Strawberry Rhubarb Pie
This strawberry rhubarb pie is loaded with sweet juicy strawberries and tart rhubarb. The combination is a delicious balance of sweet and tart in every bite! The pie gets baked in a flaky all-butter pie crust until the filling is bubbly and the crust is golden brown. Serve this strawberry rhubarb pie warm or cold, topped with a scoop of vanilla ice cream or whipped cream.
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Servings: 8 servings
Calories: 484kcal
Ingredients
For the Pie Crust:
- 2-½ cups all-purpose flour plus more for dusting
- ¾ teaspoon fine sea salt
- 2 sticks 8 ounces cold butter, cut into cubes
- 1 teaspoon cider vinegar
- 5 tablespoons ice-cold water
For the Strawberry-Rhubarb Pie Filling:
- 3 cups strawberries (1 pound) hulled and quartered
- 4 cups fresh rhubarb cut into 1/2-inch pieces
- 2-3 drops of red food coloring optional
- 1 tablespoon fresh squeezed lemon juice
- 1-⅓ cup sugar
- ½ cup cornstarch or 6 tablespoons quick tapioca
- ¼ teaspoon sea salt
- 1 tablespoon butter cut into 3-4 pieces
- 2 tablespoons heavy cream
- ¼ cup coarse sugar or sugar sprinkles
Instructions
For the Pie Crust:
- Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender.
- In a small dish, mix the vinegar and 5 tablespoons of ice water together. Add the liquid to the flour mixture and stir with a fork. Squeeze a clump of dough in your hands, If it holds its shape it is just right. If it is still crumbly and doesn’t hold together easily, add another tablespoon or two of ice water until you can squeeze a handful and it holds together.
- Divide the dough in half and form each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 45 minutes
- Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften up a little. The rolling will be easier.
For the Strawberry-Rhubarb Pie Filling:
- Preheat the oven to 400°F.
- Add the strawberries and rhubarb to a large bowl, add the red color if you are using it, add the lemon juice and toss to combine.
- In a small dish, add the sugar, cornstarch, and salt, and whisk together. Sprinkle the mixture over the top of the strawberry-rhubarb mixture. Fold together to coat the fruit well.
- Roll out the first pastry disk and carefully fit it into a standard 9-inch pie plate/pan.
- Spoon the fruit mixture into the prepared pie crust. Dot with the butter pieces and cover with the rolled upper crust and crimp around the edges in a decorative manner. Lightly brush the top with the cream.
- Cut vent slits in the top crust and sprinkle with the sugar. Transfer the pie to the middle rack of the oven with a baking sheet lined with parchment paper on the rack just below the rack with the pie. This will catch any drips from the pie and save an oven cleaning job.
- Bake at 400°F for 15 minutes, reduce the temperature to 375°F, and continue to bake for an additional 1 hour to 75 minutes. If the crust begins to brown too quickly, drape a piece of foil or parchment paper over the top.
- Transfer the pie from the oven to a wire rack to cool, then refrigerate and serve cold or warm the individual slices up after you slice the pie.
Notes
- Baking the pie at a higher temperature for the first 15 minutes will help the crust get flaky and prevent the bottom of the pie crust from getting soggy. Make sure you turn the oven heat down after the first 15 minutes or the pie will burn.
- Cook the pie until you see the juices start to bubble.
- Let the pie cool completely before slicing. If you want to serve a warm pie, you can warm the servings up after you slice it. If you slice into the pie before it cools, it will still be runny.
- The filling will be thick and jammy after the pie cools and sets up. If you like a juicy, syrupy filling, reduce the cornstarch to 6-1/2 tablespoons or the quick-cooking tapioca to 5 tablespoons.
Nutrition
Serving: 1 | Calories: 484kcal | Carbohydrates: 84g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 374mg | Fiber: 3g | Sugar: 43g