Classic Strawberry-Rhubarb Pie

Grandma’s Classic Strawberry Rhubarb, she knew what she was doing. Seasonal baking is one of my favorite things to do. And, I am on my third harvest of rhubarb already.  As far as strawberries, here in Oregon not only do we get Driscoll’s, but Hood River Strawberries. Fruity Bonanza!

When paired together, Strawberry Rhubarb pie is an all-time perfect sweet-tart ratio. The freshly baked fruit will wake up your taste buds while enjoying a slice of summer past-times visiting with loved ones (while you secretly swipe an extra slice)! A dip of vanilla is always welcome, but the pie can stand on its own. There’s a pinch of anise and cinnamon along with some lemon zest, which brings the fruit filling into a full circle of flavor.

If you are lucky enough to have rhubarb growing in your own garden, make sure you PULL it out to harvest; do not cut it.  Cutting will most likely kill any new rhubarb babies come up, pulling is much healthier for the plant.

The only thing that completes this dynamic-duo is using grandma’s perfect flaky pie crust. The season is tasting better already.

For a new twist, try my new favorite, Strawberry Rhubarb Crumble Tart with Orange Shortbread Crust or Cherry Vanilla Rhubarb Pie. They’re both fabulously delicious.

Now, go, make this pie and take a test slice before the kiddos come inside from playing. No kiddos at your house? Well, then you get to enjoy your slice at leisure!

For gluten free use my Gluten Free Pie Crust made with my All Purpose Gluten Free Flour.

Print Recipe

Classic Strawberry Rhubarb Pie

Fresh picked strawberries and garden ripe rhubarb with a hint of cinnamon baked in a buttery flaky crust, grandma's classic.

Author: Portlandia Pie Lady

Ingredients

Grandma's Pie Crust (Double crust for 9-inch pie)

• 2 cups flour
• 1 teaspoon salt
• 2 tablespoons pure cane sugar
• 1/8 teaspoon baking powder
• 1 cup shortening or butter (or half of each) (if butter is cold, cut into small pieces)
• 1/2 cup cold water

Strawberry Rhubarb Filling

• 2 cups chopped rhubarb (frozen is okay, thaw first)
• 3 cups strawberries, cut into thick slices or chunks
• 1-1/2 cup pure cane sugar
• 1/3 cup ClearJel food starch, cornstarch, or tapioca starch
• A couple of pinches of ground anise
• 1/4 teaspoon cinnamon
• Zest of one small lemon
• Juice of one small lemon
• 1 teaspoon vanilla
• 1 tablespoon butter
• 1 egg beaten with 1 tablespoon water

Instructions

Pie Crust

• In a large bowl stir all dry ingredients together. Using a large fork or pastry cutter, cut in shortening (or butter) until crumbly. Add the cold water all at once and stir together just until the dough forms a ball (do not kneed or over mix). Divide dough in half (this will be rather soft).
• Roll out one half on heavily floured counter top about 1-1/2 inches wider than pie plate, roll up dough on to rolling pin and unroll into pie plate. Repeat for the top crust. *(See notes for making decorative crust)

Filling & Assembly

• In a large bowl stir the rhubarb, strawberries, sugar, starch of choice, lemon zest, lemon juice, cinnamon and vanilla. Mix well and place filling into prepared crust. Dot the top of the filling with butter.
• Brush edges of pie crust with egg wash and place on top crust. Crimp to seal edges. Brush with egg wash and garnish with sugar. Bake 375 degrees F for 60 to 65 minutes.

Notes

Decorative Crust:  You will need to make 1-1/2 times the crust recipe as it will take extra pie crust dough to cut lattice and flowers if desired:

1-1/2 Batch Grandma’s Pie Crust: 

3 cups flour

1-1/2 teaspoons salt

2 tablespoons sugar

1/4 teaspoon baking powder

1-1/2 cups shortening or butter

3/4 cup cold water

Follow instructions as above.