Strawberry Rhubarb Pie

May 12, 2021
Strawberries and rhubarb are a classic combination! And nothing's more classic with this tasty pair than Strawberry Rhubarb Pie. Serve up a slice on its own, with a scoop of vanilla ice cream, or with a dollop of whipped cream for a wonderful spring or summer dessert.

Slice of Strawberry Rhubarb Pie Image

Strawberry Rhubarb Pie is near and dear to our family's heart. It holds many precious memories of Dad picking rhubarb from the backyard patch of my Vermont childhood home. And of Mom turning those rhubarb stalks into wonderful dessert deliciousness.

Dad was always a total rhubarb fan, absolutely loving it in any form. I distinctly remember him picking stalks from the backyard plants and biting into them right then and there like a celery stick. Or, taking a few inside to dip each bite in sugar as he munched away on the tart stalks. 

Now my friends, anyone who knows rhubarb knows eating it straight-up like Dad did is not for the faint of heart. Because of rhubarb's tangy tart and sour flavor, most of us enjoy it best when it's combined with other sweeter fruits and a hefty dose of sugar. -- Myself included. There's no way I could handle munching on a stalk straight-up like Dad did.

The strawberries' sweetness mixing with the tartness of the rhubarb melds into a deliciously soft and syrupy filling that simply tastes amazing.

Now when it comes to mixing rhubarb with sweeter fruits, there's nothing more classic than the combination of strawberries and rhubarb. And when it comes to enjoying this tasty pair? -- There's nothing more classic than Strawberry Rhubarb Pie.

Strawberry Rhubarb Pie is indeed my favorite way to enjoy rhubarb, and I always looked forward to Mom whipping up a pie or two with our backyard rhubarb bounty. 

The strawberries' sweetness mixing with the tartness of the rhubarb melds into a deliciously soft and syrupy filling that simply tastes amazing. A slice served up on its own, with a scoop of vanilla ice cream, or with a dollop of whipped cream is a wonderfully perfect spring or summer dessert.

Strawberry Rhubarb Pie in Pie Plate Image

Strawberry Rhubarb Pie Ingredients:

The list of ingredients for Strawberry Rhubarb Pie is pretty simple and straightforward, which I love. It's pretty much just pie crust, the fruit, sweetener, thickener, and a little salt and butter to round out the flavor.

To make this Strawberry Rhubarb Pie recipe, you'll need:

  • Pie crust - Crust for a double-crust pie is needed. Make your own, or use prepared crust from the grocery store. Truth be told, I always use a prepared crust.

  • Fresh rhubarb - Brings the tartness to the filling. Dice stalks of fresh rhubarb, as shown in the photo below this ingredients list, to make 4 cups. Frozen rhubarb can be substituted for fresh if you'd prefer. -- Measure the rhubarb while frozen, then thaw and prepare the pie as directed.

  • Fresh strawberries - Brings the sweetness to the filling. Slice fresh strawberries to make 3 cups, which is about one 16-ounce package of berries. I do not recommend substituting frozen strawberries because of their high amount of liquid.

  • Granulated sugar - Serves as the filling's sweetener. A hearty dose of sugar takes the edge off the rhubarb's tartness.

  • All-purpose flour - Serves as the filling's thickener. Seven tablespoons of flour creates a filling that stays intact once the filling is cooled, creating nice sliceable pieces of pie. Much less flour than that will lead to a runny filling. 

  • Salt - A small touch of salt rounds out the filling's flavor.

  • Unsalted butter - Dot the top of the pie filling with small chunks of butter. The butter melts as the pie bakes, bringing richness throughout the filling.

Diced Rhubarb to Make Strawberry Rhubarb Pie Image

How to Make Strawberry Rhubarb Pie:

Making a fruit pie like this classic Strawberry Rhubarb Pie may seem daunting, but it's actually not hard at all.  Truly, in a nutshell it's four basic steps:

  1. Prepare the crust
  2. Mix together filling & spoon into the crust
  3. Put on top crust, and
  4. Bake

To get this pie started, line a 9-inch pie pan with a bottom crust. Place this in the refrigerator while you prepare the pie's filling.

For the filling, whisk together granulated sugar, flour, and salt in a large mixing bowl. Add diced fresh rhubarb and sliced fresh strawberries, and give them a good toss to get the fruit well coated.

Then spoon the fruit into the prepared bottom crust, mounding the filling in the center a bit. Cut a couple of tablespoons of butter into small pieces and dot the top of the filling with the butter. 

How to Make Strawberry Rhubarb Pie Image

Place a top crust over the filling, crimping the top and bottom crusts together along the edge. Use a sharp knife to cut two vent slits in the center to allow steam to escape as the pie bakes.

When it comes to baking, you'll bake the Strawberry Rhubarb Pie for a bit at two different temperatures. This allows the fruit filling time to fully cook without overbrowning the crust.
 
