It will surprise you how easy this classic Strawberry Rhubarb Pie is to make. A flaky homemade pie crust filled will sweet strawberries and tangy rhubarb filling. A perfect pie to enjoy a la mode in the summer or during the holidays.
Do you love pie?
Strawberry Rhubarb pie has been a classic pie flavor for… well, basically forever! It’s sweet, tart strawberry rhubarb filling balanced with a bit of sugar is fabulous pie choice especially during harvest season (May to July) or anytime you can get your hands on fresh ingredients.
This delicious, easy Strawberry Rhubarb Pie was made for me by my AWESOME neighbors. When I say awesome, I 100% mean it. They welcomed me… and my camera into their kitchen to teach me there sweet and tangy ways with this recipe.
The week before we made this pie they had just handmade and delivered 15+ pies to friends and family as part of a service project fundraiser to raise money for an ancestor’s headstone. How cool is that?!
VIDEO!!!! HOW TO MAKE STRAWBERRY RHUBARB PIE:
Here’s a quick video I put together with all the step-by-step photos I took during the pie-making process.
LOOKING FOR MORE DELICIOUS DESSERTS? YOU MIGHT LIKE:
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- Easy Double Chocolate Cream Pie
- Maple Flan
- Instant Pot Salted Caramel Cheesecake
- Eggnog Cheesecake
WHAT KIND OF CRUST SHOULD I USE?
Typically Strawberry Rhubarb Pie is made with a traditional flaky pie crust.
The style of top crust can vary depending on preference and location. Some people prefer crumble, others like lattice style, fully enclosed with small vent holes is another option… there are many different styles that work. In the United States, a lattice style is usually the preferred style for strawberry rhubarb. Lattice style is what we used for this recipe.
To make this pie crust, we used an old family-friend’s cold water flaky pie crust recipe. It’s top notch, tried and true, and comes out scrumptiously flaky every time. This pie crust is great for fill-and-bake pies, no blind baking required.
Just look at how loved this recipe card is. When a recipe calls for “or lard” you know it’s a keeper.
HOW TO MAKE STRAWBERRY RHUBARB PIE:
FLAKY COLD WATER PIE CURST:
This pie crust is considered a cold water crust. This means the fat and flour are cut into each other then COLD water is added to bring the dough together. The cold water helps keep the fat in the dough solid until baked and offers flaky layers of deliciousness when done.
PRO TIP: Put ice cubes in the water before starting. This will help the water be as cold as it can before adding. This will create the most flaky crust possible.
In a large bowl, add flour, salt and fat (shortening or lard). Using two butter knifes or a pastry cutter to cut in the fat until mixture is crumbly. Avoid using hands and work as quickly as possible. The temperature of the dough will directly impact the texture of the crust when baked.
Next, add the cold water (only the water, no ice cubes). Using the knifes or pastry cutter, mix until a dough forms.
NOTE: Getting the water as cold as possible is a critical step. Don’t be tempted to rush this or skip. If water is not cold enough the pie crust will not come out as flaky.
Wrap dough mixture in plastic wrap or cover bowl and set in fridge until ready to roll out.
Make the strawberry rhubarb mixture next.
STRAWBERRY RHUBARB FILLING:
This homemade pie recipe is easy and quick if you follow the step-by-step directions.
First, wash, destem, and cut the fresh rhubarb and strawberries. This is simple and quick because the rhubarb is cut into 1/2 to 1 inch pieces and the strawberries are halved.
Next, add the remaining ingredients for the filling, sugar, cornstarch, salt, and don’t forget the secret ingredient *wink* tapioca. If you’re thinking about skipping out on the tapioca, DON’T, it acts as a thickener while it soaks up any extra liquid hanging around. It will help eliminate soggy crust and runny filling.
Set the fruit mixture aside while the pie crust is rolled out and formed. You can place it in the fridge or leave it on the counter as the next steps will be quick.
