Hey there, fellow pie enthusiast! 👋 Ever wondered why strawberry rhubarb pie is such a beloved dessert? Well, let me tell you—it’s like the ultimate spring fling for your taste buds. When those first strawberries hit the market and rhubarb is at its peak, you know it’s time to bake something special. And what could be more special than a pie that combines the sweet tang of strawberries with the tart zing of rhubarb? It’s a match made in dessert heaven, and today, I’m spilling all the secrets to making the perfect strawberry rhubarb pie. Let’s dive in—together, like we’re chatting over coffee (or maybe a slice of pie 😉).
What Is Strawberry Rhubarb Pie?
So, what exactly is strawberry rhubarb pie? At its core, it’s a fruit pie (well, technically, rhubarb is a vegetable, but let’s not split hairs) that features a filling made from fresh strawberries and rhubarb, all baked in a flaky, buttery crust. The strawberries bring sweetness and juiciness, while the rhubarb adds that tangy kick that keeps you coming back for more. Together, they create a unique flavor profile that’s both comforting and refreshing—perfect for spring or early summer when both ingredients are in season. Plus, the pinkish hue of the filling? Total showstopper. It’s no wonder this pie has a special place in the hearts (and stomachs) of pie lovers everywhere.
History of Strawberry Rhubarb Pie
Let’s take a quick trip back in time. Strawberry rhubarb pie has its roots in England, where strawberries and rhubarb were harvested together in June and July. The British discovered that pairing the sweet strawberries with the tart rhubarb created a delicious balance of flavors. Over time, this combo made its way across the pond to America, where it became a staple dessert—especially in the Midwest and Great Plains, where rhubarb grows like crazy. Fun fact: rhubarb is often called the “pie plant” because of its frequent use in pies! In fact, Sumner, Washington, proudly calls itself the “Rhubarb Pie Capital of the World” and even hosts an annual Rhubarb Days festival. Talk about dedication! 🥧
The beauty of strawberry rhubarb pie lies in its simplicity and versatility. It’s a classic example of how contrasting flavors—sweet and tart—can come together to create something truly magical. And honestly? It’s hard to beat a dessert that celebrates two of spring’s most iconic ingredients.
Ingredients Needed
Before we get to the recipe, let’s talk ingredients. You don’t need much to make this pie shine, but each component plays a key role. Here’s what you’ll need:
- Rhubarb: Fresh rhubarb stalks, trimmed and sliced into 1/2-inch pieces. You’ll need about 3 1/2 cups. (Pro tip: If your rhubarb is tough or stringy, peel it like celery.)
- Strawberries: Fresh strawberries, hulled and sliced. About 2 cups should do it.
- Sugar: To sweeten the filling. Use 3/4 to 1 cup, depending on how tart your rhubarb is.
- Thickener: Quick-cooking tapioca or cornstarch (about 4 tablespoons) to help the filling set. (Some recipes use flour, but tapioca gives a clearer gel.)
- Orange zest: A teaspoon of finely grated orange zest adds a subtle citrusy brightness.
- Pie crust: A double-crust pie dough. You can make your own (I’ll share a simple recipe below) or use store-bought for convenience.
- Butter: A couple of tablespoons to dot on top of the filling for extra richness.
- Egg white or cream: Optional, for brushing the crust to give it a golden, shiny finish.
| Ingredient | Quantity | Notes |
|---|---|---|
| Rhubarb | 3 1/2 cups | Trim leaves (they’re poisonous), slice into 1/2-inch pieces |
| Strawberries | 2 cups | Hulled and sliced |
| Sugar | 3/4 to 1 cup | Adjust based on rhubarb tartness |
| Quick-cooking tapioca | 4 tablespoons | Can substitute with cornstarch |
| Orange zest | 1 teaspoon | Finely grated for a citrusy note |
| Pie crust | Double-crust (9-inch) | Homemade or store-bought |
| Butter | 2 tablespoons | Dot on filling for richness |
| Egg white or cream | 1 tablespoon | Optional, for brushing crust |
Step-by-Step Recipe
Alright, let’s get to the good part—the recipe! Here’s how you can make your own strawberry rhubarb pie:
- Prepare the filling: In a large bowl, combine 3 1/2 cups of sliced rhubarb, 2 cups of sliced strawberries, 3/4 to 1 cup of sugar (taste your rhubarb first to decide), 4 tablespoons of quick-cooking tapioca, 1/4 teaspoon of salt, and 1 teaspoon of finely grated orange zest. Let it sit for about 10 minutes to let the juices start flowing. This helps the tapioca absorb the liquid and prevents a soggy pie.
- Prepare the crust: If you’re making your own pie crust (and I highly recommend it for that flaky texture), here’s a simple recipe:
- Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, very cold, cut into pieces
- 1/4 cup vegetable shortening, very cold
- 1/2 cup ice water
- Method:
- Combine the flour, salt, and sugar in a food processor.
- Add the butter and shortening, and pulse until the mixture resembles coarse crumbs.
- Gradually add the ice water, pulsing until the dough just comes together.
- Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
- If you’re using store-bought crust, make sure it’s thawed if frozen.
- Ingredients:
- Roll out the bottom crust: On a floured surface, roll out one disk of dough into a 12-inch circle. Transfer it to a 9-inch pie dish, trimming the edges to leave about 1/2 inch overhang.
- Add the filling: Pour the fruit mixture into the prepared crust, spreading it evenly.
- Top with the second crust: Roll out the second disk of dough into another 12-inch circle. Place it over the filling. Trim the edges to leave about 1 inch overhang, then fold the top crust under the bottom crust and crimp the edges together. Cut a few slits in the top crust to allow steam to escape.
- Optional egg wash: For a golden, shiny crust, brush the top with a beaten egg white or 1 tablespoon of cream.
- Bake: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips and bake for 20 minutes. Then, reduce the temperature to 350°F (175°C) and bake for another 40-50 minutes, until the filling is bubbly and the crust is golden brown. If the edges start to brown too quickly, cover them with foil.
- Cool and serve: Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly. Serve warm or at room temperature, with a scoop of vanilla ice cream if you’re feeling extra fancy.
Tips for the Perfect Pie
Here are some pro tips to ensure your pie turns out chef’s kiss perfect:
- Choose the right rhubarb: Look for firm stalks that aren’t too woody. If they’re tough, peel them with a vegetable peeler. The color can vary from green to pink to red, but all are equally delicious.
- Balance the sweetness: Taste your rhubarb before adding sugar—some varieties are more tart than others. If your strawberries are extra sweet, you might need less sugar.
- Don’t skip the thickener: Tapioca or cornstarch is essential to prevent a runny filling. Tapioca gives a nice, clear gel, but cornstarch works too.
- Let it cool: As tempting as it is to dig in right away, letting the pie cool helps the filling set properly. If you cut into it too soon, it might be runny.
- Use a pie shield: To prevent the crust edges from burning, use a pie shield or strips of foil during baking.
- Blind bake the bottom crust: If you’re worried about a soggy bottom, blind bake the bottom crust for 10-15 minutes before adding the filling. Prick it with a fork and line it with parchment paper and pie weights.
| Tip | Why It Matters |
|---|---|
| Choose firm rhubarb | Ensures a good texture and avoids stringiness |
| Taste for sweetness | Prevents an overly tart or too-sweet pie |
| Use a thickener | Keeps the filling from being runny |
| Cool before cutting | Allows the filling to set for clean slices |
| Use a pie shield | Prevents burnt crust edges |
| Blind bake crust | Avoids a soggy bottom crust |
Variations and Twists
Feeling adventurous? Here are some ways to put your own spin on this classic:
- Add some spice: A dash of cinnamon or nutmeg can add warmth to the filling.
- Use different fruits: While strawberry and rhubarb are iconic, you can experiment with other berries like raspberries or blackberries.
- Make it vegan: Use a vegan pie crust (like one made with coconut oil) and omit the butter and egg wash.
- Lattice top: Instead of a solid top crust, try a lattice design for a more elegant look.
Serving Suggestions
Strawberry rhubarb pie is versatile and can be served in many ways:
- With ice cream: A scoop of vanilla ice cream is the classic accompaniment.
- With whipped cream: Lightly sweetened whipped cream adds a nice touch.
- For breakfast: Yes, pie for breakfast is totally acceptable—especially with a cup of coffee.
- At a picnic: It’s portable and perfect for sharing at outdoor gatherings.
Conclusion
There you have it, my friend—a comprehensive guide to strawberry rhubarb pie. From its humble beginnings in England to becoming an American classic, this pie has earned its spot as a springtime favorite. Whether you’re a seasoned baker or just starting out, I hope this article inspires you to try your hand at making this delicious dessert. Remember, baking is all about having fun and not being afraid to experiment. So go ahead, grab some fresh strawberries and rhubarb, and let’s make some pie magic happen.
Common Questions (FAQ)
Q: Can I use frozen fruit?
A: Yes, you can use frozen rhubarb and strawberries, but make sure to thaw and drain them well to avoid a watery filling.
Q: How do I store leftover pie?
A: Store at room temperature for up to 2 days, or refrigerate for up to 5 days. Cover loosely with plastic wrap or foil.
Q: Can I freeze strawberry rhubarb pie?
A: Absolutely! You can freeze the unbaked pie or the baked pie. For unbaked, assemble and freeze, then bake from frozen (add extra baking time). For baked, cool completely, wrap well, and freeze for up to 2 months.
Q: What if my pie is too runny?
A: Make sure to use enough thickener and bake the pie long enough for the juices to set. If it’s still runny, adjust the thickener amount next time.
Q: Can I make this pie vegan?
A: Yes! Use a vegan pie crust and omit the butter and egg wash. You can also use plant-based milk for brushing the crust.
Q: What’s the best way to serve strawberry rhubarb pie?
A: It’s delicious on its own, but pairing it with vanilla ice cream or whipped cream takes it to the next level. For a tangier option, try it with a dollop of Greek yogurt.