A family favorite, this Strawberry Rhubarb Pie is a go-to dessert that’s bursting with the flavors of summer. I’m certain you’ll love this recipe as much as I do.
Yes, that’s right, today we’re making on of my favorite pies: Strawberry Rhubarb Pie!
Seriously, I can’t believe this wasn’t one of the first pies I made in A Year of Pie. It probably would have been if rhubarb had been available back in January when the series started.
Strawberry Rhubarb Pie:
A couple days ago I kicked off an unofficial rhubarb week here on IBC so I figured it would only be appropriate to follow that up with Strawberry Rhubarb Pie.
How do You Make Strawberry Rhubarb Pie:
Strawberry Rhubarb Pie has long been a staple in my family for any holiday function. From birthdays to Christmas to Thanksgiving, there is always a Strawberry Rhubarb Pie on the table.
Like most pies, making this Strawberry Rhubarb Pie is pretty straight forward.
Personally, I like to start with my homemade pie dough. You can find that recipe here. However, your favorite recipe (or even store bought if you must) will work too.
Strawberry Rhubarb Pie Tips:
- Our family prefers the dough roll fairly thin.
- Use fresh strawberries and rhubarb
- Chop the strawberries and rhubarb into 1/2 inch sized (or smaller) pieces
I have come to appreciate and love this flavor as total comfort food. There is nothing that tastes more like home than Strawberry Rhubarb Pie.
For that reason, my affinity for this pie may be stronger than yours will ever be. However, (pardon my language), this really is damn good pie!
How Do You Thicken Strawberry Rhubarb Pie?
There are various ways to thicken Strawberry Rhubarb Pie. However, I find the best thickener to be flour. I simply stir it in with the fruit and sugar. In fact, it’s my go-to for most pies?
If you are new to rhubarb, this is where I recommend you start. Once you try this recipe, you’ll be hooked. Unless you don’t like pie.
Then I basically give up on you. Cause seriously, who doesn’t like pie?
Can you freeze unbaked Strawberry Rhubarb Pie?
Yes, you sure can!
In fact, this is a great idea for serving pies all year long.
To freeze, you can wrap rhubarb pie tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. I recommend baking and serving the pie within 6 months of freezing.
Also, once you have your pie crust down (and I’ll close my eyes if you want to use store bought), this pie is a cinch to make.
So you really have no excuse.
If you liked this pie recipe, you’ll also love these:
- Apple Pie with All-Butter Crust
- Bite-Sized Peanut Butter Pie
- Blackberry Crostata
- Strawberry Hand Pies
- Blueberry Cream Pie
Plus, if there happens to be any leftover Strawberry Rhubarb Pie, it’s quite delicious for breakfast.
I’ve been known to have it with my coffee on several occasions. (And yes, I still add the ice cream. Life is too short not to.)
Strawberry Rhubarb Pie Recipe:
- 1 Inspired by Charm Go-To Pie Crust
- 3 cups rhubarb chopped
- 2 cups strawberries chopped
- 1 1/2 cups sugar
- 1/2 cup flour
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla
- 4 tablespoons butter cut in cubes.
- 1 egg beaten
- Coarse sugar for garnish
Begin by preparing your pie crust. Roll out both the top and bottom. Place the bottom crust in the pie dish and set the top aside. (I like a lattice crust for this pie. You can learn how to create a lattice effect here.)
Next, preheat your over to 350 degrees F.
In a large bowl, mix together the rhubarb, strawberries, sugar, flour, one egg, milk, and vanilla. Mix well and pour into the bottom crust. Sprinkle cubes of butter on top of the filling.
Place the top crust over the filling or cut the crust into strips to create a lattice effect. Crimp the edges to seal. Then brush the top crust with your egg wash and sprinkle with coarse sugar.
Bake for 1 hour or until the crust is golden and the filling is bubbling.
Let cool before serving with a big scoop of vanilla ice cream.
You can find the recipe for IBC's Go-To Pie Crust HERE.