The Strawberry Rhubarb Pie is a delightful dessert that marries the sweet essences of strawberries with the tangy flavor of rhubarb, all encased in a buttery, flaky crust. This classic American dessert is perfect for summer gatherings and picnics, offering a tart, delicious filling that everyone will love. Pair it with whipped cream or vanilla ice cream to elevate the experience.
Table of Contents
Recipe at a Glance
| Best for | Summer picnics and gatherings |
| Difficulty | Moderate |
| Total time | 1 hour 50 minutes |
| Servings | 8 |
| Key tip | Chill the dough for the best texture |
| Smart swap | Use strawberries and raspberries for a berry medley |
What Are the Main Ingredients of Strawberry Rhubarb Pie?
This Strawberry Rhubarb Pie features sliced rhubarb and strawberries for a juicy filling, enhanced with light brown and granulated sugars for sweetness. Cornstarch thickens the mixture while vanilla and lemon juice add depth to the flavors. For a flaky crust, cold unsalted butter and vegetable shortening are essential.
| Ingredient |
|---|
| sliced rhubarb |
| sliced strawberries |
| lightly packed light brown sugar |
| granulated sugar |
| cornstarch |
| vanilla extract |
| lemon juice |
| cold unsalted butter |
| cold vegetable shortening |
| ice cold water |
| salt |
| all-purpose flour |
| egg white |
In this pie, the combination of sliced strawberries and rhubarb creates a deliciously tart filling that complements the sweetness from both sugars. The cornstarch acts as a thickener, ensuring the filling holds together nicely as it bakes. The lemon juice not only enhances the flavors but also provides an extra layer of brightness, making this pie a true delight.
Equipment Needed
- Large mixing bowls
- Rolling pin
- 9-inch pie plate
- Plastic wrap
- Pastry cutter or fork
- Baking sheet
How to Make Strawberry Rhubarb Pie
Making Strawberry Rhubarb Pie involves preparing the filling and crust separately before assembling them. Follow these steps for a pie that’s both delicious and visually appealing.
Step 1: In a large mixing bowl, combine sliced rhubarb, sliced strawberries, light brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until well coated and set aside to let the flavors meld.
Step 2: In another bowl, mix all-purpose flour and salt before adding in the cold butter and vegetable shortening. Use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
Step 3: Gradually add ice-cold water and mix until the dough comes together. Divide the dough into two discs, wrap them in plastic, and refrigerate for at least one hour.
Step 4: Preheat the oven to 425°F (220°C). Roll out one disc into a 12-inch circle, lay it into a 9-inch pie plate, and trim any excess.
Step 5: Pour the strawberry rhubarb mixture into the crust and dot with small cubes of cold butter for added richness.
Step 6: Roll out the second dough disc to cover the filling, cutting slits for steam and crimping the edges to seal.
Step 7: Brush the top crust with beaten egg white for a golden sheen. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue to bake for an additional 30 to 35 minutes until the pie is golden brown.
Step 8: Allow the pie to cool for at least two hours before slicing. Serve with ice cream or whipped cream for an indulgent finish.
| Item | Value |
|---|---|
| Prep time | 1 hour |
| Cook time | 35-40 minutes |
| Store time | Up to 3 days |
| Calories | 200 per slice |
| Protein | 2g |
| Carbohydrates | 30g |
| Fat | 9g |
Common Mistakes to Avoid + Pro Tips for Success
Making the perfect Strawberry Rhubarb Pie can be tricky, but I’ve got some tips to ensure your pie comes out beautifully. By avoiding a few common mistakes, you can elevate your baking game.
Mistakes to Avoid
| Error | Explanation |
|---|---|
| Using warm butter | Warm butter will make your crust tough instead of flaky; always use cold ingredients. |
| Not chilling the dough | Skipping this step can lead to shrinkage while baking. Always chill the dough thoroughly. |
| Overbaking the pie | Keep an eye on the pie towards the end to avoid burning, golden brown is the perfect color. |
Tips for Success
| Tip | Explanation |
|---|---|
| Use a pie shield | A pie shield will prevent the edges from browning too quickly while the pie finishes baking. |
| Adjust the sugar | If you like your pie a bit sweeter or tarter, feel free to adjust the amounts of sugar and lemon juice. |
| Let it cool | Cooling the pie allows the filling to set, helping to keep slices intact when serving. |
The most important takeaway for the Strawberry Rhubarb Pie is to ensure your crust stays cold for a flaky finish.
Why You Will Love This Recipe
Strawberry Rhubarb Pie is a delightful burst of flavors in every bite.
Sweet and Tart Balance
The combination of strawberries’ sweetness with rhubarb’s tartness is simply unbeatable. Every slice delivers a perfect harmony that keeps you coming back for more. It’s refreshing and light, making it an ideal dessert for summer gatherings.
Flaky Crust Perfection
One of the highlights of this pie is the flaky crust that cradles the delicious filling. The contrast in textures enhances the overall eating experience. The buttery layers melt in your mouth while the fruit filling bursts with flavor.
