Strawberry Rhubarb Pie

When I was growing up, my grandmother’s garden was a magical place, especially in late spring when her rhubarb plants stood tall like red-stalked sentinels.

She would send me out with a small basket to harvest the ruby stems, warning me to avoid the poisonous leaves. Later, we’d pair them with the season’s first strawberries to create what she called “spring’s perfect marriage” strawberry rhubarb pie. The recipe I’m sharing today is adapted from hers, tweaked over generations but still capturing that special combination that makes this dessert a timeless classic.

Nature’s Sweet and Sour Symphony

What makes strawberry rhubarb pie truly special is its perfect balancing act. The tartness of rhubarb creates a counterpoint to the sweet, juicy strawberries, resulting in a flavor profile that’s complex yet comforting. Wrapped in a buttery, flaky crust that shatters under your fork, this pie bridges seasons celebrating the end of spring and welcoming summer.

While it looks impressive enough for special occasions, this recipe is actually quite forgiving for bakers of all skill levels. The rustic nature of the pie means that small imperfections only add to its homemade charm.

Ingredients

For the Crust:

• 2½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• ¼ to ½ cup ice water
• 1 tablespoon apple cider vinegar
• 1 egg (for egg wash)
• 1 tablespoon turbinado or coarse sugar (for sprinkling)

For the Filling:

• 3 cups rhubarb, trimmed and cut into ½-inch pieces (about 1 pound)
• 3 cups fresh strawberries, hulled and quartered (about 1 pound)
• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Zest of one orange (about 1 tablespoon)
• 2 tablespoons butter, cut into small pieces

Instructions

Making the Perfect Pie Crust

• In a large bowl, whisk together the flour, sugar, and salt.
• Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. (These butter pieces are crucial for a flaky crust!)
• Mix the ice water and apple cider vinegar in a small bowl. Drizzle about ¼ cup of the liquid over the flour mixture and gently stir with a fork. Continue adding water, 1 tablespoon at a time, until the dough just begins to come together when you squeeze it. Be careful not to add too much water.
• Divide the dough into two equal portions and shape each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

Preparing the Fruit Filling

• In a large bowl, combine the rhubarb and strawberries.
• In a separate smaller bowl, whisk together the sugar, cornstarch, salt, lemon juice, vanilla extract, cinnamon, and orange zest.
• Pour the sugar mixture over the fruit and gently toss until all pieces are coated. Let the mixture sit for about 15 minutes to allow the fruit to release some juices.

Assembling and Baking the Pie

• Preheat your oven to 425°F (220°C) and place a baking sheet on the middle rack.
• Remove one disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly.
• On a lightly floured surface, roll the dough into a 12-inch circle about ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate.
• Pour the fruit filling into the pie crust, making sure to include all the juices. Dot the top of the filling with the small pieces of butter.
• Roll out the second disk of dough to the same thickness. You can either place it whole on top of the pie or cut it into strips for a lattice top.
• If using a whole top crust, cut a few slits in the center to allow steam to escape. If making a lattice, weave the strips over and under each other.
• Trim the excess dough from the edges and crimp or flute as desired.
• Beat the egg with 1 tablespoon of water and brush this egg wash over the top crust. Sprinkle with the coarse sugar.
• Place the pie on the preheated baking sheet and bake for 20 minutes at 425°F.
• Reduce the oven temperature to 375°F (190°C) and continue baking for 30-40 minutes more, until the crust is golden brown and the filling is bubbling.
• Allow the pie to cool on a wire rack for at least 3 hours before slicing to let the filling set.

Frequently Asked Questions (FAQ)

Can I use frozen rhubarb or strawberries?

Yes, frozen fruit can work, but thaw it completely and drain excess liquid before using. You may need to increase the cornstarch slightly (by about 1 tablespoon) to account for the extra moisture.

How far in advance can I make this cheesecake?

This cheesecake can be prepared up to 2 days in advance. The flavor actually improves after it has had time to set overnight.

Can I reduce the sugar in this recipe?

While you can reduce the sugar somewhat, rhubarb is extremely tart and needs a good amount of sweetener to balance it. Instead of reducing sugar dramatically, try using a more natural sweetener like honey or maple syrup for part of the sugar (though this may affect the texture slightly).

How do I know when the pie is done?

The crust should be deep golden brown, and you should see the filling bubbling vigorously through the vents or lattice, especially near the center. This bubbling is crucial for the cornstarch to properly thicken the filling.

Variations and Customizations

• Add Some Warmth with Spices: Enhance the flavor profile by adding ¼ teaspoon of freshly grated nutmeg or cardamom to the filling, or try a pinch of ground ginger for a subtle warmth.

• Make It Nutty: Add a layer of finely chopped toasted almonds or pecans between the bottom crust and filling for an unexpected crunch and nutty flavor that complements the fruit beautifully.

• Go for a Crumble Topping: Instead of a traditional top crust, try a streusel topping by combining ¾ cup flour, ½ cup brown sugar, ⅓ cup cold butter (cubed), and ½ cup rolled oats. Mix until crumbly and sprinkle over the fruit filling before baking.

• Add a Complementary Fruit: While the classic combination is perfect as is, you can add ½ cup of blueberries or blackberries to the filling for additional color and flavor complexity.

Pro Tips for Perfecting the Recipe

Keep Everything Cold: Chill your butter, flour, and even the mixing bowl before making the crust. Cold ingredients are the secret to those coveted flaky layers in pie dough.

Create a Thickened Edge: If your pie edges tend to burn before the center is done, fold a strip of aluminum foil to create a 2-inch wide ring and loosely place it over the crimped edge after the first 20 minutes of baking.

Macerate for Flavor Development: Let your fruit mixture sit with sugar for up to an hour before filling the pie. This draws out juices and intensifies flavors. Just be sure to include all those juices when filling the pie.

Bake on a Lower Rack: Position your pie in the lower third of the oven for the first half of baking. This helps the bottom crust cook properly and prevents the dreaded “soggy bottom.”

The Secret to Shiny Fruit: For an extra glossy filling, brush the fruit with a little warmed and strained apricot jam after the pie has cooled.

Storage Instructions

Strawberry rhubarb pie can be stored at room temperature, lightly covered with foil or a clean kitchen towel, for up to 2 days. The slight airflow prevents the crust from becoming soggy.

For longer storage, refrigerate the pie for up to 5 days. Allow refrigerated slices to come to room temperature before serving for the best flavor and texture.

To freeze the pie, wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for about 15 minutes to crisp up the crust.

Individual slices can also be frozen, wrapped separately, which makes for easy single-serving desserts when the craving strikes. Heat frozen slices in the microwave for about 45 seconds or in a 350°F oven for 10 minutes.