Strawberry Rhubarb Pie

There’s something magical about the combination of tart rhubarb and sweet strawberries. Whether it’s a sunny spring afternoon or a cozy evening, making a Strawberry Rhubarb Pie brings back memories of my childhood in my grandmother’s kitchen. The first time I tasted this pie, I was captivated by the vibrant colors and the delightful aroma wafting through the air. I can still remember how the crust crumbled perfectly, and each slice revealed a luscious filling that seemed to dance with flavor. It was more than just a dessert; it was a slice of nostalgia.

Every summer, my family would visit the local farmers’ market, where baskets brimming with fresh strawberries and rhubarb begged to be turned into something extraordinary. As I stood there, the sun warming my skin, I felt inspired to recreate that pie, channeling all those cherished moments into my baking. There’s something about the process—rolling out the dough, combining the fruits with a sprinkle of sugar and a hint of orange zest—that connects me to family traditions.

Now, whenever I make a Strawberry Rhubarb Pie, I feel like I’m sharing a piece of my heart with those I love. It’s perfect for gatherings, picnics, or just because. As I cut into that golden crust, the filling oozes out, tempting everyone around. So grab your ingredients, and let’s dive into this timeless recipe that’s sure to create beautiful memories in your kitchen just like it did in mine.

Key Ingredients for Strawberry Rhubarb Pie

When it comes to making a delightful Strawberry Rhubarb Pie, the ingredients play a crucial role in achieving the perfect balance of flavors and textures. Each element contributes to the overall success of the pie, from the flaky crust to the juicy filling. Let’s take a closer look at what makes these ingredients essential.

• Pie Crust (top + bottom): A flaky and buttery crust is the foundation of any pie. Whether homemade or store-bought, it serves as the perfect vessel for the delicious filling.
• Rhubarb: This tart vegetable provides a delightful contrast to the sweetness of the strawberries. When baked, it softens and infuses the filling with its tangy flavor.
• Strawberries: Sweet and juicy, these iconic berries add a vibrant color and natural sweetness to the pie, making every bite a delicious experience.
• Sugar: Granulated sugar helps balance the tartness of the rhubarb and enhances the sweetness of the strawberries, ensuring a harmonious flavor profile.
• Tapioca Flour: This ingredient thickens the filling, preventing it from becoming too runny. It helps create a beautiful, sliceable pie.
• Orange Zest: A hint of citrus adds brightness and a lovely aroma to the filling, elevating the overall flavor.
• Salt: A pinch of salt enhances the flavors of the pie, balancing the sweetness and tartness.
• Egg: An egg wash brushed on top of the crust gives it a beautiful golden color and adds a glossy finish.

The Method for Strawberry Rhubarb Pie

Making a Strawberry Rhubarb Pie is an enjoyable process that combines the joy of baking with the satisfaction of creating something delicious from scratch. I love that it allows you to witness the transformation of simple ingredients into a mouthwatering dessert. Let’s get started!

1. In a large bowl, combine the chopped rhubarb, strawberries, sugar, tapioca flour, orange zest, and salt. Toss everything together gently until the fruit is well coated. Let this mixture rest for 15 to 30 minutes. This resting period allows the tapioca flour to begin absorbing the juices, which helps thicken the filling.
2. While the filling rests, prepare your pie crust. If you’re using homemade dough, allow it to rest at room temperature for about 10 minutes. This makes rolling it out much easier. Roll out the bottom crust to about ⅛ inch thick, ensuring it’s large enough to fit your 9-inch pie plate.
3. Carefully line the pie plate with the rolled-out crust, making sure to trim any excess overhang. You want a little overhang to crimp later, but not too much.
4. Once your filling has rested, pour off any excess juice that has collected at the bottom of the bowl. This step is crucial to prevent a soggy pie.
5. Spoon the drained filling into the prepared crust, spreading it out evenly. Roll out the top crust, then place it over the filling. Trim the edges, crimp to seal, and cut a few small slits in the top crust to allow steam to escape. For a decorative touch, consider creating a lattice pattern with the top crust.
6. Brush the top crust with a beaten egg to give it a beautiful golden color once baked. This step also adds a lovely glossy finish to your pie.
7. Preheat your oven to 425°F (218°C). Place the pie on the bottom rack and bake for 15 minutes. This initial high temperature allows the crust to start cooking and prevents it from becoming soggy.
8. After 15 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 45 to 60 minutes. You’re looking for the crust to be deep golden, and the filling should be bubbling through the vents.
9. Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least a couple of hours. This cooling period allows the filling to set properly, making it easier to slice.
10. After cooling, slice the pie and serve it to your family and friends. Watch their faces light up as they take their first bite of your delicious Strawberry Rhubarb Pie. Enjoy!

Pro Tips and Tweaks

Every baker has their own little secrets that make their pies special. Here are some tried-and-true tips to elevate your Strawberry Rhubarb Pie experience!

