Easy and Delicious Strawberry Rhubarb Pie Recipe
This recipe is a perfect marriage of sweet and tart, with the fresh strawberries adding a burst of natural sugar and the rhubarb bringing that signature tangy bite. If you’ve never baked with rhubarb before, you’re in for a treat!
Ingredients
- 1 ½ cups fresh rhubarb sliced
- 4 ½ cups fresh strawberries hulled and sliced
- 1 Tablespoon lemon juice
- 1 ¼ cups granulated sugar
- ¼ cup tapioca flour
- 1/2 teaspoon salt
- 2 Tablespoons unsalted butter cut in small cubes
- 1 Double pie crust homemade or store-bought
- Egg wash 1 egg, lightly beaten with 1 tablespoon cold water
- Coarse sugar for sprinkling on top after egg wash optional
Instructions
- Prepare the filling: In a large bowl, combine the fresh rhubarb and strawberries, add lemon juice and stir. Pour in the sugar, tapioca flour, and salt over the fruit. Toss gently to coat the fruit mixture evenly and allow to sit for about 15 minutes to release the natural juices. This fruit mixture will be the star of your pie, so be sure to use fresh, quality ingredients. The tartness of the rhubarb will balance the sweetness of the strawberries, creating a perfect pie filling.
- Roll out the crust: If you’re using homemade pie dough, roll out half of it on a lightly floured work surface using a rolling pin. Carefully transfer the dough to a 8-inch pie dish or tin, pressing it gently into the corners. Trim any excess dough, leaving about a 1-inch overhang. Refrigerate while you prepare the top crust.
- Create a lattice crust: Roll out the second half of your pie dough and use a sharp knife or pastry cutter to slice it into even strips.
- Assemble the pie: Spoon the fruit mixture into the pie crust, avoid adding excess liquid by using a slotted spoon. Rhubarb can release a lot of moisture, so you don’t want a soggy bottom. Dot the top of the filing with the small cubes of butter for added richness.
- Finishing touches: Take the top crust and weave the strips over the top of the pie to create that classic lattice crust, which not only looks beautiful but also allows steam to escape during baking. If lattice isn’t your style, you can simply use a solid top crust—just make sure to cut a few slits for ventilation. Brush the top crust with the egg wash to achieve a golden brown finish. Sprinkle coarse sugar over the top for an extra touch of sweetness and crunch. This step is optional, but it adds a lovely sparkle to your finished pie.
- Bake: Place the pie on a baking sheet lined with aluminum foil or parchment paper to catch any drips and prevent a mess in your oven. Bake at 400°F for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the lattice. If the edges of your crust brown too quickly, cover them with strips of aluminum foil halfway through baking to prevent burning.
- Cool and serve: Once baked, allow the pie to cool for at least 2 hours before slicing. This gives the filling time to set, ensuring clean, beautiful slices. Serve with a generous scoop of vanilla ice cream for the ultimate dessert experience.
Notes
- Avoiding a soggy bottom: Rhubarb releases a lot of liquid. Be sure to use tapioca flour, as it helps thicken the filling without making it too gummy, ensuring a more stable pie structure.
- Alternative thickeners: If you can’t find tapioca flour, cornstarch can be a substitute, but start with 3 tablespoons as it thickens differently.
- Optional ingredients: Coarse sugar for sprinkling gives a nice added texture and sparkle but can be skipped if you prefer a less sweet pie.
- Lattice or solid crust?: The lattice top is both decorative and functional, allowing steam to escape and preventing a soggy filling. If using a solid crust, be sure to cut adequate vents.
- Crust protection: If the crust edges brown too quickly, covering them with aluminum foil midway through baking will prevent over-browning.