Estimated reading time: 10 minutes
Few desserts capture late spring and early summer like a slice of warm strawberry rhubarb pie. Its tart rhubarb and sweet strawberries are perfectly nestled beneath a golden, flaky crust, evoking nostalgia and the joy of seasonal ingredients.
However, making the perfect homemade pie can be tricky. How do you avoid a watery filling or a soggy crust? Don’t worry! This guide-will walk you through selecting the best ingredients and troubleshooting common issues, ensuring your pie is delicious, properly set, and beautifully baked. Get ready to make the best strawberry rhubarb pie you’ve ever tasted!
Table of contents
Why This Strawberry Rhubarb Pie Recipe Stands Out
What makes this strawberry rhubarb pie recipe worth your time? We’ve combined insights from generations of pie-making wisdom with practical tips to address the most common pitfalls. This recipe emphasizes:
- The Perfect Fruit Ratio: Finding the balance between strawberries and rhubarb is key. We’ll guide you to a ratio that delivers distinct flavor from both, without one overpowering the other.
- Foolproof Thickeners: We’ll discuss the best options for thickening the filling and ensure it sets up beautifully, slicing cleanly without turning into a runny mess.
- A Truly Flaky Crust: Whether you’re a seasoned baker or a beginner, our crust tips will help you achieve that desirable tender, flaky texture.
- Comprehensive Troubleshooting: We anticipate your questions and provide solutions for issues like watery filling, burnt crust edges, and uneven baking.
This isn’t just a list of ingredients and steps; it’s a deep dive into the how and why of making exceptional strawberry rhubarb pie.
Ingredients for Your Strawberry Rhubarb Pie
High-quality ingredients are the foundation of any great pie. Here’s what you’ll need:
For the Flaky Double Pie Crust:
(Note: This recipe includes instructions for a homemade double crust. If using store-bought, you’ll need two crusts.)
- 02 ½ cups all-purpose flour, plus more for dusting
- 01 teaspoon salt
- 01 cup (2 sticks) unsalted butter, very cold, cut into ½-inch cubes
- ½ cup ice water, plus more as needed
- Optional: 01-02 tablespoons vodka (helps with flakiness!)
Ingredient Notes for the Crust:
- Flour: Use standard all-purpose flour. For accuracy, measure it using the spoon-and-level method.
- Butter: Unsalted butter is preferred so you control the saltiness. Ensure it is very cold – this is crucial for creating flaky layers. Cutting it into cubes and chilling it further is highly recommended.
- Ice Water: The cold temperature is vital. Use actual ice water, but measure only the water.
- Vodka (Optional): Vodka inhibits gluten development more than water, leading to a more tender crust, and evaporates completely during baking. A great trick for beginners!
For the Strawberry Rhubarb Pie Filling:
- 4 cups sliced fresh rhubarb (about 1 pound), cut into ½-inch pieces
- 4 cups sliced fresh strawberries (about 1 pound), hulled and sliced
- 1 ½ cups granulated sugar (adjust to your desired sweetness/tartness)
- ¼ cup cornstarch or tapioca starch (see notes on thickeners below)
- 1 tablespoon lemon juice (enhances flavor and color)
- 1 teaspoon vanilla extract
- Pinch of salt
- 02 tablespoons unsalted butter, cut into small pieces (optional, for dotting over filling)
Ingredient Notes for the Filling:
- Rhubarb: Choose firm, bright red stalks. Avoid limp or discolored pieces. Trim off the leaves (they are toxic).
- Strawberries: Use ripe, fragrant strawberries. If they are very large, you may want to quarter them instead of just slicing.
- Sugar: 1 ½ cups provides a good balance for most palates. If your rhubarb is particularly tart or your strawberries less sweet, you can increase it slightly.
- Thickener: Cornstarch and tapioca starch are the most common.
- Cornstarch results in a glossy, clear filling but can sometimes break down if overcooked. Use ¼ cup.
- Tapioca starch (or instant tapioca, slightly different but works) creates a slightly less clear but very stable filling that holds up well. Use ¼ cup tapioca starch or ¼ – ⅓ cup instant tapioca (check package directions). We recommend tapioca starch for a consistently set filling.
- Lemon Juice: Brightens the fruit flavors and helps the color stay vibrant.
- Butter: Dotting small pieces of butter over the filling before adding the top crust adds richness and helps create little pockets of flavor.