• Experiment with spices: Adding a pinch of cinnamon or nutmeg can enhance the flavor profile of your filling.
• Chill your crust: Before baking, make sure to chill your crust for at least 30 minutes. This helps create a flakier texture.
• Try different sweeteners: Instead of regular sugar, consider using brown sugar or honey for a different depth of flavor.
• Use fresh fruit: Always opt for fresh strawberries and rhubarb when possible; frozen may release more moisture.
• Serve with ice cream: A scoop of vanilla ice cream on the side can take your pie to the next level!
• Make a double crust: If you love crust, consider making a double crust pie for extra deliciousness.
• Store leftovers properly: To keep your pie fresh, store it in an airtight container or cover it tightly with plastic wrap.

Serving Ideas for Strawberry Rhubarb Pie

When it comes to serving a Strawberry Rhubarb Pie, the options are truly endless. Here are some ideas to make your serving experience even more delightful:

• Classic Pairing: Serve a slice warm with a scoop of vanilla ice cream for a comforting treat that everyone loves.
• Elevate with Whipped Cream: Lightly whipped cream on top can add a fresh touch and enhance the pie’s flavors.
• Refreshing Drink: Pair the pie with a glass of iced tea or lemonade for a refreshing contrast to the pie’s sweetness.
• Picnic Treat: This pie is perfect for outdoor gatherings. Pack slices in a picnic basket for a delightful treat.
• Seasonal Celebrations: Serve it at family gatherings, holidays, or just because—it’s a great way to celebrate any occasion.
• Breakfast Delight: Enjoy a slice with your morning coffee for a sweet start to your day.
• Share with Friends: Bring a pie to a potluck or a gathering; it’s sure to be a hit and spark conversations!

FAQ

Conclusion

The Strawberry Rhubarb Pie is a charming dessert that beautifully blends tartness and sweetness, making it a true delight for any occasion. I encourage you to try it yourself—whether you’re hosting a gathering or simply treating yourself, this pie is sure to impress. With its flaky crust and vibrant filling, it’s more than just a dessert; it’s a celebration of flavors and memories.

Strawberry Rhubarb Pie

The ultimate comfort food that balances tart and sweet in every bite! This Strawberry Rhubarb Pie is a must-try for dessert lovers. With a buttery crust and a luscious filling bursting with flavor, it's perfect for any occasion. Make it tonight for a delightful treat that everyone will crave!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 320 kcal

Equipment

• 9-inch Pie Plate

Ingredients

  

• 1 Pie Crust top + bottom, homemade or store-bought
• 4 cups Rhubarb stalks cut small ¼ to ½ inch pieces
• 4 cups Strawberries cleaned and chopped small
• 1 cup Sugar granulated
• ⅓ cup Tapioca Flour
• 1 tablespoon Orange Zest
• 1 pinch Salt
• 1 Egg for egg wash

Instructions

 

• In a large bowl, combine the chopped rhubarb, strawberries, sugar, tapioca flour, orange zest, and salt. Toss everything together gently until the fruit is well coated. Let this mixture rest for 15 to 30 minutes. This resting period allows the tapioca flour to begin absorbing the juices, which helps thicken the filling.
• While the filling rests, prepare your pie crust. If you’re using homemade dough, allow it to rest at room temperature for about 10 minutes. This makes rolling it out much easier. Roll out the bottom crust to about ⅛ inch thick, ensuring it’s large enough to fit your 9-inch pie plate.
• Carefully line the pie plate with the rolled-out crust, making sure to trim any excess overhang. You want a little overhang to crimp later, but not too much.
• Once your filling has rested, pour off any excess juice that has collected at the bottom of the bowl. This step is crucial to prevent a soggy pie.
• Spoon the drained filling into the prepared crust, spreading it out evenly. Roll out the top crust, then place it over the filling. Trim the edges, crimp to seal, and cut a few small slits in the top crust to allow steam to escape. For a decorative touch, consider creating a lattice pattern with the top crust.
• Brush the top crust with a beaten egg to give it a beautiful golden color once baked. This step also adds a lovely glossy finish to your pie.
• Preheat your oven to 425°F (218°C). Place the pie on the bottom rack and bake for 15 minutes. This initial high temperature allows the crust to start cooking and prevents it from becoming soggy.
• After 15 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 45 to 60 minutes. You're looking for the crust to be deep golden, and the filling should be bubbling through the vents.
• Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least a couple of hours. This cooling period allows the filling to set properly, making it easier to slice.
• After cooling, slice the pie and serve it to your family and friends. Watch their faces light up as they take their first bite of your delicious Strawberry Rhubarb Pie. Enjoy!

Notes

• Prevent a soggy bottom: Always bake your pie on the bottom rack to ensure the crust cooks through and gets golden.
• Don’t skip the tapioca flour: It gives a clearer, brighter filling and holds up way better to juicy fruits than cornstarch or flour.
• Drain the excess juice: After the fruit filling rests, pour off the liquid before assembling the pie to avoid a soupy mess.
• Protect your oven: Place a baking sheet on the rack below the pie to catch any drips, especially if you’re loading it up with fruit (which you should).
• Storage: This pie keeps well at room temperature for two days or can be refrigerated for up to five days. Wrap tightly to keep it fresh.

Keyword easy pie recipe, homemade pie, spring dessert, Strawberry Rhubarb Pie

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!