Easy Strawberry Rhubarb Pie
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Category: Dessert
Servings: 8-10 slices (depending on portion size)
Description:
This easy-to-make strawberry rhubarb pie offers a delicious balance of sweet and tart flavors while being lower in cholesterol than most traditional recipes. For a healthier option, you can opt for homemade pastry made with whole wheat flour or canola oil, or simply use store-bought pie shells for a quicker preparation. Whether you top it with a full crust, a lattice design, or a crumble topping, this pie is the perfect dessert to enjoy during spring and summer, especially when fresh strawberries and rhubarb are in season. With just the right amount of sweetness, it makes a delightful treat without being overly indulgent.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rhubarb (diced) | 4 cups |
| Fresh strawberries (sliced) | 2 cups |
| Granulated sugar | 1 cup |
| All-purpose flour | 1/2 cup |
Optional Pastry Topping Options:
- Full crust
- Lattice crust
- Rhubarb crumble topping (from Rhubarb Crumble Pie recipe #91390)
Nutritional Information
| Nutrient | Per Serving (1 Slice) |
|---|---|
| Calories | 199.4 |
| Fat Content | 0.4 g |
| Saturated Fat Content | 0.1 g |
| Cholesterol Content | 0 mg |
| Sodium Content | 3.9 mg |
| Carbohydrate Content | 48.6 g |
| Fiber Content | 2.7 g |
| Sugar Content | 36.5 g |
| Protein Content | 2.1 g |
Instructions
-
Prepare the Filling:
Begin by washing and slicing the strawberries and rhubarb into bite-sized pieces. In a large mixing bowl, combine the rhubarb, strawberries, granulated sugar, and all-purpose flour. Toss everything together until the fruit is evenly coated with the sugar and flour mixture. This will help thicken the filling as it bakes. -
Assemble the Pie Shell:
Next, take your prepared pie shell (store-bought or homemade). Scrape the filling mixture into the pie shell, spreading it evenly to cover the bottom. -
Top the Pie:
You have three options for topping the pie:- Full Crust: If you’re using a full crust, moisten the edge of the pie shell with a little water. Lay the top crust over the filling, and trim any excess, leaving about a 3/4-inch overhang. Fold the overhang under the rim of the pie crust to create a neat edge. Seal the edges and flute them for decoration.
- Lattice Crust: Alternatively, you can create a lattice by cutting the top pastry into strips and weaving them over the filling. Make sure the strips are evenly spaced to allow steam to escape during baking.
- Crumble Topping: For a slightly different twist, you can use the crumble topping from my Rhubarb Crumble Pie recipe (#91390) to cover the fruit filling.
-
Egg Wash:
Whisk the yolk of one egg with 1 tablespoon of water to make an egg wash. Brush this mixture generously over the top of the pastry, whether you’re using a full crust, lattice, or crumble topping. This will help the crust achieve a golden, shiny finish when baked. -
Sugar Sprinkle:
Lightly sprinkle some granulated sugar over the top of the pie. This will add a touch of sweetness and help the crust brown beautifully. -
Vent the Pie:
If using a full crust, make 4 small slits in the center of the pastry to allow steam to escape while baking. This will help prevent the filling from overflowing. -
Prepare for Baking:
Place a foil-lined baking sheet on the lower rack of your oven. This will catch any potential drips from the pie and prevent a mess. Preheat your oven to 425°F (220°C). -
Bake the Pie:
Place the pie on the rack above the foil-lined baking sheet and bake for 20 minutes at 425°F (220°C). This initial high temperature will help the crust set and become golden. -
Reduce the Heat:
After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 55 to 70 minutes, or until the crust is golden and the filling is bubbling. Keep an eye on the edges of the crust—if they start to brown too quickly, shield them with a piece of aluminum foil. -
Cool and Serve:
Once the pie is baked to perfection, remove it from the oven and allow it to cool completely on a wire rack. This cooling period helps the filling set and makes the pie easier to slice.
Tips for Success:
- Pastry Options: If you’re looking to make the pie healthier, consider using a homemade pastry made with whole wheat flour or canola oil. Alternatively, opt for store-bought pie shells if you prefer convenience.
- Avoiding a soggy crust: If you’re worried about a soggy bottom, you can pre-bake the pie crust for 10 minutes before adding the filling. This will help to create a sturdier base that doesn’t absorb too much liquid.
- Fruit Variations: While this recipe calls for rhubarb and strawberries, feel free to experiment with other berries or fruits you have on hand. Blueberries, raspberries, or even apples can work wonderfully in this pie.
Reviews:
⭐️⭐️⭐️⭐️⭐️ – “This pie is so delicious! I love that it’s lower in cholesterol, and the combination of strawberries and rhubarb is perfect. I used the lattice crust, and it turned out beautifully.” – Jenna, Ontario
⭐️⭐️⭐️⭐️⭐️ – “Perfect for spring! I made this with a store-bought crust and the crumble topping, and it was a hit at our family dinner. So simple but so tasty!” – Mike, British Columbia
⭐️⭐️⭐️⭐️⭐️ – “I made this for a BBQ, and everyone raved about it. The tart rhubarb paired with the sweet strawberries is such a lovely combination.” – Sarah, Quebec
Enjoy this Easy Strawberry Rhubarb Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat! Whether you’re baking it for a holiday or just to enjoy on a warm spring day, it’s sure to be a crowd-pleaser.
