Pioneer Woman Strawberry Rhubarb Pie

There’s nothing quite like a slice of homemade pie, and this Pioneer Woman Strawberry Rhubarb Pie recipe is a true classic. Bursting with the sweet and tart flavors of summer, it’s a dessert that’s sure to bring a smile to everyone’s face. This recipe promises a perfect balance of fruit and a golden, flaky crust.

Why You Will Love This Recipe

This pie is a celebration of seasonal flavors, combining the sweetness of strawberries with the tangy brightness of rhubarb. You’ll love the homemade touch a flaky, buttery crust adds, making every bite a delightful contrast of textures. It’s a comforting dessert that evokes memories of home and simpler times, perfect for family gatherings or a cozy night in. Plus, it’s a fantastic way to utilize fresh spring and summer produce.

Ingredients

• 1 recipe Double Pie Crust (your favorite, or store-bought)
• 2 cups sliced rhubarb (about 1/2-inch pieces)
• 2 cups sliced fresh strawberries (about 1/2-inch pieces)
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash, optional)
• 1 tablespoon turbinado sugar (for sprinkling, optional)

Step-by-Step Instructions

1. Prepare your double pie crust according to your favorite recipe or package directions. Divide the dough into two equal halves. Lightly flour your work surface and roll out one half of the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
2. In a large bowl, gently combine the sliced rhubarb, sliced strawberries, granulated sugar, all-purpose flour, ground cinnamon, and ground nutmeg. Stir until the fruit is evenly coated.
3. Pour the fruit mixture into the pie crust-lined pie plate. Dot the top of the fruit with the small pieces of unsalted butter.
4. Roll out the second half of the pie dough into another 12-inch circle. You can either place this whole circle over the filling and vent it, or cut it into strips to create a lattice top.
5. If using a solid top crust, carefully place it over the filling. Trim the edges and crimp them together with the bottom crust to seal. Create several slits in the top crust with a sharp knife to allow steam to escape.
6. If making a lattice top, weave the strips over the filling. Trim the ends and crimp them with the bottom crust.
7. If desired, brush the top crust with the beaten egg wash and sprinkle with turbinado sugar for a golden, sparkly finish.
8. Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any potential drips.
9. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges loosely with aluminum foil.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Expert Tips / Pro Tips

For the flakiest crust, ensure your butter is very cold when making the dough. You can even cube it and chill it in the freezer for a few minutes before incorporating it. If using frozen rhubarb, thaw it completely and drain any excess liquid before adding it to the filling. This prevents a watery pie. To achieve a perfectly set filling, resist the urge to cut into the pie too early. Cooling allows the starches to thicken properly.

Variations & Substitutions

If rhubarb isn’t in season, you can increase the amount of strawberries, or try adding other berries like raspberries or blueberries for a mixed berry pie. For a citrusy twist, add a tablespoon of lemon zest to the filling. You can also experiment with a different spice, like a pinch of cardamom, for a unique flavor profile. A crumble topping made of oats, flour, butter, and brown sugar can be used instead of a top crust for a different texture.

Serving Suggestions

This Strawberry Rhubarb Pie is absolutely delicious on its own, but it’s even better served warm with a scoop of vanilla bean ice cream. A dollop of freshly whipped cream also makes for a delightful accompaniment. For an extra touch, a light dusting of powdered sugar just before serving can add a beautiful finish.

Storage, Freezing & Reheating

Store leftover pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To freeze, wrap the cooled pie tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw frozen pie overnight in the refrigerator. Reheat slices in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through, to re-crisp the crust.

Nutrition Information

Nutrient	Amount Per Serving*
Calories	350-450
Total Fat	18-25g
Saturated Fat	10-15g
Cholesterol	30-50mg
Sodium	150-250mg
Total Carbohydrates	45-60g
Dietary Fiber	2-4g
Total Sugars	30-45g
Protein	4-6g

*Approximate values based on a standard recipe. Nutritional content can vary based on ingredients and portion size.

FAQ

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid to prevent the pie from becoming watery. You might also want to add an extra tablespoon of flour or cornstarch to the filling to ensure it sets properly.

How do I prevent the crust from getting soggy?

To prevent a soggy bottom crust, you can blind bake it for about 10-15 minutes before adding the filling. Also, ensure your pie is properly cooled before slicing, as this allows the filling to set and prevents moisture from seeping into the crust.

What if my rhubarb is very sour?

Rhubarb can vary in tartness. If you’re concerned your rhubarb is particularly sour, you can slightly increase the amount of sugar in the filling, perhaps by 1/4 cup, to balance the flavors.

How do I know when the pie is fully cooked?

The pie is fully cooked when the crust is golden brown, and the filling is bubbly in the center. If you insert a knife into one of the vents (or through a lattice opening), it should meet little resistance, indicating the fruit is tender.

Can I make this pie ahead of time?

Yes, you can assemble the pie a few hours in advance and keep it refrigerated before baking. You can also freeze the unbaked pie for future baking. If baking from frozen, you may need to add an extra 15-20 minutes to the baking time, loosely covering with foil if the crust browns too quickly.