Classic Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie is the best dessert to make in the magical period of time in late spring when rhubarb season overlaps with strawberry season. This pie is perfectly balanced with sweetness from the strawberries, tartness from the rhubarb, and subtle citrus nuance from an orange.
- Prep Time: 00:30
- Cook Time: 01:00
- Total Time: 1:30 plus chilling time
- Yield: 8-10 slices
- Category: Fruit Pie
- Method: Bake
Ingredients
- 1 batch butter pie dough (double crust)
- 3-4 cups (453 grams) quartered strawberries
- 3-1/2 cups (450 grams) ½-pieces chopped rhubarb
- 3/4 cup (100 grams) granulated sugar
- 3 tablespoons quick-cooking tapioca pearls
- 2 teaspoons orange zest
- 2 tablespoons (30 grams) orange juice
- ¼ coarse kosher salt (see note)
- 2 tablespoons unsalted butter, cut into 8 pieces and chilled
- Egg wash (optional)
- Turbinado sugar, for garnish (optional)
Instructions
- Prepare the pie dough, preferably 1 day ahead.
- In a large bowl, combine the strawberries, rhubarb, sugar, tapioca, orange zest, orange juice, and salt. Let the mixture sit until the sugar has dissolved and the tapioca is hydrated (it will start to look more transparent).
- Preheat the oven to 425°F and place oven racks in the upper-middle and lower-middle parts of
- the oven.
- Roll out the two disks of pie dough to 11-inch circles. Fit one pastry round into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Add the filling and press down gently to eliminate any gaps between the pieces of fruit. Scatter the chilled butter pieces on top of the filling.
- Top the pie with the remaining pastry round with a few slits or small shapes stamped out of it, or shape the top pastry into a tight lattice. Crimp the edges of the top and bottom crusts together as desired.
- Brush the top crust with an egg wash and sprinkle with turbinado sugar, if desired.
- Bake the pie in the preheated oven on the lower-middle rack for 25 minutes.
- Lower the oven temperature to 400ºF. If the crust is browning, cover the outer edges with aluminum foil, leaving the middle of the crust exposed. Bake for another 25 minutes.
- Move the pie to the upper-middle rack and bake until the crust is golden and the filling is bubbling, another 10 to 15 minutes.
- Transfer to a wire rack to cool. Let the pie cool for at least 1 hour, and preferably about 6 hours to let the filling set. Slice and serve.
Notes
To prepare rhubarb: trim off any dried-out bits from the bottom of the stalks and cut away the leafy green tops (they’re not edible). Wash the stalks well, then slice them just like you would celery—into ¼- to ½-inch pieces. Make sure to wash and dry your strawberries and rhubarb well before prepping them and measuring the amount of cut pieces that you need.
Strawberries can vary quite a bit in sweetness, so it’s a good idea to taste them before mixing the filling. If they’re especially sweet and you like a more balanced dessert, you can reduce the sugar in the filling by ¼ to ½ cup. This recipe was developed using mildly sweet strawberries. Once they’re washed and hulled, cut them in halves or quarters, depending on their size.
You can substitute the quick cooking tapioca with 1/4 cup cornstarch or flour.
Store the pie covered, at room temperature for 1 day, and after that store in the refrigerator.
Find it online: https://everydaypie.com/strawberry-rhubarb-pie/