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Strawberry-Rhubarb Pie Recipe

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3.8 from 12 reviews

This classic Strawberry-Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries, nestled inside a flaky homemade double crust. The filling is enhanced with orange zest, lemon juice, vanilla, and instant tapioca for perfect thickening. Baked to golden perfection, it’s a delightful dessert perfect for spring and summer gatherings.

Ingredients

Pie Crust

  • 2¼ cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 11 tablespoons butter, cut into ¼-inch cubes
  • 7 tablespoons vegetable shortening, chilled
  • 1/3 cup ice water (plus up to 1 tablespoon more if needed)

Filling

  • 3 cups sliced strawberries
  • 3 cups sliced rhubarb (1/2 to 1-inch pieces)
  • ¾ cup granulated sugar
  • 1 tablespoon grated orange zest
  • 2 teaspoons lemon juice
  • ¼ teaspoon vanilla extract
  • 4 tablespoons quick-cooking (instant) tapioca
  • 2 tablespoons unsalted butter, cut into small pieces

Instructions

  1. Make the Crust: Place the flour, salt, and sugar in a food processor and pulse a few times to combine. Scatter the pieces of butter over the flour mixture and toss to coat with flour. Pulse five times for 1 second each to cut the butter into the flour. Add the shortening and pulse about four more 1-second pulses until the mixture resembles coarse cornmeal with butter bits no larger than small peas. Transfer to a medium bowl.
  2. Form the Dough: Sprinkle all but 1 tablespoon of the ice water over the mixture. Fold the water into the flour mixture with a rubber spatula until the dough begins to stick together, adding the remaining tablespoon of water if necessary. Divide the dough into two balls—one slightly larger—and flatten each into disks. Lightly dust with flour, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare to Bake: Remove dough from the refrigerator and let it soften slightly at room temperature for about 10 minutes. Preheat the oven to 400°F (200°C).
  4. Make the Filling: Toss the sliced strawberries, rhubarb, sugar, orange zest, lemon juice, vanilla extract, and instant tapioca in a bowl. Let the mixture stand for 15 minutes to allow the fruit to release juices and tapioca to absorb moisture.
  5. Assemble the Pie Bottom: Roll out the larger dough disk on a lightly floured surface into a 12-inch circle about 1/8 inch thick. Place it into a 9-inch pie plate, leaving any excess dough hanging over the edges. Pour the fruit mixture with its juices into the crust. Scatter the small butter pieces on top of the filling. Refrigerate until ready for the top crust.
  6. Assemble the Pie Top: Roll out the smaller dough disk into a 10-inch circle. Lay it over the fruit-filled crust. Trim the edges to ½ inch beyond the pie plate rim, then fold the edge under itself to create a flush seal. Flute the edges or press with a fork to seal. Cut four slits in the top crust to allow steam to escape. Freeze the assembled pie for 10 minutes before baking.
  7. Bake the Pie: Place the pie on a baking sheet and bake at 400°F for 20 to 25 minutes until the top crust is golden. Reduce oven temperature to 350°F (175°C) and bake for an additional 30 to 40 minutes, or until the filling bubbles and the crust is golden brown.
  8. Cool and Serve: Transfer the pie to a wire rack and cool for at least 2 hours to allow the filling to thicken. Serve at room temperature. Store leftovers covered at room temperature for up to 3 days.

Notes

  • Using instant tapioca ensures the filling thickens nicely without becoming watery.
  • Chilling the dough before rolling helps achieve a flaky crust.
  • Cutting butter into small cubes and keeping it cold is key for a tender crust.
  • Allow the pie to cool fully before slicing to avoid runny filling.
  • For a decorative touch, you can use lattice strips instead of a full top crust.

Find it online: https://marthatasty.com/strawberry-rhubarb-pie-recipe/