Strawberry Rhubarb Pie Recipe


What’s your favourite pie? Mine is strawberry rhubarb, with no query. When it’s the season (normally mid- to late-spring), and each strawberries and rhubarb can be found available in the market, it’s the one pie that we should make.


Do you cook dinner with rhubarb? It seems to be like pinkish purple celery, or the stems of actually fats swiss chard.

Within the retailer you’ll solely discover the stems, because the inexperienced leaves are toxic. The stems nonetheless, are tart and scrumptious, particularly when cooked right into a pie or cobbler.

I do know, it’s bizarre. Rhubarb is a vegetable that behaves like a fruit.

Rhubarb grows wild in lots of elements of the U.S. (not right here in Sacramento sadly). My father remembers when he was a child in Minnesota, selecting it from the again yard and dipping the uncooked stems in sugar to eat, like nature’s model of a Jolly Rancher sweet.

raw rhubarb for strawberry rhubarb pie, don't use the leaves, they're toxic!


Rhubarb likes to be paired with strawberries, and in a pie, they’re BFFs. The tartness of the rhubarb simply intensifies the candy taste of the strawberries. The general taste isn’t overly candy or overly tart; it’s good.


In case your rhubarb stalks have any leaves, or items of leaves, nonetheless connected, trim these away (rhubarb leaves are toxic and may by no means be eaten.) Typically later-season rhubarb is usually a bit powerful and stringy on the surface. You possibly can peel these exterior stringy elements in order for you, in any other case normally you don’t must peel rhubarb. Slice the stalks into half of inch items, similar to you’ll celery.

A perfect slice of the best Strawberry Rhubarb Pie


I take advantage of fast cooking, or “minute” tapioca to thicken the filling for this recipe. Fast cooking tapioca has good gelling energy and does a wonderful job of absorbing the juice from even the juiciest fruit so to nonetheless get a reasonably clear slice. As soon as cooked, tapioca turns into clear, so the gorgeous pink hue of the pie is unmarred.

Tapioca additionally works greatest in case you permit it to take a seat with the fruit for a couple of minutes to melt and start absorbing juices earlier than filling the pie or baking, which is why we recommend letting the strawberry and rhubarb filling sit for 10 minutes.

For those who don’t have entry to fast tapioca, you need to use cornstarch in its place, the identical quantity.

Strawberry Rhubarb Pie


It’s onerous to be affected person, however attempt to let the pie cool earlier than slicing. The nearer it’s to room temperature, the extra it can have set and you may get a cleaner slice.

Fruit pies like this strawberry-rhubarb pie could be saved at room temperature for about 2 days, or longer if refrigerated. Cowl the pie loosely with plastic wrap or an overturned mixing bowl. Let refrigerated pie come as much as room temperature earlier than serving.


Watch the video for how you can make the perfect strawberry rhubarb pie!

Up to date June 11, 2019 : We spiffed up this put up to make it sparkle! No modifications to the unique recipe.

Strawberry Rhubarb Pie Recipe


Fast cooking tapioca works properly as a thickener for pies, particularly strawberry rhubarb. Although if the pie remains to be heat whenever you minimize it, it will likely be a bit runny. If you do not have entry to fast tapioca, you need to use cornstarch in its place, similar quantity.

If making a 10 inch pie, or simply need extra filling, use four cups of rhubarb, 2 half of cups strawberries, and as much as 1 1/four cup of sugar


  • three half of cups rhubarb stalks minimize into half of inch items (Trim away and discard the leaves that are toxic; trim ends.)
  • 2 cups stemmed and sliced strawberries
  • three/four cup to 1 cup sugar (relying on how tart/candy you want your pie)
  • four tablespoons of fast cooking (“minute”) tapioca
  • 1/four teaspoon of salt
  • 1 teaspoon of orange zest
  • 1 double-crust 9-inch pie dough recipe, like this one or your favourite pie crust recipe


1 Preheat oven to 400°F. 

2 Assemble the pie filling: In a big bowl, gently mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange zest. Let sit for 10 minutes.

three Roll out the underside crust and fill the pie: Roll out one disk of pastry dough and line the underside of a pie dish with it. Trim to half of inch from the sting. Switch the filling into the crust and unfold out evenly.

four High the pie: Roll out the second disk of pastry dough and place over the pie. Trim the sides to an inch from the sting of the pie dish. Tuck the highest crust edges over the underside crust edges and use your fingers or a fork to crimp the highest and backside edges collectively. Lower slits within the high for the steam to flee.

(If you need, for a pleasant glaze in your pie, use a pastry brush to brush a skinny layer of egg white or cream excessive of the pie.)

5 Bake: Place pie on the center rack of the 400°F oven with a baking sheet on a decrease rack to catch any juices that may spill over.

Bake for 20 minutes at 400°F, then cut back warmth to 350°F and bake a further 40-50 minutes longer (50 to 60 minutes longer if doing a 10-inch pie). The pie is completed when the crust is properly browned and the filling (you can see via the venting holes) thick and bubbly.

6 Cool and serve: Take away from oven and let cool on a rack.

Serve heat or chilly. For those who do cool to room temperature, the juices can have extra time to thicken. Pie will also be coated and saved at room temperature for as much as 2 days or refrigerated for five days.

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