Strawberry Rhubarb Pie

I heard a bunch of cool kids were posting pie recipes yesterday, on March 14 (aka 3/14, aka Pi Day, aka a logical day to celebrate pie). And yeah, I guess that makes sense. Pie on Pi Day. I’ll give you that.

But you know me. I’m an innovator. A free thinker. A woman not afraid to forge her own path in life. (Or maybe I’m just a mom with a sick baby who wasn’t able to write this post in time…who can say?) At any rate, I’ve decided that all the really, REALLY cool kids will be posting pie recipes today, on March 15! From here on out, March 15 will no longer be known as The Ides of March—rather, it shall be called The Pides of March, and thus, this Strawberry Rhubarb Pie is right on time.

Strawberry Rhubarb Pie | SugarHero.com

My original plan for Pi Day—I mean, The Pides of March—was to make a beautifully tall blueberry-lemon pie. However, when I got to the grocery store and saw gleaming pints of giant strawberries and rhubarb so pink it practically glowed, I knew my decision was made for me. (The outrageous prices on the previously-cheap blueberries didn’t help their case, either.) When confronted with these sights, strawberry rhubarb was the only possible option, so strawberry rhubarb it would be. After all, how could I say no to these:

Strawberry Rhubarb Pie | SugarHero.com

I couldn’t say no to them in the store, and I definitely couldn’t say no to them once they were tossed with sugar and baked in a flaky buttery crust. Brazen hussy that I am, I ended up saying “yes” several times over the course of a few days, beginning with this heart-stopping first glance at the pie, bubbling and dripping fresh from the oven.

Strawberry Rhubarb Pie | SugarHero.com

 

Confession time: This was actually my first time making a strawberry rhubarb pie! I tend to prefer fresh strawberries over cooked, and I tend to prefer cake with gobs of frosting over pie, so…it hadn’t exactly been at the top of my must-bake list in the past. However, I think I’d forgotten just how good a freshly made fruit pie can be, because this amazing strawberry rhubarb version has me rethinking my entire frosting vs. cake philosophy. Maybe I’ve been deluding myself with my buttercream loyalty. Maybe 2014 should be the year pies and I move from a casual friendship to become besties. (Are you allowed to eat your best friends? Please say yes.)

Strawberry Rhubarb Pie | SugarHero.com

Because I didn’t have a tried and true strawberry rhubarb recipe of my own, I started working off of one from Bon Appetit. I increased both the strawberries and rhubarb, and added some extra gelling agents, but used the skeleton of that recipe, and after tasting it, I don’t think I’ll change a thing next time. It was the perfect blend of sweet and tart, with a bold rhubarb and berry flavor just tempered by the brown and white sugars. The filling is juicy but holds together enough to cut clean slices, and it doesn’t leak a swimming pool-sized puddle of juice on the plate after the pie is gone. (My personal pet peeve!) I have a hard time imagining how it can be improved, but if you’re the experimenting type, a little lemon or orange zest would probably blend nicely and add another dimension.

Strawberry Rhubarb Pie | SugarHero.com

The color of the filling was so gorgeous, I knew it needed to shine through a lattice top instead of remaining covered by a full top crust. If you’re a lattice crust newbie, never fear! That is exactly why animated gifs were invented. Weaving a pie crust together is really difficult to explain with words, but very easy (and mesmerizing) to demonstrate with pictures. So here’s all you need to know—now lattice go forth and make pretty pies.

(…yes, I’m groaning and throwing things at myself too.)

How to Make A Lattice Pie Crust | SugarHero.com

After hearing the indecent noises Jason made while eating half (HALF!) of this pie over the course of a few days, I think I’m going to end up making this a few more times over the next few months, and maybe for his birthday as well. We enjoyed ours with embarrassing amounts of honey whipped cream, but ice cream is also a wonderful accompaniment.

