Hamdi Saidani This Pioneer Woman Strawberry Rhubarb Pie is a bubbly and flaky recipe, which is made with fresh rhubarb and sweet strawberries. It’s the perfect summer dessert, ready in about 2 hours, plus cooling time.
Pioneer Woman Strawberry Rhubarb Pie Ingredients
- 1 recipe for a double pie crust (like All-Butter Pie Crust)
- 1 cup + 2 tbsp. granulated sugar
- 6 Tbsp. cornstarch
- 1/2 tsp. kosher salt
- 1 lb. fresh rhubarb
- 1 lb. strawberries, stemmed and quartered
- 1 Tbsp. orange juice
- 2 tsp. orange zest
- 2 tsp. vanilla bean paste or vanilla extract
- 1 large egg
- 2 Tbsp. turbinado sugar
How To Make Pioneer Woman Strawberry Rhubarb Pie
- Prep the Oven and Crust: Preheat the oven to 375°F. Place a foil-lined, rimmed baking sheet on the center rack of the oven to preheat. Roll out one piece of the pie dough and fit it into a 9-inch pie pan (not deep dish). Trim and crimp the edges as desired.
- Make the Filling: In a large bowl, stir together the sugar, cornstarch, and salt. Add the rhubarb, strawberries, orange juice, orange zest, and vanilla. Toss everything together until the fruit is evenly coated. Pour the fruit mixture into the prepared pie crust.
- Create the Lattice Top: Roll out the second piece of dough into a 12-inch circle. Cut it into eight 1 ½-inch-wide strips. Weave the strips over and under each other on top of the filling to form a lattice. Trim the ends of the strips and press them to seal against the bottom crust’s edge.
- Add Egg Wash and Bake: In a small bowl, whisk the egg with 1 tablespoon of water. Brush this egg wash lightly over the lattice and crust, then sprinkle with the turbinado sugar.
- Bake Until Bubbly: Carefully place the pie on the preheated baking sheet in the oven. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes. The pie is done when the filling is thick and bubbly in the very center of the pie.
- Cool Completely: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This is a crucial step for the filling to set.
Recipe Tips
- How to prevent a soggy bottom crust? The most important trick is to place your pie on a preheated baking sheet. This helps to set and crisp the bottom crust quickly. The cornstarch in the filling is also essential for thickening the fruit juices.
- What are the best fruits to use? For the best texture, use firm, crisp rhubarb stalks and ripe but still firm strawberries. This will ensure the fruit becomes tender but doesn’t turn into complete mush.
- How do I know when the pie is truly done? You must see the filling bubbling thickly through the gaps in the lattice, especially in the very center of the pie. This indicates that the cornstarch has reached a high enough temperature to fully activate and thicken the juices.
- Can I make this pie ahead of time? Yes, fruit pies are great for making ahead. You can bake the pie completely, let it cool, and then store it, loosely covered, at room temperature for up to 2 days before serving.
What To Serve With Strawberry Rhubarb Pie
This is a classic American dessert that is a staple for a reason. It is traditionally and most deliciously served warm or at room temperature with:
- A scoop of high-quality vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A slice of sharp cheddar cheese (a classic old-fashioned pairing!)
How To Store Strawberry Rhubarb Pie
- Room Temperature: A fruit pie like this can be stored, loosely covered, at room temperature for up to 2 days.
- Refrigerate: After two days, it’s best to store the pie, covered, in the refrigerator for up to two additional days.
- Reheat: Reheat individual slices in the microwave or place the entire pie in a 350°F oven for 10-15 minutes until warmed through.
Strawberry Rhubarb Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 490 kcal
- Carbohydrates: 75g
- Protein: 5g
- Fat: 21g
- Saturated Fat: 12g
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my pie filling runny?
A runny pie is almost always the result of under-baking. You must bake the pie long enough for the filling in the absolute center to come to a full, thick bubble. This is what activates the cornstarch and properly thickens the sauce. Not allowing the pie to cool for at least 4 hours will also result in a runny filling.
Can I use frozen fruit?
Yes. If you use frozen rhubarb and strawberries, it is very important to thaw them completely and then drain off as much excess liquid as possible before tossing them with the sugar and cornstarch. This will prevent a watery pie.
Why did my crust get so dark before the filling was done?
This is a very common issue with fruit pies that require a long bake time. The recipe suggests that if the crust is getting too dark after about 45 minutes, you can loosely tent a piece of aluminum foil over the top of the entire pie for the remainder of the baking time.
Try More Pioneer Woman Recipes:
- Pioneer Woman Oatmeal Cream Pies Recipe
- Pioneer Woman Lemon Meringue Pie Recipe
- Pioneer Woman Apple Slab Pie Recipe
Pioneer Woman Strawberry Rhubarb Pie Recipe
Description
A classic spring and summer dessert featuring a perfect balance of sweet strawberries and tart rhubarb in a rich, bubbly filling, all under a beautiful lattice crust.
Ingredients
Instructions
- Preheat oven to 375°F with a foil-lined baking sheet inside.
- Fit one pie crust into a 9-inch pie pan.
- In a large bowl, toss the rhubarb and strawberries with the sugar, cornstarch, salt, orange juice, zest, and vanilla.
- Pour the filling into the pie crust.
- Top the pie with a lattice made from the second pie crust. Crimp the edges.
- Brush the lattice with an egg wash and sprinkle with turbinado sugar.
- Place the pie on the preheated baking sheet and bake for 1 hour and 20-30 minutes, until the filling is very bubbly in the center.
- Let the pie cool completely on a wire rack for at least 4 hours before slicing.
Notes
- u003cliu003eThe most important tip for this pie is to let it cool for at least 4 hours before slicing; this is not optional and is essential for the filling to set up properly.u003c/liu003eu003cliu003eBaking the pie on a preheated baking sheet is the secret to a crisp, non-soggy bottom crust and also catches any potential drips.u003c/liu003eu003cliu003eFor the best results, use firm, crisp rhubarb so that it becomes tender but doesn’t turn into complete mush.u003c/liu003eu003cliu003eThe lattice top is not just for looks; it allows steam to escape, which helps the fruit filling to thicken perfectly.u003c/liu003e
