Strawberry Rhubarb Pie Recipe
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If you are looking for a delightful dessert that perfectly balances sweet and tart flavors, the Strawberry Rhubarb Pie Recipe is just what you need. This timeless classic combines the juicy brightness of fresh strawberries with the tangy punch of rhubarb, all wrapped in a flaky, buttery homemade crust. Each bite delivers vibrant color, wonderful texture, and a harmony of flavors that will quickly make this pie one of your favorites to bake and share with loved ones.
Ingredients You’ll Need
The beauty of this Strawberry Rhubarb Pie Recipe lies in its simplicity—the ingredients are straightforward but play essential roles in achieving the perfect balance of taste and texture. Each component is carefully chosen to enhance freshness, sweetness, and that irresistible flaky crust.
- 2 cups all purpose flour: The foundation for the pie crust, this flour provides structure and tenderness.
- 2/3 cup plus 2 Tablespoons shortening: This creates a flaky, tender crust without overpowering the filling’s flavor.
- 1 teaspoon salt: A little salt enhances the crust’s flavor and balances the sweetness of the filling.
- 6 Tablespoons ice cold water: Keeps the dough cool so it’s easy to work with and bakes up crisp and light.
- 4 cups cut up fresh rhubarb: Adds that signature tartness and juicy texture which makes this pie unique.
- 2 cups cut up fresh strawberries: Provide sweetness, vibrant color, and a luscious fruity layer.
- 1 1/3 cups sugar: Sweetens the filling—but feel free to adjust if you like your pie tarter.
- 7 Tablespoons all purpose flour: Helps to thicken the filling so it sets beautifully without becoming runny.
- Milk, for brushing the crust: Gives the top crust a lovely golden shine and encourages a crisp finish.
- White sugar, for sprinkling on top: Adds a pleasant crunch and extra sweetness to the crust’s surface.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Make the Pie Crust
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 resembles fine crumbs. Adding the ice-cold water slowly while tossing with your hands helps the dough come together gently, ensuring a tender crust. Divide the dough into two equal balls, then roll one out to fit your pie plate’s bottom.
Step 2: Prepare the Filling
In a medium bowl, combine the freshly cut rhubarb and strawberries. In another bowl, mix the sugar and flour—the sugar balances the rhubarb’s tartness, while the flour ensures the filling thickens nicely during baking. Adjust the sugar quantity if you prefer a tarter or sweeter pie, making this recipe delightfully customizable.
Step 3: Assemble the Pie
Preheat your oven to 425 degrees Fahrenheit to get it ready for baking. Begin by sprinkling a quarter cup of the sugar-flour mix over the bottom crust—this extra layer helps absorb juices and prevent sogginess. Spread the fruit mixture evenly atop, then sprinkle the remaining sugar-flour mixture over the filling, allowing it to seep gently through the fruit.
Step 4: Add the Top Crust
Roll out the second dough ball and carefully drape it over the filling. Trim the edges and crimp them to seal the pie tightly. Cut slits into the top dough to allow steam to escape during baking. Brush the crust with a little milk and sprinkle with white sugar to achieve that golden, crispy finish that adds both flavor and visual appeal.
Step 5: Bake the Pie
Place your beautiful pie on a foil-lined baking sheet on the middle rack of your oven. Bake at 425 degrees Fahrenheit for 15 minutes to jump-start the crust’s crispiness. Then reduce the temperature to 325 degrees and bake for an additional hour. Keep an eye after 30 minutes; if the crust browns too quickly, cover it loosely with foil to prevent burning. This slow bake ensures the filling bubbles and the crust bakes perfectly golden.
Step 6: Cool and Serve
Once baked, let your pie cool thoroughly for several hours. This cooling time is crucial—it allows the filling to set properly for clean slices. Whether you enjoy it fresh or with a scoop of vanilla ice cream on top, this pie is sure to bring joy to any table.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
A light dusting of powdered sugar or a dollop of freshly whipped cream can elevate the pie’s presentation and add an extra layer of indulgence. Fresh mint leaves also provide a refreshing contrast that complements the rich fruit flavors beautifully.
Side Dishes
This pie pairs wonderfully with simple sides like vanilla ice cream, a drizzle of warm caramel sauce, or even a scoop of tangy Greek yogurt for a slightly healthful twist. These accompaniments balance the pie’s tartness and make each bite more indulgent and satisfying.
Creative Ways to Present
For a party or festive gathering, serve the Strawberry Rhubarb Pie Recipe in individual mini tart shells or jarred servings. Layer the filling with granola or crumbled shortbread for added crunch. These creative presentations make sharing this classic dessert even more fun and memorable.
