Deep Dish Strawberry-Rhubarb Pie
A flavorful deep dish strawberry-rhubarb pie featuring tart rhubarb and sweet strawberries, topped with pastry crust—perfect for fruit lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Lightly combine rhubarb and strawberries in a large bowl. Sprinkle with lemon juice and food coloring.
- In a small bowl, combine sugar, tapioca, and nutmeg, mixing well.
- Toss lightly with the fruit just until combined.
- Turn the fruit mixture into an 8 x 8 x 2-inch baking dish. Dot with butter.
- Cover with pastry crust.
- Crimp edges to seal the pastry to the edge of the baking dish.
- Make a gash in the center of the pastry with a sharp knife for steam vents.
- Sprinkle with 1 tablespoon sugar.
- Bake in a preheated 400°F oven for 45 to 50 minutes until golden and bubbly.
Tips & Substitutions
For a thicker filling, increase the tapioca to 4 tablespoons. If you prefer a less sweet pie, reduce the sugar by half a cup. Fresh rhubarb is best, but frozen can be used; just thaw and drain excess moisture. For a touch of spice, consider adding a pinch of cinnamon or ginger. To prevent a soggy crust, pre-bake the pastry slightly before adding the filling.
Serving Suggestions
Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. This pie pairs beautifully with a light salad like Apricot And Peach Salad to balance the sweetness. For a cozy dessert option, consider serving it alongside a cup of coffee or tea.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a preheated 350°F oven for about 10-15 minutes or until warmed through. You can also microwave individual pieces for about 30 seconds, but this may make the crust less crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Deep Dish Strawberry-Rhubarb Pie contains roughly 486 calories, with 1g protein, 117g carbohydrates, and 1g fat. It is a good source of iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb and strawberries for this pie?
Yes, you can use frozen fruit. Just ensure to thaw the rhubarb and strawberries and drain any excess liquid before mixing them with the other ingredients. This helps maintain the pie's texture and prevents it from becoming too watery.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling around the edges. If you're unsure, you can insert a knife into the filling to check for thickness; it should be slightly thickened and not soupy.
Can I make this pie in advance?
Absolutely! You can assemble the pie a day ahead and refrigerate it before baking. Just be sure to add an extra 5-10 minutes to the baking time if it goes into the oven cold. This is a great way to save time for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).