Strawberry Rhubarb Pie

Name: Strawberry Rhubarb Pie
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 12 servings (9-inch pie)
Ingredients: Single crust pie dough (see note); 2 ¾ to 3 to 3 cups diced rhubarb about 1/4-inch thick, about 5-6 medium stalks; 2 cups sliced strawberries; ⅔ cup granulated sugar; 3 tablespoons cornstarch; 1 cup all-purpose flour; ½ cup brown sugar; ½ cup cold butter, cut into tablespoon-size pieces

User Reviews

4.6

1,734 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 30 mins
Servings
12 servings (9-inch pie)
Course
Dessert
Cuisine
American

Strawberry Rhubarb Pie

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Single crust pie dough (see note)

Filling:

2 ¾ to 3 to 3 cups diced rhubarb about 1/4-inch thick, about 5-6 medium stalks
2 cups sliced strawberries
⅔ cup granulated sugar
3 tablespoons cornstarch

Streusel Topping:

1 cup all-purpose flour
½ cup brown sugar
½ cup cold butter, cut into tablespoon-size pieces

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Instructions

Preheat the oven to 375 degrees F. Lin a large rimmed baking sheet with foil and set aside.
For the filling, in a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well; the mixture will start to thicken and become syrupy as it is stirred. Set aside.
Roll out the pie crust to 12 inches and place in a 9-inch pie plate, easing the pie crust into the edges of the pie plate without stretching. Trim, leaving a 1/2-inch border. Tuck the overhanging pie crust underneath so it is even with the edge of the pie plate. Flute the edges.
Scrape the strawberry rhubarb mixture evenly in the pie shell.
For the streusel, combine the flour and brown sugar in a medium bowl. Add the butter and use a pastry blender or two knives to cut it into the flour mixture until crumbly.
Sprinkle the streusel topping evenly over the top of the pie filling.
Place the pie on the prepared baking baking sheet (to catch any drips), and bake for 65 to 75 minutes, until the streusel is golden and the filling has thick (not runny) bubbles popping at the edges. Cover the pie crust edges with a pie crust shield or tent the top with foil to prevent over browning, if needed. It's important to bake the pie fully so it sets properly.
Let the pie cool completely to allow the filling to thicken. Serve with a scoop of vanilla ice cream or sweetened, whipped cream, if desired.

Notes

Rhubarb: I've made this pie once or twice with frozen rhubarb - it isn't quite the same as the rhubarb is much softer, but can be used in a pinch (I recommend thawing and draining before using).
Pie Crust: I alternate between these three pie crust recipes when making this pie: Sour Cream Pie Crust
Perfect Flaky Homemade Pie Crust
Best-Ever Pie Crust (in my cookbook)

Nutrition Information

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Serving 1slice Calories 205kcal (10%) Carbohydrates 33g (11%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 20mg (7%) Sodium 72mg (3%) Fiber 1g (4%) Sugar 21g (42%)