Strawberry Rhubarb Pie is my favorite pie!
I know, I know How can I have so many favorites!? But it is so true!
I love love love this pie!
Strawberry Rhubarb Pie though, is one that is often overlooked.
Not many people are that familiar with Rhubarb, so maybe that is why.
I am hoping to get people to want to get to know it though! You won’t be sorry you did!
Rhubarb is available in most supermarkets in late spring; April & May so keep your eye out for it and give it a try!
It looks like red celery and it is very bitter and almost tasteless until we add sugar and cook it down.
Sounds weird right? Well it is FABULOUS once you know what to do with it!
I like to stock up when it is in the stores though and it freezes great so I can have Rhubarb Pie any time of the year!
I also do the same thing to my strawberries as you will see in the video.
The only thing to consider when using frozen fruit versus fresh fruit is the amount of the liquid that releases when using frozen.
The freezing process really breaks down those fiber walls so the amount of flour in the recipe should be adjusted (less) if you are using fresh fruit since fresh will not release nearly as much liquid as the frozen fruits will.
Save half of the recipe for the top pie crust
I did not blind bake the pie crust in the video but wished I had since it was not as baked as I would have liked it to be even though I baked it ona pizza stone for added bottom heat.
It is your preference whether you want to go the extra step and Blind Bake your pie shell
- 1 Recipe Pie Dough
- Whole Strawberries 3 Cups
- Rhubarb 3 Cups
- All Purpose Flour ½ cup - 1 cup (adjust depending on how juicy or frozen your fruits are)
- Granulated Sugar ¾ - 1¼ cup (adjust depending on how ripe & sweet your strawberries are)
- Lemon Juice from 1 lemon
- Lemon Zest from 1 lemon
- Hull the strawberries and chop the Rhubarb into 1" pieces
- Combine all the ingredients together in a large mixing bowl and pour into the prepared pie crust.
- Roll out the other half of the pie dough to make the top crust
- Poke a couple hole in the top crust for steam vents
- Egg wash the top then sprinkle with cinnamon sugar
- Bake in a preheated 375°F oven on a pizza stone to help brown the bottom crust for 40 minutes then turn the oven temperature down to 325°F and bake for another 15 minutes.
- You may see some of the juices bubble out of the top and onto the sides, this is a good indicator the filling is near baked.
- Total bake time 55 minutes to 65 minutes or until the crust is fully baked and the filling is bubbling and yields tender to a fork or knife inserted
For longer storage keep in the refrigerator for up to 6 days
Rhubarb Pie can be eaten cold or warm it is your preference
It is a bit different to work with than a regular pie dough in that it comes together with no kneading and no resting of the dough is required either.
You basically just mix it all up together in a bowl with a fork, then roll it between two pieces of wax or parchment paper.
Or just use the pie dough I listed about with vegan butter or all shortening in place of the butter.
- All Purpose Flour 2¼ cup (280g)
- Salt 1 teaspoon (6g)
- Granulated Sugar 1 Tablespoon (14g)
- Vegetable Oil ⅔ cup (147g) (160ml)
- Cold Water 2-3 Tablespoons
- Combine the flour, sugar and salt in a large mixing bowl.
- Pour the vegetable oil over top and mix with a fork until all the oil is mixed well and beginning to absorb.
- Add half of the cold water and knead into a ball. You may need more or less water. Adjust as needed.
- Knead on a lightly floured surface just to bring it all together and immediately roll between 2 pieces of wax or parchment paper to desired thickness and size. (about ¼" thick is perfect)
- I use this Pie Dough as soon as I have made it. If you are not ready to make the actual pie just yet, roll the dough and form it into a Pie Shell and then freeze it for later