Strawberry Rhubarb Pie Recipe: Making It From Scratch

There’s something special about the taste and smell of rhubarb that brings me back to my childhood—especially in the form of a strawberry rhubarb pie taste! This Strawberry Rhubarb pie from scratch recipe is one delicious recipes I’ve been using for years.

It has a light, flaky butter crust and a perfectly sweetened filling. For the perfect dessert, top it off with whipped cream or ice cream.

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Introduction to Strawberry Rhubarb Pie

Strawberry rhubarb pie is a classic dessert that combines strawberries’ sweet flavor with rhubarb’s tartness.

This pie is a staple of springtime when fresh rhubarb is in season, and strawberries are at their peak ripeness.

With its perfect balance of sweet and tart flavors, strawberry rhubarb pie is a favorite among many families.

In this article, we’ll explore making a delicious strawberry rhubarb pie, from choosing the right strawberries and rhubarb, to assembling and baking the strawberry rhubarb pie start here.

Strawberry Rhubarb Pie Recipe From Scratch

Pie Crust:

• 2 cups flour
• 1/4 teaspoon salt
• 2/3 cup cold butter – cut into pieces
• 4-8 tablespoons ice water
• 9″ pie plate

Heat oven to 450

Add the flour and salt to a food processor bowl.

Cut the butter into small pieces and combine them with the dry ingredients.

Pulse a few times, then add one tablespoon of water until the dough resembles little balls (refer to the picture, for example).

Divide the dough in half and wrap each half in plastic wrap. Chill in the fridge for at least one hour.

Both store-bought and homemade pie crusts are simple to prepare and serve as the essential base for the pie.

Cold fats in the dough achieve a flaky crust.

Using a metal or glass pie plate helps prevent a soggy bottom crust.

Sprinkling sugar on top of the crust can enhance its color and texture when baked.

Remove one of the balls of pie crust and flour on the surface of your workstation. Roll out to fit your pie.

To transfer the pie dough to the pie dish, it’s easiest to roll the dough back over your rolling pin; have your pie dish close by!

Unroll the dough onto the pie dish and pinch the edges around the top. This helps prevent the crust from shrinking.

Next, prick the bottom of the pie dough with a fork.

This will prevent air pockets from rising in your crust. Bake for 8 minutes and remove to a wire rack.

Re-flour your surface and roll out your second ball of pie dough to fit the top of your pie.

You can do any design you want! Be creative!

Check out this butter crust.

Choosing the Right Rhubarb for Your Pie

When choosing the right rhubarb for your pie, remember a few things.

Fresh rhubarb is ideal, but frozen rhubarb can also be used.

If using frozen rhubarb, thaw it first and pat it dry with a paper towel to remove excess moisture.

When selecting fresh rhubarb, look for stalks that are firm, crisp, and bright red.

Avoid stalks that are wilted or soft, as they may be past their prime.

Rhubarb should be prepared by discarding the leaves, washing the stalks, and slicing them into 1/2-inch pieces.

Filling:

• Fresh Rhubarb – Four large rhubarb stocks (4 cups)
• Ten strawberries (2 cups)
• One tablespoon of lemon juice
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon(optional)
• One egg yolk + 1 teaspoon of water – egg wash

Pro Tip: Adding flavorings like lemon or orange or lemon juice, can sometimes overpower the filling.

Heat the oven to 450. Slice the rhubarb into 1/2″ thick slices and cut the strawberries into thirds. Place the fruit in a large bowl and toss with the lemon juice.

Add the dry ingredients and toss to coat. The pie filling, a mixture of fruits, sweeteners, and thickeners, is essential for achieving the desired texture and flavor.

Proper thickeners are crucial in fruit pie recipes to manage moisture and achieve consistency. A common issue with strawberry rhubarb pie is a soupy filling.

Cornstarch or tapioca starch can be a thickening agent to prevent a runny filling.

The delicious combination of strawberries and rhubarb perfectly balances the sweet and tart flavors in the filling.

The ideal ratio of sweet strawberries in to rhubarb pie taste is often adjusted to balance sweetness and tartness. Strawberries contribute a lot of moisture to fruit pies.

The fruit mixture for the pie filling should be sat with sugar and thickener for 15 to 30 minutes to reduce the excess liquid.

Macerating strawberries and rhubarb can draw out excess water. Then, pour the filling into the cooked pie crust.

Place the pie dough over the top of the pie and use a pastry brush to add a light coat of egg wash. The egg wash can also help seal the raw pie dough to the cooked crust.

Place on a cookie sheet and place in the oven for 20 minutes. After 20 minutes, lower the oven temperature to 350 and cook for 1hr and 20 minutes.

