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Strawberry Rhubarb Pie is a classic! Sweet strawberries and tart rhubarb are combined to create a luscious, perfectly-balanced pie filling, topped with golden lattice crust.
When is Rhubarb in Season?Field-grown rhubarb is sold in supermarket produce aisles starting in late March/early April (depending on where you live) through the month of June. It’s a cool weather crop, so once hot weather arrives, rhubarb’s growing season ends so the plant can recover for the next year’s growing season. Plus the stalks get a woody texture after June and are not palatable. You can sometimes find hot house-grown rhubarb in supermarkets in late winter and sometimes again in early summer. If fresh rhubarb isn’t available, frozen rhubarb can be found in the frozen fruit aisle.
Why You’ll Love Strawberry Rhubarb Pie
- That luscious filling! There’s something special about strawberry and rhubarb together.
- The crispy, buttery pie crust. A homemade pie crust is best – and it is easy to make too. We add a sprinkle of coarse sugar to the top for a touch of extra sweetness and crunch.
- Everyone loves it! Serve chilled or warm – both ways are delicious! You can even add a scoop of ice cream on top if you’d like.
Key ingredients and Substitutions
- Pie crust – See our recipe here for a single pie crust and double it – you’ll need both batches for a bottom and top lattice crust. For convenience, you can use the refrigerated store-bought pie crusts if you’d like.
- Fresh strawberries – Choose ripe red berries without bruises. If fresh strawberries are not available, frozen will work as well – just thaw and drain before using in this pie recipe.
- Fresh rhubarb – Unless your supermarket carries hot-house rhubarb, field-grown fresh rhubarb is typically only available April through June depending on the area of the country you live. But, frozen rhubarb will work equally as well in this pie. Thaw and drain that as well.
Chef’s Tip Fresh or frozen fruit can be used in this recipe without adaptation.
Special supplies needed
- 9” pie plate
- Food processor, to make the pie crust
- Rolling pin
Chef’s Tip If your fresh rhubarb is especially tart add up to 6 more tablespoons of sugar to the recipe. Taste unbaked filling to gauge sweetness. If you do add more sugar, add a teaspoon or two of flour or cornstarch to thicken, since the sugar will add liquid once baked.
How do I make it?
- Make pie dough – Follow our recipe here but double it for the bottom crust and top lattice crust.
- Roll dough out – Roll out half of the dough for the bottom pie crust. Place in the bottom of a 9-inch pie plate. (Keep the other half wrapped for now.)
- Cut and mix fruit filling. Place cut up fruit in a bowl with the other filling ingredients. Pour into the prepared bottom pie crust.
- Make lattice top – Roll out second half of dough and cut into strips with a straight or a fluted cutter wheel. Form a weaved, lattice top over the strawberry rhubarb filling. (See steps below in the recipe card.)
- Brush the lattice crust with egg whites, then sprinkle on demerara sugar or coarse sugar crystals. Dot the openings where the fruit peeks through with small pieces of butter.
- Bake your pie 450 degrees F for fifteen minutes, then lower heat to 350 degrees F and bake for another 45 minutes (1 hour total).
- Cool and serve.
Frequently asked Questions
- Can I make this pie ahead of time? The pie crust can be made ahead, and the filling can be made ahead – but the pie should not be assembled until ready to bake. Once baked, cool and refrigerate for up to two days.
- How do I store my baked pie? Cool your pie completely, then cover and chill in the refrigerator for up to two days.
- Why is my strawberry rhubarb pie runny? A thickener is needed in the filling because the strawberries give up a lot of liquid as the pie bakes. Our recipe uses corn starch and flour as thickeners. Note however, that some juices from fruits in the pie filling is to be expected unless you prefer a very thick filling. (If so, then add more corn starch to our recipe.)
- Do I need to cook rhubarb before baking? No, the uncooked stalks get cut up and placed in the filling as is.
- Is rhubarb dangerous or poisonous to eat? The leaves of a rhubarb plant are toxic and should never be eaten. As long as your rhubarb is harvested during the spring/summer, the stalks will be fine to eat. NEVER eat rhubarb that is left growing after the first frost of the season – the toxicity from the leaves will make its way down to the stalks. Always buy fresh from reputable farms or markets, and if buying frozen, buy a name brand such as Dole.
- How do you prepare rhubarb for pie? Other than cutting into pieces, no special preparation is needed.
- Can you eat raw rhubarb? Raw rhubarb is extremity tart and even bitter – but some people enjoy it! It’s safe to eat during the spring/summer seasons.
- Can you cook rhubarb without sugar? You can but it will be very tart.
- How long should you cook rhubarb? In our recipe today, the rhubarb baked in the pie was tender after an hour in the oven. Other recipe cooking times vary.
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Prepare Top and bottom pie crust dough – see this recipe, but double the recipe
2 cups rhubarb, cut into small pieces
2 ½ cups fresh strawberries, trimmed and cut into pieces
¾ cup granulated sugar
½ cup brown sugar
3 tablespoons corn starch
3 tablespoons all-purpose flour
½ teaspoon lemon zest
½ teaspoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1 beaten egg white with 1 teaspoon water
2 tablespoons demerara sugar
1 tablespoon butter cut into small pieces
Make a double recipe of our perfect pie crust (see recipe here). Divide the dough in half and squeeze each half into a disc wrapped in plastic wrap and refrigerate while you make the filling.
In a large bowl mix rhubarb, strawberries, granulated and brown sugar, corn starch, flour, zest, juice, cinnamon, salt and vanilla. Set aside.
Preheat the oven to 425 degrees F with a rack in the center and a second rack just below it. Tear off a piece of foil and slide it onto the lower rack. This will be used to catch any drips should the pie bubble over (as ours did).
On a floured surface, roll out one of the dough discs into a 12” circle. Fold in half and place in the pie plate and unfold, letting excess hang over edges.
Pour in the filling.
On a floured surface, roll out the second pie dough into a rectangle at least as wide as your 9” pie dish. Use a straight or a fluted wheel and cut 12 half inch wide strips.
Use a brush and wet the edges of the bottom crust then place six strips over the pie letting them hang off the edges. Fold every other one in half (three of them) and lay one strip at the fold edge in the opposite direction then unfold the folded strip over the strip you just placed. Now do the same for the other three and again, lay another strip in the opposite direction.
Continue with one more, then go back to the center and place three more in the opposite direction following the same pattern. See pictures of process.
Press and crimp all around the edge so every strip is sealed on both ends, then using a knife or bench scraper, cut off excess by running it around the outside edge of the pie plate.
Mix one egg white with a teaspoon of water and brush on all exposed crust.
Sprinkle the demerara sugar over the egg white.
Cut the butter into small pieces and dot the top of the pie on the exposed filling.
Bake for 15 minutes and without opening the oven door, lower to 350 degrees F and bake for 40-45 minutes longer or until the filling is hot and bubbling and the lattice tops are browned.
Remove to a rack to cool completely before serving.
Refrigerate any leftovers.
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