This Rhubarb Strawberry Pie is a tasty treat with a delightful mix of sweet strawberries and tart rhubarb. It’s wrapped in a flaky crust that holds all the goodness together!
The best part? Baking it fills your kitchen with a wonderful smell that makes everyone rush to the table. Trust me, every bite is a burst of flavor—you won’t want to stop! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for the crust. You can swap it with a gluten-free blend if needed, but be sure to check if it needs additional binding agents like xanthan gum.
Unsalted butter: Cold butter is key for a flaky crust! If you’re looking for a dairy-free option, coconut oil or vegan butter can work, though the flavor may change a bit.
Rhubarb: Fresh rhubarb imparts that signature tartness. If you can’t find fresh rhubarb, frozen works in a pinch—just thaw and drain excess moisture first.
Strawberries: Fresh strawberries add sweetness. Substitute with other berries like blueberries or raspberries for a different flavor twist.
Cornstarch: This helps thicken the filling. If you’re out, you can use all-purpose flour or arrowroot flour, but you may need to adjust the amount slightly.
Egg wash: This gives your crust a beautiful golden finish. If you’re vegan, brushed almond milk works, or skip it altogether for a less shiny crust.
How Do You Get the Perfect Pie Crust?
Making a flaky pie crust can be challenging. The right technique is crucial.
- Keep everything cold: The butter and water need to be cold. This helps create those flaky layers when baked.
- Don’t overwork the dough: Mix just until combined. Overworking will make the crust tough.
- Chill before rolling: Letting the dough rest in the fridge for at least an hour gives it time to relax and makes it easier to roll out.
Enjoy your baking, and remember: a touch of patience goes a long way in achieving that perfect pie crust!
How to Make Rhubarb Strawberry Pie
Ingredients You’ll Need:
For The Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/4 to 1/2 cup ice-cold water
For The Filling:
- 2 cups fresh strawberries, hulled and halved or quartered
- 2 cups fresh rhubarb, chopped into 1/2 inch pieces
- 1 1/4 cups granulated sugar (adjust to taste)
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt
For the Egg Wash:
- 1 egg
- 1 tbsp milk or cream
- Coarse sugar for sprinkling
How Much Time Will You Need?
This delicious Rhubarb Strawberry Pie will take about 1.5 hours to prepare and bake, plus at least 1 hour of chilling time for the crust. Plan for some cooling time too before you dig in!
Step-by-Step Instructions:
1. Preparing the Crust:
In a large bowl, whisk together the flour, salt, and 1 tablespoon of sugar. Then add the cold butter cubes. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces. Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough starts to come together. Divide the dough into two discs, wrap them in plastic wrap, and chill in the fridge for at least 1 hour.
2. Making the Filling:
In another large bowl, combine the chopped rhubarb and strawberries. Add the sugar, cornstarch, lemon juice, optional cinnamon, and a pinch of salt. Toss the mixture lightly until everything is well coated, and let it sit while you roll out the crust to allow the juices to mingle beautifully.
3. Rolling Out the Crust:
On a lightly floured surface, take one disc of the chilled dough and roll it out into a 12-inch circle. Transfer the rolled dough to a 9-inch pie pan, pressing it gently into place at the bottom and sides.
4. Adding the Filling:
Pour the rhubarb-strawberry mixture into the crust, spreading it out evenly across the bottom.
5. Creating the Top Crust:
Roll out the second disc of dough into another circular shape. You can cut it into strips to create a beautiful lattice top or simply cover the filling with a solid piece of dough, making some slits for venting. Arrange the strips neatly in a lattice pattern or just place the whole piece on top and poke a few holes in it for steam to escape.
6. Sealing the Edges:
Trim any excess dough hanging over the edge of the pie pan. Crimp the edges to seal everything in nicely.
7. Adding Egg Wash and Sugar:
In a small bowl, beat the egg with the milk or cream. Brush this mixture over the top crust for a beautiful glaze, and sprinkle with coarse sugar for that sweet crunch.
8. Baking the Pie:
Preheat your oven to 425°F (220°C). Place the pie on the lower rack for about 15 minutes to set the crust, then reduce the oven temperature to 350°F (175°C). Continue to bake for another 40 to 50 minutes, or until the crust is golden and the filling is bubbly.
9. Cooling:
Once done, take the pie out and let it cool completely on a wire rack. This helps the filling set properly before you serve it.
10. Serving Your Pie:
Slice up your delicious Rhubarb Strawberry Pie and enjoy it plain or with a big scoop of whipped cream or vanilla ice cream. It’s the perfect treat!
Can I Use Frozen Rhubarb and Strawberries?
Yes, you can! Just be sure to thaw them completely and drain any excess moisture to prevent a soggy pie. You may want to increase the cornstarch slightly to help thicken the filling.
How Do I Adjust the Sweetness of the Filling?
If your rhubarb is particularly tart, you can add a bit more sugar to the filling, up to 1 1/2 cups in total. Taste the mixture before adding more sugar, as you can always adjust it based on your preference!
Can I Make the Pie Crust in Advance?
Absolutely! You can prepare the pie crust up to 2 days in advance. Wrap the discs tightly in plastic wrap and store them in the fridge, or freeze them for up to a month. Just be sure to thaw in the fridge before rolling out!
How Should I Store Leftover Pie?
Store any leftover pie in an airtight container in the fridge for up to 3 days. Reheat slices in the oven or microwave, but be cautious not to overheat to preserve the crust’s flakiness.