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Strawberry Rhubarb Pie Recipe

Delicious and made from scratch strawberry, rhubarb pie.
Print Recipe
Cook Time 50 minutes
Servings: 8 people
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 3/4 cup cold butter
  • 1 tsp salt
  • 2 cups unbleached, all-purpose flour
  • 1/4-1/2 cup cold water
  • 2 1/2 cups sliced rhubarb (1/2 inch slices)
  • 3 cups chopped strawberries
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup + 1 Tbsp arrowroot powder
  • 1 tbsp fresh orange juice
  • 3/4 tsp pure vanilla extract
  • 1 tbsp milk
  • course sugar for garnish

Method
 

Shortening Free Pie Crust
  1. Whisk flour and salt in medium sized bowl. Remove 1/4 cup of the flour mixture and set aside.
  2. Add cold butter in small pieces to the larger flour mixture. Using a cheese grater to grate the butter works really well. Combine flour and butter with a pastry blender or two knives.
  3. Once the mixture resembles course, pea-sized crumbles, add 1/4 - 1/2 cup water to your flour mixture that you set aside. Whisk until smooth.
  4. Pour flour/water mixture into flour/butter mixture. Use your hands to combine and knead until you're able to form a ball. Try your hardest to not over mix and just work it enough until you can form a ball. Add more cold water by the tablespoon as needed.
  5. Place onto a floured surface, sprinkle with more flour, and roll out until 1/4 inch thickness. Your dough should be crumbly, which will result in a flakier crust! Continue adding flour on top to keep it from sticking.
  6. Use a knife if you have to help pull the rolled out dough off of the counter and place in a pie dish. Cut off any excess dough and save to roll out for the topping later. Cover with plastic wrap and place in the fridge to make your filling.
Strawberry Rhubarb Pie Filling
  1. Preheat oven to 400 degrees. Combine rhubarb, strawberries, brown sugar, granulated sugar, arrowroot powder, orange juice, and vanilla, in large bowl and mix well.
  2. Pour into prepared pie dish, discarding any extra liquid. Top with 2 tbsp of butter, chopped into small pieces.
  3. Use the remainder of your dough to add a pie crust topping. You can roll it out and cut strips for a lattice, different shapes, or a normal, flat crust.
  4. Brush the top of the crust with milk. Add course sugar for garnish.
  5. Bake in a 400 degree oven for 20 minutes. Remove and add a crust shield and drop your oven temperature down to 350 degrees and bake for an additional 25-30 minutes, or until crust is golden brown and filling is cooked through.

Notes

Let your pie rest at room temperature for a few hours so the filling can set. Store in your refrigerator. We enjoy ours served chilled! Perfect for warmer days ahead.