Lively Joy Of Cooking Strawberry Rhubarb Pie Recipe Delight

Strawberry rhubarb pie bursts with a symphony of sweet and tangy notes that dance across your palate like summer’s most enchanting melody.

Vibrant red fruits nestled in a golden, flaky crust whisper tales of sun-drenched gardens and timeless baking traditions.

This classic dessert transforms humble ingredients into a culinary masterpiece that sings with seasonal charm.

Delicate pastry edges cradle a luscious filling that balances tartness and sweetness with remarkable precision.

Each forkful promises a journey through rustic flavors that connect you to generations of home bakers.

The pie’s magic lies in its simplicity, a testament to the power of fresh, unpretentious ingredients.

Grab your fork and surrender to this irresistible slice of pure, unadulterated deliciousness.

Tips for Pie Crust and Juice Control

• Boost Your Baking Success: Expert Pie-Making Techniques
• Chill Dough Perfectly: Refrigerate pie dough for at least 1 hour to prevent shrinking and maintain flaky texture. Cold butter and minimal handling create the most tender crust.
• Customize Fruit Combinations: Swap strawberries with raspberries, blueberries, or peaches for exciting flavor variations. Mix different fruits to create unique taste profiles that surprise your family and friends.
• Control Moisture Magic: Prevent soggy bottom crusts by sprinkling graham cracker crumbs or ground nuts on the bottom crust before adding fruit filling. This secret technique absorbs excess liquid and adds delightful crunch.
• Slice with Precision: Use a sharp serrated knife dipped in hot water for clean, beautiful pie slices. Wipe the knife between cuts to ensure each piece looks picture-perfect and professional.

How to Plate a Slice That Wows

• Pair with Creamy Companions: Top each slice with a generous scoop of vanilla bean ice cream or dollop of freshly whipped cream to balance the pie's tangy fruit flavors.
• Serve at the Perfect Temperature: Let the pie cool completely for clean, picture-perfect slices that showcase the vibrant filling and flaky golden crust.
• Enhance with Complementary Garnishes: Sprinkle chopped toasted almonds or fresh mint leaves for added texture and a delightful aromatic touch that elevates the dessert's visual appeal.
• Create a Delightful Presentation: Place each slice on a beautiful ceramic plate and dust lightly with powdered sugar for an elegant, Instagram-worthy dessert that wows guests.

Storage and Reheating Instructions

• Preserve Pie Perfection: Smart Storage Strategies
• Keep freshly baked pie at room temperature for up to 2 days, covered loosely with foil to maintain its crisp crust texture.
• Refrigerate Wisely: Extended Freshness Technique
• Store pie in the refrigerator for 4-5 days, wrapped tightly in plastic wrap or placed in an airtight container to prevent moisture loss and flavor absorption.
• Freeze for Future Enjoyment: Make-Ahead Magic
• Wrap unbaked pie tightly in double layers of plastic wrap and aluminum foil, storing in the freezer for up to 3 months. Bake directly from frozen state, adding 15-20 extra minutes to cooking time for perfect results.
• Slice and Serve: Leftover Love
• Reheat individual slices in a 350°F oven for 10-15 minutes to restore the crust's original crispy texture and warm, inviting flavor. Avoid microwave reheating, which can make the crust soggy and compromise the pie's delightful texture.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 30 minutes

Calories: 300 kcal

Servings: 8

Strawberry Rhubarb Pie Ingredient Breakdown

• All-Purpose Flour: Select unbleached flour for better texture and authentic flavor.
• Unsalted Butter: Choose cold, high-quality butter for maximum flakiness.
• Ice Water: Use filtered water with ice cubes to keep dough ultra-crisp.

• Rhubarb, Strawberries: Pick firm, vibrant produce with no soft spots or bruising.
• Granulated Sugar: Opt for pure cane sugar for clean, sweet undertones.
• Tapioca: Select finely ground tapioca for smooth, consistent thickening.
• All-Purpose Flour: Helps bind and stabilize fruit mixture.
• Lemon Zest, Lemon Juice: Use fresh, organic lemons for bright, zesty notes.
• Ground Cinnamon: Select high-quality, freshly ground for robust warmth.
• Vanilla Extract: Choose pure extract over imitation for deep, rich flavor.

• Egg: Select fresh, large eggs for perfect golden wash.
• Coarse Sugar: Pick large-crystal sugar for delightful crunch and sparkle.
• Cold Butter: Use unsalted, European-style butter for rich, creamy dots.

Bakeware and Prep Tools for This Pie

• Mixing Bowl: Large, sturdy vessel for combining fruit and seasonings.
• Measuring Cups and Spoons: Precise tools for accurate ingredient amounts.
• Sharp Knife: For chopping rhubarb and strawberries with clean cuts.
• Cutting Board: Solid surface for safe fruit preparation.
• 9-inch Pie Dish: Traditional round ceramic or glass baking container.
• Rolling Pin: Wooden or marble tool for stretching pie dough evenly.
• Whisk: Perfect for creating smooth egg wash.
• Pastry Brush: Helps apply golden egg wash to crust.
• Aluminum Foil: Protects pie edges from burning during baking.
• Cooling Rack: Allows air circulation for perfect pie cooling.
• Paring Knife: Helpful for trimming and decorating crust edges.
• Oven Mitts: Essential for safe handling of hot baking dishes.

