Strawberry Rhubarb Pie

Photo Credit: Sweet Little Bluebird

When strawberries and rhubarb are in season, you will want to make an infinite number of desserts to showcase their seasonal perfection. This strawberry rhubarb pie recipe is a classic dish that you will find in your local grocery stores and farmer’s markets, but prepared by you and warm from the oven; it will taste tremendously better. Many people think that pie recipes are difficult to make, but when you try preparing this strawberry rhubarb version, you will find that isn’t the case. In fact, once you get the pie crust down you may even consider this fruit pie recipe to be easier than other items you make at home, like layered cake recipes. The best part about this berry pie recipe is you can use it as a base for all your future pie baking; just substitute the strawberries and rhubarb with any other berries, like blueberries or raspberries, and you will have the perfect pie every time.

Making pie crust will be the hardest part of making any pie recipe because there is a knack to combining the dough and rolling it out. To start, you will want to ensure the water you use in the pastry is very cold. The ice water helps keep the shortening cold which makes the dough super flaky. A good way of getting ice water for pastry making would be to pull ice cubes out of the freezer a half hour before you intend to make the pastry. Another important step to this pie dough recipe would be to refrigerate the dough, which allows the gluten to rest, but also chills it to a texture that is easy to roll. Once you are ready to roll out the pastry dough, you can lightly flour the surface and pin so that the dough doesn’t stick and continuously reapply flour both under the dough and on the pin as necessary. Alternatively, you could roll the pastry between two pieces of wax or parchment paper, which helps eliminate the possibility of cracks in the dough. Easy pie crust recipes are the ones involving simple methods and few ingredients. By following this four-ingredient pastry recipe, you will produce perfectly flaky pies every time.

Easy pie recipes also involve few ingredients in the filling so that the fruit taste shines. The most important part is including enough sweetener to balance out the fruit flavor and adding an ingredient to thicken the fruit juices. Sometime cornstarch or flour will be tossed with the berries to set their juices, but in the case of this strawberry-rhubarb recipe, quick-cooking tapioca is the miracle ingredient. Tapioca comes in a powder form that will thicken liquid with the same effectiveness as cornstarch and is harvested from the roots of the cassava tree. While tapioca can come in the shape of pearls, the fine quick-cooking ones are best in pie recipes since they can hold up to longer cook times. Thank you to Mary, the author of ‘Sweet Little Bluebird’ recipe blog, for sharing her strawberry rhubarb pie recipe with us.**

Nutrition Facts for: Strawberry Rhubarb Pie from Notes from Sweet Little Bluebird
Ingredients:Flour, salt, shortening, water, strawberries, rhubarb, sugar, orange zest, Quick-cooking tapioca,butter.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings.* Per Serving: Calories 402, Calories from Fat 174, Total Fat 19.3g 30%, Saturated Fat 6.2g 31%, Cholesterol 4mg 1%, Sodium 332mg 14%, Potassium 218mg 6%, Carbohydrates 55.4g 18%, Dietary Fiber 2.4g 10%, Sugars 28.6g, Protein 4.0g, Vitamin A 2%, Vitamin C 49%, Calcium 5%, Iron 9%

Learn MORE / Get RECIPE at Sweet Little Bluebird


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