Strawberry Rhubarb Pie Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
50 mins
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Additional Time
1 hr
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Total Time
2 hrs 20 mins
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Servings
12 servings
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Calories
402 kcal
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Course
Dessert
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Cuisine
North American
Strawberry Rhubarb Pie Recipe
Description
The Strawberry Rhubarb Pie Recipe combines diced rhubarb and strawberries, sweetened with granulated sugar and thickened slightly with flour for the filling. The mixture is placed inside a rolled-out pie crust lined in a pie pan. The top crust is rolled thin and placed over the filling either as a solid layer with steam vents or arranged in a lattice pattern, then the edges are crimped to seal.
Baking begins at a higher temperature to set the crust, then lowers to allow the filling to bubble and the crust to turn light brown. The mixture offers a balance of the rhubarb’s tartness and strawberries’ sweetness, with the flour helping to create a thicker, jam-like consistency. The pie dough provides crispness and flakiness, rounding out the texture.
This pie serves well as a dessert with whipped cream or vanilla ice cream, capturing the seasonal flavors of rhubarb and strawberries. Watching the crust edges is important to avoid over-browning, and a rimmed baking tray helps catch any drips during baking.
Consider using a butter and shortening pie crust for a tender and flaky texture, as suggested in the accompanying video referenced in notes.
Ingredients
- 3 ½ cups rhubarb diced small
- 3 cups strawberries diced
- 1 cup granulated sugar
- ⅓ cup all-purpose flour
- 1 double pie crust homemade or store-bought
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Combine the rhubarb, strawberry, sugar, and flour in a bowl and mix well.
- On a lightly floured surface, roll half of the pie dough with a rolling pin until it is 2 inches larger than your pie pan. Transfer the dough to your pie pan and press it into the pan. Poke holes in the bottom of the crust using a fork and then transfer the filling into the pie pan.
- Roll the top layer of the dough until it is about ⅛ inch thick. Either place it on top of the pie or cut it into strips and lay the strips on the pie in a lattice weave. Crimp the edges of the pie. If you've covered the pie completely, cut little holes in the pastry for the steam to escape.
- Place the pie on a rimmed baking tray and bake it for 15 minutes. Turn the heat down to 350 degrees Fahrenheit and continue to bake it for another 35-40 minutes, or until the filling is bubbling and the crust is light brown. Keep an eye on the edges of the crust and if they are browning too quickly cover them with a pie shield or loosely with aluminum foil. We usually have to do this after 20-25 minutes of baking.
- Remove the pie from the oven and let it cool for at least 1 hour before you cut into it.
Notes
- Using a pie crust made with butter and shortening creates a tender and flaky texture preferred for this pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1 slice (of 12) | |
| Calories | 402kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 2g | 100% |
| Cholesterol | 21mg | 7% |
| Sodium | 265mg | 11% |
| Potassium | 198mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 24mg | 27% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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