Making the Perfect Tart-Sweet Pie Filling

Create Mouthwatering Strawberry Rhubarb Pie

• Craft the Pastry Dough

Whip up a tender double-crust pastry using your favorite recipe. Tuck the dough into the refrigerator to keep it cool and ensure a flaky texture that melts in your mouth.

• Build the Fruity Foundation

Roll out half the dough and gently nestle it into a pie dish. Let the edges drape softly over the sides. Mix chopped rhubarb, juicy strawberries, sugar, tapioca, flour, bright lemon zest, tangy juice, warm cinnamon, and fragrant vanilla in a large bowl. Stir until the fruits dance together in sweet harmony.

• Layer with Delicious Details

Scatter tiny cubes of cold butter across the fruit filling. Roll out the remaining dough and get creative – weave a stunning lattice, create a classic solid top with playful steam vents, or craft a rustic free-form design that tells a story.

• Add the Finishing Touches

Whisk an egg with a splash of water and lovingly brush it over the crust. Sprinkle a generous handful of coarse sugar for a sparkling, crunchy exterior. Wrap the pie’s delicate edges in aluminum foil to prevent over-browning.

• Bake to Perfection

Crank the oven to 425°F and bake for 15 minutes to kick-start the crust’s golden transformation. Then lower the temperature to 375°F and continue baking 45-50 minutes until the top turns a gorgeous golden brown and the filling bubbles with excitement.

• Patience Rewards

Let the pie rest and settle for two luxurious hours. This allows the filling to set and promises picture-perfect slices that will make everyone’s mouth water.

Sweet Strawberry Rhubarb Pie Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 37 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet and tangy strawberry rhubarb pie combines seasonal produce in a classic dessert that highlights summer’s best flavors. Flaky crust and juicy filling create a delightful balance you’ll savor with each delectable bite.

---

Ingredients

Scale 1x2x3x

• 2.5 cups rhubarb (chopped into 0.5-inch pieces)
• 2.5 cups strawberries (washed, hulled and cut into pieces)
• 1 recipe double-crust pie crust
• 1 cup granulated sugar
• 3 tbsps minute tapioca
• 1 tbsp all-purpose flour
• Extra sugar (for sprinkling on top of crust)
• 0.5 tsp lemon zest
• 0.5 tsp lemon juice
• 0.5 tsp ground cinnamon
• 1 tsp vanilla extract
• 3 tbsps salted butter
• 1 beaten egg
• 1 tsp water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pie Dough Preparation: Craft a double-crust pie dough with a smooth, pliable texture, ensuring even consistency throughout.
2. Crust Placement: Drape one dough half into a 9-inch pie dish, letting excess edges hang, while keeping the remaining dough for the top crust.
3. Fruit Filling Creation: In a large bowl, combine chopped rhubarb, strawberries, sugar, tapioca starch, flour, lemon zest and juice, cinnamon, and vanilla extract. Gently fold ingredients until thoroughly integrated, creating a vibrant, cohesive mixture.
4. Pie Assembly: Pour the fruit mixture into the prepared crust, distributing evenly. Strategically place cold butter cubes across the surface to enhance richness and depth of flavor.
5. Crust Finishing: Roll out remaining dough and cover the filling, crafting decorative venting through strategic cuts or a classic lattice design. Delicately crimp edges to create a perfect seal.
6. Egg Wash and Sugar Topping: Whisk egg with water, then brush over the pie’s surface. Sprinkle coarse sugar to create a sparkling, crisp exterior.
7. Baking Process: Protect pie edges with aluminum foil, then bake at 425°F for 15 minutes to initiate browning. Reduce temperature to 375°F and continue baking for 45-50 minutes, until the crust achieves a deep golden hue and filling bubbles enticingly.
8. Cooling and Serving: Transfer pie to a wire rack, allowing it to cool completely for at least two hours. This resting period enables the filling to set and flavors to harmonize before slicing and serving.

Notes

• Crust Consistency Check: Ensure pie dough is smooth and pliable to prevent cracking and achieve a tender, flaky texture.
• Fruit Maceration Magic: Let strawberry-rhubarb mixture sit for 15-20 minutes before filling to release natural juices and balance sweetness.
• Prevent Soggy Bottom: Sprinkle a thin layer of breadcrumbs or ground nuts on the bottom crust to absorb excess moisture and maintain crispness.
• Temperature Transition Technique: Initial high-heat baking followed by lower temperature creates a perfectly golden, crisp crust while ensuring thorough fruit cooking.

• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 30g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg