Strawberry Rhubarb Pie

Indulge in a blend of sweet and tart with this classic Strawberry Rhubarb Pie, it’s a delightful dessert that’s perfect for any occasion.

Indulge in the perfect blend of sweet and tart with this classic Strawberry Rhubarb Pie. Combining the bright, juicy flavours of fresh strawberries with the unique tang of rhubarb, this pie is an excellent choice for showcasing summer’s bounty.

Perfect for family gatherings, picnics, or a simple after-dinner treat, this pie is sure to become a favourite. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.

The recipe is simple, with a few basic ingredients and easy-to-follow steps, ensuring that any skill level can whip up this delicious dessert without any hassle.

Strawberry Rhubarb Pie Storage

Strawberry Rhubarb Pie can be stored in several ways to keep it fresh and delicious:

Room Temperature

• Duration: Up to 2 days
• Method: Cover the pie loosely with aluminum foil or plastic wrap. Keep it in a cool, dry place.

Refrigerator

• Duration: Up to 5 days
• Method: Cover the pie with plastic wrap or aluminum foil and store it in the refrigerator.

Freezer

• Duration: Up to 4 months
• Method: Wrap the pie tightly with aluminum foil or plastic wrap, then place it in a freezer-safe bag or container. When ready to eat, thaw it in the refrigerator overnight and reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.

Ingredients & Substitutions

Flour – Spoon and level your flour to get a more accurate measurement. You will need more flour as well to flour your working surface.

Fat – I have found that a combination of butter and shortening works best. This way you get the crisp and flaky texture that shortening provides with the flavour of butter. I do not recommend using all of one or the other. You can use lard in place of shortening. They both should be cold, straight from the fridge.

Egg – You will want a whole large egg. Temperature should be cold, straight from the fridge.

Vinegar – Helps tenderize the pastry.

Ice water – Cold water isn’t enough here, you want icy cold water.

Rhubarb – If fresh rhubarb is out of season, you can use frozen!

Strawberries – I would only use fresh strawberries, and have never used frozen for pie as you can get strawberries all year round.

Sugar – Plain old granulated white sugar.

Tapioca – Minute tapioca is also sold as tapioca starch or tapioca flour. You can substitute with cornstarch or flour. I prefer tapioca for pie filling as it sets clear and does not alter the flavour of the filling where I find the alternatives give a cloudier filling and can slightly change the flavour of the filling.

Butter – You can skip the butter if you like. I do think it helps with preventing the fruit juices from bubbling over.

Looking for More Strawberry Desserts?

Check out more of my favourite Strawberry dessert recipes!

Get your fix of sweet strawberries with this no bake strawberry cheesecake recipe for a rich and creamy dessert the entire family will love!

Strawberry crumb cake is packed with fresh strawberries and topped with a sweet crumb topping. Perfect for breakfast, brunch, or dessert!

The easiest dump cake recipe you’ll ever make. This strawberry dump cake is perfect for summer or any time of year!

How to Make Strawberry Rhubarb Pie

Ingredients:

For the Pastry:

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 cup cold butter, cubed
• 1/2 cup cold shortening, cubed
• 1 large egg
• 2 teaspoons white vinegar
• ice water

For the Filling:

• 3 cups rhubarb, chopped
• 2 cups strawberries, hulled and quartered
• 1/2 cup granulated sugar
• 3 tablespoons minute tapioca
• 3 tablespoons unsalted butter

Directions:

Prepare the pastry. Combine the flour and salt in a food processor until mixed well.

Pulse to cut in butter and shortening until crumbly. (Image 1)

In a measuring cup, beat egg until foamy, then add vinegar and top with enough ice water to make 2/3 cup of liquid. (Image 3)

With the food processor running, add the egg mixture and process until it just starts to form a dough. Do not allow it to form a ball in the processor. (Image 3)

Remove the dough and divide into two balls, one with about a third of the dough, and the other with the remainder. Wrap each ball tightly with plastic wrap then flatten into discs. (Image 4) Refrigerate for at least 30 minutes.

Once chilled, allow to stand for 15 minutes at room temperature before rolling out the larger piece (Image 5) and lining a nine-inch pie pan.

Mix the rhubarb, strawberries, sugar, tapioca together in a large bowl until well combined. Set aside to macerate, about 15 minutes. (Image 6)

Preheat oven to 425 degrees Fahrenheit.

Line a 9 inch pie plate with the rolled out larger piece of pastry. (Image 7) Cut excess pastry away. (Image 8)

Pour the fruit mixture into the prepared pastry shell (Image 9), and dot with butter.

Roll out the remaining dough to cover the pie. Seal, trim and crimp the edges. Brush the top with a mixture of egg and milk and sprinkle with sugar. If not using a lattice crust, cut vents into the top crust. (Image 10)

Bake for 15 minutes. Lower the heat to 350 degrees Fahrenheit, and bake 40 minutes longer, until pastry is golden, and filling begins to bubble. Cover the edges of the crust if necessary to prevent it from getting too dark.

Let pie cool completely before serving to allow the filling to set.