My Favorite Strawberry Rhubarb Pie

Strawberry rhubarb pie is the flavor combination you have been waiting for. This pie has it all. It is tangy, sweet, juicy and buttery. It's an easy recipe and everyone seems to love a slice of this fruity treat since the filling is syrupy instead of watery. Serve with dollops of vanilla ice cream. By the way, have you tried my rhubarb pie?

Why This Strawberry Rhubarb Pie Works:

1. The crust of the rhubarb and strawberry pie is perfectly buttery and flaky.
2. The pie filling is thicker and doesn't have as much liquid as other pies.
3. This rhubarb and strawberry pie has a perfect flavor combination of sweet and sour.
4. Rhubarb pie is terrific for fancy dinners and get-togethers because it is elegant but easy to make.

Photo tutorial

Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.

Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.

Stir rhubarb, strawberries, both sugars, salt, and vanilla together in a large bowl and set aside.

On a lightly floured surface roll out the first dough disc into a 12-inch circle.

Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form.

Drain filling and discard all of the liquid.

Add cornstarch and stir to combine.

Note: The fact that you discard all the liquid and stir in the cornstarch afterward leads to a perfectly saucy instead of watery filling.

Add filling to the pie dish. Then cut butter into small pieces and put on top of the filling.

Then roll out the second dough disc and place on top of the filling. Decorate to your preference.

If you cover the filling with a dough circle, then cut a few slits in the top layer that the steam can escape throughout baking. If you want to arrange a lattice, then cut top layer into strips and lay strips over and under one another carefully. Seal and flute the edges.

If desired, brush with egg wash (1 large egg and 1 tablespoon water), egg yolk, egg white, or melted butter, and sprinkle with sugar.

Top tips for success

• Use only cold butter when making pie crust. Cold butter is what gives this pie flaky crust.
• Don't skip draining the liquid off of the strawberries and rhubarb. If you do then your pie will be super watery and the crust will be mushy.
• Using an egg wash on the crust will make the pie have a beautiful crust.

FAQs

Why is my filling water?

If you find that your pie filling is runny then odds are that all the liquid didn't get drained off properly. It's easy to rush the process, but allow the strawberries and rhubarb to sit anywhere from 10-15 minutes so all the juice drains. Then you can throw the juice out or use it to add flavor to a smoothie or other recipe.

How long does it last and how to store it?

It will last around 3 days in the fridge. Make sure to cover it tightly so it doesn't come in contact with air. You can let it sit on the counter for up to 2 days, but it won't age as well. The texture of the pie filling and crust is better when it's cold.

Can I freeze it?

Yes! Tightly cover the pie with aluminum foil and then place in an airtight container. You can put it in the freezer whether it's cooked or uncooked. The pie will last 6-8 months in the freezer. The uncooked pie crust can be tossed in the oven to bake it without defrosting. Or if you have previously baked the rhubarb pie then you can set it on the counter to thaw it or place it in the refrigerator overnight.

More pie recipes to try

• No Bake Strawberry Cream Cheese Pie
• Chocolate Cream Pie
• Blackberry Pie
• Pineapple Pie
• Blueberry Pie
• Strawberry Chocolate Pop Tarts

Recipe

Strawberry Rhubarb Pie

5 from 2 votes

Author Sabine Venier

Calories: 307kcal

Servings: 12 servings

Prep 1 hour 30 minutes

Cook 45 minutes

Chill Time 3 hours

Total 2 hours 15 minutes

Print Pin Rate

Strawberry rhubarb pie is the flavor combination you have been waiting for. It has the perfect flavor combination of sour, sweet, juicy and buttery flavors and minimal prep work. 

Ingredients

  

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Double Pie Crust

• ▢ 2 ½ cups all-purpose flour, spooned and leveled (300g)
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon granulated white sugar
• ▢ 1 cup unsalted butter, cold (226g)
• ▢ 4-6 tablespoon water, cold (60-90ml)

Filling

• ▢ 3 cups sliced rhubarb, ½-inch pieces (390g)
• ▢ 2 heaping cups chopped strawberries, ½-inch pieces (300g)
• ▢ ½ cup packed light brown sugar (100g)
• ▢ ¼ cup granulated white sugar (50g)
• ▢ ¼ teaspoon salt
• ▢ 1 vanilla bean* (or 1 teaspoon vanilla extract)
• ▢ ¼ cup cornstarch (32g)
• ▢ 1 tablespoon butter (14g)

Instructions

Double Pie Crust

• Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
• If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
• Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days. 

Filling and assembling

• Stir rhubarb, strawberries, both sugars, salt, and vanilla* together in a large bowl and set aside.
• Preheat oven to 375°F (190°C).
• On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form. 
• Drain filling and discard all of the liquid. Add cornstarch and stir to combine. Add filling to the pie dish. Then cut butter into small pieces and put on top of the filling. 
• Then roll out the second dough disc and place on top of the filling. Decorate to your preference. If you cover the filling with a dough circle, then cut a few slits in the top layer that the steam can escape throughout baking. If you want to arrange a lattice, then cut top layer into strips and lay strips over and under one another carefully. Seal and flute the edges.
• If desired, brush with egg wash (1 large egg and 1 tablespoon water), egg yolk, egg white, or melted butter, and sprinkle with sugar.
• Bake for about 45 minutes until golden brown. Cover with parchment paper after 30 minutes to prevent it from heavy browning. Let cool to room temperature and transfer to the refrigerator. Chill for about 3 hours to allow the filling thicken up. Store in an airtight container in the refrigerator for up to 3 days. 
• Enjoy warm or cold with ice cream and fresh fruits.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.

Video

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Nutrition

Calories: 307kcalCarbohydrates: 37gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 43mgSodium: 160mgPotassium: 132mgFiber: 1gSugar: 13gVitamin A: 535IUVitamin C: 2.6mgCalcium: 42mgIron: 1.3mg

Course Dessert

Cuisine American

Keyword how to make strawberry rhubarb pie, strawberry rhubarb pie, strawberry rhubarb pie recipe

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