Hamdi Saidani Pioneer Woman Strawberry Rhubarb Pie is a classic American fruit dessert. Tart rhubarb and sweet strawberries simmer together in a bright orange and vanilla filling, all tucked under a flaky, golden-brown lattice crust sprinkled with crunchy sugar.
If you do nothing else, let the pie cool for the full four hours on a wire rack. That’s the difference between a clean, beautiful slice and a soupy mess that runs all over your plate. I’ve tried cutting into it while it was still warm, and the filling hadn’t set enough to hold its shape against the crust.
The orange zest is doing more work than you’d think here. Without it, the rhubarb can taste a bit one-dimensional and overly sharp. I always make sure to use a microplane to get just the orange skin without the white pith so the citrus scent really pops against the berries.
Pioneer Woman Strawberry Rhubarb Pie Ingredients
For the Crust:
- 1 recipe for a double pie crust (chilled)
- 1 large egg (for egg wash)
- 1 tablespoon (15ml) water
- 2 tablespoons (25g) turbinado sugar
For the Filling:
- 1 1/8 cups (225g) granulated sugar
- 6 tablespoons (45g) cornstarch
- 1/2 teaspoon (3g) kosher salt
- 1 pound (450g) fresh rhubarb, cut into 1/2-inch pieces
- 1 pound (450g) strawberries, stemmed and quartered
- 1 tablespoon (15ml) orange juice
- 2 teaspoons grated orange zest
- 2 teaspoons (10ml) vanilla bean paste or extract
How To Make Pioneer Woman Strawberry Rhubarb Pie
- 1. Prep the oven and crust: Heat your oven to 375°F (190°C) and slide a foil-lined baking sheet onto the middle rack. Roll out the first half of your dough and fit it into a 9-inch pie pan, trimming the edges so they’re neat and ready for the top layer.
- 2. Make the filling: Whisk the sugar, cornstarch, and salt in a large bowl until they’re well mixed. Toss in the rhubarb, strawberries, orange juice, zest, and vanilla, stirring gently until every piece of fruit is coated in the white powder.
- 3. Create the lattice top: Roll out the second piece of dough and cut it into eight strips about 1.5 inches wide. Weave these over and under each other across the fruit filling to form a grid, then press the ends into the bottom crust to seal the edges.
- 4. Add egg wash and bake: Whisk the egg and water together and brush it lightly over the pastry strips and the rim of the crust. Sprinkle the turbinado sugar over the top to give the finished pie a professional, sparkly crunch.
- 5. Bake until bubbly: Slide the pie onto the hot baking sheet in the oven and bake for 1 hour and 20 minutes to 1 hour and 30 minutes. You need to see thick, slow bubbles popping in the very center of the lattice to know the cornstarch has done its job.
Don’t pull the pie out just because the crust looks dark. If the filling isn’t bubbling aggressively in the middle, the starch hasn’t reached the right temperature to thicken, and the pie will be watery once you cut it.
- 6. Cool completely: Move the pie to a wire rack and leave it alone for at least 4 hours. This rest time is vital because the filling continues to firm up as it drops to room temperature, which gives you those perfect, stackable slices.
Recipe Tips
- Use a hot baking sheet: Putting the pie directly onto a preheated tray helps cook the bottom crust faster. This prevents the “soggy bottom” problem that often happens with high-moisture fruit pies like strawberry and rhubarb.
- Quarter your strawberries evenly: If some chunks are massive and others are tiny, the small ones will turn to mush while the big ones stay firm. Keeping them the same size as the rhubarb pieces ensures the texture is consistent throughout the filling.
- Protect the crust edges: If the rim of your pie starts to look too dark before the center is bubbling, wrap a thin strip of foil around the edges. This blocks the direct heat so the rest of the pie can finish cooking without burning the crimps.
- Choose firm rhubarb stalks: Look for rhubarb that snaps cleanly when broken. If the stalks are limp or rubbery, they’ve lost their moisture and won’t release the juices needed to mix with the cornstarch and sugar.
- Don’t over-handle the dough: Keep your kitchen cool and work quickly when weaving the lattice. If the butter in the crust starts to melt from the heat of your hands, the pastry will be tough instead of flaky.
- Check the starch shelf-life: Make sure your cornstarch is fresh before you start. Old cornstarch loses its thickening power, which can lead to a runny filling even if you bake the pie for the full hour and a half.
What To Serve With Pioneer Woman Strawberry Rhubarb Pie Recipe
A big scoop of cold vanilla bean ice cream is the absolute best partner for this pie. The creamy sweetness balances the sharp tang of the rhubarb and the warmth of the vanilla paste.
If you want something lighter, a dollop of unsweetened whipped cream or a pour of heavy cream works well too. Some people enjoy a sharp cheddar cheese slice on the side to play against the fruit.
How To Store Pioneer Woman Strawberry Rhubarb Pie Recipe
- Fridge: Cover the pie loosely with foil or plastic wrap and keep it in the fridge for up to 4 days. The crust will stay crisper if you don’t seal it too tightly while it’s still slightly warm.
