This Rhubarb Strawberry Pie is a tasty treat with a perfect blend of tart rhubarb and sweet strawberries. The flaky crust makes every slice so enjoyable!
Honestly, I can’t resist the delightful mix of flavors. The best part? It’s like having dessert and fruit in one. Who can say no to that combo? 🍓
Baking this pie fills my kitchen with the sweetest aroma. Plus, it’s easy to whip up for family gatherings or just a cozy night at home. You’re gonna love it!
Key Ingredients & Substitutions
Rhubarb: This is the star of the pie! Use fresh rhubarb for the best flavor. If you’re struggling to find it, you could try frozen rhubarb, but make sure it’s thawed and drained well to avoid a watery filling.
Strawberries: Fresh strawberries add sweetness and color. If they’re out of season, you can substitute with frozen strawberries, but use them straight from the freezer to keep the filling from getting mushy.
Sugar: The sugar balances the tartness of the rhubarb. If you’re looking for a healthier option, consider using honey or maple syrup, but you may need to adjust the quantity to taste since they are sweeter than granulated sugar.
Butter: Butter adds richness. For a dairy-free option, you can substitute with coconut oil or a plant-based butter, which will still give you that nice flavor.
Pie Crust: I often use refrigerated pie crusts for convenience, but if you have the time, homemade crust adds a personal touch! If you’re gluten-free, there are excellent gluten-free pie crust options available that can work just as well.
How Do You Make a Lattice Pie Crust?
The lattice crust adds a beautiful touch to your pie and allows the filling to bubble up. It’s easier than it looks! Here’s how to make it step-by-step:
- Roll out your second pie crust on a lightly floured surface.
- Using a sharp knife or pizza cutter, cut the dough into strips, about 3/4 inch wide.
- To create the lattice, lay several strips over the filled pie in one direction, then fold back every other strip to add another strip perpendicular to the first. Continue weaving until the top is covered.
- Trim and crimp the edges to seal the crusts together. This helps to prevent any filling from leaking out.
Remember, a lattice crust isn’t just for looks; it allows steam to escape, helping to keep your filling thick and bubbly!
How to Make Rhubarb Strawberry Pie
Ingredients You’ll Need:
For the Filling:
- 1 1/4 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon (optional)
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and halved if large
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
For the Crust:
- 1 package (14 oz) refrigerated pie crusts (or homemade pie dough for top and bottom crust)
- 1 egg, beaten (for egg wash)
- 1-2 tablespoons coarse sugar (for sprinkling on top crust)
Time Needed to Prepare:
This delightful rhubarb strawberry pie will take you about 20 minutes to prepare and about 50-55 minutes to bake, plus at least 2 hours to cool. So, plan for a total of around 3 hours to enjoy your finished pie!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will get the oven nice and hot for baking the pie.
2. Make the Filling:
In a large bowl, mix the granulated sugar, flour, salt, and ground cinnamon (if using). Then, stir in the chopped rhubarb and halved strawberries. Add the lemon juice and gently mix everything together to coat the fruit evenly. It will smell amazing!
3. Prepare the Pie Crust:
Roll out one of the pie crusts and fit it securely into a 9-inch pie plate. Make sure to leave a 1/2-inch overhang around the edges. Trim any excess if necessary.
4. Fill the Pie:
Pour the delightful rhubarb and strawberry filling into the pie crust, spreading it out evenly. Dot the top of the filling with the small pieces of butter to add richness.
5. Create the Lattice Top:
Roll out the second pie crust on a floured surface and cut it into strips about 3/4 inch wide. Lay the strips diagonally over the filling in a crisscross pattern, creating a lovely lattice. Don’t forget to trim the edges and crimp them to seal the pie!
6. Add the Finishing Touches:
Brush the lattice crust with the beaten egg for a beautiful golden finish. Then, sprinkle the coarse sugar on top for that extra crunch and sweetness.
7. Start Baking:
Place the pie on a baking sheet to catch any drips, and bake at 425°F for 10 minutes. This initial high temperature helps set the crust.
8. Adjust the Temperature:
After 10 minutes, lower the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes. Keep an eye on it until the crust is golden brown and the filling is bubbly.
9. Protect the Crust Edges:
If the edges of the crust start browning too quickly, you can cover them with a bit of foil or use a pie crust shield during the last 15 minutes of baking.
10. Cool and Serve:
Once baked, take the pie out of the oven and allow it to cool for at least 2 hours. This cooling time helps the filling to set properly, making it easier to slice. Enjoy your delicious rhubarb strawberry pie with a scoop of vanilla ice cream or just on its own!
This classic dessert beautifully balances the tartness of rhubarb with the sweetness of strawberries, all tucked under a flaky, golden lattice crust. Bon appétit!
Can I Use Frozen Rhubarb or Strawberries?
Absolutely! If using frozen rhubarb or strawberries, just make sure to thaw them first and drain any excess moisture. This will help keep your pie filling from becoming too runny.
How Can I Modify the Sweetness of the Filling?
If you prefer a less sweet pie, feel free to reduce the granulated sugar by up to 1/4 cup. You can adjust according to your taste. Just remember that the tartness of rhubarb will shine through more with less sugar!
Can I Make This Pie Ahead of Time?
Yes, you can prepare the pie up to the baking step and then cover it well in the fridge for a day. When you’re ready to bake, let it sit at room temperature for about 15 minutes before placing it in the oven to ensure even baking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual slices in the microwave or place the whole pie in a 350°F (175°C) oven until heated through. Enjoy!
