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Best Strawberry Rhubarb Pie Recipe

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4.1 from 13 reviews

This Best Strawberry Rhubarb Pie Recipe combines the tartness of rhubarb with the sweetness of strawberries, encased in a flaky double-crust pastry. Perfectly balanced with lemon zest, cinnamon, and vanilla bean paste, this classic pie bakes to a golden perfection with a luscious, bubbling filling and buttery crust.

Ingredients

Pie Crust

  • 1 recipe double-crust pie crust

Filling

  • 2 1/2 cups rhubarb, chopped into 1/2-inch pieces
  • 2 1/2 cups strawberries, washed, hulled, and cut into pieces about the same size as the chopped rhubarb
  • 1 cup (200g) granulated sugar
  • 3 tablespoons minute tapioca
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean paste
  • 3 tablespoons salted butter, cut into small chunks

Egg Wash

  • 1 beaten egg
  • 1 teaspoon water
  • Extra sugar for sprinkling on top of crust

Instructions

  1. Prepare crust: Roll out one half of the double-crust pie dough and place it in the bottom of a pie dish. Reserve the other half to roll out later for the top crust.
  2. Mix filling: In a large bowl, combine the rhubarb, strawberries, sugar, minute tapioca, all-purpose flour, lemon zest, lemon juice, ground cinnamon, and vanilla bean paste. Stir thoroughly to coat all fruit evenly.
  3. Fill pie: Pour the fruit mixture into the prepared pie crust. Distribute the small chunks of salted butter evenly over the top of the filling.
  4. Add top crust: Roll out the remaining pie dough and place it over the filling. You can either cover it as a solid crust with ventilation slits or create a lattice pattern by cutting the dough into strips. Seal the edges by crimping.
  5. Egg wash and sugar: Whisk the beaten egg with 1 teaspoon water to create an egg wash. Brush the top crust with this mixture and sprinkle sugar over it to enhance browning and add a sweet crunch.
  6. Bake: Loosely cover the pie edges with foil to prevent over-browning. Bake in a preheated oven at 425°F (220°C) for 15 minutes. Then reduce the temperature to 375°F (190°C) and bake for an additional 45 to 50 minutes, until the filling is bubbling and the crust is golden brown.
  7. Cool and serve: Remove the pie from the oven and allow it to cool for at least 2 hours to set the filling before slicing and serving.

Notes

  • Using minute tapioca helps to thicken the filling without making it too gelatinous.
  • Chilling the pie crust before rolling helps in handling the dough better and achieving a flakier texture.
  • Protecting the edges with foil prevents them from burning during the long bake time.
  • Allowing the pie to cool completely is crucial to firm up the filling and avoid a runny slice.
  • For a dairy-free version, substitute salted butter with a plant-based alternative.

Find it online: https://recipeplenty.com/best-strawberry-rhubarb-pie-recipe/