Make Ahead and Storage
Storing Leftovers
Leftover pie keeps best covered loosely at room temperature for up to two days, or refrigerated for up to four days. Refrigerating is recommended if your kitchen is warm, as it keeps the fruit filling fresh and safe to eat.
Freezing
You can freeze the unbaked pie by wrapping it tightly in plastic wrap and foil for up to two months. When ready to bake, thaw overnight in the refrigerator. Alternatively, bake the pie and freeze individual slices wrapped well; just thaw and warm them gently before serving to enjoy that fresh-baked taste all over again.
Reheating
To reheat, place slices on a baking sheet in a preheated 350°F oven for about 15 minutes or until warmed through. Avoid microwaving for too long, as it can make the crust soggy. A warm slice tastes just as heavenly as the first serving!
FAQs
Can I use frozen strawberries for this Strawberry Rhubarb Pie Recipe?
Frozen strawberries can work in a pinch, but fresh fruit is recommended for the best texture and flavor. If using frozen, thaw and drain excess liquid well to prevent a soggy filling.
What can I substitute for shortening in the pie crust?
You can use cold butter instead of shortening for a richer flavor, though the crust may be slightly less flaky. Some bakers also combine both to get the best of both worlds.
How do I prevent the bottom crust from getting soggy?
Sprinkling a layer of sugar and flour on the bottom crust before adding the fruit, as in this recipe, helps absorb excess juices. Pre-baking or blind baking the crust slightly before adding filling can also prevent sogginess.
Is it necessary to cool the pie before serving?
Yes! Cooling allows the filling to set so it won’t spill out when sliced. Patience here makes for cleaner slices and a more enjoyable eating experience.
Can I make this pie vegan or gluten-free?
Absolutely! For a vegan version, substitute shortening with a vegan butter and use a plant-based milk for brushing the crust. For gluten-free, use a gluten-free flour blend suitable for baking. Just note texture might vary slightly.
Final Thoughts
The Strawberry Rhubarb Pie Recipe offers a perfect slice of nostalgic summer happiness in every bite. With its straightforward ingredients and uncomplicated technique, it invites both novice and experienced bakers alike to create a pie that bursts with natural flavors and warmth. Don’t hesitate—grab your mixing bowl and give this classic a try. Your taste buds are in for a joyful treat!
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Strawberry Rhubarb Pie Recipe
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
Description
This Strawberry Rhubarb Pie recipe features a delightful balance of sweet strawberries and tart rhubarb encased in a flaky homemade pie crust. Perfectly baked to golden perfection, this classic dessert is ideal for summertime gatherings or any occasion when you crave a nostalgic fruit pie.
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
Topping
- Milk, for brushing the crust
- White sugar, for sprinkling on top
Instructions
- Make the Pie Crust: In a large bowl, combine flour, shortening, and salt. Using a pastry blender, cut in the shortening until the mixture resembles fine crumbs. Create a well in the center and add the ice-cold water. Toss lightly with your hands until a ball begins to form. Shape gently into a ball and divide into two equal portions. Roll out one portion into a circle to fit the bottom of your pie plate.
- Prepare the Filling: In a medium bowl, mix together the chopped rhubarb and strawberries. In a separate small bowl, combine the sugar and flour. Adjust sugar quantity if a tarter pie is preferred.
- Assemble the Pie: Preheat the oven to 425°F (220°C). Sprinkle 1/4 cup of the sugar and flour mixture over the bottom pie crust. Evenly add the fruit mixture over this layer. Sprinkle the remaining sugar and flour mixture on top, allowing it to filter through the fruit.
- Add the Top Crust: Roll out the second dough ball and lay it over the fruit filling. Trim and crimp edges to seal. Cut slits in the top crust with a sharp knife to vent steam. Brush the top crust with milk and sprinkle with sugar for a crisp, golden finish.
- Bake the Pie: Place the assembled pie on a foil-lined baking sheet and bake in the middle rack at 425°F (220°C) for 15 minutes. Then reduce oven temperature to 325°F (165°C) and continue baking for 1 hour. After 30 minutes at the lower temperature, check the crust; if golden, loosely cover with foil to prevent over-browning.
- Cool and Serve: Remove pie from oven and allow it to cool for several hours to set the filling and facilitate slicing. Serve as is, or with a scoop of vanilla ice cream for an extra indulgence.
Notes
- Adjust sugar amount in the filling to balance sweetness and tartness according to your preference.
- Using foil on the baking sheet helps catch any drips from the pie during baking.
- Cooling the pie thoroughly before slicing ensures cleaner slices and a better presentation.
- Milk brushing and sugar sprinkling on top crust help achieve a golden and crispy finish.
- Fresh rhubarb and strawberries provide the best flavor; frozen can be used but may require extra draining to avoid sogginess.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
