Strawberry Rhubarb Pie

eyedocbakes
classic strawberry rhubarb pie with flower crust

A classic strawberry rhubarb pie, with my easy buttery flaky pie crust, and a perfectly sweet, with a hint of tart filling! Are you a rhubarb fan? As seen in my last rhubarb post, I looove the color of rhubarb. Of course, it can be a little tart on its own, so not everyone enjoys it. However, it marries perfectly with strawberry to make a deliciously pink filled pie. For this recipe I used my classic pie dough and paired it with an easy blend of strawberries and rhubarb, to make a pie that everyone can enjoy. It’s perfect for a summer bbq! 

What You’ll Need. . .

  • flour
  • granulated sugar
  • salt
  • unsalted butter
  • vegetable shortening
  • cold water
  • turbinado sugar
  • egg
  • rhubarb
  • strawberries
  • lemon
  • vanilla extract

Make the pie dough. . .

  1. Cut the butter and shortening into cubes and place your butter and vegetable shortening in the refrigerator to stay cold while you prepare the rest of the ingredients. 
  2. In the stand mixer, combine flour, granulated sugar, and salt and mix with paddle attachment. Next add one cube of butter and shortening at time to the stand mixer while mixing on low until it starts to clump into smaller pieces.
  3. Add in the water while mixing on low, 1/8 cup at a time until the dough starts to stay together but is not too wet. 
  4. Once the dough comes together, use your hands to roll it into two balls and seal each tightly with plastic wrap and refrigerate for at least two hours, or overnight.

Preparing the Filling. . .

  1. Slice the strawberries into narrow slices, or you can cube it if you prefer, and cut the rhubarb into small pieces, about 1/2 inch or smaller in size. Combine the strawberries, rhubarb, granulated sugar, flour, lemon juice and zest, and vanilla extract in a large bowl. Mix together with silicone spatula. 

Putting the Pie together . . .

  1. Remove pie dough from refrigerator, and lightly flour your surface. Roll out one of the balls of dough to fit your pie dish, about 1/8 inch thick. 
  2. The trick to easily transferring your pie dough? Make sure it isn’t sticky (use extra flour if you need) and roll it onto itself on the rolling pin. Then lift your rolling pin and unroll the dough over your pie dish and press gently in to fit. Refrigerate about 20 minutes. 
  3. Pour your premade filling to the pie dough, top with small cubes of butter and place in refrigerator
  4. Roll out your second ball of pie dough onto a floured surface. use a small cookie cutter to cut flowers, spaced an inch apart. Roll onto rolling pin gently and transfer onto top of pie. Cut off any extra dough then crimp to seal the edges. Preheat your oven to 425F
  5. Mix together your egg and water to make an egg wash. Brush pie with egg wash. Sprinkle with turbinado sugar. Refrigerate 20 minutes. 
  6. Bake for 15 minutes at 425F, then reduce oven temperature to 375F and bake an additional 45-55 minutes. Cover pie edges with foil or shield for last 20 minutes of baking so it doesn’t brown too quickly. Remove and let cool and filling to set. Enjoy!

Some Notes. . .

  1. This pie can be stored on the countertop covered with foil for 2 days, and 2 more days in the refrigerator. 

If you liked this recipe, you might want to try. . .

  1. Strawberry Rhubarb Ricotta Tart
  2. Strawberry Chocolate Chip Skillet Cookie

Tried this recipe?

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classic strawberry rhubarb pie with flower crust

Classic Strawberry Rhubarb Pie

This summer pie has a hint of tartness, added by the rhubarb, which marries perfectly with sweet strawberry, perfect to bring to a summer event!
Prep Time1 hr
Cook Time1 hr
Refrigeration of dough2 hrs
Total Time4 hrs
Course: Breakfast, Dessert
Cuisine: American
Keyword: buttery pie crust, easy pie crust, flaky pie crust, pie, rhubarb pie, strawberry pie, strawberry rhubarb pie
Servings: 1 pie

Equipment

  • stand mixer

Ingredients

Pie Crust

  • 3 cup flour
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup unsalted butter
  • cup vegetable shortening
  • ½ cup water cold
  • 1 egg + 1 tbsp water
  • 1 tbsp turbinado sugar

Filling

  • 3 large stalks of rhubarb cut into ½ inch pieces
  • 2 cups strawberries sliced into thin slices or cubed
  • cup granulated sugar
  • 2 tbsp flour
  • juice of ½ lemon
  • zest of ½ lemon
  • tsp vanilla extract
  • 2 tbsp unsalted butter cut into small cubes

Instructions

Pie Crust

  • Cut the butter and shortening into cubes and place your butter and vegetable shortening in the refrigerator to stay cold while you prepare the rest of the ingredients. 
  • In the stand mixer, combine flour, granulated sugar, and salt and mix with paddle attachment. Next add one cube of butter and shortening at time to the stand mixer while mixing on low until it starts to clump into smaller pieces.
  • Add in the water while mixing on low, 1/8 cup at a time until the dough starts to stay together but is not too wet. Once the dough comes together, use your hands to roll it into two balls and seal each tightly with plastic wrap and refrigerate for at least two hours, or overnight.

Filling

  • Slice the strawberries into narrow slices or small cubes, and cut the rhubarb into small pieces. Combine the strawberries, rhubarb, granulated sugar, flour, lemon juice and zest, and vanilla extract in a large bowl. Mix together with silicone spatula. 

Putting it all together

  • Remove pie dough from refrigerator, and lightly flour your surface. Roll out one of the balls of  dough to fit your pie dish, about 1/8 inch thick. Transfer pie dough to pie dish and press gently in to fit. Refrigerate about 20 minutes. 
  • Pour your pre-made filling into the pie dough, top with small cubes of butter and place in the refrigerator. Roll out your second ball of pie dough onto a floured surface, also ⅛ inch thick. Use a small cookie cutter to cut flowers, spaced one inch apart. Roll onto rolling pin gently and transfer onto top of pie. Cut off any extra dough then crimp to seal the edges. Preheat your oven to 425F.
  • Mix together your egg and water to make an egg wash. Brush pie with egg wash. Sprinkle with turbinado sugar. Refrigerate 20 minutes. Bake for 15 minutes at 425F, then reduce oven temperature to 375F and bake an additional 45-55 minutes. Cover pie edges with foil or shield for last 20 minutes of baking so it doesn't brown too quickly. Remove and let cool, allowing the filling to set. Enjoy!

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