Strawberry Rhubarb Pie

Why You’ll Love This Recipe

Strawberry Rhubarb Pie has long been a beloved favorite for many reasons. The combination of strawberries’ sweetness and rhubarb’s tartness creates an irresistible flavor contrast that’s both refreshing and comforting. The homemade crust is flaky and buttery, enhancing the overall richness of the pie. It’s the perfect dessert to enjoy during the warmer months when both strawberries and rhubarb are in season. This recipe is simple, easy to follow, and guarantees a pie that’s as delicious as it is beautiful.

Ingredients

Pie Crust

• 2 cups all-purpose flour

• ⅔ cup plus 2 tablespoons shortening

• 1 teaspoon salt

• 6 tablespoons ice-cold water

Strawberry Rhubarb Pie Filling

• 4 cups cut-up fresh rhubarb

• 2 cups cut-up fresh strawberries

• 1 ⅓ cups sugar

• 7 tablespoons all-purpose flour

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Pie Crust:

1. Place the flour, shortening, and salt into a large plastic bowl. Using a pastry blender, cut in the shortening until the mixture forms a fine crumble.

2. Add 6 tablespoons of ice-cold water in the center of the mixture. Gently toss the mixture until a small ball forms. Using your hands, gently scrape the ingredients together until a large ball forms.

3. Divide the dough into two equal portions. Roll out one portion for the bottom of the pie crust.

For the Filling:

1. In a large bowl, mix together the rhubarb and strawberries.

2. In a separate bowl, combine the sugar and flour. If you prefer a tarter pie, reduce the sugar to 1 ⅛ cups.

3. Preheat your oven to 425°F (220°C).

4. In the bottom of the pie crust, sprinkle ¼ cup of the flour and sugar mixture. Add the fresh fruit on top and sprinkle the remaining mixture over the fruit.

5. Roll out the top pie crust and place it over the fruit. Crimp the edges together to seal.

6. Use a sharp knife to cut slits in the top crust for ventilation. Brush the top of the pie with milk and sprinkle with white sugar.

7. Place the pie on a foil-lined baking sheet and bake at 425°F for 15 minutes. After 15 minutes, reduce the heat to 325°F (165°C) and bake for an additional 1 hour.

8. Check the top crust after 30 minutes; if golden brown, cover the pie with tin foil to prevent over-browning.

9. Once done, remove the pie from the oven and allow it to cool for several hours so that the filling can set.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: 1 hour 35 minutes

• Servings: 10 slices

Variations

• Tarter Pie: Reduce the sugar in the filling from 1 ⅓ cups to 1 ⅛ cups for a more tart flavor.

• Add a Crunch: Add some rolled oats or chopped nuts to the crust for added texture and flavor.

• Spice it Up: Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced twist.

Storage/Reheating

• Storage: After cooling, store the pie in an airtight container at room temperature for up to 2 days. If you need to store it longer, refrigerate it for up to 5 days.

• Reheating: To reheat, place slices of pie in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat individual slices in the microwave for 30-45 seconds.

FAQs

Can I use frozen rhubarb and strawberries?

Yes, you can use frozen rhubarb and strawberries, but make sure to thaw and drain them before using them in the filling to prevent excess moisture in the pie.

Can I make the pie crust ahead of time?

Absolutely! You can make the pie crust ahead of time, wrap it in plastic wrap, and store it in the fridge for up to 2 days before using it.

How do I prevent the bottom crust from becoming soggy?

To prevent a soggy crust, sprinkle a small amount of flour and sugar mixture on the bottom of the crust before adding the filling. This will help absorb moisture from the fruit.

Can I freeze this pie?

Yes, you can freeze the unbaked pie. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Bake directly from the freezer, adding 15-20 minutes to the baking time.

Why is my pie filling runny?

If your filling is runny, it may be because the fruit released too much liquid. Be sure to allow the pie to cool completely before slicing to give the filling time to set.

Can I use a store-bought pie crust?

Yes, if you're short on time, you can use a store-bought pie crust for this recipe. However, homemade crust adds a delicious, buttery flavor and texture.

How can I make my pie crust flakier?

For a flakier crust, make sure to use ice-cold water and handle the dough as little as possible to avoid overworking it.

Can I add more sugar to the filling?

Yes, if you prefer a sweeter pie, feel free to increase the sugar in the filling. Just be mindful not to over-sweeten, as the rhubarb provides a necessary tartness.

Is this pie best served warm or cold?

This pie is delicious both warm and cold! Serve it warm with a scoop of vanilla ice cream for an indulgent treat, or enjoy it cold as a refreshing dessert.

What type of rhubarb should I use for this pie?

Use fresh, tender rhubarb for the best flavor and texture. Avoid using woody or overly mature rhubarb, as it can be tough and overly sour.

Conclusion

This Strawberry Rhubarb Pie is a perfect blend of tart and sweet, making it an unforgettable treat. With its buttery, flaky crust and flavorful filling, it’s a dessert that will impress everyone at the table. Whether you make it for a special occasion or as a simple homemade dessert, this pie is sure to become a favorite. Enjoy it warm with a scoop of vanilla ice cream or simply as it is—either way, it’s a guaranteed hit!