       

 

Adding Flavor, Spice, Ingredient Substitutions, and Variations to Your Rhubarb Pie Recipe

One of the best things about strawberry rhubarb pie is its versatility.

Alternative Sweeteners

• Honey: A natural sweetener that adds a subtle floral undertone to the filling. Replace sugar with equal honey, but reduce other liquids slightly.
• Maple Syrup provides a deep, caramel-like sweetness. Use 3/4 cup of maple syrup for every cup of sugar, reducing the liquid by about two tablespoons.
• Coconut Sugar is a lower-glycemic alternative with a mild caramel flavor. It can be used as a 1:1 substitute for granulated sugar.

Flavor Enhancements

• Spices: Add 1/2 teaspoon of cinnamon or nutmeg to the filling for a warm, spiced twist.
• Citrus Zest: Incorporate the zest of an orange or lemon to brighten the flavor and complement the tartness of rhubarb.
• Herbs: Experiment with a touch of finely chopped fresh basil or mint for a unique flavor profile.

Nut-Free Pie Variations:

Ingredients and Instructions:

• Ensure all ingredients used are certified nut-free, especially if using store-bought items.
• Follow the standard pie recipe, omitting any nut-based ingredients or toppings.

Tips for Preventing a Runny Filling:

• Techniques:
  • Maceration: Let the fruit sit with sugar to absorb excess moisture before baking.
  • Thickeners: Use appropriate cornstarch, tapioca, or flour to absorb juices.
  • Baking: Ensure the pie bakes long enough for the filling to bubble, activating the thickener.

Alternative Sweeteners for Reduced Sugar Content:

• Options:
  • Honey or Maple Syrup: Natural sweeteners that can replace granulated sugar.
  • Stevia or Erythritol: Low-calorie sweeteners suitable for baking.
• Considerations: Adjust quantities as these sweeteners have different sweetness levels compared to sugar.

Seasonal Fruit Variations:

Suggestions:

• Mixed Berries: Incorporate blueberries, raspberries, or blackberries for a different flavor profile.
• Stone Fruits: Peaches or apricots can be combined with or substituted for strawberries.

Streusel Topping Option: Ingredients and Instructions

• Ingredients:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp cinnamon
• Instructions:
  • In a bowl, mix the flour, brown sugar, and cinnamon.
  • Add the melted butter and combine until crumbly.
  • Sprinkle the streusel evenly over the pie filling before baking.

Dairy-Free Options

Dairy-Free Pie Crust: Ingredients and Instructions

Ingredients:

• 2 1/2 cups all-purpose flour (or gluten-free flour blend, if needed)
• 1 cup solid coconut oil or dairy-free butter, chilled and cubed
• 1/2 tsp salt
• 6-8 tbsp ice water

Instructions:

• In a large mixing bowl, combine the flour and salt.
• Add the chilled coconut oil or dairy-free butter. Use a pastry cutter or fork to cut the fat into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon, mixing until the dough collides.
• Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least an hour.
• Roll out as needed for your pie.

Dairy-Free Filling: Ingredients and Instructions

Ingredients:

• 3 cups rhubarb, chopped
• 2 1/2 cups strawberries, hulled and sliced
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• Zest and juice of one lemon

Instructions:

• Combine the rhubarb, strawberries, sugar, cornstarch, vanilla extract, lemon zest, and juice in a large bowl.
• Mix thoroughly and let sit for 15-20 minutes to macerate.
• Preheat the oven to 400°F (200°C) before assembling your pie.

Gluten-Free Pie Crust Options

Option 1: Almond Flour Pie Crust

Ingredients:

• 2 cups almond flour
• 1/4 tsp salt
• 2 tbsp coconut sugar
• 1/4 cup coconut oil or dairy-free butter, melted
• One large egg (or flaxseed egg for the vegan option)

Instructions:

• Preheat the oven to 350°F (175°C).
• In a bowl, combine almond flour, salt, and coconut sugar.
• Add melted coconut oil and the egg. Mix until dough forms.
• Press the dough evenly into a pie dish. Bake for 10-12 minutes to set before adding filling.

Option 2: Gluten-Free All-Purpose Flour Crust

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour blend
• 1 tsp xanthan gum (if not included in the flour blend)
• 1/2 tsp salt
• 1 cup chilled coconut oil or dairy-free butter
• 6-8 tbsp ice water

Instructions:

• Whisk together the gluten-free flour, xanthan gum, and salt in a large bowl.
• Add the chilled coconut oil or dairy-free butter, cutting it into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, until the dough comes together.
• Shape the dough into two discs, wrap them in plastic wrap, and refrigerate them for at least an hour before rolling them out.
• Roll out carefully and assemble your pie as usual.

