The first time my grandmother handed me a stalk of rhubarb, I had no idea what to make of it. It looked like celery that had decided to wear a bright pink and green coat. She told me we were making her famous pie, a family recipe that marked the start of every spring. The result was a revelation—a perfect balance of tart and sweet, all tucked into a buttery, flaky crust. That very recipe, which I now call my Pioneer Woman Strawberry Rhubarb Pie, brings back those warm kitchen memories every time I bake it.
This pie is more than just a dessert; it’s a celebration of seasonal ingredients and straightforward, honest baking. It reminds me of simple, happy times. While my grandmother was known for this rustic American pie, she also had a surprising affection for elegant European treats like classic French madeleines, showing that good baking knows no borders. With this Pioneer Woman Strawberry Rhubarb Pie recipe, you get that same timeless quality. It’s a dependable, delicious dessert that never fails to gather people around the table. Making a Pioneer Woman Strawberry Rhubarb Pie is a wonderful way to welcome warmer weather.
Why This Pioneer Woman Strawberry Rhubarb Pie Works So Well
This recipe stands out for its perfect harmony of flavors and textures. The tartness of the rhubarb cuts through the sweetness of the strawberries, creating a filling that is bright and flavorful without being overly sugary. Furthermore, the crust provides the ideal foundation, staying crisp and flaky even with a juicy fruit filling. It’s a classic for a reason.
The Magic is in the Filling
The secret to a great strawberry rhubarb pie filling is balance. Many recipes either lean too sweet or too tart, but this one finds the perfect middle ground. Using fresh, in-season fruit makes a significant difference. The strawberries offer a natural sweetness and familiar flavor, while the rhubarb contributes a unique, tangy note that makes the dessert interesting. A little bit of cornstarch helps thicken the juices, so you get a clean slice every time.
A Crust You Can Count On
A soggy bottom crust can ruin an otherwise perfect pie. This recipe uses a traditional all-butter pie crust that is both sturdy and incredibly flaky. The key is keeping the butter cold and working the dough just enough to bring it together. This method creates small pockets of butter that release steam as they bake, forming those irresistible flaky layers. It’s a simple technique that gives you a professional-quality crust at home.
Gathering Your Ingredients for Strawberry Rhubarb Pie
Before you begin, it’s a good idea to gather all your ingredients. This practice, known as ‘mise en place,’ makes the baking process smooth and enjoyable. For this Pioneer Woman Strawberry Rhubarb Pie, you will need a combination of fresh produce and common pantry items.
For the Fresh Fruit Filling
- Fresh Rhubarb: Look for firm, crisp stalks with a vibrant pink or red color. Avoid any that are limp or bruised. You will need about four cups of chopped rhubarb.
- Fresh Strawberries: Choose bright red, plump berries. They provide the sweet counterbalance to the rhubarb. About four cups of hulled and sliced strawberries are perfect.
- Lemon Juice: A small amount of fresh lemon juice brightens the flavors of the fruit and helps the filling set properly.
Pantry Staples for Success
- All-Purpose Flour: This is used for both the pie crust and as a thickener in the filling.
- Granulated Sugar: It sweetens the filling. You can adjust the amount slightly depending on the sweetness of your berries.
- Cornstarch: This is the key thickening agent that prevents a runny pie.
- Unsalted Butter: Make sure your butter is very cold for the flakiest pie crust. Cut it into small cubes before you start.
- Salt: A pinch of salt in both the crust and the filling balances the flavors.
- Ice Water: Crucial for bringing the pie dough together without melting the butter.
- Egg: An egg wash gives the top crust a beautiful golden-brown finish.
Crafting the Perfect Old Fashioned Strawberry Rhubarb Pie Recipe
The process for making this pie is straightforward. We will first prepare the buttery crust and let it chill. While the dough rests, you can make the simple yet delicious fruit filling. This division of tasks makes the recipe feel very manageable.
Preparing the All-Butter Pie Crust
First, combine the flour and salt in a large bowl. Next, add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Then, gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
Divide the dough in half, form each half into a disk, and wrap them in plastic wrap. Refrigerate the dough for at least one hour. This chilling step is vital because it lets the gluten relax and keeps the butter firm, which gives you a tender, flaky crust.
Mixing the Sweet and Tart Filling
Creating the filling is incredibly easy. In a large bowl, gently toss the chopped rhubarb and sliced strawberries with the granulated sugar, cornstarch, lemon juice, and a pinch of salt. Mix until the fruit is evenly coated. Rhubarb has a long and interesting history as a pie filling, valued for its tart flavor that pairs so well with sweeter fruits. Let the mixture sit for about 15 minutes; this allows the fruit to release some of its juices, which helps the cornstarch begin its thickening work. This step is a cornerstone of a good old fashioned strawberry rhubarb pie recipe.
