I’m having one of those moments where I wonder if summer will ever get here. The first day of spring was last week, and I went snowshoeing. Yup. And it was in the single-digits on my run this morning. So, yeah. I really wonder if this winter will ever end. But, I’m one of those glass-half-full types. I’m an optimist at heart. I know that 9+ feet of snow on the ground will eventually melt, and the sun will be a more permanent fixture around my neck of the woods. But until that time comes, I’m bringing a bit of summer to my kitchen with this Strawberry-Rhubarb Pie.
When a particular fruit is out of season, I usually use frozen fruit, but these days there’s a bunch of fresh, very ripe, flavorful strawberries at my local market. They’re the type of strawberries that you can smell when you pass by them in the grocery store. Clamoring for summer, I couldn’t help but buy a pint or two. When I unloaded the strawberries when I got home, reality set in: There’s no way I can eat all of these gorgeous berries before they go bad. Like anyone obsessed with baking, I knew that the strawberries would make a luscious fresh Strawberry-Rhubarb Pie.
Sometimes fruit pie filling can be unpleasantly thick and sticky, masking the natural flavor and texture of the fresh fruit. To avoid ruining these gorgeous strawberries, I used quick cooking tapioca as a thickener. The filling of this Strawberry Rhubarb Pie is rather simple, fruit (strawberries and rhubarb), sugar, tapioca, lemon juice, and vanilla. The filling is so simple, and every ingredient allows the fresh strawberry flavor to shine, giving this pie a robust, natural strawberry flavor.
Since this pie highlights fresh, ripe strawberries, you’d think that it would only appeal to strawberry fans. But guess what? Mr. Crafting Foodie does not like strawberries. Not one bit. So when I served this pie after a small dinner party, I thought he’d reject it. But, nope. He took a slice. And then another. And then another. And guess who requested another Strawberry-Rhubarb Pie? Yup. You got it. Mr. Crafting Foodie!
Even if fresh, ripe strawberries aren’t available yet, I hope you save this recipe and try it in the summer. It’s so easy, and so darn delicious. I already know Strawberry-Rhubarb Pie will be making many appearances this summer, especially after we partake in our summer berry picking outings around New England!
- For the Pastry:
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 2 tbs granulated sugar
- 18 tbs unsalted butter, cold, cut into 1/4-inch cubes
- 1/3 cup ice water
- For the filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb, cut into 1-inch pieces
- 3/4 cup granulated sugar
- 2 tsp lemon juice
- 1/4 tsp vanilla extract
- 3-4 tbs quick-cooking tapioca
- 2 tbs unsalted butter, cut into small pieces
- 1 large egg (for egg wash)
- For the pastry, in a medium bowl combine the flour, salt, and sugar. Mix until combined.
- Add the butter, and using your fingers or a pastry cutter, rub the butter into the flour mixture until pea-sized pieces of butter remain.
- Add the water a few tablespoons at a time and mix. Continue adding water until the dough forms a ball.
- Divide the dough into two pieces.
- Flatten each piece into a 4-inch disk. Wrap in plastic wrap and chill for at least 30 minutes.
- Place a baking sheet in the oven and heat the oven to 400 degrees F.
- Remove the pie pastry from fridge, and allow it to sit at room temperature for about 10 min.
- Mix the fruit, sugar, lemon juice, vanilla extract, and tapioca. Let stand for about 15 minutes.
- On a lightly floured surface, roll one pastry disk to fit a 9-inch pie plate.
- Fit the pastry into the pie plate, leaving a bit of overhang. The overhang will be used to crimp the sides edges of the pie.
- Place the pie filling into the lined pie plate. Chill in the fridge while rolling out the other pastry disk.
- On a lightly floured surface, roll out the second pastry disk.
- Remove the pie from the fridge and place pieces of butter on top of the pie filling.
- Place the rolled out pastry on top of the filling. Cut slits in the top crust to allow steam to escape.
- Crimp the edges of the pie to seal the bottom and top pastry. (I used a small flower cutter to cut flower shapes out of the top pastry, and I used the small flowers to cover the top of the pie.)
- Lightly beat the egg in a small bowl. Using a pastry brush, brush the top of the pie with the egg wash.
- Place the pie on the pre-heated baking sheet. Bake for 20 to 25 minutes until the crust is golden.
- Reduce the oven temperature to 350 degrees F. Continue baking for 35 to 40 minutes until the juices bubble and the crust is golden brown.
