Strawberry rhubarb pie
This strawberry rhubarb pie is a fabulous combination of buttery flaky crust and a sweet yet tart perfect strawberry rhubarb filling.
Luscious strawberry rhubarb pie is perfect with a scoop of vanilla ice cream or whipped cream, but it’s also pretty good just on its own without any additions. A cup of sugar and a quart of sweet sliced strawberries tame the tartness of the rhubarb. There’s just a hint of vanilla. Each slice holds together when you slice it (thanks to a little bit of tapioca).
Not used to making pie crust? This crust is easy peasy and good for all kinds of recipes.
Our pie crust recipe is super easy to make from scratch with a food processor. This recipe is my go-to crust for sweet pies or even savory chicken pot pie or quiche. A touch of vinegar adds to the crust’s flakiness, and egg yolk adds a bit of color. For sweet pies like this, we brush the crust with water and then sprinkle granulated sugar over the top for a sweet flavor and finish.
Like rhubarb? Freeze some for later!
Rhubarb is in season and available in the spring, generally at the at the same time or even slightly before strawberries ripen. You should be able to find it at your local market or grocery store when it’s in season. Out of season, it’s not really commercially available.
Many older houses have a rhubarb patch, and it’s easy to grow your own from either a division or a starter plant from a commercial nursery. Rhubarb likes a sunny spot and does best in a rich loamy soil.
Since it’s not easy to find rhubarb year round, we freeze enough for a pie or two each year. It stores well if chopped in half-inch (pie-ready) chunks.
Strawberry rhubarb pie
Ingredients
Pie Crust
- 2.25 cups flour
- 1 tsp salt
- 14 Tbls butter (one and half sticks plus two tbl)
- 1 tsp vinegar this improves crust flakiness
- 1 yolk egg separate the egg and use only the yolk
- .5 scant cup ice-cold water
Strawberry rhubarb filling
- 2.5 lbs rhubarb cut into 1/2 inch pieces
- 1 quart strawberries remove stems and slice into quarters
- 1 cup sugar
- 1/4 cup tapioca
- 1 tsp vanilla
- 4 Tbls butter these are sliced pats put on top of filling
Instructions
Crust
- Crust: pulse the flour and salt together twice in a food processor.
- Add the butter in one-inch chunks and pulse 4-6 times.
- Beat together egg yolk and vinegar with a fork in a one cup measure and add ice-cold water to fill to one-half cup.
- Drizzle on top of flour and butter while pulsing 24-30 times.
- Divide the dough into two parts, pat into circular flat disks and wrap tightly in food wrap, chill for one hour in the fridge before rolling out 1/8 thick.
- Place first layer of crust in a lightly greased pie pan.
Filling
- Filling: combine chopped rhubarb and sliced strawberries, sugar, tapioca, and vanilla in a large bowl and mix together so fruit is coated in sugar and tapioca.
- Let sit for an hour before spooning fruit into the prepared pie shell.
- Top with pats of butter, the second crust, brush with water and sprinkle with a tablespoon of sugar.
- Bake in a pre-heated oven at 425 degrees for 20 minutes, then turn oven down to 350 degrees and continue to bake 40-50 minutes until crust is golden and filling is bubbling.
- Let cool for an hour (or two!) before slicing.
Notes
