Strawberry Rhubarb Pie

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious strawberry rhubarb pie recipe combines the tartness of rhubarb with the sweetness of strawberries, resulting in a perfect balance of flavors. The buttery, flaky crust provides the ideal base for the luscious filling, which is bursting with juicy fruit. Whether enjoyed warm or cold, this classic dessert is a crowd-pleaser that will leave everyone wanting more.

Keywords: strawberry rhubarb pie, recipe, tartness, sweetness, flaky crust.

strawberry rhubarb pie recipe details

Strawberry rhubarb pie recipe, recipe Rating: 4.6
Number of votes:108

I make this wonderful pie every Mother’s Day when the fresh fruits are coming out. Don’t miss the ginger in this. It is the “Secret Ingredient”. I’ve gotten to where I need to surprise people who don’t think they like rhubarb, by not telling them until they are eating it. I’ve converted several non-rhubarbors into believers.
Ready in: 2 hours 20 mins

Ingredients

Serves: 8

• 1 pint fresh sliced strawberries
• 3/4 lb. chopped rhubarb
• 1 1/3 cup sugar
• 3 tbl. minced crystallized ginger
• 1/4 cup flour
• 1/2 tsp. fresh (or not) nutmeg
• 1/4 tsp. ground cinnamon
• 1/8 tsp salt
• 3 ea. beaten eggs
• 1 ea. double crust pastry
• crumble topping:
• 1/2 cup sugar
• 1/2 cup flour
• 1 tsp. ground cinnamon
• 1/4 cup chilled butter

Preparation method

Prep: 20 mins | Cook: 1 hour | Extra time: 1 hour, cooling

1. Preheat oven to 425 degrees F (220 degrees C). Line a 9 inch pie plate with half the pastry and set aside.
2. Combine the first eight ingredients, mix well. Add eggs, mixing well. Spoon into pastry shell. Prepare the crumble topping and sprinkle it on the filling.
3. Lay out the remaining pastry section and cut into 1/2′ wide strips and arrange in a lattice design over the crumble. Trim edges, seal and using a fork, make a nice fluted design all around the edge.
4. Bake at 425 degrees for 10 minutes then reduce heat to 350 and continue to bake for 45 to 50 minutes or until lightly browned and bubbly. Cool pie at least an hour before serving. The pie pan is very full so I put a light pizza pan on the rack below the pie to catch any drip.