Let the Springtime baking commence! As you can tell from the title of this post, strawberry rhubarb pie is my husband Jeff’s favorite pie. It’s always a special treat for us when I can make it again, because it means that the weather is warming up, and spring has arrived! I am finally getting back into my usual baking groove after battling a pregnancy induced illness for the past few moths. I seriously haven’t baked a thing since Christmas day. “Pie Day” was even missed, that’s how sick I’ve been. And I must say, it feels so good to be back in the kitchen and back to eating some homemade sweets! Finally!!
I made this pie last week and it turned out divine. I got so many messages requesting this recipe after posting to my Instagram, that I decided to blog about it afterward! So, excuse the lack of food photography, but by the time I sat down to write about this (just days after baking the pie) it was all gone! It is seriously that good. Like out of this world, I’m-going-back-for-thirds kind of pie. And this pregnant mama has no qualms about multiple slices of pie!
I added a few fun floral designs to my lattice crust so the pie felt even more spring like. When I offered my dad a slice of this delicious springtime pie he said “Oh no! Too much sugar in a strawberry rhubarb!” Too much sugar?! As if that’s such a thing. But the truth is, this pie does not have any more sugar than any other pie. The plump, ripe strawberries add a sweetest all their own to the dish. The pairing of the strawberry and rhubarb together makes for a tart yet sweet combination, that no one will be able to pass up. Just ask my husband.
If you try this recipe at home, please tag me and let me know! It always makes my heart sing to see my recipes in action in other people’s kitchens. Happy baking!
- Perfect pie crust (store bought works just fine too)
- 3 cups ripe strawberries hulled and sliced
- 4 stalks of rhubarb cut into ½ inch thick pieces
- 1 cup sugar
- 2 Tbsp minute tapioca
- 2 Tbsp cornstarch
- ½ tsp cinnamon
- ¼ tsp salt
- Squeeze of lemon
- 2 Tbsp cold diced butter
- Glaze: 1 beaten egg + 1 Tbsp cold water
Roll out the dough disks into two 12 inch rounds. Transfer one disk to an ungreased 9 inch pie dish. Refrigerate both disks until firm, approximately 30 minutes while preparing the filling.
In a large bowl, combine the strawberries, rhubarb and lemon juice. In a medium bowl combine the sugar, tapioca, cornstarch, cinnamon and salt. Add the dry ingredient mixture to the strawberry and rhubarb and toss gently to coat. Transfer immediately to the prepare pie dish. Dot the pie with the cubes of butter. Cover pie with top crust in whatever fashion you fancy. Shown above is a lattice design. Trim edges to about 1 inch of overhang. Crimp the edges of the top crust under the lower crust to seal in pie. Refrigerate pie for 30 minutes to allow crust to firm and set.
Preheat oven to 350F. Remove pie from refrigerator and brush evenly with glaze. Place pie on center rack of oven and bake for 50-55 minutes, until juices are bubbling and crust is golden brown. Allow to cool on a wire rack.
Delicious when paired with a scoop of vanilla bean ice cream. Enjoy!