Rating: 3.5 stars
22 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

Strawberry rhubarb pie is a classic for a reason. It features spring and summer flavors at their best! Our Best-Ever Strawberry Rhubarb Pie recipe trumps the competition with its super-easy yet super-showy top crust technique.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
45 mins
chill:
2 hrs
stand:
15 mins
bake:
1 hr 15 mins
total:
3 hrs 75 mins
Servings:
8
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Ingredients

Rich Butter Pastry
Strawberry Rhubarb Filling

Directions

Instructions Checklist
  • For Rich Butter Pastry, in a medium bowl stir together flour, sugar, and salt. Using a pastry blender, cut in shortening and butter cubes until pieces are pea-size. Sprinkle 1 Tbsp. of the water over part of the flour mixture; toss with form. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together. Divide pastry into two portions, one portion with 1/3 of the dough and one portion with 2/3 of the dough. Shape the smaller pieces of pastry into 5x1 1/2- inch round log. Shape the larger pieces of dough into a 7x2-inch round log. Wrap pastry with plastic wrap and freeze for 1 to 2 hours or until firm.

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  • Meanwhile, for Strawberry Rhubarb Filling, in a large bowl stir together sugar, tapioca, ginger and salt. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let mixture stand 45 minutes.) Meanwhile, remove pastry from freezer and let stand 10-15 minutes or until easy to slice.

  • Preheat oven to 375°F. Using a sharp knife with a thin blade, cut teh chilled 7-inch dough log into 28 thin slices. Place 16 of the slices around the edge of a 9-inch deep-dish pie plate. Place the remaining slices in the bottom of the pie plate. Using your fingers, press the pieces of the pastry together to fill in the gaps. Flute edges as desired.

  • Stir fruit mixture and transfer to the pastry-lined pie plate. Slice the remaining pastry into 15 to 18 slices. Place slices on top of fruit.

  • To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 60 minutes (75 minutes if using frozen fruit). Remove foil; bake 15 to 20 minutes more or until filling is bubbly and crust is golden. Cool on a wire rack. Makes 8 servings.

Nutrition Facts

481 calories; fat 19g; cholesterol 15mg; saturated fat 7g; carbohydrates 74g; mono fat 7g; poly fat 4g; trans fatty acid 2g; insoluble fiber 3g; sugars 41g; protein 5g; vitamin a 241.7IU; vitamin c 36.3mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.5mg; vitamin b6 0.1mg; folate 81.6mcg; sodium 201mg; potassium 289mg; calcium 65mg; iron 2mg.
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