodness anytime.
Reheating
Warm slices gently in a low oven (about 300°F) for 15-20 minutes or in the microwave for a few seconds. This revives the pie’s aromatic flavors and softens the filling just enough, making each serving taste as fresh as the first bite.
FAQs
Can I use frozen strawberries and rhubarb in the Strawberry Rhubarb Pie Recipe?
Yes, frozen fruit works fine, but be sure to thaw and drain it well to avoid excess moisture that could make the pie soggy. You might also want to slightly increase the thickening flour to compensate for extra juice.
How do I prevent the crust from getting soggy?
Sprinkling some sugar and flour on the bottom crust before adding the fruit filling helps absorb juices, and baking the pie on a foil-lined baking sheet prevents spills. Also, chilling the dough before rolling contributes to a firmer crust that holds up well.
Can I make the pie crust ahead of time?
Absolutely! The dough can be made, shaped into disks, wrapped tightly, and refrigerated for up to 2 days or frozen for up to a month. Just let it come to chilling temperature before rolling out to avoid cracking.
Why does the filling sometimes turn out runny?
Runny filling is often caused by insufficient thickener or very juicy fruit. Make sure to use enough flour in the filling, and consider increasing the thickening agent if your rhubarb or strawberries are especially watery.
Is it necessary to cool the pie before slicing?
Yes, cooling is key. The filling needs time to set and thicken as it cools, which makes for cleaner slices and a better texture. Patience here really pays off with a beautifully plated pie.
Final Thoughts
There is nothing quite like the joy of biting into a slice of homemade Strawberry Rhubarb Pie Recipe, a true celebration of seasonal flavors wrapped in a perfect golden crust. This recipe is straightforward, approachable, and irresistibly delicious — perfect for making memories with family and friends. I encourage you to give it a try and watch how it quickly becomes a cherished favorite in your kitchen, too.
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries, encased in a flaky, buttery homemade crust. Perfectly balanced with sugar and a hint of flour to thicken the filling, this pie is an ideal dessert 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 the Topping
- Milk, for brushing the crust
- White sugar, for sprinkling on top
Instructions
- Prepare the Dough: In a large bowl, combine the flour, shortening, and salt. Use a pastry blender to cut in the shortening until the mixture resembles fine crumbs. Make a well in the center and add the ice-cold water. Lightly toss with your hands until a dough ball begins to form. Shape into a ball, then divide into two equal portions. Roll out one portion into a circle that fits the bottom of your pie plate.
- Mix the Filling: In a medium bowl, mix the chopped rhubarb and strawberries. In a separate small bowl, combine the sugar and flour. Adjust sugar quantity based on your preference for sweetness or tartness.
- Assemble the Pie – Layer Filling: Preheat oven to 425°F (220°C). Sprinkle about 1/4 cup of the sugar and flour mixture over the bottom crust. Spread the fruit mixture evenly on top. Sprinkle the remaining sugar and flour mixture over the fruit, letting it filter through the layers.
- Top the Pie: Roll out the second dough portion and place it over the filling. Trim excess dough and crimp the edges to seal the pie. Cut slits in the top crust to allow steam to escape during baking. 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 for 15 minutes. Then reduce oven temperature to 325°F (165°C) and continue baking for 1 hour. Check after 30 minutes; if the crust is browning too quickly, loosely cover it with foil to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for several hours so the filling sets properly. Serve the pie as is or with a scoop of vanilla ice cream for an extra indulgence.
Notes
- Adjust sugar amount depending on the tartness of your rhubarb and strawberries to suit your taste.
- Using shortening in the crust helps keep it tender and flaky.
- Cooling the pie completely before slicing ensures cleaner slices and a better set filling.
- Protect the edges of the crust with foil if they brown too fast to avoid burning.
- Fresh fruit is essential for best flavor; frozen fruit may release too much liquid.
