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Strawberry Rhubarb Pie Recipe

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A classic Strawberry Rhubarb Pie combining the tartness of fresh rhubarb with the sweetness of ripe strawberries, encased in a flaky homemade pie crust. This balanced dessert features a crisp, golden top crust and a luscious fruit filling, perfect for serving with vanilla ice cream on a warm day.

Ingredients

Pie Crust

  • 2 cups all purpose flour
  • 2/3 cup plus 2 tablespoons shortening
  • 1 teaspoon salt
  • 6 tablespoons ice cold water

Filling

  • 4 cups cut up fresh rhubarb
  • 2 cups cut up fresh strawberries
  • 1 1/3 cups sugar (reduce for a tarter pie)
  • 7 tablespoons all purpose flour

Topping

  • Milk, for brushing the crust
  • White sugar, for sprinkling on top

Instructions

  1. Make the Pie Crust: In a large bowl, combine the flour, shortening, and salt. Using a pastry blender, cut in the shortening until the mixture resembles fine crumbs. Create a well in the center and add the ice-cold water. Toss lightly with your hands until a ball begins to form. Shape gently into a ball and divide into two equal portions. Roll out one portion into a circle to fit the bottom of your pie plate.
  2. Prepare the Filling: In a medium bowl, mix together the chopped rhubarb and strawberries. In a separate small bowl, combine the sugar and flour. Adjust sugar quantity if a tarter pie is preferred.
  3. Assemble the Pie: Preheat the oven to 425°F (220°C). Sprinkle 1/4 cup of the sugar and flour mixture over the bottom pie crust. Evenly add the fruit mixture over this layer. Sprinkle the remaining sugar and flour mixture on top, allowing it to filter through the fruit.
  4. Add the Top Crust: Roll out the second dough ball and lay it over the fruit filling. Trim and crimp edges to seal. Cut slits in the top crust with a sharp knife to vent steam. Brush the top crust with milk and sprinkle with sugar for a crisp, golden finish.
  5. Bake the Pie: Place the assembled pie on a foil-lined baking sheet and bake in the middle rack at 425°F (220°C) for 15 minutes. Then reduce oven temperature to 325°F (165°C) and continue baking for 1 hour. After 30 minutes at the lower temperature, check the crust; if golden, loosely cover with foil to prevent over-browning.
  6. Cool and Serve: Remove pie from oven and allow it to cool for several hours to set the filling and facilitate slicing. Serve as is, or with a scoop of vanilla ice cream for an extra indulgence.

Notes

  • Reducing the sugar will make the pie tarter due to the natural acidity of rhubarb.
  • Using ice-cold water for the crust helps keep the shortening solid, resulting in a flakier crust.
  • Cutting slits in the top crust allows steam to escape and prevents sogginess.
  • Cover the crust with foil if it browns too quickly during baking.
  • Allow the pie to cool completely so the filling sets properly for clean slices.
  • Optional: serve with vanilla ice cream for added sweetness and creaminess.

Find it online: https://mealsbykate.com/strawberry-rhubarb-pie-recipe/