In this recipe, juicy strawberries are paired with tart rhubarb and a hint of lemon zest in a tender flaky pie crust. This pie recipe is best served warm with ice cream!
Ingredients in Strawberry Rhubarb Pie
Strawberry Rhubarb Pie is a bright, sweet, tangy dessert recipe that comes together easily. Pie crust – You’ll need a double pie crust (so you have a top and bottom crust) for this recipe. You can make your own homemade pie crust from scratch or use store-bought for convenience. Strawberries – For the best results, use fresh ripe strawberries in this recipe. Frozen berries don’t produce the same results. Rhubarb – Rhubarb stalks look a lot like celery with a reddish color, and are very tart in flavor. Be sure to discard the leaves of the rhubarb as they’re poisonous and shouldn’t be consumed. While rhubarb is available in early spring, you can slice and freeze it for pie throughout the year. Sugar – Sugar is needed in this recipe to balance the tangy flavor of rhubarb and to enhance the sweetness of the strawberries. The sugar also helps create a deliciously saucy filling in the pie. Minute tapioca – Minute tapioca is used to thicken this pie and help the filling hold together as its cut. If you don’t have tapioca, you can use about 1/4 cup or so of cornstarch. Lemon zest – While it’s optional, I love the bright and citrusy flavor that lemon zest adds to this pie.
How to Make Strawberry Rhubarb Pie
Homemade strawberry rhubarb pie is fairly simple to make. You can use homemade crust or store-bought. Cool before serving to let the pie set and serve with a scoop of vanilla ice cream or a generous dollop of whipped cream. If you notice the pie crust begins to brown too quickly, tent the pie with tin foil or use a crust shield. Just make sure the steam can still escape while it finishes baking!
Tips for a Perfect Pie
To Prepare rhubarb, wash it (discard the leaves, they’re poisonous) and cut it just as you would a stalk of celery. Sprinkle 1 tablespoon of flour in the bottom of the pie crust. This will help absorb excess juices from the fruit filling, preventing a soggy crust. For a glossy finish, brush an egg over the crust before baking. Minute tapioca is used to thicken the juices from the fruit without altering their flavor. If you don’t have tapioca, you can use about 1/4 cup or so of cornstarch. Cut slits in the crust to allow steam to escape. If you’d prefer a crumb topping, the top crust can be replaced with the same mixture we add to our favorite Rhubarb Crisp.
How to Freeze Strawberry Rhubarb Pie
This strawberry rhubarb pie recipe can be frozen. Prepare the pie as directed and freeze it before baking. To bake, thaw the pie overnight and bake as directed below, adding about 10 minutes to the bake time if the pie is chilly before baking. Did your family love this Strawberry Rhubarb Pie? Leave us a comment and a rating below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
