why make this recipe
There’s something special about the combination of strawberries and rhubarb. This Best Strawberry Rhubarb Pie recipe brings together the sweetness of strawberries and the tartness of rhubarb, creating a delightful balance that many people love. The pie is perfect for any occasion, whether it’s a summer gathering, holiday dinner, or just because you crave a slice of homemade pie. Its bright colors and delicious flavors are sure to impress family and friends!
how to make Best Strawberry Rhubarb Pie
Ingredients
- 1 recipe double-crust pie crust
- 2 1/2 cups rhubarb (chopped into 1/2-inch pieces)
- 2 1/2 cups strawberries (washed, hulled, and cut into pieces about the same size as the chopped rhubarb)
- 1 cup granulated sugar
- 3 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons salted butter
- 1 beaten egg
- 1 teaspoon water
- Extra sugar for sprinkling on top of crust
Directions
- Prepare your double-crust pie crust recipe. Roll out one half of the crust and place it in the bottom of a pie dish. Save the other half for the top crust.
- In a large bowl, mix together the rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla. Pour this mixture into the prepared crust.
- Cut the salted butter into small chunks and spread them around the top of the strawberry rhubarb filling.
- Roll out the other half of the pie crust. You can place it over the filling as a solid crust or cut it into strips for a pretty lattice design. Crimp the edges to seal.
- In a small bowl, beat the egg with 1 teaspoon of water to create an egg wash. Brush this over the top of the pie and sprinkle a little extra sugar on top.
- Cover the edges of the pie loosely with foil and bake at 425°F for 15 minutes. Then, lower the temperature to 375°F and bake for another 45 to 50 minutes, or until the filling is bubbling and the crust is golden brown.
- Allow the pie to cool for at least 2 hours before cutting and serving.
how to serve Best Strawberry Rhubarb Pie
You can serve the pie warm or at room temperature. It is delicious on its own, but you might want to pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added sweetness and creaminess. This adds a wonderful touch to the overall experience!
how to store Best Strawberry Rhubarb Pie
To store your leftover pie, cover it with plastic wrap or keep it in an airtight container. It can be stored at room temperature for up to two days. If you’d like to keep it longer, place it in the fridge where it can last for about a week. You can also freeze it by wrapping it tightly in foil or plastic wrap; it should keep well for about three months.
tips to make Best Strawberry Rhubarb Pie
- Make sure to let your pie cool completely before slicing. This helps the filling set up and makes for cleaner slices.
- Adjust the sugar according to your taste. If you prefer a more tart pie, you can reduce the sugar slightly.
- If you want a thicker filling, increase the amount of tapioca or flour.
- Experiment with different spices, like nutmeg or ginger, to add a unique flavor to your filling.
variation
If you want to add a twist to your pie, consider mixing in some blueberries or raspberries with the strawberries and rhubarb. This can add a delightful burst of flavor and color!
FAQs
1. Can I use frozen rhubarb or strawberries?
Yes, you can use frozen fruit, but make sure to thaw and drain any excess liquid before using them in the pie filling.
2. Why is my pie crust soggy?
A soggy crust can happen if the filling is too juicy. To prevent this, you can pre-bake the bottom crust for about 10 minutes before adding the filling.
3. Can I make the pie crust ahead of time?
Absolutely! You can make the pie crust a day in advance and store it in the refrigerator until you are ready to use it.
Best Strawberry Rhubarb Pie
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful balance of sweetness and tartness, this Best Strawberry Rhubarb Pie is perfect for any occasion.
Ingredients
- 1 recipe double-crust pie crust
- 2 1/2 cups rhubarb (chopped into 1/2-inch pieces)
- 2 1/2 cups strawberries (washed, hulled, and cut into pieces)
- 1 cup granulated sugar
- 3 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons salted butter
- 1 beaten egg
- 1 teaspoon water
- Extra sugar for sprinkling on top of crust
Instructions
- Prepare your double-crust pie crust recipe. Roll out one half of the crust and place it in the bottom of a pie dish. Save the other half for the top crust.
- Mix together the rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla in a large bowl. Pour this mixture into the prepared crust.
- Cut the salted butter into small chunks and spread them around the top of the strawberry rhubarb filling.
- Roll out the other half of the pie crust. You can place it over the filling or cut it into strips for a lattice design. Crimp the edges to seal.
- Beat the egg with 1 teaspoon of water to create an egg wash. Brush this over the top of the pie and sprinkle with extra sugar.
- Cover the edges of the pie loosely with foil and bake at 425°F for 15 minutes. Then, lower the temperature to 375°F and bake for another 45 to 50 minutes.
- Allow the pie to cool for at least 2 hours before cutting and serving.
Notes
Serve warm or at room temperature, with ice cream or whipped cream for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: strawberry rhubarb pie, dessert, pie recipe, summer dessert
