Classic strawberry rhubarb pie needs no fancy frills or embellishments. Just one bite and you’re a fan for life.
Spring is well under way, as evidenced by my monstrous rhubarb plants. They’ve been begging me for weeks to bake with them and I finally gave in. It was time for some of my favorite pie.
I realized I hadn’t shared my favorite strawberry rhubarb pie recipe with you. I bake it several times each year, but somehow it’s escaped documentation. Until now.
It’s not really even my recipe. It’s taken verbatim from my trusty Betty Crocker Cookbook and it’s so perfect in it’s simplicity that I’ve never felt the need to deviate from it over the years.
This pie is requested by friends and family all spring and summer long and I admit I jump at the chance to bake it. You just can’t beat a slice of strawberry rhubarb pie, especially topped with whipped cream or ice cream.
baking tip:How to prevent a runny pie filling
Nobody wants to eat pie soup. Here are some tips to make sure your fruit filling thickens up:
>> Don’t mess with the fruit:flour/cornstarch ratio. If you add extra fruit, be sure to add more thickener too.
>> Bake the pie until the filling juices are visibly bubbling through the vents in the pie crust. Thickeners like cornstarch need to reach the point of boiling before they are activated.
>> Cool the pie completely before serving, as it needs that time to set up. This will take a few hours so plan ahead. If you want to serve the pie warm, reheat it in a 350 degree oven for 30 minutes.
Strawberry Rhubarb Pie
- 1 double-crust pie dough recipe
- 2/3 cup (80 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- Zest of 1 large orange
- Pinch salt
- 3 cups (500 grams) strawberries, hulled and sliced
- 3 cups (370 grams) fresh rhubarb, cut into 1-inch chunks
- 1 tablespoon butter
- 1 large egg + 1 teaspoon water, for egg wash
- Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
- Roll out 1 half of the pie crust dough to a rough 13-inch circle. Transfer to a 9-inch pie dish.
- In a large bowl, combine the flour, sugar, orange zest and salt. Add the strawberries and rhubarb and toss to coat. Dump mixture into the prepared pie shell. Cut the butter into small pieces and scatter on top.
- Roll the second half of the pie crust to a rough 12-inch circle. Carefully transfer to that it is laying on top of the pie filling. Pinch the top and bottom crusts together and tuck into the pie crust. Pinch the edges decoratively, if desired. Cut steam vents into the top crust with a sharp knife. Brush with egg wash.
- Place the pie on the prepared sheet pan and bake in the oven until crust is golden and filling is bubbly, about 1 hour. If the crust browns too quickly, cover with foil.
- Remove from oven and let cool to room temperature for at least 2 hours. Store in the fridge before serving. Serve warm or cold.