- Reheat: Put a slice in a 350°F (180°C) oven for about 8 minutes to refresh the pastry. Avoid using the microwave if you can, as it makes the bottom crust soft and the fruit filling can get dangerously hot very fast.
- Freeze: You can freeze the baked and cooled pie for up to 3 months. Wrap it in several layers of plastic wrap and then foil, then thaw it in the fridge overnight before reheating in the oven to crisp it back up.
Pioneer Woman Strawberry Rhubarb Pie Nutrition Facts
Per serving (1 of 8):
- Calories: 440 kcal
- Protein: 4g
- Fat: 18g
- Carbohydrates: 65g
- Sugar: 38g
- Sodium: 290mg
FAQs
Why is my Pioneer Woman Strawberry Rhubarb Pie filling so runny?
This usually happens because the pie didn’t bake long enough for the cornstarch to activate or it wasn’t allowed to cool completely. The filling must reach a full boil in the center and then sit for 4 hours to set properly.
Can I use frozen fruit for this Pioneer Woman Strawberry Rhubarb Pie?
Yes, but you should thaw and drain the strawberries and rhubarb thoroughly first. Frozen fruit releases much more liquid than fresh, so you might need to add an extra tablespoon of cornstarch to compensate.
What is the purpose of the orange juice?
The acidity in the orange juice helps draw the natural pectins out of the fruit, which aids in thickening the sauce. It also brightens the flavor of the strawberries without making them taste like a different fruit.
Can I make this Pioneer Woman Strawberry Rhubarb Pie as a crumble instead of a lattice?
Yes, you can swap the top crust for a mix of oats, flour, butter, and brown sugar. The baking time will be slightly shorter, about 45 to 55 minutes, since a crumble doesn’t trap steam like a full pastry lid.
How do I know if the rhubarb is cooked?
The rhubarb pieces should be soft and translucent when the pie is done. If they still look bright green and opaque through the lattice, the pie needs more time in the oven to break down the fibers.
Try More 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
The Pioneer Woman’s Strawberry Rhubarb Pie is the quintessential taste of early summer. By pairing sweet, juicy strawberries with sharp, tangy rhubarb and a bright hint of orange zest, you get a beautifully balanced, vibrant fruit filling. Baked inside a flaky, golden lattice crust until the juices are thick and bubbling, this pie is a true classic. The secret to its sliceable perfection is a long bake on a hot baking sheet and a strict four-hour rest time so the cornstarch can fully set the filling.
Ingredients
For the Crust:
For the Filling:
Instructions
- Prep the oven and crust: Heat your oven to 375°F (190°C) and slide a foil-lined baking sheet onto the middle rack. Roll out the first half of your dough and fit it into a 9-inch pie pan, trimming the edges so they’re neat and ready for the top layer.
- Make the filling: Whisk the sugar, cornstarch, and salt in a large bowl until they’re well mixed. Toss in the rhubarb, strawberries, orange juice, zest, and vanilla, stirring gently until every piece of fruit is coated in the white powder.
- Create the lattice top: Roll out the second piece of dough and cut it into eight strips about 1.5 inches wide. Weave these over and under each other across the fruit filling to form a grid, then press the ends into the bottom crust to seal the edges.
- Add egg wash and bake: Whisk the egg and water together and brush it lightly over the pastry strips and the rim of the crust. Sprinkle the turbinado sugar over the top to give the finished pie a professional, sparkly crunch.
- Bake until bubbly: Slide the pie onto the hot baking sheet in the oven and bake for 1 hour and 20 minutes to 1 hour and 30 minutes. You need to see thick, slow bubbles popping in the very center of the lattice to know the cornstarch has done its job.
- Cool completely: Move the pie to a wire rack and leave it alone for at least 4 hours. This rest time is vital because the filling continues to firm up as it drops to room temperature, which gives you those perfect, stackable slices.
Don’t pull the pie out just because the crust looks dark. If the filling isn’t bubbling aggressively in the middle, the starch hasn’t reached the right temperature to thicken, and the pie will be watery once you cut it.
Notes
-
Use a hot baking sheet: Putting the pie directly onto a preheated tray helps cook the bottom crust faster. This prevents the “soggy bottom” problem that often happens with high-moisture fruit pies like strawberry and rhubarb.
Quarter your strawberries evenly: If some chunks are massive and others are tiny, the small ones will turn to mush while the big ones stay firm. Keeping them the same size as the rhubarb pieces ensures the texture is consistent throughout the filling.
Protect the crust edges: If the rim of your pie starts to look too dark before the center is bubbling, wrap a thin strip of foil around the edges. This blocks the direct heat so the rest of the pie can finish cooking without burning the crimps.
Choose firm rhubarb stalks: Look for rhubarb that snaps cleanly when broken. If the stalks are limp or rubbery, they’ve lost their moisture and won’t release the juices needed to mix with the cornstarch and sugar.
Don’t over-handle the dough: Keep your kitchen cool and work quickly when weaving the lattice. If the butter in the crust starts to melt from the heat of your hands, the pastry will be tough instead of flaky.
Check the starch shelf-life: Make sure your cornstarch is fresh before you start. Old cornstarch loses its thickening power, which can lead to a runny filling even if you bake the pie for the full hour and a half.
