Strawberry Rhubarb Pie
- Total Time
- 1 hour 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 to 8 servings
- 2cups rhubarb in one-inch pieces, about one pound
- 3cups strawberry halves
- 1cup sugar
- 3tablespoons ''minute'' tapioca
- 3tablespoons unsalted butter
- 2½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- ¾ teaspoon sugar, plus extra for sprinkling
- 15tablespoons unsalted butter (almost 2 sticks), very cold and cut into ¼-inch cubes
- ½ cup ice-cold water
- 1tablespoons milk
For the Filling
For the Crust
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
508 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 29 grams sugars; 5 grams protein; 153 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 30 minutes. When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.
- Step 2
If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.
- Step 3
Preheat oven to 425.
- Step 4
Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar.
- Step 5
Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Nina Poole
When I was a child back in the '50's, we always had rhubarb growing along the creek outside the kitchen door, strawberries growing in the berry patch. My dad taught me to make Strawberry Rhubarb Pie. He told me the biggest mistake people made when preparing the fruit for this pie was to use the wrong ratio of rhubarb to strawberries. That's the case here. The ratio should be reversed: 3 cups rhubarb to 2 cups strawberries. Try it and see if you don't agree.
Genny
Made June 4, 2016 as directed. It was good but we prefer straight rhubarb. Adding a cup of sugar pushed this into the "too sweet" category. Consider cutting sugar by half. Definitely better flavor and consistency after a day sitting.
CraigPDX
Recommendations: Use cornstarch (3-4 tbsp) for thickening; reduce sugar by up to 1/2; try ratio of 3 c rhubarb to 2 c. strawberries; flakier crust if cook 20-22 minutes at 425.
Sb
Definitely reduce sugar to between 1/2 and 2/3 cup. I use a half cup if being served with ice cream, 2/3 if with out. The crust is divine. Also cooking at 425 for 20-22 minutes ( instead of 15) gives a flakier crust. To the filling I also add a teaspoon of vanilla, a few shakes of cinnamon, a dash of ground cardamom, and a nice grind of black pepper. You won’t taste the latter two but they really deepen and tie together the flavors.
Kevin
I prefer to use cornstarch as well - 3-4 level tablespoons is usually enough. More if you want it really thick, less if you want it juicier.
Dave Schabes
I used this recipe just for the filling (bought frozen pie crusts) and it turned out perfect. Very simple. Peeling the tougher stalks of rhubarb was an excellent tip.
Heidi Menocal
This is almost identical to the recipe from the joy of cooking. I have been using that recipe forever. It says to use cornstarch for a lattice top pie. I prefer the cornstarch.
Natalie R
This is a great summer pie--it's extremely simple and will impress whoever you share it with. I made it with 1/2 cup of sugar and 4tbs of cornstarch in lieu of tapioca and it turned out perfectly tangy and sweet. Will definitely make this again!
Golem18
Not at all "unrelated" and a good idea. Too many pecksniff food police on this website. These are recipes, not federal regulations.
Joan Polzin
I've had some problems in the past with too much juice in the finished pie, using flour as the thickener. The tapioca made all the difference. I also sprinkled some bread crumbs on the bottom crust before adding the filling, for an extra precaution. The result was a perfection!
maggie
I made this recipe and reduced sugar to 3/4 cup as I like a more tart pie but should have used less. I used farm picked strawberries so probably didn't need as much sugar. I think the store bought kind are not as sweet. Something to keep in mind when making this pie.
Condiment queen
According to the Bob's Red Mill blog, use 50% more tapioca flour. So in this recipe, use 4 1/2 tablespoons of tapioca flour instead of 3 tablespoons of pearls. https://www.bobsredmill.com/blog/healthy-living/what-is-it-wednesday-tapioca-flourstarch/
CRSmoochie
Follow this recipe to a T .. no cinnamon, no nutmeg ... I've made so many strawberry rhubarb pies. This is it, period.
