Q1: Can I use frozen rhubarb and strawberries for this pie?

Yes, you can use frozen fruit. Thaw and drain excess moisture before mixing with sugar and flour to prevent a soggy filling.

Q2: Why is my pie filling runny after baking?

The filling may need more time to set. Let the pie cool completely before slicing—at least 2–3 hours. Also, ensure the flour is well-mixed to thicken the fruit juices.

Q3: What’s the best way to store leftover strawberry rhubarb pie?

Store leftover pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to keep the crust crisp.

Strawberry Rhubarb Pie - Superb Recipe

Description

A beginner-friendly strawberry rhubarb pie recipe featuring a flaky homemade crust and a perfectly balanced sweet-tart fruit filling.

Ingredients

Scale

2 cups all-purpose flour
2/3 cup plus 2 tablespoons shortening
1 teaspoon salt
6 tablespoons ice cold water
4 cups fresh rhubarb, chopped
2 cups fresh strawberries, chopped
1 1/3 cup granulated sugar
7 tablespoons all-purpose flour (for filling)
Milk (for brushing crust)
White sugar (for sprinkling on top)

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Instructions

In a large bowl, combine flour, shortening, and salt. Cut in the shortening using a pastry blender until the mixture resembles coarse crumbs.
Add ice-cold water into the center of the mixture and gently toss until a dough ball forms. Divide into two equal balls and chill if needed.
Roll out one ball and place it in a 9-inch deep-dish pie plate. Sprinkle 1/4 cup of the sugar-flour mixture over the bottom of the crust.
In a separate bowl, mix rhubarb and strawberries. In another bowl, combine sugar and flour. Add fruit mixture into crust and sprinkle remaining sugar-flour mix over the top.
Roll out the second dough ball and place over the fruit. Trim, seal, and crimp the edges. Cut slits into the top crust for steam to escape.
Brush the top crust with milk and sprinkle with sugar. Place pie on a foil-lined baking sheet to catch drips.
Bake in a preheated 425°F oven for 15 minutes, then reduce heat to 325°F and continue baking for 1 hour. Tent with foil if crust browns too quickly.
Remove pie from oven and let it cool for several hours before serving to allow the filling to set.

Notes

For a tarter pie, reduce sugar to 1 1/8 cups.
Use frozen fruit if fresh isn’t available, but drain excess moisture.
Sprinkling flour and sugar on the bottom crust prevents sogginess.
Let the pie cool fully before slicing for best texture.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 258
Sugar: 29g
Sodium: 216mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 1mg