The Best Strawberry Rhubarb Pie Recipe
You're going to love this strawberry rhubarb pie recipe! Sweet, fresh strawberries and tart rhubarb come together in a flaky crust for one of summer's favorite fruit desserts.
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Ingredients
- 2½ cups strawberries
- 2½ cups rhubarb cut into ½ inch pieces
- 250 g sugar 1¼ cups
- 30 g tapioca starch ¼ cup
- 10 g all-purpose flour 1 tbsp
- 1 tbsp lemon juice
- ½ tsp lemon zest
- 42 g butter 3 tbsp
- 1 large egg
- 1 tbsp heavy cream or milk
- 10 g turbinado sugar 1 tbsp
- 1 double pie crust
Instructions
Prepare
- Preheat the oven to 425°F/218°C with the oven rack set in the lower half of the oven.
- Prepare pie crust according to your recipe. Cut the pie dough in half, and wrap each piece in plastic wrap or beeswax wraps. Refrigerate for an hour to chill the butter properly and let the flour absorb the liquid.
- Wash and trim the ends from the rhubarb stalks. Cut the rhubarb into ½ inch pieces and add to a large bowl. Wash the strawberries and pat them dry. Remove the tops, leaving as much of the fruit as you can. Slice the strawberries and add them to the bowl with the rhubarb.
- Add 1 tbsp lemon juice, ½ tsp lemon zest, 30 g (¼ cup) tapioca starch, 10 g (1 tbsp) all-purpose flour, and 250 g (1¼ cups) sugar to the bowl and stir to combine. Let the mixture rest to let the starch soften while you roll out the pie crusts.
Assemble
- Remove a dough ball from the fridge and place on a lightly floured work surface. Keep the other pie dough in the fridge to keep cold until you're ready to roll the top crust. Roll the pie crust into a circle 12 inches in diameter for a 9-inch pie plate
- Transfer the pie dough into the pie plate. I roll the pie dough onto the rolling pin and lift it over the pie plate and gently unroll it once it's centered. Carefully lift the edge of the pie dough up while pressing the dough into the corner of the pie pan.
- Spoon the strawberry rhubarb pie filling into the pie crust, leaving all the excess liquid behind. Add cubed butter to the top of the filling.
- Roll out the top crust into a circle 12 inches in diameter. For a lattice top, use a pizza cutter, pastry cutter, or sharp knife and cut into 8, 2-inch strips
- Carefully thread the strips over and under one another, pulling back the strips as needed to weave. Press the edges of the strips into the edges of the bottom crust to seal. Use a kitchen shears and trim the dough an inch from the edge of the pie plate.
- Crimp the edge of the pie crust, working your way around the entire pie.
- In a small bowl, mix an egg with 1 tbsp of cream. Brush the top of the pie with the egg wash and sprinkle with coarse sugar.
Bake
- Place the pie on a baking sheet and place it in the bottom half of the oven. Bake for 15 minutes at 425°F/218°C. Leaving the pie in the oven, reduce the temperature to 375°F/190°C and bake for an additional 35-45 minutes. The pie is done when the top is golden brown, the fruit mixture is bubbly, and the temperature of the pie filling is 200°F/93°C.
Serve
- The hot fruit pie filling right out of the oven will be very messy to serve. The filling sets as it cools, so be sure to let the pie cool completely before serving. Allow the pie to cool for at least 4 hours at room temperature before serving.
- Enjoy a slice of strawberry rhubarb pie with a scoop of vanilla ice cream, whipped cream, or simply by itself!
- Be sure to brew some coffee, tea, or iced coffee to sip on while you indulge on this summer treat.
Store
- Cover the pie with a piece of foil or plastic wrap and store at room temperature for 2 days. For longer storage, cover and refrigerate for up to 4 days.
Make Ahead and Freezing Instructions
- This is a great pie to make 1 day in advance. The fruit filling will have plenty of time to set overnight. In addition, the pie crust can be made ahead of time and stored in the fridge for up to 5 days or the freezer for up to 3 months.
- Baked pie freezes well for up to 3 months. Thaw in the fridge and then allow to come to room temperature before serving. If you plan to freeze the pie, don't add the sugar topping. It will weep as it thaws.
Notes
Fruit pies are notorious for having excess liquid from the fruit as it cooks. This pie uses a combination of flour and tapioca starch to thicken the fruit filling. With juicy fruit like strawberries, the pie needs a thickening agent so you're not left with a soupy mess. Flour alone can give the fruit filling a distinct flour taste, and starches alone can leave the filling feeling sticky. A combination of flour and tapioca starch allows the fruit filling to set with a lovely texture.
Tent the pie with aluminum foil if the edges of the pie crust begin to brown too much before the pie is done.
Nutrition
Calories: 440.3kcalCarbohydrates: 66.3gProtein: 4.7gFat: 18.2gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7.5gTrans Fat: 0.2gCholesterol: 34.5mgSodium: 249.5mgPotassium: 242.2mgFiber: 2.9gSugar: 35.1gVitamin A: 209.9IUVitamin C: 30.4mgCalcium: 55.2mgIron: 1.8mg
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