This Fresh Strawberry Rhubarb Pie is a classic springtime dessert that balances the sweet tang of rhubarb with the bright, juicy flavor of fresh strawberries. Encased in a flaky, buttery crust, this pie is a delightful treat for any occasion.
Why You Will Love This Recipe
This Fresh Strawberry Rhubarb Pie is beloved for its perfect balance of sweet and tart flavors. The tender, cooked fruit filling combined with a crisp, golden-brown crust makes for an irresistible dessert experience. It’s relatively easy to make and showcases the best of seasonal produce.
Ingredients
- 1 recipe for double pie crust (store-bought or homemade)
- 4 cups fresh rhubarb, cut into 1/2-inch pieces
- 4 cups fresh strawberries, hulled and quartered
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, gently combine the rhubarb and strawberries.
- In a separate small bowl, whisk together the granulated sugar, cornstarch, cinnamon, and salt.
- Pour the sugar mixture over the fruit and toss gently to coat. Stir in the lemon juice. Let the mixture sit for about 15 minutes to allow the juices to release.
- Line a 9-inch pie plate with one of the pie crusts. Trim any excess dough, leaving about a 1/2-inch overhang.
- Pour the fruit filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
- Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg wash and sprinkle with coarse sugar, if desired.
- Place the pie on a baking sheet (to catch any drips). Bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 350°F (175°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, you can loosely tent it with aluminum foil.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.
Expert Tips / Pro Tips
For a truly flaky crust, ensure your butter and water are very cold when making homemade dough. If using store-bought, let it sit at room temperature for a few minutes before unrolling. Be careful not to overmix the fruit filling, as this can make the crust soggy. Using cornstarch as a thickener is key for preventing a watery pie; ensure it’s evenly distributed. Letting the pie cool completely is crucial for the filling to set, so resist the urge to cut into it too soon! A baking sheet under the pie is a lifesaver for easy cleanup.
Variations & Substitutions
You can adapt this pie to your liking. For more vibrant flavor, add a teaspoon of orange zest to the filling. If you don’t have fresh rhubarb, frozen rhubarb can be used, but make sure to drain it thoroughly and you may need to slightly increase the cornstarch. For a different flavor profile, try adding a pinch of cardamom or nutmeg. If you’re not a fan of cornstarch, tapioca starch can be used as a substitute thickener.
Serving Suggestions
Fresh Strawberry Rhubarb Pie is best served slightly warm or at room temperature. It’s delicious on its own, but incredibly decadent when served with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of crème anglaise. A light dusting of powdered sugar can also add a lovely finishing touch.
Storage, Freezing & Reheating
Store any leftover Fresh Strawberry Rhubarb Pie loosely covered at room temperature for up to two days. For longer storage, refrigerate for up to 4-5 days. To freeze, ensure the pie is completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator. To reheat, warm individual slices in a 300°F (150°C) oven for about 10-15 minutes, or until heated through. A whole pie can be reheated at the same temperature for 20-30 minutes.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350-400 per serving (varies by crust and sugar content) |
| Total Fat | Approx. 15-20g |
| Saturated Fat | Approx. 8-10g |
| Cholesterol | Approx. 30-40mg |
| Sodium | Approx. 200-250mg |
| Total Carbohydrates | Approx. 50-60g |
| Dietary Fiber | Approx. 3-4g |
| Sugars | Approx. 30-40g |
| Protein | Approx. 3-4g |
Disclaimer: Nutritional information is an estimate and can vary based on ingredients and portion size.
FAQ
Why is my strawberry rhubarb pie watery?
A watery pie is often due to not enough thickener, or not allowing the pie to cool completely. Ensure you are using the correct amount of cornstarch and that it’s evenly distributed. Letting the pie cool for several hours is essential for the filling to set properly.
Can I use frozen strawberries and rhubarb?
Yes, you can use frozen fruit. However, it’s crucial to thaw them completely and drain off as much excess liquid as possible before adding them to the pie. You might need to increase the cornstarch slightly, by about 1-2 tablespoons, to compensate for the extra moisture.
How do I prevent the bottom crust from being soggy?
Blind baking the bottom crust for about 10-15 minutes before adding the filling can help. Also, ensure your oven temperature is accurate and that you’re baking the pie long enough for the bottom to crisp up. Placing the pie on a preheated baking sheet can also help create a crispier bottom crust.
Why is rhubarb tart?
Rhubarb’s tartness comes from its high oxalic acid content, which is also responsible for its vibrant color. The sugar in the recipe helps to balance this natural tartness, creating the classic sweet-tart flavor profile.
Fresh Strawberry Rhubarb Pie
Ingredients
Method
- For the pie crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- For the filling: In a large bowl, gently combine the sliced strawberries and chopped rhubarb. In a separate small bowl, whisk together the granulated sugar, cornstarch, lemon zest, and lemon juice. Pour this mixture over the fruit and toss gently to coat.
- Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
- Pour the strawberry-rhubarb filling into the prepared pie crust. Roll out the second disk of dough. You can either place it as a solid top crust (cutting vents) or cut it into strips for a lattice top.
- Place the top crust over the filling. Crimp the edges to seal. Brush the top crust with the beaten egg wash and sprinkle with turbinado sugar.
- Bake for 20 minutes at 400°F (200°C). Reduce oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start browning too quickly, cover them with foil.
- Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.