This delightful Strawberry Rhubarb Pie is a sweet and tangy treat everyone loves. The juicy strawberries mix perfectly with the tart rhubarb, all tucked into a flaky crust!
Whenever I bake this pie, my house smells amazing! Watching the filling bubble is so fun, and the taste? Absolutely fantastic! Serve it warm with ice cream for a special touch! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for a flaky crust. If you’re looking for a gluten-free option, you can use a 1-to-1 gluten-free flour blend instead. It works quite nicely in pies!
Unsalted Butter: Cold butter is essential for a flaky texture. If you’re dairy-free, coconut oil or a dairy-free butter substitute can work, but it may impact flavor slightly. I love the richness butter brings!
Rhubarb: Fresh rhubarb is key for that tangy flavor. If you can’t find it, you can use frozen rhubarb (just thaw and drain excess moisture) or substitute with more strawberries, but it will be sweeter.
Strawberries: Fresh strawberries are wonderful, but frozen ones can also work in a pinch. Just ensure to thaw and drain them well before mixing to avoid excess moisture in the filling.
Cornstarch: This is what thickens your filling. You can swap it with tapioca starch if you have that on hand. It gives a nice texture without altering flavor.
How Do You Achieve a Flaky Pie Crust?
The key to a perfect flaky crust is keeping the butter cold and avoiding overmixing. When you blend the butter into the flour, you want small pea-sized pieces to remain. This creates those lovely layers when baked.
- Start with cold ingredients. Chill your flour if you can.
- After adding ice water, mix until just combined—overworking the dough can make it tough.
- Don’t skip the chilling time. This allows the gluten to relax, which helps in keeping the crust flaky.
How to Make Delicious Strawberry Rhubarb Pie
Ingredients You’ll Need:
For The Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 6-8 tbsp ice water
For The Filling:
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 3 cups fresh strawberries, hulled and halved or quartered if large
- 1 1/4 cups granulated sugar (adjust based on sweetness of fruit)
- 1/4 cup cornstarch (for thickening)
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
- 1/4 tsp salt
For Topping:
- 1 egg, beaten (for egg wash)
- 1-2 tbsp coarse sugar for sprinkling (optional)
How Much Time Will You Need?
This delightful pie will take about 30 minutes of active prep time, plus 1 hour to chill the dough, and 1 hour for baking and cooling. It’s a bit of work, but the outcome is a sweet and tart treat that’s well worth it!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry blender or your fingers to cut the butter into the flour until it looks like coarse crumbs, with some pea-sized pieces remaining. Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Preheat the Oven:
While the crust is chilling, preheat your oven to 400°F (200°C). This temperature is key for a lovely golden crust!
3. Make the Filling:
In a large bowl, combine the chopped rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla extract (if you’re using it), and salt. Toss gently to coat the fruit. Let it sit for about 10-15 minutes to help the flavors meld together.
4. Roll Out the Bottom Crust:
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer it carefully to a 9-inch pie plate, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edge to keep it neat.
5. Fill the Pie:
Pour the delicious strawberry-rhubarb filling into the crust, making sure it’s distributed evenly.
6. Roll Out the Top Crust:
Roll out the second disc of dough into another 12-inch circle. For a fun lattice top, slice the dough into 1-inch wide strips. Lay half of them across the pie horizontally. Weave the remaining strips over and under the first half to create a lattice design, then trim the edges and seal them to the bottom crust.
7. Finish the Crust Edge:
To seal your pie well, crimp or flute the edges decoratively. This not only keeps the filling in but also looks great!
8. Apply the Egg Wash:
Brush the top crust or lattice gently with the beaten egg. For a little extra sparkle, sprinkle coarse sugar on top if you’d like.
9. Bake the Pie:
Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for about 15 minutes. Then, lower the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, until the crust is golden and the filling is bubbly. If you notice the crust is browning too quickly, cover the edges loosely with foil.
10. Cool and Serve:
Let the pie cool for at least 2 hours to allow the filling to set. Once cooled, you can slice it up and serve it plain or with a scoop of whipped cream or vanilla ice cream. Enjoy your delightful homemade strawberry rhubarb pie!
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen strawberries and rhubarb! Just make sure to thaw and drain them well before mixing to prevent excess moisture in your filling, which can make the pie soggy.
What If I Don’t Have Cornstarch?
If you don’t have cornstarch on hand, you can substitute it with all-purpose flour or tapioca starch. Use about 2 tablespoons of flour for every 1 tablespoon of cornstarch for thickening the filling.
Can I Prepare the Pie in Advance?
Absolutely! You can assemble the pie (without baking) and store it in the refrigerator for up to 24 hours. Alternatively, you can freeze the unbaked pie for up to 3 months. Just make sure to wrap it tightly in plastic wrap or foil.
How Should I Store Leftover Pie?
Store leftover pie in an airtight container in the fridge for up to 3 days. To keep the crust flaky, you can cover it loosely with foil. Reheat individual slices in the microwave or in the oven at 350°F (175°C) until warmed through.