I still remember the first time someone offered me a slice of strawberry rhubarb pie. My first thought was, “Rhubarb? Isn’t that a vegetable?” I was skeptical, to say the least.
It looked like any other berry pie, with its golden lattice crust and bubbly, ruby-red filling. But that first bite was a revelation. The perfect harmony of sweet strawberries and tangy rhubarb was something I’d never experienced before.
It wasn’t just sweet. It had a bright, zesty kick that cut through the richness of the pastry. It was complex, surprising, and utterly delicious. That single slice turned a skeptic into a lifelong fan.
This recipe is the culmination of years of tweaking and perfecting. It’s a tribute to that first, unforgettable taste. Forget bland, overly sweet desserts. This pie is a conversation starter, a perfect balance of flavors that will make you look at pie in a whole new way.
What You’ll Need
Here’s a breakdown of the simple ingredients that come together to create this masterpiece. I’ve separated them into what you’ll need for the crust and the filling to keep things organized.
For the All-Butter Pie Crust (for a double-crust 9-inch pie):
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- 1/2 cup ice water
For the Strawberry Rhubarb Filling:
- 3 cups fresh rhubarb, trimmed and sliced into 1/2-inch pieces
- 3 cups fresh strawberries, hulled and quartered
- 1 cup granulated sugar (you can adjust this slightly based on fruit sweetness)
- 1/4 cup cornstarch or quick-cooking tapioca starch
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional, but recommended)
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten (for the egg wash)
- 1 tablespoon turbinado sugar, for sprinkling on top
The Tools for the Job
You don’t need a professional kitchen, just a few key items. Having the right tools makes the process smoother and more enjoyable.
- 9-inch pie dish (glass or ceramic works best)
- Large mixing bowls
- Pastry blender or your fingers
- Rolling pin
- Measuring cups and spoons
- Small knife for trimming and cutting vents
- Pastry brush
Pro Tips for a Flawless Pie
Over the years, I’ve learned a few tricks that take this pie from good to great. These are the little details that make a huge difference.
1. Tame the Waterworks: Rhubarb and strawberries release a lot of liquid when baked. To avoid a soggy, runny pie, let your sliced fruit sit with the sugar for about 30 minutes in a colander over a bowl. This process, called maceration, draws out excess water before it ever hits your crust. Just drain it well before mixing in the other filling ingredients.
2. The Starch Matters: Cornstarch is good, but quick-cooking tapioca starch is my secret weapon for fruit pies. It creates a clearer, less cloudy filling and has incredible thickening power, ensuring your pie slices are clean and not soupy.
3. Keep Everything Cold: This is the golden rule for a flaky pie crust. Your butter should be ice cold, your water should be ice cold, and even your hands should be cold if possible. Cold butter creates little pockets of steam as it bakes, which is what gives you those delicious, flaky layers.
4. A Golden Finish: Don’t skip the egg wash. Brushing the top crust with a beaten egg before baking gives it that beautiful, shiny, golden-brown finish you see in bakeries. Sprinkling on a little coarse turbinado sugar adds a lovely sparkle and a slight crunch.
Step-by-Step Instructions
Let’s walk through this together. We’ll start with the crust and then move on to the delicious filling.
For the Pie Crust:
Step 1: In a large bowl, whisk together the flour, salt, and granulated sugar.
Step 2: Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 3: Drizzle in the ice water, one tablespoon at a time, mixing gently with a fork until the dough just starts to come together. Don’t overmix.
Step 4: Divide the dough in half, form each half into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
For the Filling and Assembly:
Step 5: Preheat your oven to 400°F (200°C). Place an empty baking sheet on the bottom rack to catch any potential drips.
Step 6: On a floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to your 9-inch pie dish. Trim any excess, leaving about a 1/2-inch overhang.
Step 7: In a large bowl, combine the sliced rhubarb, strawberries, sugar, cornstarch (or tapioca), lemon juice, salt, and cinnamon. Mix gently until the fruit is evenly coated.
Step 8: Pour the filling into the prepared pie crust. Dot the top with the small pieces of butter.
Step 9: Roll out the second disk of dough. You can either place it over the top as a full crust (cutting a few slits for steam to escape) or cut it into strips to create a lattice top.
Step 10: Trim and crimp the edges of the crust to seal. Brush the top crust with the beaten egg and sprinkle generously with turbinado sugar.
Step 11: Place the pie on the preheated baking sheet. Bake at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue to bake for another 35-45 minutes, or until the crust is golden brown and the filling is thick and bubbly.
Step 12: This is the hardest part! Let the pie cool completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.
Substitutions and Variations
Feel free to experiment! This recipe is a great starting point for your own creations.
| Original Ingredient | Substitution Idea | Notes |
|---|---|---|
| All-Purpose Flour | Gluten-Free Flour Blend | Use a 1:1 blend. |
| Butter (in crust) | Cold Vegan Butter Sticks | Creates a vegan pie. |
| Lattice Top | Crumble Topping | Mix oats, flour, sugar. |
| Cinnamon | Cardamom or Ginger | Adds a different warmth. |
Nutritional Info and Healthy Swaps
Here’s a general idea of the nutritional content and ways to adjust it to your dietary needs. These are estimates per slice.
| Nutrient | Approximate Amount | Dietary Swap Idea |
|---|---|---|
| Calories | 380-450 kcal | Use less sugar. |
| Sugar | 25-30g | Use a sugar substitute. |
| Fat | 18-22g | Use a lower-fat butter alternative. |
For a meal pairing, this pie is phenomenal served warm with a scoop of high-quality vanilla bean ice cream or a dollop of unsweetened whipped cream. The creaminess beautifully balances the tartness of the filling.
Make-Ahead and Efficiency Tips
You can make the pie dough up to 2 days in advance and keep it wrapped in the refrigerator. You can also freeze the dough disks for up to 3 months.
The filling can be prepared a day ahead as well. Just keep it in an airtight container in the fridge. This breaks up the work and makes assembly day a breeze.
Leftovers and Storage
Got leftovers? Lucky you! Store the pie loosely covered with aluminum foil at room temperature for up to 2 days.
For longer storage, you can refrigerate it for up to 4-5 days. The crust will lose some of its crispness in the fridge. To bring it back to life, reheat individual slices in a 350°F (175°C) oven for about 10 minutes.
Frequently Asked Questions
Q1. My pie came out runny. What did I do wrong?
Ans: This is the most common issue! It’s likely due to excess moisture from the fruit or not enough thickener. Try the maceration tip next time, and make sure you use the full amount of cornstarch or tapioca. Also, ensure the pie cools completely before slicing.
Q2. Can I use frozen fruit?
Ans: Absolutely. Do not thaw the fruit first. You will likely need to add an extra 10-15 minutes to the baking time and might need an extra tablespoon of cornstarch to absorb the additional moisture.
Q3. How do I prevent the crust edges from burning?
Ans: If you notice the edges are browning too quickly, you can create a “pie shield.” Simply cut a ring out of aluminum foil and gently place it over the edges of the crust for the last 15-20 minutes of baking.
Wrapping Up
There you have it—a pie that’s more than just a dessert. It’s an experience. The tartness of the rhubarb wakes up your taste buds, while the sweet strawberries and flaky, buttery crust bring it all home.
Making a pie from scratch might seem intimidating, but it’s one of the most rewarding things you can do in the kitchen. It’s a slow, thoughtful process that ends with something truly special.
I hope you give this recipe a try. When you do, come back and leave a comment. Tell me how it went, if you made any fun variations, or if you have any questions. I’d love to hear from you!
