Strawberry Delicious Rhubarb Pie
A vibrant strawberry and rhubarb pie with a flaky crust, perfect for showcasing fresh flavors and ideal for summer desserts or family gatherings.
Ingredients
Instructions
- Slice strawberries and rhubarb into small 1/8-inch cubes.
- Roll out 1 pie crust dough into a pie pan.
- Arrange raw, washed rhubarb along the bottom of the pie crust.
- Mix strawberries, sugar, and flour together in a medium bowl.
- Spread the strawberry mixture evenly over the rhubarb.
- Cut crisscross strips from the second pie crust dough for the top crust.
- Arrange the strips across the top of the pie in a cross-cross pattern.
- Dot about 2 to 3 tablespoons of butter or margarine on top of the pie.
- Bake at 425°F for about 40 minutes until browned.
Tips & Substitutions
For a sweeter pie, consider increasing the sugar to 1 1/2 cups, especially if your rhubarb is particularly tart. You can also substitute one cup of strawberries with raspberries for a different flavor profile. If you prefer a thicker filling, add an extra tablespoon of flour. Ensure your pie crusts are well-chilled for easier handling and a flakier texture.
Serving Suggestions
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream on the side. This pie pairs beautifully with After Dinner Mint Ice Cream Pie for a delightful dessert spread. Consider adding a dollop of whipped cream for extra richness.
Storage & Reheating
Store leftover pie in the refrigerator, loosely covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Delicious Rhubarb Pie contains roughly 500 calories, with 8g protein, 96g carbohydrates, and 10g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 5g 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 frozen strawberries and rhubarb for this pie?
Yes, you can use frozen strawberries and rhubarb. Just make sure to thaw and drain them well to avoid excess moisture in the filling. You may want to increase the flour slightly to compensate for the added liquid.
What can I do if my pie crust is too soft to work with?
If your pie crust is too soft, chill it in the refrigerator for about 15-20 minutes. This will firm it up, making it easier to roll out and handle. You can also sprinkle a little flour on your work surface to prevent sticking.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling. You can also check for doneness by inserting a knife into the filling; it should come out clean with a few juices. Keep an eye on the crust to prevent burning.
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).