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Strawberry Rhubarb Pie is what summer tastes like!
A great Strawberry Rhubarb Pie is juicy, sweet, tangy and tart all wrapped up in a flaky, buttery crust.
This memorable Strawberry Rhubarb Pie is one your family will request year after year. If you’ve never tasted rhubarb before, start with this pie!
Rhubarb and strawberries have always been great partners when it comes to creating the perfect balance of flavor. This dynamic duo is spring’s best combo. The sharpness of the rhubarb brings out the sweetness in the strawberries. That zing of tart flavor is always a pleasant surprise, from the first bite to the last.
What is rhubarb?
Is rhubarb poisonous?
What does rhubarb taste like?
It’s hard to explain the flavor, other than it has a sharp, tart zing. Some say rhubarb is similar to an excessively tart Granny Smith apple. Rhubarb is juicy and gets sweeter when cooked, making it the perfect ingredient in baked desserts with sugar.
How do you prepare rhubarb?
Trim any leaves, stems and tough ends from the rhubarb. Remember, never eat the leaves of the rhubarb plant as they can be toxic. Also, if there are rough spots or blemishes on the stalks, remove them with a vegetable peeler or small paring knife.
Wash the stalks throughly and drain. Cut the rhubarb into 1/2-inch thick slices for this pie recipe.
Can you freeze rhubarb?
Rhubarb is easily frozen and keeps well for up to a year. Clean the rhubarb as mentioned above, then slice into 1-inch pieces. Place the rhubarb in a single layer on a parchment or wax paper lined baking sheet.
Flash freeze for several hours, then transfer to a freezer zipper bag and seal. Rhubarb can be used when thawed and drained.
How to make Strawberry Rhubarb Pie
For the double pie crust you’ll need:
- all-purpose flour
- granulated sugar
- solid vegetable shortening, like Crisco (not vegetable oil)
- cold unsalted butter
- ice water
For the filling you’ll need:
- granulated sugar
- orange zest
1. Prepare the double crust pie pastry and refrigerate at least an hour.
I usually make my pie crust the day before needed. Divide the dough in half and form into disks. Cover each disk in plastic wrap and refrigerate until needed.
Our pie crust recipe can also be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
2. Prepare the filling.
Clean and slice the rhubarb and place in a large microwave safe bowl. Toss the rhubarb with the granulated sugar then microwave for 1 minute. Stir and microwave for another minute or until the sugar starts to dissolve.
Add the strawberries and stir to combine. Let this mixture sit at room temperature for 30-minutes.
Add the remaining filling ingredients and fold together gently.
3. Roll out the dough
Roll out the pie crust and ease into a deep-dish 9-inch pie plate. Add the filling, then top with the second pie pastry. If you want to create a lattice crust, watch our how-to video for detailed instructions for creating a crust like ours pictured here. Otherwise, cut a few slits in the top crust to vent steam.
4. Brush and Bake!
Brush the unbaked pie crust with a beaten egg mixed with a little milk. Generously sprinkle coarse sugar over the crust and bake. Done!
How to make Strawberry Rhubarb Pie with tapioca.
What is tapioca?
TIPS for making the best Strawberry Rhubarb Pie:
- Make the pie crust dough the day before it’s needed allowing plenty of time to chill.
- If the pie crust dough starts to split when you’re rolling it out, it’s just a bit too cold. Allow it to rest for a few more minutes at room temperature and try again.
- While assembling this pie, place the crust back in the refrigerator between steps. This helps keep the pie crust dough well chilled. Cold pastry makes for flaky crusts!
- Bake all your double crust fruit pies on a preheated heavy-duty foil-covered baking sheet or pizza stone. There are two reasons this is helpful. First, if the pie juice bubbles over, you won’t have a giant mess in your oven floor.
- Second, placing the pie on the hot pan helps prevent a soggy bottomed pie. The pie starts baking immediately, from the bottom up. You won’t believe what a difference this makes in this crispness of the pastry.
- Once mixed, leave the filling to rest for at least 30 minutes before filling the pie. This helps all those wonderful juices emerge from the fruit.
- Serve slightly warm or at room temperature. However, for a completely set filling, refrigerate before cutting.
How long will Strawberry Rhubarb Pie keep?
This pie is best made at least 4 hours before serving. That amount of time allows the juices to set without refrigeration, but still be thick enough to hold in the filling. Warm pie will be a little more juicy, but oh so good to eat!
If keeping longer than one day, leftovers should be sealed in a container or wrapped in plastic and refrigerated. However, this pie will keep well for up to 5 days, if refrigerated.
Can you use frozen rhubarb and strawberries for this pie?
Finally, top with a scoop of vanilla ice cream or a dollop of whipped cream and enjoy!
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Strawberry Rhubarb Pie
- 1 recipe for a double pie crust
- 4 cups rhubarb stalks, cut into 1/2-inch pieces (about 1 lb)
- 1 ¼ cups granulated sugar (270g)
- 3 cups strawberries, cleaned, quartered or halved (about 1 lb)
- ¼ cup instant tapioca (38g)
- ¼ teaspoon salt
- zest of 1 orange
- 1 egg mixed with 1 teaspoon milk for brushing on top before baking
- 1 tablespoon coarse sugar for sprinkling on top
- Line a heavy-duty rimmed baking sheet or pizza stone with foil. Place in the oven on the middle rack. Preheat oven to 400°F.
- In a large mixing bowl combine the rhubarb and granulated sugar. Microwave the rhubarb on high for 1 minute. Remove and stir then microwave on high, one minute more. Add the strawberries and fold gently to combine. Set aside for 30 minutes, stirring halfway through.
- While the rhubarb and strawberries macerate, roll out half of the prepared pie dough. Roll the pastry into a circle large enough to fit in a deep dish pie plate with a 1-inch overhang. Gently ease the pastry into the pie plate taking care not to stretch the dough while pressing into the corners. Place the pie plate and pastry in the refrigerator to chill until needed.
- Add the tapioca, salt and orange zest to the rhubarb and strawberry mixture. Fold gently to combine. Pour the fruit and any juices into the prepare pie crust. Return the pie plate to the refrigerator to keep cool while rolling out the top crust.
- Roll the top crust into a circle about 2-inches larger than the top of the pie plate. Cut into strips for a lattice crust and create a weave design over the fruit. Trim the excess dough and fold the over-hang up over the lattice pieces. Pinch together to seal and crimp into a decorative edge, as desired.
- Brush the pie crust lightly with 1 egg beaten with 1 teaspoon of milk. Sprinkle with coarse sugar and place on the prepared baking sheet in the oven.
- Bake at 400°F for 25 minutes. Reduce the temperature to 350°F and continue baking for an additional 40 to 45 minutes or until the crust is golden brown and the juices are bubbling.
- Remove from the oven and allow the pie to cool on a rack at room temperature. Serve slightly warm, room temperature or chilled. Top with a scoop of ice cream, if desired.
- Refrigerate leftovers. If well sealed and refrigerated, leftover pie will keep for 4 to 5 days.
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