Strawberry Rhubarb Pie | SugarHero.com

And if you love the combination of strawberries and rhubarb (and how could you not?!) don’t miss this dessert, Strawberry Rhubarb Pavlova:

Strawberry Rhubarb Pavlova | SugarHero.com

 


Strawberry Rhubarb Pie
 
Prep time
Cook time
Total time
 
This strawberry rhubarb pie features juicy fresh strawberries and sweet-tart rhubarb in a flaky, buttery crust.
Author:
Recipe type: pie
Serves: 8-10
Ingredients
For the Pie Crust:
  • 13.5 oz (3 cups) all-purpose flour
  • 1.75 oz (1/4 cup) granulated sugar
  • 1 tsp salt
  • 10 oz cold unsalted butter, cubed
  • 2.5 oz cold shortening, cubed
  • ½ cup ice water
For the Strawberry-Rhubarb Filling:
  • 2 tbsp quick tapioca (also called “instant” or “minute” tapioca)
  • 4 cups rhubarb, sliced into ½-inch thick slices (from 6 large stalks, about 1 lb)
  • 4 cups quartered, hulled strawberries (from about 1 lb)
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ----
  • 1 egg, lightly beaten
Instructions
  1. To make the crust, combine the flour, sugar, and salt in the bowl of a large food processor (10 cups or larger size) and pulse a few times to combine.
  2. Add the cold cubed butter and shortening, and pulse in short bursts until it’s cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add half of the ice water and pulse in 5-second bursts, adding the rest a little more at a time just until the dough starts to come together. You may not need to use all of the water—stop when the dough starts to come together, and don’t overwork it!
  3. Turn the dough out onto a lightly floured board and knead it just enough to incorporate any dry patches of flour. Divide it in half, shape it into two discs, wrap them well in plastic wrap, and refrigerate them for an hour to chill. The crust dough can be made several days in advance and kept in the refrigerator until ready to use.
  4. Preheat the oven to 400 F. Grind the tapioca to a powder in a processor, spice grinder, or with a mortar and pestle. (This step is optional, but it produces a smoother texture in the finished pie.) Combine the sliced rhubarb, quartered strawberries, both sugars, tapioca, cornstarch, vanilla extract, and salt. Toss them together, then let the mixture sit and let the berries release their juices for about 20 minutes. Drain away the liquid that has accumulated.
  5. Flour your work surface and rolling pin, and roll half of the dough out. Transfer it to your 9” pie pan and trim any overhang from the sides. Scoop the filling into the pan, leaving any extra liquid in the bowl.
  6. Roll the second half of the dough out until it is about ¼-inch thick. Cut it into 1-inch strips with a pizza wheel or pastry cutter. Lay the strips on top of the filling, evenly spaced, with a ½-inch space between each. Lay another set of strips across the first, running in the opposite direction. (If you want to weave your lattice crust, use the animated photo as a guide.) Crimp the edges of the crust together. Brush the top with the lightly beaten egg, then sprinkle granulated sugar over the top of the crust.
  7. Place the pie on a baking sheet covered with foil—the filling will bubble out of the crust, so spare yourself some scrubbing and make sure your surface is well-covered! Bake the pie for 20 minutes at 400 F. Reduce the oven temperature to 350 F and continue to bake. Cover the top of the pie loosely after 30-40 minutes total, once it starts to take on a dark brown color. Bake for about 60 minutes at 350 F (so 1 hr 20 minutes total baking time), and remove the foil for the last 10 minutes of baking. The pie is done when the crust is crackling and dark brown, and the filling is bubbling thickly from the pie.
  8. Let the pie cool until it is warm but not hot, then serve with ice cream or whipped cream. It can also be enjoyed at room temperature or cold, and the filling will have a thicker texture if you chill it before cutting.
Notes
The crust recipe requires a large food processor, with a minimum 10 cup capacity. If you have a smaller processor, it’s best to make the crust in 2 batches. The recipe for the pie filling adapted from Bon Appetit’s Strawberry-Rhubarb Pie.

 

 

52 Responses to Strawberry Rhubarb Pie
  1. Medeja says:

    Strawberry and rhubarb is one of the best combinations ever!

  2. This pie looks sooo beautiful. The colour of that fruit is to die for and that lattice with the crimping is just perfection.

    • Elizabeth says:

      Thank you Rochelle! I don’t make pies too often, but when I do I like to go lattice–there’s something so fun about the bits of fruit peeking out!