Equipment You’ll Need
- 9-inch pie plate
- Large mixing bowls (at least two)
- Pastry blender or food processor
- Rolling pin
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Wire rack for cooling
- Pie shield or aluminum foil (optional, but recommended)
Step-by-Step Instructions
Time needed: 4 hours
Follow these steps for a perfect strawberry rhubarb pie:
- Step 1: Make the Crust
Mix flour and salt. Cut in butter until pea-sized pieces form. Slowly add ice water (and vodka, if using). Mix gently until dough forms. Divide into two disks, wrap, and chill for at least 1 hour.
- Step 2: Prep the Filling
Toss strawberries and rhubarb in a bowl. In a separate bowl, combine sugar, starch, salt. Mix into fruit with lemon juice and vanilla. Let sit 15–20 minutes.
- Step 3: Assemble the Pie
Roll out one dough disk and line a 9-inch pie plate. Optional: brush base with egg wash or sprinkle with fine nuts to prevent sogginess.
Add filling. Dot with butter. Roll and place top crust (solid or lattice). Trim, crimp edges, and vent if solid. Brush with egg wash, sprinkle with sugar if desired. - Step 4: Bake
Bake at 400°F for 20 mins. Reduce to 375°F and bake 35–45 mins until crust is golden and filling bubbles visibly.
- Step 5: Cool Completely
Let pie cool on a wire-rack for at least 3–4 hours. This ensures a clean slice and sets the filling.
Tips for Perfect Strawberry Rhubarb Pie
Making a perfect strawberry rhubarb pie involves a few key techniques and considerations:
- Preventing Watery Filling:
- Use the correct amount of thickener (¼ cup cornstarch or tapioca starch per pound of fruit).
- Allow the fruit and sugar mixture to sit-for 15-20 minutes before filling the pie to draw out some liquid.
- Ensure the pie is baked until the filling is visibly bubbling thickly across the surface, not just around the edges. This confirms the thickener has activated.
- Allow the pie to cool completely for 03-04 hours before slicing. This is non-negotiable for a well-set filling.
- Achieving a Flaky Crust:
- Start with very cold butter and ice water.
- Don’t overmix the dough; leave some pea-sized pieces of butter intact.
- Handle the dough as little as possible.
- Ensure the dough is well-chilled before rolling.
- Bake at an initial higher temperature (400°F) to help the fat in the crust render and create steam, lifting the layers.
- Using Fresh vs. Frozen Fruit:
- Fresh: Preferred for best flavor and texture. Ensure rhubarb is trimmed and strawberries hulled and sliced.
- Knowing When Your Pie is Done: Look for a deeply golden-brown crust, not just pale blonde. The filling should be actively bubbling in the center, not just around the edges. If using an instant-read thermometer, the internal-temperature of the filling should reach at least 200-205°F (93-96°C).
- Troubleshooting Common Issues:
- Crust edges burning: Use a pie shield or aluminum foil strips to protect the edges early in the baking process.
- Filling not bubbling: Turn the heat up slightly (e.g., to 400°F) for the last 10-15 minutes, shielding the crust if necessary, to ensure the filling reaches temperature.
- Filling seems too thin after cooling: You likely didn’t bake it long enough for the thickener to activate fully, or didn’t cool it long enough. While you can’t easily fix a runny pie once baked and cooled, you know for next time!
Variations
While the classic strawberry rhubarb pie is perfect as is, here are a few ways to change it up:
- Crumb Topping: Instead of a double crust or lattice, top the pie with a streusel crumb topping. A typical topping includes flour, sugar (white or brown), butter, and sometimes oats or nuts.
- Different Thickeners: While cornstarch and tapioca are reliable, some bakers use flour. Flour requires more volume than cornstarch/tapioca (often ½ cup) and results in a cloudier filling. Arrowroot starch is another option, but it doesn’t hold up well to prolonged heat, so it’s best stirred into already cooked filling just before baking (less common for pies baked from raw fruit).
- Add Spices: A pinch of cinnamon, nutmeg, or ginger can complement the fruit flavors beautifully.
- Citrus Zest: Add the zest of one-orange or lemon to the filling for an extra layer of bright flavor.
- Double Crust: Simply use the second rolled-out dough disk as a solid top crust with vents, instead of a lattice.
Storage and Make-Ahead Tips
- Storage: Once completely cooled, strawberry rhubarb pie can be stored at room temperature for 01-02 days. For longer storage, cover loosely with plastic wrap or foil and refrigerate for up to 04 days. The crust may soften slightly in the refrigerator.
