Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie is all the rage with fresh sweetened strawberries and rhubarb tucked in a homemade crust and topped with a simple four ingredient streusel crumb topping.  Strawberries and rhubarb are truly a match made in heaven and one of my family’s favorites.  Enjoy it straight up or a la mode!

We just love fresh fruit desserts like pies, cobblers, crumbles and crisps.  This recipe, Blackberry Cobbler, Peach Crisp and Blueberry Cobbler are just a few of our favorites.  Just the thought of them makes my mouth water.

What is rhubarb and how do I use it in cooking?

Rhubarb is a stalky plant that grows in cooler climates. The stalks are edible but the leaves are not.  They contain a compound called oxalic acid which is toxic to humans and animals.  They should be removed and discarded.

Rhubarb by itself is quite tart.  However it is delicious sliced, mixed with other fruit, sweetened, and used in pies, cobblers, crisps and crumbles.  To prep remove any leaves and discard, wash and slice like you would celery.

How to make a Strawberry Rhubarb Pie

Start by cutting your chilled butter into small cubes.  Then combine with the flour and salt using a pastry blender to cut in the butter until very crumbly.  Now add  the chilled water a few tablespoons at a time mixing with a fork until the dough pulls together.  Finally form into a disk, wrap in plastic, and chill for at least 2 hours.

While the pie dough is chilling make the streusel topping by combining the flour, sugar and brown sugar.  Again using a pastry blender cut in the butter.  Go ahead and set that aside for a little bit. About 30 minutes prior to getting the pie crust out of the refrigerator wash and cut your fruit.  Then mix the fruit, sugar, brown sugar, cornstarch, and vanilla extract.

Now gently roll the piecrust out to a 12 inch circle on a lightly floured surface.  Then fold the piecrust or roll it around your rolling pin to move it to the pie plate.  Next gently tuck it into the pie pan, trim the edge about an an inch over the side, tuck it in along the edge and flute it. Spoon the fruit mixture into the pie crust and sprinkle with the streusel crumb topping.  Place on a rimmed baking sheet and bake in a preheated oven for about 50 minutes.

Recipe notes and helpful tips

• The streusel topping can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
• Rhubarb is in season typically from April through June however it freezes very well.  Some grocery stores sell frozen rhubarb.
• Pro-tip! It is important to let the piecrust dough chill for a couple of hours.  It relaxes the gluten and makes it easier to roll and limits shrinkage during baking.
• You can mix the piecrust up to 3 days in advance however let it sit out for about 30 minutes prior to rolling it.
• Always fold the piecrust or roll it onto the rolling pin before transferring it to the pie plate so you do not stretch the dough.
• Cool the pie completely before slicing it as it needs time to set.
• Store leftovers in the fridge for up to 4 day or freeze for up to 3 months.

Perfect pie crust tips

• For best results use very cold butter.
• Add just enough water to form a dough ball that doesn’t crumble when pulled apart. Too much water will make the dough sticky resulting in a tough chewy crust. Too little water will make the dough fall apart and crack while you are working with it.
• Form into a disk and wrap with plastic wrap.  Chill for at least 1 hour but even longer is better.
• Be gentle when rolling out the crust working from the middle out and turning the dough as you go.

Other dessert recipes you will love!

• Banana Cream Pie
• Key Lime Pie
• Peach Crisp
• Zucchini Cake
• Blueberry Cobbler
• Blackberry Cobbler

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