Vegan Pie Options:

Ingredients and Instructions:

Crust:

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup solid coconut oil or vegan butter, chilled and cubed
• 1 tsp salt
• 6-8 tbsp ice water

Instructions:

• In a large bowl, whisk together the flour and salt.
• Add the chilled coconut oil or vegan butter. Using a pastry cutter or fork, cut it into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together.
• Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least an hour before rolling out.

Filling:

Ingredients:

• 3 cups rhubarb, chopped
• 2 1/2 cups strawberries, hulled and sliced
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• Zest and juice of one lemon

Instructions:

• In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, vanilla extract, lemon zest, and juice. Mix well and let sit for 15-20 minutes to macerate.
• Preheat the oven to 400°F (200°C).
• Roll out one disc of the chilled dough on a floured surface and line a 9-inch pie dish.
• Pour the filling into the prepared crust.
• Roll out the second disc of dough and place over the filling, sealing and crimping the edges. Cut slits on top to allow steam to escape.
• Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Let cool before serving.

Assembling and Baking the Pie

Assembling the pie is a straightforward process.

Roll out the pie dough and place it in a pie plate.

Fill the pie crust with the strawberry rhubarb filling, leaving a 1-inch border around the edges.

Roll out the remaining pie dough and use it to cover the pie, crimping the edges to seal.

Cut a few slits in the top crust to allow steam to escape during baking.

Place the pie on a rimmed baking sheet and bake in a preheated oven at 375°F for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Tips for Making a Perfect Strawberry Rhubarb Pie

Making a perfect strawberry rhubarb pie requires a few tips and tricks.

First, use a high-quality pie crust recipe that yields a flaky, buttery crust.

Second, don’t overmix the filling, as this can cause the strawberries to become mushy.

Third, combine granulated and brown sugar to give the filling a rich, caramel-like flavor.

Finally, don’t be afraid to experiment with different flavors and spices to make the pie your own.

Presentation, Serving and Storing Your Pie

Serving and Presentation Tips:

• The pie must cool completely for about 4 hours before slicing to allow the filling to set.
• Use a sharp knife to slice the pie cleanly. Wipe the blade between cuts for neat servings.
• Serve on colorful or patterned dessert plates to highlight the vibrant filling.
• Add a sprig of mint or a dusting of powdered sugar for an appealing presentation at gatherings.

Accompaniment Ideas:

• Classic Pairings: Serve warm slices of pie with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pie Milkshake: Some people enjoy making a pie milkshake by blending leftover pie with vanilla ice cream and milk.
• Gourmet Touch: Drizzle with custard sauce or garnish with fresh berries for an elegant finish.

Storage Tips:

• Storing in the Refrigerator: If you don’t serve the pie immediately, you can store it in an airtight container in the fridge for up to 3-4 days or at room temperature for up to 2 days.
• Freezing: To freeze the pie or individual pieces, cool it completely and wrap it in 2 layers of plastic wrap followed by aluminum foil. Freeze for up to 3 months, then thaw in the fridge overnight.

Reheating

• Oven: Warm slices in a preheated oven at 350°F (175°C) for 10-15 minutes for a fresh-baked texture.
• Microwave: Heat individual slices in the microwave on low power for 20-30 seconds, though this may soften the crust.

Pro-tips:

If you notice your pie crust dough going browner, you would like to place tinfoil around your homemade pie crust!

Adding a delightful combination overly sweet, of strawberry and rhubarb to desserts, particularly pies, creates a sweet-tart flavor balance that makes them a quintessential spring treat.

Cultural or Historical Context

• Origins: Strawberry rhubarb pie gained popularity in the United States during the 19th century when rhubarb was introduced from Europe. Combining the tartness of rhubarb with the sweetness of strawberries became a signature of early American desserts.
• Significance: This pie is often associated with spring and summer celebrations, reflecting its use of seasonal produce. It remains a staple of Midwest and New England cuisine.

Seasonal Ingredient Information

Peak Seasons

• Strawberries: Best from late spring to early summer (April-June in most regions).
• Rhubarb: Typically in season from April to June, with peak flavor in mid-spring.

Selection Tips

• Look for firm, bright-red strawberries with no soft spots or bruising.
• Choose rhubarb stalks that are crisp and brightly colored. Avoid stalks with brown spots or signs of wilting.

Nutritional Information

Per Serving (1 slice):

• Calories: Approx. 350
• Protein: 4g
• Fat: 15g
• Carbohydrates: 52g
• Fiber: 3g
• Sugars: 30g
• Sodium: 220mg Note: Adjust based on ingredient substitutions.

Reader Testimonials or Reviews

Include the following comments from the published article:

1. “This pie was amazing! The perfect balance of tart and sweet.”
2. “I love that this recipe uses fresh fruit—it tasted so much better than store-bought.”
3. “The crust was buttery and flaky, just like my grandma used to make. Will definitely make again!”