Versatile Serving Options
This Strawberry Rhubarb Pie is incredibly versatile. It pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Whether enjoyed warm or at room temperature, it will always impress your guests.
Personal Touches
I love making this pie for summer potlucks. Each time I bake it, I experiment with the filling, sometimes adding a touch of cinnamon for warmth. Keep reading to discover a valuable tip on ensuring your crust remains perfectly flaky.
Serving Suggestions and Storage Tips for Strawberry Rhubarb Pie
This pie is a delightful treat that’s best enjoyed fresh but can also be made ahead. Here’s how to serve it up and store any leftovers.
Delicious Serving Ideas
Serving Strawberry Rhubarb Pie warm with ice cream is my personal favorite. You can also serve it with sweet whipped cream to balance the tartness of the filling. For an elegant twist, a sprinkle of powdered sugar or a drizzle of caramel sauce can elevate the presentation.
Storing Leftovers
To keep your pie fresh, store it in an airtight container in the refrigerator for up to three days. If you plan to enjoy it later, it’s best consumed within this timeframe to maintain the flaky texture. For reheating, simply warm slices in the oven until they reach your desired temperature.
| Idea | Best for | How to do it |
|---|---|---|
| Warm with ice cream | For a comforting dessert | Serve a slice warmed up with your favorite ice cream |
| With whipped cream | For a refreshing touch | Top with freshly whipped cream for added sweetness |
| Storage in fridge | For keeping leftovers | Store in an airtight container for up to three days |
More Recipes You Can Try Next
If you’re interested in more delicious recipes, I’ve got some great suggestions for you.
| Recipe Link | Why Try It Next |
|---|---|
| Strawberry Sandwich | This refreshing sandwich is perfect for summer meals. |
| Strawberry Chocolate Shell Cake | A decadent treat that showcases strawberries beautifully. |
| Strawberry Cream Scones | These scones make for a perfect brunch option. |
Final Thoughts
Strawberry Rhubarb Pie is a timeless dessert that embodies the flavors of summer. I love how this pie brings friends and family together with its delicious taste and comforting aromas. It is well worth the effort to bake this classic treat, especially when served warm.
Give this recipe a try and enjoy the delightful combination of strawberries and rhubarb in every bite. Be sure to save it for later on Pinterest so you can recreate it for your next gathering!
FAQ
How do I know when my Strawberry Rhubarb Pie is done?
Your Strawberry Rhubarb Pie is done when the crust is golden brown and the filling is bubbling through the slits in the top crust. You can also check for doneness by using a fork to pierce the crust lightly; it should feel firm yet give a little under pressure. If you’re unsure, keep an eye on the pie in the last few minutes.
Can I use frozen strawberries and rhubarb for this pie?
Yes, you can use frozen strawberries and rhubarb, but it is essential to thaw them first and drain any excess liquid before using them in the filling. This prevents the pie from becoming soggy. You may need to adjust the sugar in the recipe since frozen fruit can be sweeter.
What are the health benefits of rhubarb?
Rhubarb is low in calories and high in fiber, making it a nutritious choice for desserts. It also contains antioxidants that can help reduce inflammation and promote digestive health. However, it’s important to balance its consumption with moderate amounts of sugar when used in desserts.
How can I make my pie crust flakier?
For a flakier crust, ensure all your ingredients, especially the butter, are cold. You can also try using a mixture of butter and vegetable shortening to achieve a lighter texture. Handle the dough as little as possible to keep it tender.
How do I store leftover Strawberry Rhubarb Pie?
Store your leftover Strawberry Rhubarb Pie in an airtight container in the refrigerator for up to three days. Let it cool completely before covering so condensation doesn’t form inside the container. Reheat slices in the oven until warm for the best texture.
Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie combines the sweet juiciness of strawberries with the tartness of rhubarb, all in a flaky crust. Serve it warm with ice cream for an unforgettable treat.
- Total Time: 100 minutes
- Yield: 8 servings 1x
Ingredients
- sliced rhubarb
- sliced strawberries
- lightly packed light brown sugar
- granulated sugar
- cornstarch
- vanilla extract
- lemon juice
- cold unsalted butter
- cold vegetable shortening
- ice cold water
- salt
- all-purpose flour
- egg white
Instructions
- Combine sliced rhubarb, sliced strawberries, light brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice in a bowl. Toss until well coated and set aside.
- Mix all-purpose flour and salt in another bowl, then add cold butter and vegetable shortening. Combine until coarse crumbs form.
- Gradually add ice-cold water and mix until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least one hour.
- Preheat the oven to 425°F (220°C). Roll out one disc into a 12-inch circle and lay it in a 9-inch pie plate, trimming excess.
- Pour the strawberry rhubarb mixture into the crust and dot with cold butter.
- Roll out the second dough disc to cover the filling. Cut slits for steam and crimp edges to seal.
- Brush the top crust with beaten egg white for sheen. Bake for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 30-35 minutes until golden brown.
- Allow cooling for at least two hours before slicing. Serve with ice cream or whipped cream.
Notes
To achieve the best texture, chill the dough thoroughly and avoid using warm butter.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
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