Rhubarb-Strawberry Deep-Dish Pie
A comforting deep-dish pie bursting with sweet strawberries and tangy rhubarb, perfect for spring gatherings and fruit lovers seeking a homemade, flavorful dessert.
Ingredients
Instructions
- Thaw strawberries enough to break apart.
- Preheat oven to 400°F (200°C). Butter an 8-inch square glass baking dish.
- Combine rhubarb, strawberries, and lemon rind lightly in a large bowl.
- Sprinkle lemon juice over the fruit mixture.
- Mix sugar and tapioca together and toss lightly through the fruit mixture.
- Pour the fruit mixture into the prepared baking dish.
- Dot the fruit with small pieces of butter.
- Roll out the pie crust in a square larger than the baking dish.
- Lay the pastry over the fruit; fold in edges and crimp to seal.
- Cut vents in the top crust to allow steam to escape.
- Brush the top crust with milk and sprinkle with sugar.
- Bake for about 45 minutes until golden and bubbly.
Tips & Substitutions
To enhance the flavor of your Rhubarb-Strawberry Deep-Dish Pie, consider adding a pinch of cinnamon or nutmeg to the fruit mixture. If you don't have tapioca, cornstarch can be a good substitute for thickening. For a twist, try mixing in some chopped strawberries with other fruits like blueberries or peaches for a unique blend. Ensure the pie crust is rolled out evenly to avoid uneven baking.
Serving Suggestions
Serve your Rhubarb-Strawberry Deep-Dish Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with a cup of tea or coffee for a perfect afternoon treat. For a festive touch, consider serving it alongside Cherry Nut Bars for a dessert platter that showcases seasonal fruits.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It should stay fresh for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave individual slices for about 30-60 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb-Strawberry Deep-Dish Pie contains roughly 1634 calories, with 5g protein, 142g carbohydrates, and 117g fat. It is an excellent source of vitamin C (24% of the Daily Value) and iron (20% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
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 fresh rhubarb instead of frozen?
Yes, you can definitely use fresh rhubarb! Just make sure to wash, peel, and chop it before adding it to the pie. Fresh rhubarb may require a little adjustment in sugar since it can be more tart than frozen. Aim for about 1 to 1.5 cups of sugar for balance.
What can I do if my pie crust is too thick?
If your pie crust ends up too thick, it may take longer to bake through. To remedy this, roll it out thinner next time and ensure even thickness across the crust. Additionally, you can poke the crust with a fork before baking to allow steam to escape, which can help it bake more evenly.
How do I know when the pie is done baking?
Your pie is ready when the top crust is golden brown and the filling is bubbly. You can also check the filling by inserting a knife; it should come out clean without any runny juice. If the crust is browning too fast, cover the edges with foil to prevent burning while the filling continues to cook.
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).