Strawberry Rhubarb Pie
The perfect blend of sweet and tart flavors with this recipe for strawberry rhubarb pie. This classic dessert features a tangy rhubarb strawberry filling topped with a flaky, golden crust.
I love the tart flavour of rhubarb! My Grandma grew enormous rhubarb plants, and for an afternoon snack she would give us a fresh stalk of rhubarb with a small bowl of sugar for dipping. This was better than any kind of candy you could buy!
I am fortunate to have rhubarb and strawberry plants in my garden. What a delight it is to go into the garden and pick fresh fruit. Rhubarb with its tart and tangy flavor is excellent for making homemade jam, purees, and sauces. For rhubarb muffins try substituting it in this Blueberry Muffin recipe.
I made this rhubarb pie in 4 ramekin dishes, but you can easily prepare it as a whole pie. I like the presentation of individual servings and serving warm with a big scoop of vanilla ice-cream.
My homemade pie crust is ultra flaky and worth the extra time to make it. The crust recipe is a bit denser than the one I use to make my apple pie which works well as I only put a crust on the top. (no base). As well, I roll the pie dough a bit thicker, giving this pie the perfect crust to filling ratio.
For a quick an easy strawberry rhubarb pie a store-bought pie crust will certainly work.
Pro Tips
Rhubarb and strawberries have a high-water content, so I pre-cook the fruit for about 10 minutes in large skillet to reduce the liquid that is produced when fruit is heated.
The fruit will also need some type of thickening agent. I prefer to use Minute Tapioca (quick-cooking tapioca) instead of flour or cornstarch for this. It dissolves well, is neutral in flavor, and gives a glossy clearance appearance to the fruit filling.
Amazing Rhubarb dessert recipes
Great dessert recipes that feature rhubarb.
This post was originally published July 31, 2014. Occasionally I update with fresh content, tips and photos.
Strawberry Rhubarb Pie
Ingredients
Strawberry Rhubarb Filling
- 4 cups fresh rhubarb chopped into 1 inch pieces
- 4 cups fresh strawberries slice in half if large
- 3/4 cups sugar
- 2 tablespoons minute tapioca
Pie Dough
- 1 3/4 cups all purpose flour
- pinch of salt
- 5 1/2 ounces butter cubed and chilled
- 1 egg yolk
- 3-4 tablespoons cold water
Instructions
Prepare the pie crust
- Whisk the flour and salt together.
- Cut the chilled butter into the flour using a pastry blender. Blend until the mixture forms pea size balls.
- In a small cup stir together the egg yolk and 3 tablespoons of cold water.
- Add the egg mixture to the flour mixture and with pastry blender combine until dough starts to come together, add a bit more water if needed.
- Form into a disk, cover with plastic wrap and refrigerate for 30 minutes.
Strawberry Rhubarb Filling Instructions
- Using a cast iron skillet or heavy pan cook the rhubarb and strawberries over medium-high heat for about 10 minutes, until the fruit has reduced down a bit.
- Remove from heat and add the sugar and tapioca, combine well.
- Divide the fruit filling equally into 4 ramekins. (8 oz size)
- Roll the pie dough to 1/4 inch thickness.
- Cut 4 circles of pie dough using a cookie cutter, a bit larger than ramekin circumference.
- Top the fruit filling with the pie dough, folding in the edges.
- Using a fork poke a few holes into pie crust.
- Sprinkle the top with 1 teaspoon of granulated sugar.
- Bake at 350º F for 30 minutes or until crust is golden brown.
- Serve with vanilla ice cream or whipped cream.
Nutrition