  3. I have always wanted to try this combo! You are a mind reader – and an amazing recipe developer! Definitely pinning this one for summer. Everything about it sounds so good!

    • Elizabeth says:

      Give it a try, Mary Frances! I think strawberries + rhubarb work well in all sorts of desserts, so definitely don’t limit the experimentation to pies!

  4. Yum :-) Strawberry rhubarb pie’s my favorite and this one looks delicious!

    • Elizabeth says:

      Thanks Chloe–turns out it’s one of my husband’s favorites too, and I never knew until I made it this week. Ha!

  5. Your crust looks amazing! Mine never turns out like that. Therefore, I will now be on a pie-crust making mission to learn how to be like you. And I LOOKED for rhubarb the other day, because I heard it was in season – to no avail. My grocery has not received the rhubarm memo apparently. I’ll be waiting, desperatley, at their loading dock all next week. . . .

    • Danguole says:

      We had this rhubarb season discussion when I posted a rhubarb recipe, and then I got to thinking–I mean, I knnooowww I saw them and bought them, but where did they come from? Well, because it’s Whole Foods and they label everything, I can now tell y’all that apparently Washington is having rhubarb season. So I’m thinking you’re just too far away, Sara! Come west for the rhubarb!

    • Elizabeth says:

      Would you please come to my house?! I bought 2+ lbs of rhubarb (because it was so beautiful and also because I wasn’t sure how much I needed for the pie) so I’m still drowning in rhubarb, even after making this. So we can solve two problems at once!

  6. Danguole says:

    Pides of March made me laugh and laugh.

    Gorgeous creation, as always, and that gif is so mesmerizing. My lattices always come out so… Rustic.

    Lastly and most importantly, I hope your little gentleman is feeling much much better!

    • Elizabeth says:

      I almost put it on IG with a #whenenglishmajorsinstagram just for you! Et tu, strawberry rhubarb??

      And thank you, he’s greatly recovered! Pi Day was a sad day but he was better by the Pides of March. :)

  7. That is some good lookin’ rhubarb. I could definitely not say no to those! And that gif is really amazing. I’m usually intimidated by lattice crusts, but no longer. I hope your little guy is doing better!

    • Elizabeth says:

      Thank you Natasha! I’m a little obsessed with gifs, and am thinking of doing a little tutorial. Now that they can be pinned on Pinterest I’m even more motivated to play with them! And A is much recovered, thank you so much!

  8. Jett Whitfield says:

    I really need to try rhubarb! You make the lattice crust look so easy. Yum!

  9. Yes, I think it’s 100% acceptable to eat your besties provided that they’re buttery and blubby. Ohmygosh that gif – I died.
    This pie looks unreal and I’m not even a pie person, but this guy made me change my mind.
    Gorgeous shots!
    Have a lovely weekend and I hope your little one feels better soon :)

    • Elizabeth says:

      Haha, buttery blubby besties are the best! Glad to bring you on to Team Pie with this strawberry rhubarb beast. :) Thanks Consuelo!

  10. True confession: I actually am more of a pie than a cake person. Yet another reason why we are perfect for each other – we balance each other out.

    • Elizabeth says:

      WHEN are we going to meet in real life so we can have an all-dessert meal in which I eat all the cake and you eat all the pie?!

  11. Megan says:

    This is my all time favorite pie! And I love the photos & moving images! Super cool. Thanks for sharing!!

    • Elizabeth says:

      Thanks so much, Megan! I’m a little obsessed with animated gifs, and some dishes just seem to require them. :)

  12. This makes me feel like it’s Spring time with strawberries in the garden! So pretty!

    • Elizabeth says:

      Thanks Pamela! The weather here has been super springy (well, actually, summery) so it felt pretty appropriate!

  13. This pie looks absolutely gorgeous! Nothing better to get me into the mood for Spring. Love, love, love this!!

  14. I love rhubarb and I love strawberries – together in a pie this is heaven :)

    I look forward to following your blog and trying out some of these delicious recipes :)

    xx Milana

  15. This pie looks like perfection! Can you believe I’ve never had rhubarb in a pie before?
    That has to change! Maybe I’ll even try growing it myself so I don’t have to buy it this year!
    Pinning!

