Irresistible Strawberry-Rhubarb Pie Recipe for Sweet Success

Summer’s bounty shines through in this delectable sweet strawberry-rhubarb pie that blends tart and sugary notes into a perfect dessert.

Ripe strawberries and tender rhubarb create a harmony of flavors that dance on your palate.

The crimson filling nestles between layers of buttery, flaky crust, promising a slice of pure comfort.

Each forkful carries the essence of seasonal freshness and homemade warmth.

The vibrant colors and rich aroma invite you to savor every single bite.

Bakers of all skill levels can master this classic pie with simple ingredients and a few easy techniques.

Prepare to indulge in a dessert that captures the heart of summer’s sweetest moments.

Tips To Nail The Perfect Pie Texture

• Perfect Pie Crust Technique: Freeze butter for 15 minutes before cutting into flour mixture to ensure ultra-flaky, tender crust that melts in your mouth.
• Make-Ahead Magic: Prepare pie dough up to 3 days in advance and store in refrigerator, or freeze for up to 2 months for effortless pie preparation anytime.
• Gluten-Free Twist: Swap regular flour with gluten-free all-purpose flour blend and add xanthan gum to maintain the perfect pie crust texture for those with wheat sensitivities.
• Flavor Boosting Hack: Add orange zest or ground cinnamon to fruit filling for an unexpected depth of flavor that elevates the classic strawberry-rhubarb combination.
• Low-Sugar Option: Reduce sugar by using stevia or monk fruit sweetener, and add extra lemon juice to balance tartness while keeping the pie's vibrant fruit profile intact.

Serve Strawberry-Rhubarb Pie With Whipped Cream

• Sweet Scoop Companion: Vanilla ice cream creates a cool, creamy contrast to the warm, tangy pie filling.
• Whipped Dream Topper: Homemade whipped cream adds a light, airy texture that complements the dense fruit mixture.
• Brunch Beverage Pairing: Serve with a freshly brewed cup of black coffee or a delicate chamomile tea to balance the pie's rich flavors.
• Breakfast Transformation: Slice a piece alongside morning yogurt or as a decadent weekend breakfast treat with a dollop of Greek yogurt.

Store Pie Slices Like A Pro

• Slice and Serve Fresh: Best enjoyed within 2-3 days when stored at room temperature, keeping the pie's texture and flavor vibrant and delicious.
• Refrigeration Strategy: Place pie in an airtight container or cover with plastic wrap to maintain moisture and prevent flavor absorption from other foods.
• Freezing Magic: Wrap the entire pie or individual slices tightly in plastic wrap and aluminum foil, storing in the freezer for up to 3 months without losing quality.
• Reheating Revival: Warm individual slices in a preheated oven at 350°F for 10-15 minutes to restore the crust's crispness and filling's warmth, avoiding microwave to prevent soggy texture.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 2 hours 30 minutes

Calories: 360 kcal

Servings: 9

Classic Ingredients For Strawberry-Rhubarb Pie

• All-Purpose Flour: Provides structure and base for tender, flaky crust that holds the filling beautifully.
• Salt: Enhances flavor and balances sweetness in the crust.
• Granulated Sugar: Adds subtle sweetness and helps with crust browning.
• Unsalted Butter: Creates rich, buttery layers and delivers incredible texture to the crust.
• Ice Water: Helps bind ingredients without overworking the dough, ensuring a delicate crust.

• Rhubarb: Tart vegetable that brings tangy brightness and vibrant color to the pie.
• Fresh Strawberries: Sweet, juicy fruit that complements the rhubarb's tartness and adds natural sweetness.
• Granulated Sugar: Balances rhubarb's tartness and creates a syrupy filling.
• Brown Sugar: Provides deeper, caramel-like undertones to the fruit mixture.
• Cornstarch: Thickens the filling and prevents a runny pie.
• Salt: Enhances overall flavor profile and balances sweetness.
• Lemon Juice: Brightens flavors and prevents fruit from browning.
• Vanilla Extract: Adds warm, complex depth to the fruit filling.

• Egg: Creates golden, shiny crust when used as a wash.
• Coarse Sugar: Adds delightful crunch and sparkle to the pie's top crust.
• Unsalted Butter: Provides richness and helps create a glossy, flavorful filling.

Tools To Make The Best Rhubarb Pie

• Pie Plate (9-inch): Essential for shaping and baking the pie.
• Pastry Cutter or Fork: Perfect for cutting butter into flour mixture for flaky crust.
• Large Mixing Bowls: Needed for preparing crust and fruit filling.
• Rolling Pin: Crucial for rolling out pie dough evenly.
• Baking Sheet: Catches any potential drips during baking.
• Pastry Brush: Used for applying egg wash to the pie crust.
• Sharp Knife: Helps trim excess dough and create lattice top.
• Measuring Cups and Spoons: Ensures accurate ingredient measurements.

