Strawberry Rhubarb Pie is our favorite to order at the Luren Singers food stand at the Winneshiek County Fair – a la mode, of course. (Yay! FAIR TIME is coming up soon!) But I’ve never made one of these pies from scratch – so far, I’ve only baked apple and peach/blueberry. Clearly, it was time to add another pie to my repertoire, and we needed to use some of our monster rhubarb (see right) plus strawberries are so good right now!
Don’t be afraid to make your own crust – it’s really not hard, I promise! This crust is a little different from my regular recipe (usually I bow to Betty Crocker). I love that there’s ample dough to work with and the sugar and extra butter helps the crust crisp up nicely. Yum!
The filling for this pie is nice and tart, so I recommend serving it up a la mode too – with vanilla ice cream, of course! Happy baking!
Enjoy – and please let me know if you have any questions.
PRINT RECIPE HERE
Strawberry Rhubarb Pie Recipe
2 1/2 cups plus all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold butter, cubed
1/4 cup ice-cold water (added by tablespoons)
2 1/2 cups chopped fresh, red rhubarb
2 1/2 cups washed and cut strawberries
1 1/4 cups sugar
6 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed
Make your crusts:
Combine the flour, sugar, and salt. Cube the butter and cut it in with a pastry blender, two knives, or your fingers! You’re good when the bits are about the size of peas. Add water a couple of tablespoons at a time, mixing up the dough lightly with a fork until it seems like it’s starting to stick together (but isn’t sticky). Push the dough into the middle of the bowl and form a ball. Cut in two and move over to Saran Wrap and form into two discs. It often seems a little dry, but don’t fret. It comes together.
Chill in the refrigerator while you make the filling. You can also make dough discs ahead of time and freeze, or keep in the fridge up to three days. I like to double my crust recipe when I’m making them so it’s easy to throw a future pie together. Just grab a couple crusts out of the freezer and make a filling!
Preheat your oven: 425 degrees F.
Tip: Place a foil-covered baking sheet at the bottom of your oven to avoid bubble-over mess!
Make your filling:
Mix the rhubarb, strawberries, sugar, cornstarch, flour, lemon juice, cinnamon, and vanilla. Carefully stir together in a large bowl.
Assemble your pie:
Pull your dough discs out of the fridge and sprinkle a little flour on your counter where you’ll be rolling our your dough. First roll out the bottom crust. To move it over to the pie pan, fold dough in half, then in half again. It’s handy to have pastry cutter to get under your dough. Fold out into the pan. Pour in the filling, dot with butter, and then roll out the second disc of dough and repeat the folding maneuver for the top crust. Cut a few slits in the top to avoid steaming your crust, and decorate the pie too, if you like!
Cover the entire pie with foil and bake at 425 degrees F for 15 minutes. The, decrease temperature to 375 degrees F, remove the foil, and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Cool before serving (with ice cream). Enjoy!