Sweet and tart, the perfect flavor combination! Sweet from the strawberries and tart from the rhubarb. This strawberry rhubarb pie is a match made in heaven!
Rhubarb
Have you ever tried rhubarb? Rhubarb is an interesting vegetable that adds a nice tart taste to your recipes. However, my all-time favorite use of this reddish, celery look-alike, is using it in combination with strawberries.
During my weekly trip to the grocery store, in the produce section, was a huge pile of rhubarb. Beautiful, red, big, long stalks of rhubarb. I couldn’t resist myself, so I bought 3 pounds. I grabbed a large package of strawberries and home I went.
Once home, I called my mother-in-law for some advice on how to make the pie (she makes a great one!) I love baking, but to be honest, I usually steer away from making pies. Although I enjoy a good pie, I am terrible at rolling out the pie crust!
I was off to a great start, the dough looked perfect and my pie mixture was ready. However, as usual, I got a bit tripped up on rolling out the pie crust. Thankfully my mom was in the area, so she stopped over for some needed help. With her pointers, I finally understand how to roll out pie crust. Flour, turn, flip, flour turn, flip. Don’t be shy, use the flour!
By all means, don’t fret, don’t worry! Use a store bought one if you are short on time or don’t want to bother with making your own. There are plenty of good ones out there!
My all time favorite pie is strawberry rhubarb pie. I love sweet and tart mixed together, and this pie has both! Give it a try, it may be your new favorite pie too! Don’t forget the vanilla ice cream!
Strawberry Rhubarb Pie- Ingredients for the Filling
Rhubarb, sugar, strawberries, orange juice, orange zest, cornstarch or tapioca.
Strawberry Rhubarb Pie-Instructions
Wash and cut the rhubarb and strawberries into 1/2 inch pieces.
Add sugar, orange juice, orange zest, and tapioca or cornstarch.
Mix all the ingredients together and let sit while you roll out the dough. Letting the mixture sit for about 10 minutes helps the cornstarch or tapioca do its work by helping to absorb the juices.
Roll out the bottom of the dough. Line the bottom of a pie plate with the dough. Let the dough hang over the edge of the pie plate slightly if you are going to crimp or flute the pie (I like to flute). Add the fruit mixture to the pie plate.
Add the top of the pie shell, flute, brush with milk or a beaten egg white (optional), and sprinkle with coarse or granulated sugar. Cut 4-5 slits into the pie. This helps to let out the steam while the filling cooks. It also makes for a more even pie.
Bake at 400 degrees for 45-55 minutes. Check the pie after 20 minutes. You may need to add a crust protector to prevent burning. You can also use aluminum foil to protect the crust.
After 20 minutes, check the pie. If it’s browning too quickly, reduce heat to 350 degrees and continue to cook. Hint-the pie is done if the crust is a nice brown color and the filling is thick and bubbling.
Let the pie cool completely before cutting. This helps the pie to set so that when you cut it, the fruit filling doesn’t spill out. To increase the pie’s shelf life, refrigerate for up to three days.
Freezing Pies: Uncooked or Cooked
Uncooked fruit pies freeze extremely well. Crust on frozen pies compared to freshly baked pies shrink less, helping the pie to keep its shape better. In addition, the crust cooks better eliminating that soggy crust. Wrap in two-three layers of heavy duty aluminum foil or freeze in a freezer bag for up to 3 months.
Cooked fruit pies also freeze well. For best results, cook the pie and let cool completely. Place in the freezer, uncovered for 30 minutes or until completely frozen. Remove and wrap in heavy duty aluminum foil or place in a freezer bag for up to 4 months.
Need a delicious pie crust recipe for this pie?
Click here for My Favorite Pie Crust
Love this flavor combination? Try my Strawberry Rhubarb Crisp, it’s absolutely delicious!
Strawberry Rhubarb Pie
Equipment
- Pie Plate
- Mixing Bowl
Ingredients
- 3 1/2 cups strawberries sliced into 1/2 inch pieces
- 3 1/2 cups rhubarb sliced into 1/2 inch pieces
- 1/4 cup cornstarch or tapioca
- 1 1/4 cup sugar
- 1 tsp orange zest
- 1 tbsp orange juice
- 1 double crust pie dough 9.5 inch pie plate
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl, add strawberries, rhubarb, sugar, orange juice, orange zest and cornstarch or tapioca. Mix and let stand for 10 minutes.
- Roll out one disk and place it on the bottom of the pie plate. Let the dough slightly hang over the edge of the pie plate for fluting or crimping.
- Add the filling to the pie plate.
- Roll out the second disk and place it over the filling. Tuck the edges of the top dough under the edges of the bottom dough. Crimp with a fork or flute with your fingers to create a decorative edge. Crimping and fluting help to keep the juices from escaping through the edge of the pie crust.
- Cut 4-5 slits in the top of the pie. This helps let the steam escape as it cooks.
- Optional-for a shiny crust, using a silicone brush, brush on milk or beaten egg white, sprinkle with coarse sugar.
- Bake at 400 degrees for 20 minutes. Check the pie, you may need to add a crust protector to prevent the crust from burning.
- Cook for an additional 20-40 minutes. Pie is done if it is a nice brown color and the filling is thick and bubbling.
- Quick Tip-If pie is browning too quickly, reduce oven to 350 degrees and cook for an additional 40-50 minutes.
- Remove from oven and let cool.
- Store in the refrigerator for up to 3 days.
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