Maile
This was delicious and surprisingly easy to make. Waiting to eat was the hardest part. Took the advice of some folks to use less sugar and I only used a little over half a cup. I also added crushed Graham crackers on the bottom to absorb the juices and it turned out great. No soggy bottoms!
Bonnie
Yummy pie. The only change I made was to decrease the sugar by half. Everyone loved the pie, even the young grandkids. This was easy to make and delicious.
Jessie Paul
I liked it a lot. I used 2/3 c sugar after reading notes, and cooked at 425 for 22 min turned down to 350 for 40 min. I felt like the crust needed a little more salt.
Cookie
Can you substitute fresh strawberries with frozen?
Maggie
A hit! I used 1/2 cup of sugar and 1.5 tbs cornstarch and found it well balanced and juicy
Penny Desmond
Baking this now and so far not a fan. I agree that three cups and 1 lb of rhubarb are two very different things. The pie has been in the oven 90 minutes, and still not bubbling. Very frustrated. And I can see the tapioca all over the fruit, it didn't dissolve into the juices. It does not look appealing.
Jules
No to the strawberry in a rhubarb pie.
Sharon
The amount of fruit is too little for a pie. I added an extra cup of berries, but wish I had added a total of 3 extra cups.
spiper
This was the worst piece of crust I have ever made. I would not hold together. I finally gave up, threw it up, and used a different recipe that turned out so easy to roll out and tasted great. On the other hand, the filling was great. There are two NYT pie crust recipes that are far better. I like the all butter pie crust and the one that uses vodka. The latter allows you to use far more liquid which turns out incredibly flaky when the alcohol evaporates leaving no hint of flavor.
spiper
I could not get this pie crust to come together. I know I overworked it because of that, and it will probably be the worst pie crust I have ever made. I’m using tapioca flour which I have found works better than the minute tapioca to give a smooth sauce. I use half the amount of flour. I’m sure the filling will be great as I have done this before, the pie crust? Probably yuck.
Anna
Used tapioca flour, could only find runty rhubarb, so it was mainly a strawberry pie but was very delicious. After mascerating, lots of liquid left behind - do you add that to the pie? Seems like it would make it too watery, but that ALSO where all the tapioca and sugar are. 7 cups strawberries, 1 cup rhubarb, 1 cup sugar, 1/3 cup tapioca
chefsacky
Made as directed, except with 2/3 cup of sugar instead of the full cup. Also next time will bake on a foil lined cookie sheet to avoid drips in the bottom of the oven. Otherwise, Perfection.
Priscilla
The crust, not surprisingly, was soggy on the bottom. (I didn’t include the juices from the fruits after they macerated in the bowl) The side crust was tough. Filling was just ok . I’m sure there are better recipes out there…
Donna
Not enough sugar...I had to substitute corn starch for tapioca. Maybe I did it wrong but did equal parts corn starch for tapioca. Terrible watery pie. Horrible.
Ali
After reading other’s suggestions. , I used 3 cups rhubarb/2 cups strawberries . Remainder of the recipe I followed . Not overly impressed , a bit too tart . Bottom crust soggy, no surprise as there was a lot of liquid after the fruit macerated for 15 minutes. I also let sit overnight in the fridge before serving .
ElaineC
This was an absolute HIT! Pastry was flaky and didn't get soggy. Used 4 c rhubarb to 3 C strawberries, used the same amount of sugar and about 2TB cornstarch. I didn't add all the macerated juice to the crust before baking. Baked at 425 for 20 minutes, then at 350 for another 20. Pie was tart/sweet, not runny and even on day two, crust bottom was not soggy. This is a WINNER!
Paulina
I'm a beginner pie maker and substituted 1.5 tbl cornstarch for the tapioca and halved the sugar. After baking as described, there was juice on top of the lattice, raw dough in the lattice, and raw dough cemented to the pie plate! The crust around the edge and the baked fruit was pretty good.
Private notes are only visible to you.
Advertisement
