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Strawberry Rhubarb Pie Recipe

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4.3 from 14 reviews

This classic Strawberry Rhubarb Pie combines the sweet, juicy flavors of fresh strawberries with the tart bite of rhubarb baked inside a flaky, buttery homemade pie crust. It’s a beautifully balanced dessert perfect for spring and summer gatherings, featuring a tender double crust with a golden finish and lightly sweetened fruit filling thickened just right for slicing.

Ingredients

Pie Crust

  • 2 ½ cups all-purpose flour (plus more for dusting)
  • ¾ teaspoon salt
  • 1 cup cold butter, cut into cubes
  • 1 teaspoon apple cider vinegar
  • 5 tablespoons cold water

Filling

  • 3 cups fresh strawberries (1 pound), hulled and quartered
  • 4 cups fresh rhubarb, cut into ½-inch pieces
  • 2 to 3 drops red food coloring (optional)
  • 1 tablespoon fresh lemon juice
  • 1 ⅓ cups granulated sugar
  • ½ cup cornstarch (or 6 tablespoons quick tapioca)
  • ¼ teaspoon salt
  • 1 tablespoon butter, cut into 3–4 pieces

Topping

  • 2 tablespoons heavy cream
  • ¼ cup coarse sugar or sugar sprinkles

Instructions

  1. Prepare the Pie Crust: In a large bowl, mix the flour and salt. Cut in the cold butter using a pastry blender until the mixture has pea-sized lumps and starts clumping together on the blender.
  2. Add Liquid: Combine the apple cider vinegar and cold water in a small dish. Stir this into the flour mixture with a fork. Test by squeezing dough in your hand—if crumbly, add more water by the tablespoon until dough holds together.
  3. Chill Dough: Divide dough in half, shape each into flat disks, wrap in plastic wrap, and refrigerate for at least 45 minutes.
  4. Soften Dough: Thirty minutes before rolling, remove the disks from the fridge to soften slightly at room temperature for easier handling.
  5. Preheat Oven: Set the oven to 400°F (200°C).
  6. Mix Fruit Filling: In a large bowl, combine strawberries, rhubarb, optional red food coloring, and lemon juice. Toss to combine evenly.
  7. Combine Dry Filling Ingredients: In a small dish, whisk together sugar, cornstarch, and salt. Sprinkle this over the fruit and fold gently to coat all pieces.
  8. Roll Out Bottom Crust: Roll out one dough disk on a floured surface and fit it into a 9-inch pie pan, ensuring it covers the bottom and sides evenly.
  9. Add Fruit Filling: Spoon the fruit mixture into the prepared crust and dot with pieces of butter.
  10. Top Crust: Roll out the second dough disk and place it over the filling. Crimp edges decoratively to seal.
  11. Prepare for Baking: Brush the top crust lightly with heavy cream, cut vent slits for steam release, and sprinkle with coarse sugar.
  12. Bake Pie: Place the pie on the oven’s middle rack with a parchment-lined baking sheet on the rack below to catch drips. Bake at 400°F for 15 minutes, then reduce heat to 375°F and bake for 60 to 75 minutes. If crust browns too fast, cover with foil or parchment.
  13. Cool and Serve: Transfer pie to a wire rack to cool completely. Refrigerate until serving. Serve slices cold or warmed individually.

Notes

  • Chilling the dough is crucial for a flaky crust.
  • Adding vinegar to the dough helps tenderize it and enhances flakiness.
  • Red food coloring is optional and only needed if you want a brighter red filling.
  • Using a baking sheet below the pie prevents drips from burning in the oven.
  • Cover pie with foil if edges brown too quickly to avoid burning.
  • Pie can be served warm or cold according to preference.

Find it online: https://bitezly.com/strawberry-rhubarb-pie-recipe/