    • Elizabeth says:

      Melanie, you have to change that! ESPECIALLY if you have the means to grow rhubarb! I’m an apartment dweller so that’s not in my near future, but if you have the ability–do it, girl, and then eat ALL the rhubarb desserts!

  16. marcie says:

    I love strawberry rhubarb, and your pie is a work of art — it’s absolutely beautiful! I’m so excited that rhubarb season is here. :)

    • Elizabeth says:

      Thanks, Marcie! This was the first rhubarb of the season that I’ve seen, and I totally couldn’t resist. It definitely won’t be the last!

  17. Dina says:

    it looks amazing. i love this pie.

  18. This pie is absolutely gorgeous! I love the lattice GIF. your crusts look amazingly perfect. Teach me.
    Pinning!

    • Elizabeth says:

      Thanks so much, Abbie! It’s all about volume, so I think you just need to make lots of pies to get them perfect. I trust you can find something to do with all of those practice pies. :)

  19. ABSOLUTELY stunning as usual! I love how you did the picture videos (I have no idea what those are called). I have come to appreciate pie a lot more too, especially strawberry rhubarb pie! I have never seen rhubarb so pink! Where did you buy it?

    • Elizabeth says:

      Thanks Jackie! They’re called animated gifs, and I’ve actually been thinking about doing a tutorial on them–now that Pinterest supports them, I think they’re even more useful and something folks might enjoy playing around with. I actually got the rhubarb at my neighborhood grocery store, nowhere special! They often stock it but it’s not usually so pretty–guess it was a special occasion! :)

  20. This pie is incredibly beautiful! I wish I had a fork and a big slice of this in front of me!! ;) Yum!

  21. Always love the look of a lattice pie — they’re so pretty!

    • Elizabeth says:

      Thank you–I’m in total agreement! They’re not hard but for some reason they always feel a little extra fancy.

  22. Jasmine says:

    I just had to comment to say these pictures are freaking beautiful!

    I have always steered clear of the strawberry-rhubarb combo, but I’m not exactly sure why. I guess I haven’t had rhubarb, so it’s a “Fear what you don’t know” thing. I am not much of a baker, but next time I have the opportunity to buy a slice, I think I’ll give it a try. You’ve sold me!

    • Elizabeth says:

      Thank you Jasmine! I can totally understand the rhubarb aversion. I honestly don’t think I ever had it until a few years ago–definitely never when I was growing up. It’s kind of weird looking, and the fact that it’s sour and mushy when cooked doesn’t really make it a big selling point! But if you are curious, DEFINITELY try it in a strawberry pie, I bet it’ll make you a believer!

  23. I LOVE RHUBARB PIE!! also, I’m pretty sure your lattice crust is doing the wave. I’m a fan.

    • Elizabeth says:

      HA! It totally is. And I tooootally should have made the gif into an endless loop of the crust doing the wave. That would have been way better. :) Thanks Karen!

  24. […] Sugar Hero‘s gorgeous lattice-topped pie is filled with two springtime powerhouses: strawberries and tangy […]

  25. Noreen says:

    Great recipe! I just made this for a Memorial Day picnic today, and got rave reviews. Everyone loved the pie and the crust! The only thing I did differently (which was very minor) was add a 1/2 teaspoon of lemon zest as well.

    • Elizabeth says:

      Hi Noreen, I’m so glad that the pie was a hit! A touch of lemon flavoring sounds like the perfect addition. Happy Memorial Day!

  26. Jayne says:

    My New Year’s resolution was to bake a pie a week for the whole year. As my strawberries ripened I went looking for a Strawberry Rhubarb pie recipe. This one fit the bill perfectly and was pie # 23. I did use my own crust recipe which uses lard and vodka but followed the filling instructions. I liked the tartness of the filling and the addition of tapioca did keep it from getting too juicy. Your casual approach to the lattice top alleviated my anxiety and this was my most beautiful pie ever! I will have to plant some rhubarb for next year’s pie.

    • Elizabeth says:

      Thanks for the comment, Jayne! I’m so glad that the pie worked out well for you. And WOW, a pie a week?! That sounds like such a fun (and delicious) project!

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