This Strawberry Rhubarb Pie is a tasty mix of sweet strawberries and tangy rhubarb all wrapped in a flaky crust. It’s like summer on a plate!
Honestly, this pie is hard to resist! I always enjoy the balance of sweet and tart flavors. It’s perfect for sharing, but I often end up having a second slice. Who can blame me? 😄
Key Ingredients & Substitutions
All-purpose flour: This is what gives the pie crust its structure. If you’re gluten-free, you can substitute with a gluten-free flour blend. Just make sure it includes xanthan gum for binding!
Unsalted butter: Cold butter is perfect for making a flaky pie crust. If you’re dairy-free, use coconut oil or a dairy-free butter substitute in equal amounts for a similar texture.
Rhubarb: The star of the filling! If you can’t find rhubarb, consider using tart apples or cranberries for a different twist. Just remember, the flavor will change but it will still be delicious!
Granulated sugar: Adjust this to taste, especially if your strawberries or rhubarb are very sweet or tart. You can also substitute with brown sugar for a deeper flavor or honey for a natural sweetener (but cut down slightly on the amount).
Egg wash: This gives the crust a beautiful golden color. If you want a vegan version, replace the egg with almond milk or non-dairy milk for brushing before baking.
How Do You Make a Flaky Pie Crust?
A flaky pie crust is the foundation for a great pie. The key is to keep everything cold and handle the dough gently. Here’s how to perfect it:
- Start with cold butter and ice water. This helps create layers in the crust while baking.
- When combining butter and flour, stop as soon as you see pea-sized pieces. Overworking it can lead to a tough crust.
- After mixing in the ice water, your dough should barely come together—too much water equals a soggy crust. If it feels too dry, you can add a little more water, one teaspoon at a time.
- Let the dough rest in the fridge. This relaxes the gluten and makes it easier to roll out while keeping it cold for the flakiness.
Remember, practice makes perfect when it comes to pie crusts! Don’t worry if it’s not flawless the first time, it will still taste great.
How to Make Strawberry Rhubarb Pie
Ingredients You’ll Need:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 6-8 tbsp ice water
For the Filling:
- 3 cups fresh strawberries, hulled and halved
- 3 cups rhubarb, chopped into 1/2-inch pieces
- 1 1/4 to 1 1/2 cups granulated sugar (adjust to taste)
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
- 1 tbsp lemon juice
For Topping:
- 1 egg, beaten (for egg wash)
- 1-2 tbsp coarse sugar or turbinado sugar (for sprinkling)
How Much Time Will You Need?
This recipe requires about 25 minutes of prep time. You’ll need an additional hour to chill the dough, along with 55-65 minutes for baking. In total, you should plan for about 2 hours and 30 minutes before your delicious pie is ready to be enjoyed!
Step-by-Step Instructions:
1. Make the Pie Crust:
Start by whisking together the flour, salt, and sugar in a large bowl. Next, add the cold butter cubes. Use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs with some pea-sized pieces of butter visible. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to over-mix! Divide the dough in half, shape into disks, wrap in plastic wrap, and put them in the fridge for at least 1 hour.
2. Prepare the Filling:
In another large mixing bowl, combine the halved strawberries, chopped rhubarb, sugar, cornstarch, vanilla extract, cinnamon (if you’re using it), and lemon juice. Toss everything together gently until the fruit is evenly coated. Set this aside while you roll out your dough.
3. Assemble the Pie:
Preheat your oven to 400°F (200°C). Roll out one disk of dough on a lightly floured surface to create a 12-inch circle. Carefully place this dough into a 9-inch pie dish, pressing gently into the bottom and sides. Pour the prepared strawberry-rhubarb filling into the crust and spread it out evenly. Roll out the second disk of dough into another 12-inch circle. You can cut this into strips for a lovely lattice top or keep it whole for a solid top with slits for steam. If you opt for a lattice top, weave the strips over the filling; for a solid top, simply place it on top and cut a few slits for steam. Trim any excess dough from the edges and crimp or flute to seal.
4. Bake the Pie:
Brush the top crust with the beaten egg and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake in the preheated oven at 400°F (200°C) for 20 minutes. Then, reduce the heat to 350°F (175°C) and continue baking for 35-45 minutes, or until the crust is golden and the filling is bubbly. If the edges of the crust brown too quickly, you can cover them with foil to prevent burning.
5. Cool and Serve:
Once baked, let the pie cool for at least 2 hours to help the filling set. Serve it warm or at room temperature, and if you like, add a scoop of whipped cream or vanilla ice cream on top for an extra treat!
Enjoy your classic, beautifully golden Strawberry Rhubarb Pie with a luscious lattice crust!
Can I Use Frozen Strawberries or Rhubarb?
Yes, you can use frozen fruit! Just make sure to thaw them first and drain any excess liquid to prevent a soggy pie. You may also want to increase the cornstarch a little to help thicken the filling.
What If I Don’t Have Cornstarch?
No problem! You can substitute cornstarch with an equal amount of all-purpose flour or instant tapioca. Just note that it might alter the filling’s texture slightly, but it will still thicken the fruit juices well.
How Can I Store Leftover Pie?
Store leftover pie in an airtight container at room temperature for up to 2 days. For longer storage, cover it well and refrigerate for up to 5 days. You can also freeze it for up to 2 months—just make sure it’s wrapped tightly!
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can prepare the pie crust and refrigerate it for up to 2 days. Alternatively, you can freeze the wrapped dough for up to 3 months. Just remember to thaw it in the fridge overnight before rolling it out!