The inspiration for this recipe came from a trip to a local farmers’ market where my kids and I stumbled upon the freshest strawberries and rhubarb. Their vibrant colors and sweet-tart flavors were irresistible. We ended up buying more than we could possibly eat fresh, and that’s when the idea of baking a pie came to me. It’s a delightful way to use up these early summer treasures, transforming them into a comforting, homey dessert that everyone loves.
Over the years, I’ve tweaked the recipe a bit to suit our tastes. I found that adding a streusel topping instead of a second crust not only makes it easier but also adds a wonderful crunch and sweetness that perfectly complements the tangy filling. A splash of vanilla and a hint of lemon juice elevate the flavors, making each bite a tantalizing blend of sweet and tart.
This Strawberry Rhubarb Pie is now a staple at our summer gatherings, and I hope it will become one in your home too. Whether you’re making it for a family BBQ, a picnic with friends, or just because you love pie, this recipe is sure to impress and delight.
How to Prepare Strawberry Rhubarb Pie Recipe
Click here to get printable version
Ingredients:
- 2 1/2 cups chopped strawberries
- 3 cups sliced rhubarb (1/4 – 1/2 inch cuts)
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 3 1/2 tablespoons cornstarch
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup chilled butter, cut into small cubes
- 1/2 teaspoon salt
- 5-6 tablespoons chilled water
- 1 1/2 cups flour
Directions:
First, combine the butter, flour, and salt. Use a pastry blender to cut in the butter until the mixture becomes very crumbly. Gradually add the chilled water, a few tablespoons at a time, mixing with a fork until the dough starts to come together. Shape it into a disk, wrap in plastic, and chill for at least 2 hours.
In another bowl, whisk together the flour, granulated sugar, and brown sugar. Cut in the butter with a pastry blender until the mixture is crumbly. Set this streusel topping aside.
For the filling, mix together the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice until well combined.
On a lightly floured surface, gently roll out the pie crust to a 12-inch circle. Transfer the crust to a pie plate by folding it in half or rolling it around your rolling pin. Carefully fit the crust into the pie pan, trimming the edges about an inch over the side, and then tuck in the excess dough and flute or crimp the edges.
Spoon the fruit filling into the prepared pie crust. Sprinkle the streusel crumb topping evenly over the top. Place the pie on a rimmed baking sheet to catch any spills.
Bake in a preheated 375°F oven for 50-55 minutes, or until the pie is golden brown and the filling is bubbling. If the crust starts to over-brown, cover it loosely with aluminum foil.
Let the pie cool completely before slicing and serving.
FAQs:
How do you make the perfect pie crust for a strawberry rhubarb pie?
To make the perfect pie crust, first combine chilled butter, flour, and salt. Use a pastry blender to cut in the butter until the mixture is very crumbly. Gradually add chilled water, mixing with a fork until the dough comes together. Shape the dough into a disk, wrap it in plastic, and chill for at least 2 hours before rolling it out.
What is the best way to prepare the strawberry rhubarb filling?
To prepare the filling, mix together sliced rhubarb, chopped strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice until well combined. This ensures that the flavors are evenly distributed and the cornstarch will help thicken the filling as it bakes.
How can you ensure the streusel topping is crumbly and not too dense?
For a perfect streusel topping, whisk together flour, granulated sugar, and brown sugar. Then, cut in the butter with a pastry blender until the mixture is crumbly. It’s important to keep the butter cold and to mix it just enough so the topping has a light, crumbly texture.
What should you do if the pie crust starts to over-brown during baking?
If the pie crust starts to over-brown, cover it loosely with aluminum foil. This will prevent further browning while allowing the filling to continue cooking until it is bubbly and the pie is golden brown.
Why is it important to let the pie cool completely before serving?
Letting the pie cool completely before slicing and serving is crucial because it allows the filling to set properly. Cutting into the pie too soon can result in a runny filling, whereas cooling ensures clean slices and a better overall texture.
Strawberry Rhubarb Pie
Ingredients
- 1/2 cup chilled butter cut into small cubes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 5-6 tablespoons chilled water
- 1 1/4 cups flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 3 cups sliced rhubarb 1/4 - 1/2 inch cuts
- 2 1/2 cups chopped strawberries
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 3 1/2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Instructions
- First, combine the butter, flour, and salt. Use a pastry blender to cut in the butter until the mixture becomes very crumbly. Gradually add the chilled water, a few tablespoons at a time, mixing with a fork until the dough starts to come together. Shape it into a disk, wrap in plastic, and chill for at least 2 hours.
- In another bowl, whisk together the flour, granulated sugar, and brown sugar. Cut in the butter with a pastry blender until the mixture is crumbly. Set this streusel topping aside.
- For the filling, mix together the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice until well combined.
- On a lightly floured surface, gently roll out the pie crust to a 12-inch circle. Transfer the crust to a pie plate by folding it in half or rolling it around your rolling pin. Carefully fit the crust into the pie pan, trimming the edges about an inch over the side, and then tuck in the excess dough and flute or crimp the edges.
- Spoon the fruit filling into the prepared pie crust. Sprinkle the streusel crumb topping evenly over the top. Place the pie on a rimmed baking sheet to catch any spills.
- Bake in a preheated 375°F oven for 50-55 minutes, or until the pie is golden brown and the filling is bubbling. If the crust starts to over-brown, cover it loosely with aluminum foil.
- Let the pie cool completely before slicing and serving.
