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Strawberry Rhubarb Pie Recipe

Strawberry Rhubarb Pie Recipe

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4.8 from 132 reviews

This classic Strawberry Rhubarb Pie perfectly balances sweet strawberries with tart rhubarb, tucked inside a tender, homemade double crust. The pie bakes to golden perfection with a juicy filling that sets beautifully as it cools. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream, for a delightful slice of homemade country comfort.

  • Total Time: 1 hour 35 minutes
  • Yield: 10 slices

Ingredients

Pie Crust

  • 2 cups all purpose flour
  • 2/3 cup plus 2 Tablespoons shortening
  • 1 teaspoon salt
  • 6 Tablespoons ice cold water

Strawberry Rhubarb Pie Filling

  • 4 cups cut up fresh rhubarb
  • 2 cups cut up fresh strawberries
  • 1 1/3 cups sugar (reduce for a tarter pie)
  • 7 Tablespoons all purpose flour

For Assembly

  • Milk, for brushing the crust
  • White sugar, for sprinkling on top

Instructions

  1. Make the Pie Crust: In a large bowl, combine flour, shortening, and salt. Using a pastry blender, cut in the shortening until the mixture resembles fine crumbs. Make a well in the center and add the ice-cold water. Toss the mixture lightly with your hands until a ball begins to form. Gently shape into a ball, then divide it into two equal portions. Roll one ball out into a circle to fit the bottom of your pie plate.
  2. Prepare the Filling: In a medium bowl, mix together the chopped rhubarb and strawberries. In a separate bowl, combine sugar and flour. Adjust the amount of sugar to taste if you prefer a more tart pie.
  3. Assemble the Pie: Preheat your oven to 425°F (220°C). Sprinkle 1/4 cup of the sugar and flour mixture over the bottom pie crust. Add the fruit mixture evenly over the crust. Sprinkle the remaining sugar and flour mixture on top of the fruit, allowing it to filter down through the fruit layers.
  4. Add the Top Crust: Roll out the second ball of dough and lay it over the fruit filling. Trim and crimp the edges to seal. Cut slits in the top crust with a sharp knife to vent steam. Brush the top with milk and sprinkle with sugar for a crisp, golden finish.
  5. Bake the Pie: Place the pie on a foil-lined baking sheet and bake on the middle rack at 425°F for 15 minutes. Reduce oven temperature to 325°F (165°C) and continue baking for 1 hour. Check after 30 minutes; if the crust is golden, loosely cover with foil to prevent over-browning.
  6. Cool and Serve: Remove pie from the oven and allow it to cool for several hours. This will help the filling set and make slicing easier. Serve as is, or add a scoop of vanilla ice cream on top for an extra treat.

Notes

  • Use chilled shortening and water for the flakiest crust.
  • Letting the pie cool completely ensures the filling sets properly and slices neatly.
  • The sugar amount in the filling can be reduced for a more pronounced tartness from the rhubarb.
  • Covering the pie with foil midway through baking helps prevent the crust from over-browning.
  • Fresh rhubarb and strawberries yield the best flavor, but frozen can be used if well drained.
  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 258
  • Sugar: 25g
  • Sodium: 169mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://sophiasplate.com/strawberry-rhubarb-pie-recipe/