MAKE THE PIE:
Split the pie dough into two equal halves. On a lightly floured surface work quickly to carefully roll out half the dough into a circle. Make the dough about 1/8 inch thick. This will become the bottom crust. Place in a 9-inch deep pie pan. We used a glass dish but you can use whatever 9 inch pie dish you have on hand.
NOTE: If you don’t have a deep pie dish you can still make this recipe, just lessen the amount of filling so you don’t overfill the pie dish.
Carefully form the dough into the pie dish. Cut off any excess dough hanging over the edge.
Next, roll out the second pie dough to about 1/8 inch thick. To make the lattice, cut the dough into long 1-inch wide strips.
Then pour the fruit filling into the pressed pie crust. Allow the mixture to heap or form a small hill in the dish. It will cook down as it bakes.
Using the strips of dough, create a woven or lattice pattern. Cut off excess dough then “crimp” edge using your fingers as shown in the picture below or with a fork.
Add small pieces of butter in each lattice hole then
sprinkle heavily blanket *wink* the lattice with cinnamon sugar.
It’s ready for the oven.
Bake the pie dish filled with love and yummy goodness in a 425°F oven for 20 minutes then reducing the heat to 350°F for another 50-60 minutes or until bubbly and evenly golden brown.
Let this sweet tart pie cool for an hour or two and it’s ready to enjoy. Serve pie warm, room temperature, or a la mode. All ways are the right way, you can’t go wrong.
HERE’S THE FULL PRINTABLE RECIPE. HAPPY BAKING!
FLAKEY PIE CRUST:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 1/2 cups shortening or 1 cup lard
- 2/3 cup cold water
STRAWBERRY RHUBARB FILLING:
- 4 to 4 1/2 cup fresh rhubarb stalks, cut into 1 inch pieces (about 2 lbs)
- 4 cups fresh strawberries, halved (about 2 lbs)
- little less than 1 cup sugar
- 1/4 cup cornstarch
- 2 Tbs tapioca
- 1/4 tsp salt
- egg wash (1 egg white + 1 Tbs water)
- 2 to 4 Tbs salted butter
- 2 Tbs cinnamon sugar
Preheat oven to 425°F.
FLAKEY PIE CRUST:
- In a large bowl, add flour, salt and fat. Using two butter knifes or a pastry cutter, cut the fat into the flour until it forms a dry small crumble mixture.
- Add COLD water. Using knifes or pastry cutter blend until a dough forms. Set aside or place in fridge until ready to roll out.
STRAWBERRY RHUBARB FILLING:
- In a large bowl, add rhubarb pieces, strawberry halves, sugar, cornstarch, salt and tapioca. Toss and stir until coated.
ASSEMBLING THE PIE:
- Split pie dough into two equal pieces. On a well-floured surface roll out to 1/8 inch thick. Dough needs to be about 3 inches larger than pie dish (8 or 9 inch DEEP pie dish. *see notes).
- Carefully press one half rolled out pie dough into pie dish. Remove any excess by cutting with a knife.
- Add strawberry rhubarb filling.
- To make the lattice, cut second rolled out pie dough into long 1-inch wide strips. Place long strips in a weaving pattern (lattice) on top of filling. Cut excess dough from edge.
- Crimp edge using fingers or a fork.
- Brush lattice pie dough with egg wash.
- Place a small piece of butter in each lattice hole.
- Sprinkle with cinnamon sugar.
- Bake at 425°F for 20 minutes then reduce temperature to 350°F for an additional 50-60 minutes or until crust is consistently golden brown and pie is cooked through.
- Let pie cool before slicing (1-2 hours). Serve warm, room temperature or a la mode.
- If using a convection baking oven, reduce heat by 25°F to avoid burning.
- Add ice cubes to water for pie crust. This will insure the water is very cold and will help the crust be as flakey as possible.
- This recipe is designed to be made in a 9-inch DEEP pie dish. If using a regular depth or 8-inch pie tin, lessen the amount of filling to avoid overfilling. Filling should be slightly heaping or mounted before baking. Filling will cook down as it bakes.
*Recipe adapted from Baking a Moment.