Strawberry Rhubarb Pie
User Reviews
4.6
Strawberry Rhubarb Pie
Description
This pie begins with a single crust pressed into a 9-inch pie plate. The filling mixes diced rhubarb and sliced strawberries combined with granulated sugar and cornstarch, which thickens the juices during baking. The fruits are prepared fresh or can be substituted with thawed, drained frozen rhubarb for convenience, though fresh provides better texture.
The streusel topping is made from flour, brown sugar, and cold butter cut together until crumbly, then spread evenly over the filling. Baking at 375°F on a foil-lined rimmed baking sheet ensures an even bake and captures excess juices. The pie bakes for about 65 to 75 minutes until the topping is golden and the filling is bubbly.
This pie balances the tartness of rhubarb with the sweetness of strawberries and a crunchy top layer, making it a classic spring or summer dessert. Variations in pie crust choice can slightly affect the texture, and several homemade crust recipes are suggested for best results.
Ingredients
- pie dough single crust
Filling:
- 2 ¾ to 3 to 3 cups rhubarb diced about 1/4-inch thick, 5-6 medium stalks
- 2 cups strawberries sliced
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
Streusel Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup butter cold, cut into tablespoon-size pieces
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
- Frozen rhubarb can be used if fresh is unavailable; thaw and drain before adding for best texture.
- Try different pie crust recipes such as sour cream crust, flaky homemade crust, or best-ever homemade crust for desired texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (9-inch pie)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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