You may already know how I feel about rhubarb… I LOVE IT, so naturally, I am going to combine it with freshly picked juicy strawberries in an irresistible strawberry rhubarb pie. It’s the perfect combination, although I think rhubarb is perfect with just about any berry.
Strawberry – Rhubarb Pie is one of my husband’s favorite desserts. He has no problem eating the entire pie in just a couple of days.
You can make this strawberry-rhubarb pie gluten-free if needed by substituting the flour with any gluten-free blend you like. Or if you prefer to buy a ready-made gluten-free crust.
If you haven’t attempted a homemade pie yet this is a great time to start. I’m sharing my secret pie crust recipe with you. It is perfectly flaky (better than store-bought) and yet easy to make even for a beginner cook.
You will see this same pie crust recipe used with all my fruit pie recipes.
- Fresh rhubarb, peeled if necessary
- Minute tapioca
- Flour, gluten-free if needed
- Lemon zest
- Fresh lemon juice
- Butter or Earth Balance for dairy-free
- All-purpose flour (gluten-free if needed)
- Shortening (I use Spectrum All Vegetable Shortening)
- Cold water
Cut rhubarb into small pieces. Not all rhubarb is red as you can see.
Combine strawberries and rhubarb in a bowl and mix in ingredients for filling. Pour into the pie plate lined with the first rolled out crust. Dot with butter or dairy substitute.
Add top crust, flute edges, and cut slits in top crust. Add extra pieces of crust on top if that appeals to you, as shown in the finished pie. Bake at 375 for 1 hour. Cover edges for the first 35 minutes with foil.
A beautiful golden brown flaky crust.
Dish up and Enjoy!
You might also like to try this favorite rhubarb and berry crisp sometime!
- 2 1/2 cups fresh rhubarb chopped - peeled if necessary
- 2 1/2 cups strawberries de-stemmed- cut in large pieces
- 1 1/2 cups sugar
- 2 Tbsp minute tapioca
- 1 Tbsp flour gluten-free if needed
- 1/2 tsp cinnamon
- 1/2 tsp lemon zest
- 1/2 tsp fresh lemon juice
- 1 tsp vanilla
- 2 Tbsp butter or Earth Balance for dairy-free
- 2 1/4 cups all-purpose flour gluten-free if needed
- 1 tsp salt
- 2/3 cup shortening I use Spectrum All Vegetable Shortening
- 7-8 Tbsp cold water
- Mix the rhubarb and strawberries together in a medium-size bowl. Mix sugar, tapioca, flour, and cinnamon together in a small bowl. Set aside.
- Add lemon zest, lemon juice, and vanilla to fruit and gently mix. Add in the dry mixture, mix until fully combined. Set aside.
- Prepare crust:
- In a large mixing bowl add:
- Flour and salt, mix well.
- Cut in shortening until pieces are the size of small peas. Sprinkle in 1 Tbsp of water at a time gently tossing with a fork until the mixture is moistened enough to stick together and form a large ball.
- Divide ball in half.
- On a floured surface, preferably on a pastry cloth, roll out one ball of dough a little larger than the pie dish you intend to use.
- When the dough is placed in the pie dish the bottom crust will need to slightly extend over the edges of the dish. This prevents the fruit juices from leaking under the crust.
- Set first rolled out crust in the pie dish. Pour fruit mixture into the dish over the crust. Top fruit mixture with pieces of butter or Earth Balance.
- Roll out the second ball of dough for the top crust. Place over fruit mixture in the pie plate. Cut small slits in top crust. Trim edges of crust and flute, by squeezing the bottom and top crust together and pushing between fingers to form an edge. Then add the trimmed off pieces if you like. Make slits through the top pastry layer to allow steam to escape.
- Note ~At this point, I like to cover the edges of my pie with foil for part of the cooking time. This allows me to bake the pie longer and ensure the fruit is fully cooked. It also prevents edges from becoming overdone.
- Bake pie at 375 for 35 minutes, remove foil from edges. Continue baking for another 20-25 minutes or until filling is bubbling and crust is a nice golden brown.
- Remove from the oven and let cool on a wire rack. I wonder how long you can wait before cutting the pie?
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