Strawberry Rhubarb Pie
Inside: The trick to making homemade strawberry rhubarb pie that holds together when sliced without the runny mess.
This strawberry rhubarb pie is loaded with fresh fruit tucked into a flaky lattice crust pastry. The magic of this strawberry and rhubarb pie recipe is the thickening agent, which won’t turn the filling cloudy, like cornstarch, and doesn’t require advanced cooking.
I love fruity desserts, and while a good fruit crisp never fails to satisfy, there’s something about homemade pie that’s a step above. Maybe it’s the flaky pastry. Maybe it’s the fruit with its seductively thickened filling. Perhaps it’s the combination.
The combination of rhubarb and strawberries is a classic one. Rhubarb is tart, while strawberries are sweet and juicy. The combination is a yin-yan of deliciousness. Throw in some flaky pastry, and the taste is ethereal. Serve with a scoop of vanilla ice cream, and it’s game over.
Strawberry rhubarb pie was my grandfather’s favorite, and I always think of him when I make it. So this rhubarb pie is in honor of him.
Why you’ll love this recipe:
- You can use your favorite storebought or handmade pastry.
- No par-baking or pre-cooking the filling for this strawberry rhubarb pie recipe.
- The juices mingle with the thickening agent to create a naturally fruity filling that isn’t too runny.
- It’s not an overly sweet pie, and the tart flavor of the rhubarb comes through.
Ingredients:
- Pie Pastry – Use your favorite homemade pie crust recipe, this cream cheese pastry or a store-bought crust.
- Fresh Rhubarb – Use only the green-pink and red stalks, not the leaves as they contain oxalic acid and are considered toxic to humans and animals.
- Strawberries—If you live in a spot known for strawberry season, I recommend getting fruit at its peak. The berries will be sweeter, and there’s less chance of a dry-white interior.
- Granulated Sugar–I’ve also made this pie with brown sugar, but to get a clearer red filling, I recommend white sugar.
- Salt-just a hint to bring out the sweetness of the filling.
- Instant ClearJel–this is my secret ingredient for thickening the fruit filling without cooking or turning the gel cloudy white like other thickeners. I usually don’t require buying a special product, but in this case, the difference in ease, convenience and effectiveness is worth it.
- Lemon–I use both the zest and the juice to heighten the flavor of the fruit.
- Cream–optional, for brushing on the crust to help it brown.
- Sparkling Sugar–optional, to add a light crunch to the pie crust.
Step-by-step instructions:
- Lightly dust a work surface with flour and roll the pie pastry into a rough circle about ⅛- ¼” thick. It’s helpful to turn the pastry about ¼ turn after every 2-3 swipes with the rolling pin and lift the dough to add a sprinkle of flour if it starts to stick. Fold the dough into quarters and transfer it to a pie plate, then unfold it and press lightly to the bottom and sides. Trim away any excess overhang with a sharp knife.
This crust is made with a combination of cold unsalted butter and cold vegetable shortening, which produces a very flaky crust.
2. Cut the rhubarb stalks into ½” pieces.
3. Remove the stems from the strawberries and cut into quarters; larger berries may need to be cut smaller.
4. Toss the strawberries and rhubarb together in a large bowl to combine.
5. In a small bowl, combine the sugar, salt, Instant ClearJel and lemon zest. Whisk to combine.
6. Sprinkle the fruit with the lemon juice, then add the sugar mixture. Use a rubber spatula to fold the dry ingredients into the fruit. Be sure there are no dry spots left at the bottom of the bowl.
7. Transfer the strawberry rhubarb filling to the unbaked pie pastry and spread it into an even layer.
8. Roll out the remaining pastry to ⅛-¼” thick. Use a kitchen ruler to score 1″ increments on the dough, then use the ruler’s side as a guide to making straight cuts. A pizza wheel is the easiest way to cut pie dough as it acts like an extension of your hand.
9. Weave a lattice crust over the top of the pie by alternating pastry strips above and below each other. I like leaving little room for the fruit filling to seep through the lattice as it bakes.
Brush the pastry with cream and sprinkle with sparkling sugar if desired.
10. Bake the pie at 400° for 50-55 minutes or until the crust is golden brown and the filling is bubbling.
Pro-Tips:
- Pastry is easier to work with and will bake flakier if kept cold. After rolling out the dough and placing it in the pie pan, transfer it to the refrigerator while you assemble the fruit filling. Keep the second crust refrigerated until you’re ready to cut the latticework.
- If it’s a warm day, I recommend chilling the pie for 20-30 minutes before baking to ensure flakier pastry.
Variations:
- Use an egg wash instead of cream to brush the latticework for a shiny, glossy finish. (1 egg and 1-2 tablespoons of water, whisked together well).
- Skip the lattice and use a crumble topping instead.
- Skip the second crust and bake it naked (with the fruit exposed). After baking, brush the top of the pie with thinned strawberry jam or jelly (heat two tablespoons of jelly with one tablespoon of water in the microwave for 15-30 seconds) to give it a glossy appearance and serve a slice of warm fruit pie with a scoop of vanilla.