- Reheating: To reheat, place slices in a toaster oven or conventional-oven at 350°F (175°C) for 10-15 minutes until warmed through.
- Freezing: You can freeze a baked pie after it has cooled completely. Wrap it-tightly in plastic wrap, then in aluminum foil. Freeze for up to 3-4 months. Thaw overnight in the refrigerator, then reheat-as desired. You can also freeze an unbaked pie. Assemble the pie (without brushing with egg wash or adding sugar sprinkle), wrap tightly, and freeze. To bake from frozen, place on a baking sheet, add vents if needed, brush with egg wash and sugar if desired, and bake at 375°F (190°C) for-20 minutes, then reduce heat to 350°F (175°C) and bake for 45-60 minutes more, or until golden and bubbling. Shield edges if they brown too quickly.
Serving Suggestions
Serve your homemade strawberry rhubarb pie slightly warm or at room-temperature for the best texture and flavor. It’s classic pairings include:
- A scoop of vanilla ice-cream (the warmth of the pie slightly melts the ice cream – heavenly!).
- A dollop of freshly whipped cream.
- Alongside a cup of coffee or tea.
Frequently Asked Questions (FAQ)
Most likely causes are not using enough thickener, not baking the pie long enough for the thickener to activate, or cutting into the pie before it has cooled completely. Ensure the filling is bubbling thickly when you take it out of the oven, and let it cool for at least 3-4 hours.
Cornstarch and tapioca starch (or instant tapioca) are both excellent. Tapioca starch tends to create a more stable filling that holds up well to slicing, while cornstarch results in a slightly more glossy filling. Follow the recommended amounts in the recipe.
Yes, you can. Use frozen rhubarb directly from the freezer; do not thaw. You can thaw strawberries briefly or use them mostly frozen. Be prepared for more liquid and consider adding an extra tablespoon or two of your chosen thickener.
A 1:1 ratio by volume (equal cups of each) or weight is a popular starting point and provides a good balance, as used in this recipe (4 cups of each). You can adjust slightly based on your preference for more tartness (more rhubarb) or more sweetness (more strawberries).
Baking typically takes 55-65 minutes total (20 minutes at 400°F, then 35-45 minutes at 375°F). The key is baking until the crust is deeply-golden brown and the filling is bubbling vigorously in the center.
Conclusion
Making a strawberry rhubarb pie is a fun and rewarding-activity that results in a delicious dessert you can enjoy. To make a great pie, it’s important to pay attention to small details, like keeping your crust dough cool and letting the pie cool down after baking. This recipe gives you easy steps to make a tasty pie that is well-flavored and flaky. Gather your ingredients, follow these-steps, and get ready to enjoy a yummy slice of pie. Happy baking!
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Strawberry Rhubarb Pie Recipe
Equipment
- Equipment
- 9-inch pie dish
- Mixing Bowls
- Rolling Pin
- Pastry cutter or food processor
- Measuring Cups & Spoons
- Pie shield or aluminum foil
Ingredients
Ingredients
For the Double Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup 2 sticks unsalted butter, very cold, cubed
- ½ cup ice water plus more as needed
- 1 –2 tbsp vodka optional, helps with flakiness
For the Strawberry Rhubarb Filling:
- 4 cups rhubarb sliced (about 1 lb)
- 4 cups strawberries hulled and sliced (about 1 lb)
- 1 ½ cups granulated sugar
- ¼ cup cornstarch or tapioca starch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp unsalted butter diced (optional, for dotting)
Optional for Finishing:
- 1 egg + 1 tbsp water egg wash
- 1 –2 tbsp granulated sugar for sprinkling crust
Instructions
Instructions
- Make the Dough: Mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water and vodka (if using) gradually until dough forms. Divide, shape into disks, wrap, and chill for at least 1 hour.
- Prepare Filling: In a large bowl, mix rhubarb and strawberries. Combine sugar, starch, salt in a separate bowl and stir into the fruit with lemon juice and vanilla. Let sit for 15–20 minutes.
- Assemble Pie: Roll one dough disk and line a 9-inch pie plate. Pour in fruit filling, dot with butter. Roll out second dough for top crust (solid or lattice), trim, crimp edges, and cut vents if solid. Brush with egg wash and sprinkle sugar.
- Bake: Preheat oven to 400°F (200°C). Bake at 400°F for 20 minutes, reduce to 375°F (190°C), and bake another 35–45 minutes until crust is golden and filling bubbles.
- Cool: Cool pie on a wire rack for at least 3–4 hours before slicing.
