Strawberry Rhubarb Pie Classic

This strawberry rhubarb pie combines the sweet taste of fresh strawberries with the tangy flavor of rhubarb, creating a perfect balance that makes this dessert irresistible. The homemade crust provides a flaky foundation for the juicy fruit filling, making it a quintessential spring and summer treat.

I first made this pie when my grandmother shared her rhubarb patch harvest with me. The combination of ruby red strawberries with the bright pink rhubarb created such a beautiful filling that I've been making it every spring since.

Ingredients

Pie Crust

• All purpose flour: Provides structure while remaining tender when handled properly
• Shortening: Creates those perfect flaky layers that make homemade crust special
• Salt: Enhances flavor and balances the sweetness of the filling
• Ice cold water: Ensures the fat stays solid creating those signature pockets that make crust flaky

Filling

• Fresh rhubarb: Brings a tangy brightness; choose firm stalks with vibrant color
• Fresh strawberries: Add natural sweetness; look for fully red berries without white shoulders
• Sugar: Balances the tartness of rhubarb; adjust according to your preference
• All purpose flour: Thickens the juices preventing a soggy bottom crust

Step-by-Step Instructions

Prepare the Pie Crust

Step 1:

Combine the dry ingredients and shortening in a large plastic bowl. Use a pastry blender to cut the shortening into the flour until you achieve a fine crumbly texture resembling coarse sand. This creates those small pockets of fat that will give your crust its flakiness.

Form the Dough

Step 2:

Make a well in the center of your mixture and add the ice cold water. Gently toss everything together until a small ball begins to form. Using your hands like rakes gently scrape the ingredients together until fully mixed and a cohesive dough forms. The key here is minimal handling to keep the dough tender.

Divide and Roll

Step 3:

Separate the dough into two equal balls. Roll the first ball out on a lightly floured surface to fit your pie plate. The dough should be about 1/8 inch thick and extend about an inch beyond your pie plate edge.

Prepare the Filling

Step 4:

Combine the fresh cut rhubarb and strawberries in a large bowl. In a separate bowl mix the sugar and flour thoroughly. Sprinkle 1/4 cup of this sugar mixture into the bottom of your pie crust to help prevent sogginess.

Assemble the Pie

Step 5:

Add the fresh fruit to the crust then sprinkle the remaining sugar and flour mixture evenly over the top. Roll out the second dough ball for the top crust and place it over the filling. Trim excess dough and crimp the edges to seal.

Final Touches

Step 6:

Cut several slits in the top crust to allow steam to escape. Brush the top with milk and sprinkle with white sugar for a beautiful golden finish and extra sweetness.

Bake to Perfection

Step 7:

Place the pie on a foil lined baking sheet to catch any potential overflow. Bake at 425°F for 15 minutes to set the crust then reduce to 325°F for about an hour. Monitor the crust at the 30 minute mark and cover with foil if browning too quickly.

Cool Completely

Step 8:

Allow the pie to cool for several hours before slicing. This resting time is crucial as it allows the filling to set properly giving you clean slices rather than a runny mess.

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The flour and sugar mixture sprinkled on the bottom of the crust before adding fruit is my secret weapon against soggy bottoms. I learned this trick from my grandmother who made this pie for over 50 years and swore it was the difference between good pie and great pie.

Frequently Asked Questions

→ How do I make the pie crust flaky?

Use cold shortening and water when mixing the crust dough. Be careful not to overmix; this helps maintain a flaky texture.

→ Can I use frozen strawberries or rhubarb?

Yes, but make sure to thaw and drain any excess liquid to prevent the filling from becoming too watery.

→ What if I want my pie less sweet?

Reduce the amount of sugar in the filling to suit your taste preference. The tartness of the rhubarb will still shine through.

→ How do I keep the crust edges from burning?

Check the pie after 30 minutes of baking. Cover the edges with aluminum foil if they start to brown too quickly.

→ Can I prepare the crust ahead of time?

Yes, you can prepare the crust and refrigerate it for up to 2 days or freeze it for up to 3 months. Thaw before rolling it out.