FAQs
Some type of thickening agent should be used to prevent a runny strawberry rhubarb filling. Tapioca is the common answer, but cornstarch is often used. However, cornstarch can cloud the filling.
I like Instant ClearJel (modified food starch) because it can be added to raw fruit. The filling thickens as it bakes instead of having to cook it on the stovetop first (the way you do with cornstarch). Not only is it foolproof, but it won’t “muddy” the color of the bright red filling.
Make Ahead:
- This pie can be made up to the point of baking and frozen. Wrap it well with several layers of plastic and freezer paper to protect it from freezer burn, and keep the pie frozen for up to 2 months. To bake, unwrap the pie and transfer to a 425° oven. Bake for 20 minutes, then reduce the heat to 400° and continue to bake for 45-50 minutes or until the pastry is baked and the filling is bubbly.
- If you made the pie earlier in the day, let it rest at room temperature on the counter until you’re ready to serve it.
Storage:
- If you have leftover strawberry rhubarb pie, cover it with plastic wrap or foil and keep it refrigerated.
Freezing:
- To freeze a baked pie, cover the pie in the baking dish with plastic wrap and 1-2 layers of freezer paper. It can be kept frozen for 2-3 months. Defrost completely before enjoying.
More pie recipes to love:
Strawberry Rhubarb Pie
SPECIAL EQUIPMENT:
- Pizza Cutter
- Kitchen Ruler for measuring lattice strips.
INGREDIENTS:
- 2 9-inch pie crusts you can use your favorite recipe or storebought crust.
- 1½ pound rhubarb cut into 1/2″ pieces
- 1¼ pounds strawberries hulled and quartered
- ¾ cup white sugar
- ¼ teaspoon salt
- ¼ cup Instant ClearJel
- 1 lemon
- 2 tablespoons cream optional
- 2 tablespoons sparkling sugar optional
DIRECTIONS:
- Keep one pie crust refrigerated while you assemble the pie (it's important to keep the crusts cold).
- Preheat the oven to 400°. Arrange one pie crust in the bottom of a pie pan, pressing the bottom and sides of the pie crust. Set aside.
- In a large bowl combine 1½ pound rhubarb, and 1¼ pounds strawberries and the zest and juice of 1 lemon. Toss to combine.
- In a separate small bowl mix together ¾ cup white sugar, ¼ cup Instant ClearJel,¼ teaspoon salt and whisk together. Pour the sugar mixture over the fruit and use a rubber spatula to fold the sugar into the fruit until it's completely coated with no dry spots left.
- Pour the fruit mixture into the pie crust, spread into an even layer, and transfer to the refrigerator until you're ready to put the top crust on.
- Weave a lattice crust, (see instructions below) then tuck any loose ends underneath the overhang of the bottom crust and pinch the edges into a decorative border. Brush the crust with the 2 tablespoons cream and sprinkle with 2 tablespoons sparkling sugar.
- Place the pie on a baking sheet lined with aluminum foil to catch any spills. Bake for 50-55 minutes at 400°.
- Remove from oven and let cool to room temperature. Serve.
NOTES:
- Roll out pie dough into a 11-12 inch circle.
- Cut dough into strips using a pizza cutter and a straight edge kitchen ruler. Aim for 1″ strips.
- Lay half of the strips vertically and evenly spaced on top of the filled pie. Use the longer strips in the center of the pie and the shorter strips on the ends.
- Fold every other strip all the way back on itself so they’re almost falling off of the pie. Lay one of the unused strips perpendicular on top. Unfold the 3 vertical strips back so they lay over the perpendicular strip.
- Fold the other vertical strips back and lay another one perpendicular on top. Unfold the the other vertical strips back so they lay over the perpendicular strip.
- Continue to alternate weaving the pie crust in this manner.
- Fold the excess dough under the edges of the bottom crust and pinch them together. You can flute them, or use a fork and press the tines into the edge.
NUTRITION:
Pin “Old Fashioned Strawberry Rhubarb Pie” For Later!
My wife made this pie and brought back memories of being at my grandmothers home where we picked fresh rhubarb. Sweet and tart pie. Loved it.
Awesome pie. Tart and sweet.
Tart and sweet. Great childhood memories with this pie.
Phenomenal! So good, so easy. My family loved it.
I love old fashioned pie. They are just so much extra special 🙂
Mmmm I would love to try this, it looks so amazing, I’m sure it’s really delicious.
Thanks Silvia!
There’s no way a pie like this is sticking around with college students in the house!! But I’m sure it would have only lasted one night with just me in the house.
You’re right — college kids are ravenous!
Mmm… I’m still waiting for strawberries like that, from the farmer’s market – *so* much better than anything I get in a supermarket! Totally worth waiting for!
Your pie looks luscious…
You have to pounce when you see the “good berries”!
This pie is perfection! Just gorgeous. Totally the poster pie to show people why I’ll take pie over cake any day!
I’ll take pie over cake too! Thanks Dana!