This Strawberry Rhubarb Pie is a perfect blend of sweet and tart! Juicy strawberries and tangy rhubarb come together under a flaky crust for a delightful treat.
I can’t resist a slice of this pie, especially with a scoop of vanilla ice cream on top. It’s a family favorite, and I love making it for gatherings—everyone always asks for seconds!
Key Ingredients & Substitutions
Rhubarb: This is the star of the pie with its tart flavor. If you can’t find fresh rhubarb, frozen rhubarb works well too; just thaw and drain excess liquid. In a pinch, you can use green apples, though the taste will differ significantly.
Strawberries: Fresh strawberries add sweetness. For a twist, you could use raspberries or blueberries instead, but they will change the taste a bit. If using frozen, thaw them but don’t add too much juice to avoid a soggy pie.
Butter: Unsalted butter is ideal for a balanced flavor. If you’re cooking vegan, swap in vegan butter, or for a healthier option, use coconut oil, although it might alter the flavor slightly.
Cornstarch: This thickens your filling. If you’re out of cornstarch, use flour or tapioca starch as a substitute, but keep in mind that results may vary in thickness and clarity.
How Do You Get a Flaky Pie Crust?
The crust is crucial for your pie’s texture. To achieve a flaky crust, keep your butter very cold. When mixing the butter into the flour, stop when there are still small chunks of butter visible; this is key to creating those lovely flakiness layers.
- Chill your bowl and utensils before starting for best results.
- Work quickly so the butter doesn’t warm up.
- When adding ice water, use just enough for the dough to hold together. Overmixing can lead to a tough crust.
Don’t forget to chill the dough before rolling it out; this helps relax the gluten and leads to that tender bite you want!
How to Make Strawberry Rhubarb Pie
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups all-purpose flour, divided
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6-8 tbsp ice water
For the Filling:
- 2 cups fresh rhubarb, chopped into small pieces
- 2 cups fresh strawberries, hulled and quartered
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon (optional)
For Finishing Touches:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional for sprinkling on top)
How Much Time Will You Need?
This delicious strawberry rhubarb pie will take about 1 hour for prep and 1 hour for baking, with an additional time of at least 1 hour for cooling. So, set aside a total of about 3 hours to enjoy this sweet-tart treat!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a large bowl, whisk together 2 cups of flour, salt, and sugar. Use a pastry cutter or your fingers to cut in the cold, cubed butter until the mixture looks like coarse crumbs. Start adding the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. Split the dough in half, shape it into two disks, wrap them in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling:
While the dough chills, combine the chopped rhubarb, quartered strawberries, granulated sugar, cornstarch, lemon juice, and cinnamon (if you’re using it) in a large bowl. Toss everything gently to mix, and let it sit for 10-15 minutes to allow the flavors to meld.
3. Roll Out the Dough:
On a lightly floured surface, take one disk of dough and roll it out into a circle large enough to fit a 9-inch pie pan. Transfer the rolled-out dough to the pie pan, pressing it gently into the bottom and up the sides, allowing the edges to hang over a bit.
4. Add the Filling:
Pour the prepared strawberry-rhubarb filling into the crust, spreading it out evenly.
5. Top Crust:
Roll out the second disk of dough. You can either cover the pie fully with it or cut it into strips to create a beautiful lattice top. If you go for the lattice, weave the strips over the filling, trim any excess dough, and crimp the edges to seal everything up nicely.
6. Egg Wash and Sugar:
Brush the top crust with the beaten egg, and if you want a sparkling finish, sprinkle some coarse sugar on top.
7. Bake:
Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips while baking. Bake for 15 minutes, then lower the temperature to 350°F (175°C) and continue baking for another 40-45 minutes, until the crust is golden brown and the filling is bubbling.
8. Cool:
Once baked, let the pie cool completely on a wire rack before slicing. This cooling time helps the filling to set beautifully.
9. Serve:
Enjoy your strawberry rhubarb pie either warm or at room temperature. It’s delightful on its own or topped with vanilla ice cream or whipped cream!
Can I Use Frozen Strawberries and Rhubarb?
Yes, you can use frozen fruit! Just make sure to thaw them first and drain any excess liquid to prevent a soggy pie. Mix the thawed fruit with the sugars and cornstarch as you would fresh fruit.
What If My Pie Crust Breaks While Rolling?
No worries! If your crust cracks or breaks, you can patch it up with some extra dough. Simply press the dough into the cracks gently, or if needed, you can roll out a small piece and place it over the damaged area. Just make sure to seal the edges well!
How Do I Store Leftover Pie?
Store any leftover pie covered at room temperature for up to 2 days. For longer storage, place it in the refrigerator for up to 5 days. You can also freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw in the fridge before enjoying.
Can I Make This Pie Ahead of Time?
You can absolutely make the pie ahead! Assemble it and freeze it unbaked. When you’re ready to bake, just pop it straight from the freezer into the oven, adjusting the baking time accordingly. This way, you’ll have a fresh pie ready whenever you need it!