Assembling and Baking Your Pioneer Woman Pie
With your dough chilled and your filling ready, it’s time for the final assembly. This is where the pie truly comes to life. Pay attention to sealing the edges to prevent the delicious filling from bubbling out during baking.
Rolling and Shaping the Pie
On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and up the sides. Next, pour the strawberry rhubarb filling into the bottom crust and spread it evenly. You can dot the top of the filling with a few small pieces of butter for added richness.
Roll out the second disk of dough for the top crust. You can place it over the pie as a solid sheet, cutting a few slits for steam to escape, or you can cut it into strips to create a lattice top. Trim the edges, then press them together to seal. For a decorative touch, crimp the edges using your fingers or a fork.
Baking to Golden Perfection
To get that beautiful, shiny finish, brush the top crust with an egg wash (one egg beaten with a tablespoon of water). This also helps the crust brown evenly. Sprinkle a little coarse sugar on top for a nice crunch.
Place the pie on a baking sheet to catch any potential drips. Bake in a preheated oven at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue to bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to get too dark, you can cover them with foil. Let the pie cool completely on a wire rack for at least 4 hours before slicing. This cooling time is essential for the filling to set properly, giving you clean, beautiful slices. An old fashioned strawberry rhubarb pie recipe like this one is worth the wait.
Pioneer Woman Strawberry Rhubarb Pie
Pioneer Woman Strawberry Rhubarb Pie
Ingredients
Pie Crust
- 2.5 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter cold, cut into 1/2-inch cubes (2 sticks)
- 0.5 cup ice water
Filling
- 4 cups fresh rhubarb chopped into 1/2-inch pieces
- 4 cups fresh strawberries hulled and sliced
- 1 cup granulated sugar
- 0.25 cup cornstarch
- 1 tbsp fresh lemon juice
- pinch salt
- 2 tbsp unsalted butter cut into small pieces
Egg Wash
- 1 large egg
- 1 tbsp milk or cream
- 1 tbsp coarse sugar for sprinkling, optional
Instructions
- Make the Crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and cut into flour until mixture resembles coarse meal with pea-sized butter bits.
- Add Water: Sprinkle ice water 1 tablespoon at a time, mixing with a fork until dough just begins to come together. Do not overwork.
- Chill the Dough: Divide dough in half, shape into disks, wrap in plastic, and refrigerate at least 1 hour.
- Prepare the Filling: Combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and salt in a large bowl. Toss gently and let sit 15 minutes.
- Assemble the Pie: Preheat oven to 400°F (200°C). Roll one dough disk into a 12-inch circle and place in a 9-inch pie plate. Pour filling into crust and dot with butter pieces.
- Add the Top Crust: Roll second dough disk, place over filling, trim excess leaving 1-inch overhang. Fold under bottom crust edge and crimp to seal. Cut vents in top crust.
- Bake: Whisk egg and milk for egg wash, brush over top crust, sprinkle with coarse sugar. Place pie on baking sheet and bake 20 minutes. Reduce heat to 375°F (190°C) and bake 35-45 more minutes until crust is golden and filling bubbly.
- Cool Completely: Let pie cool on a wire rack at least 4 hours before slicing and serving.
Notes
Frequently Asked Questions
Do you cook rhubarb before putting it in a pie?
No, you do not need to cook rhubarb before adding it to this pie. The rhubarb will soften and cook perfectly inside the pie as it bakes. Mixing it with sugar and cornstarch raw allows it to release its juices, which combine with the thickener to create a wonderful, set filling.
What makes a rhubarb pie filling runny?
A runny filling is usually caused by not using enough thickener or not letting the pie cool completely before slicing. This recipe uses cornstarch to thicken the fruit juices. It is very important to let the pie cool for at least four hours, as the filling continues to set and thicken as it cools down.
Should I peel my rhubarb for pie?
There is no need to peel rhubarb for a pie. The skin is thin and will soften considerably during baking. In fact, the skin of red rhubarb varieties adds a beautiful pinkish hue to the filling. Just be sure to wash the stalks well and trim off the tough ends.
Can I use frozen strawberries and rhubarb for this pie?
Yes, you can use frozen fruit. However, do not thaw the fruit before using it. Mix the frozen fruit with the sugar and other filling ingredients, and you may need to add an extra tablespoon of cornstarch to absorb the additional moisture. You might also need to add 5-10 minutes to the baking time.
A Sweet and Tart Conclusion
This Pioneer Woman Strawberry Rhubarb Pie is a true taste of home. It’s a straightforward, rewarding bake that celebrates the simple goodness of seasonal ingredients. The combination of the tangy rhubarb, sweet strawberries, and a rich, flaky crust is a timeless classic that brings a little bit of country charm to any occasion. I hope this recipe brings as much joy to your kitchen as it has to mine.