- Transfer the pie to a wire rack to cool to room temperature for about 1 to 2 hours until the juices thicken.
This recipe is linked to these awesome parties.
I love that you made strawberry rhubarb pie when there was snow on the ground! Haha! And girl, I feel ya. We had a big blizzard on the first day of spring, and school got cancelled. Wth??? Luckily it’s already mostly gone and things are sooorta warming up. But I can’t wait to see fresh rhubarb at my market! This is one of my favorite things ever 🙂
Yup. Snow and strawberry pie. I can’t tell you how many times I’ve muttered Wth under my breath this winter. This pie is my little way of sticking it to winter and snow. I can’t wait for some sun and temps above 30 degrees! Hopefully it’s right around the corner 🙂
This, my friend, is one gorgeous pie!!!! Love strawberry rhubarb and this gorgeous brushed crust. Learned you are a knitter, me too! I picked up sock knitting a few years ago, it’s been an awesome adventure.
Thanks so much Allie! I’m so happy to finally come across a fellow knitter! I LOVE knitting. It’s my favorite way to decompress, and it makes these freezing New England winters just a little more bearable 🙂
9+ feet of snow?!! Girl you are one optimist hehe and hey this pie sounds amazing to eat on a cold spring day!! 😉 Wish this was my breakfast!
Seriously, Ami!! It’s insane. I feel like I can’t escape the weather, but the optimist in me says that spring is right about the corner! This pie was delicious. My husband ate it for breakfast and as a pre-dinner snack for two days 🙂
Your pie looks so so good! Wish I had a big slice with a giant scoop of ice-cream right now!!! I love strawberry rhubarb pie/crisp, I’ve made it with raspberries instead of strawberries instead before and it was great too! This looks amazing!!!
Thanks so much Maria! I love fruit pies. They’re one of those dump-everything-into-a-bowl and bake kind of recipes (with the exception of the crust). I can’t wait for peaches to be in season because I’m itching to make a fresh peach pie!
Rhubarb is one of the favorite foods in the world! I am dying to rhubarb season to begin here! Your pie looks and sounds absolutely awesome and I would have a hard time not eating half of it at one sitting!! 🙂
Thanks so much Christina! Rhubarb is so pretty, and it really gives this pie a nice brightness. It works so well with the strawberries 🙂
Dear Aida, your pie is beautiful. It reminds me of the warmer days ahead…there is nothing like greeting spring with a pie such as this. Wish I had a slice of this lovely dessert. xo, Catherine
Thanks so much Catherine! I am so looking forward to warmer weather, and I can’t wait for all the summer fruit. I have so many delicious plans for them!
I just recently tried rhubarb for the first time, and discovered I really like it! This pie looks awesome. Beautiful pics!
Thanks so much Coleen! I didn’t grow up eating rhubarb either. It’s more of a recent discovery, and I love it!
Wow this must be an amazing pie if you husband loved it! Although I’m wondering how it’s possible for someone to not love strawberries!! The pie looks gorgeous Aida!
Thanks so much Danaea! I would like to think the deliciousness of the pie revolutionized my husband’s inclination toward strawberries, but I honestly think he associates strawberries with either fake strawberry taste (like in Jello) or unripe strawberries. He just needed to give strawberries another chance, and this pie did just that for him 🙂
This combo is one of my favorites in pies!
Thanks so much Julia! I love fresh fruit pies 🙂
Oh I’m craving Rhubarb Strawberry pie now! So perfect for Easter!
Thanks so much Mallory!
Totally irresistible! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks so much Karly! It’s my pleasure linking up to What’s Cookn’ Wednesday – it’s one of my all-time favorite link parties. So many great bloggers sharing such creative ideas!
This looks wonderful! Strawberry rhubarb pie is one of my Mom’s favorites. Pinning this for our Mother’s Day brunch menu!
Thanks so much Pam! I’ve made this pie 3 times since I posted the recipe 🙂 What a great spring time brunch idea!
Okay, my mouth is watering right about now. This looks amazing! I hope your 9 feet of snow melts soon. That’s just crazy! Thanks so much for sharing on Tips and Tricks. Hope to see you again this week.
Thanks so much Kathleen! It’s April and pretty much all of the snow is gone. I never thought it would all melt 🙂 Thanks for hosting Tips and Tricks. It’s such a great party every week!