Steps To Bake Sweet And Tart Rhubarb Pie

• Create Flaky Pie Crust

Blend dry ingredients together and gently incorporate cold butter until crumbly. Slowly add chilled water, mixing until dough forms. Separate into two discs, wrap, and refrigerate for one hour to firm up.

• Prepare Fruity Filling

Combine rhubarb and strawberries with sweet and tangy ingredients. Allow mixture to rest and release natural juices, creating a delicious base for your pie.

• Shape the Bottom Crust

Roll out first dough disc on a lightly dusted surface. Carefully transfer to pie dish, trimming edges for a clean look.

• Build the Pie

Pour fruit mixture into crust, dotting with small butter pieces for rich flavor. Cover with second dough disc, creating decorative lattice or solid top. Brush with egg wash and sprinkle with sugar for golden shine.

• Bake to Perfection

Place pie on baking sheet and slide into preheated oven. Start at high temperature, then reduce heat. Bake until crust turns golden and filling bubbles enthusiastically.

• Cool and Serve

Allow pie to rest completely, letting filling set into a luscious, jammy consistency. Slice and enjoy the perfect balance of sweet and tart flavors.

Sweet Strawberry-Rhubarb Pie Recipe

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• Total Time: 2 hours 30 minutes
• Yield: 9 1x

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Description

Grandma’s strawberry-rhubarb pie recipe celebrates classic summer desserts with a perfect balance of tart and sweet flavors. Homemade pastry and fresh seasonal ingredients create a memorable slice that connects generations of bakers. Slice a wedge and savor pure culinary comfort.

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Ingredients

Scale 1x2x3x

• 3 cups fresh rhubarb, chopped (about ½-inch pieces)
• 2 ½ cups fresh strawberries, hulled and halved
• 1 cup granulated sugar
• 2 ½ cups all-purpose flour
• 1 cup (2 sticks or 226 grams) unsalted butter, cold and cut into cubes
• 68 tbsps (4 ¼ cups or 1 liter) ice water
• ¼ cup light brown sugar
• ¼ cup cornstarch
• 1 tbsp sugar
• 1 tsp salt
• ¼ tsp salt
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• 1 tbsp butter, cut into small pieces (for dotting)
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (optional, for sprinkling)

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Instructions

1. Pastry Preparation: Blend flour, salt, and sugar in a mixing bowl. Cut cold butter into the mixture until it resembles coarse crumbs. Gradually add ice water, gently kneading until dough forms. Divide into two discs, wrap in plastic, and chill for at least one hour.
2. Fruit Filling: Combine rhubarb and strawberries with granulated and brown sugars, cornstarch, salt, lemon juice, and vanilla extract. Let ingredients meld and release juices for 10-15 minutes, intensifying flavor profile.
3. Crust Assembly: Roll out first pastry disc and carefully transfer to a 9-inch pie dish. Trim edges with precision, ensuring clean, neat borders. Pour macerated fruit mixture into the crust, distributing evenly. Dot surface with small butter pieces to enhance richness.
4. Topping and Decoration: Roll second pastry disc and create a full cover or intricate lattice pattern. Seal edges by crimping or pressing with fork tines. Brush surface with whisked egg for a lustrous golden finish. Optionally sprinkle with coarse sugar crystals for added texture.
5. Baking Process: Place pie on a rimmed baking sheet to catch potential drips. Preheat oven to 400°F and bake for 20 minutes. Reduce temperature to 350°F, continuing to bake 35-40 minutes until crust turns golden and filling bubbles enticingly. Allow pie to rest at room temperature, enabling filling to set completely before serving, ensuring clean and structured slices.

Notes

• Chill Butter Thoroughly: Keep butter extremely cold to achieve flakiest, most delicate pie crust texture. Cold butter creates steam pockets during baking, resulting in perfect layered pastry.
• Maceration Magic: Let fruit mixture sit longer than recommended 10-15 minutes for deeper, more concentrated flavor profile. Resting allows natural fruit juices to develop intense sweetness and balanced tartness.
• Prevent Soggy Bottom: Sprinkle thin layer of ground almonds or breadcrumbs on bottom crust before adding fruit filling to absorb excess moisture and maintain crisp pastry base.
• Lattice Technique Tip: Weave lattice strips slightly looser than usual to allow steam escape, preventing potential fruit filling overflow and ensuring perfectly set pie interior.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 360
• Sugar: 25 g
• Sodium: 220 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 55 mg