So to start the pie's baking time, bake it at 425℉ for 30 minutes. Then reduce the oven temperature to 375℉ and bake for an additional 30 minutes until the filling is bubbling and the crust is nicely browned.

The crust's edges will most likely be browned enough after the first 30 minutes of baking. Shield the pie's edges for the remaining baking time to prevent excessive browning.

Even with this 2-temperature baking approach, the pie crust's edges will most likely be browned enough after the first 30 minutes of baking (or shortly thereafter). To prevent excessive browning, use a pie crust protector shield to shield the pie's edges for the remaining baking time. 

If you don't have a protector shield, cut a piece of aluminum foil in a circle the size of your pie. Then cut out the center, leaving about a 2-inch wide ring of foil. Carefully place the foil ring over the top crust edges.

Baked Strawberry Rhubarb Pie Image

Once the pie is baked, allow it to cool at room temperature for about an hour. Then refrigerate the pie to allow the filling to fully set.

The pie can be served warm if you prefer, however, be aware the filling will be messy and runny. It sets up considerably as the pie cools.

Filling Inside Strawberry Rhubarb Pie Image

So for a wonderfully delicious spring or summer dessert, whip up a classic Strawberry Rhubarb Pie. It's fabulous with a slice served up on its own, with a scoop of vanilla ice cream, or with a dollop of whipped cream.

And believe me, enjoying a slice of this classic pie is a way tastier way to eat rhubarb than my Dad's method of straight-up chomping on a stalk fresh-picked from the rhubarb patch!  

You might also like these other tasty fruit desserts:
Piece of Strawberry Rhubarb Pie Image
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strawberry rhubarb pie, strawberry rhubarb pie recipe, rhubarb desserts, rhubarb recipes, rhubarb pie
Desserts
American
Yield: 8 slices
Author: Tracey | The Kitchen is My Playground
Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Strawberries and rhubarb are a classic combination! And nothing's more classic with this tasty pair than Strawberry Rhubarb Pie. Serve up a slice on its own, with a scoop of vanilla ice cream, or with a dollop of whipped cream for a wonderful spring or summer dessert.
Prep time: 25 MinCook time: 1 HourTotal time: 1 H & 25 M

Ingredients

  • pie crust for a 9-inch double-crust pie
  • 4 c. diced fresh rhubarb
  • 3 c. sliced fresh strawberries (about one 16-ounce package)
  • 1 c. granulated sugar
  • 7 T. all-purpose flour
  • 1/4 tsp. salt
  • 2 T. unsalted butter

Instructions

  1. Line a 9-inch pie pan with half of the crust. Place in refrigerator while preparing the filling.
  2. In a large bowl, whisk together sugar, flour, and salt.
  3. Add diced rhubarb and sliced strawberries to sugar mixture; toss to coat. Spoon fruit into pie pan, mounding the filling in the center a bit.
  4. Cut butter into about 12 small pieces. Dot top of filling with butter pieces.
  5. Roll out remaining crust and place over filling, crimping the top and bottom crusts together along the edge. Use a sharp knife to cut two vent slits in the center of the top crust. 
  6. Bake at 425℉ for 30 minutes.
  7. Reduce oven to 375℉. Bake for an additional 30 minutes until filling is bubbling and the crust is nicely browned, shielding the edges if needed to prevent excessive browning.
  8. Allow to cool at room temperature for about an hour. Then refrigerate to allow the filling to set.
TRACEY'S NOTES:
  1. Frozen rhubarb can be substituted for fresh. Measure the rhubarb while frozen, then thaw and prepare the pie as directed in the recipe.
  2. The pie crust's edges will most likely be browned enough after the first 30 minutes of baking or shortly thereafter. To prevent excessive browning, use a pie crust protector shield to shield the pie's edges for the remaining baking time. If you don't have a protector shield, cut a piece of aluminum foil in a circle the size of your pie. Then cut out the center, leaving about a 2-inch wide ring of foil. Carefully place the foil ring over the top crust edges.
  3. Chill the pie completely before serving to allow the filling to set. The pie can be served warm if you prefer, however, be aware the filling will be messy and runny.
  4. Strawberry Rhubarb Pie is wonderful served on its own, or with a scoop of vanilla ice cream or dollop of whipped cream.
Created using The Recipes Generator




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4 comments

  1. This sounds wonderful! With strawberry season here, I'm going to add this to the list of recipes to make. Thanks for sharing on Thinking Out Loud Thursday!

    ReplyDelete
  2. My favorite pie!! Thanks for sharing at the What's for Dinner party. Have a wonderful week.

    ReplyDelete
  3. I'm loving your rhubarb recipes Tracey. Another fabulous combinational and I look forward to trying it out.
    Thank you for sharing this recipe at Create, Bake, Grow & Gather this week. I'm delighted to be featuring it at the party tomorrow night and pinning too.
    Hugs,
    Kerryanne

    ReplyDelete
  4. Looks like a quick and easy yummy treat with few calories. But I doubt I could eat just ONE.

    ReplyDelete

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