Classic Strawberry Rhubarb Pie


* This article contains affiliate links. For more information, please read my Affiliate Disclosure.

 

Strawberry Rhubarb Pie RecipeNothing signals the start of summer like strawberries and rhubarb, and there’s no better way to use strawberries and rhubarb together than in a classic strawberry rhubarb pie.

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There’s just something about a freshly-baked pie sitting on the counter that makes a house feel like a home, don’t ya think? A fresh pie on the counter just gives me a warm and fuzzy feeling, no matter what time of year it is! 

But pies really are a quintessential summer dessert, often brimming whatever fresh fruit is in season at the time. And one of the first fruit pies of summer is the humble but delicious strawberry rhubarb pie.

We go strawberry picking every  year at a local U-pick farm, and we’re lucky to have two huge established rhubarb plants on our property. We actually had three when we moved in last year, but we had to remove the largest one to clear beds for our front garden. (You should have seen the root we dug out… It was as big as a tree root!)

But we still have two huge rhubarb plants that produce for us all summer, so we make lots of rhubarb juice concentrate, rhubarb BBQ sauce and, of course, strawberry rhubarb pie:)

This year I made two strawberry rhubarb pies back-to-back because I was working on a new pie crust recipe. I always used to make a really basic crust with just flour, water and butter or lard. But I was gifted a book for my birthday last month called First Prize Pies by Allison Kave, and I learned an even better crust recipe that uses cream instead of water, which keeps the fat content of the pie dough higher, which, in turn, helps make the pie crust even flakier. 

I decided to try it out and my pie crusts turned out perfectly both times, and I’m now a believer in using cream (or whole milk) in my pie crusts, so I’ve updated my all-purpose pie crust recipe to reflect my new pie ideology:)

Also, I added a bit of apple cider vinegar because vinegar is said to help prevent gluten strands from forming, which keeps the pie crust from getting too dense. Because a good pie starts with a buttery, flaky crust!

Mixing strawberry rhubarb pie filling.

As for the filling, I stuck with a classic strawberry rhubarb pie filling that uses cornstarch as a thickener. You could use flour as well, but I find cornstarch works better as a thickener and makes the filling less cloudy.

Otherwise it’s just strawberries, rhubarb, sugar, and a little lemon… and it is delish!

Filling strawberry rhubarb pie.

 

How to Make Strawberry Rhubarb Pie

This pie is actually really simple to assemble and bake. Once you’ve made your pie crust and allowed it to rest in the fridge for an hour or so, preheat the oven to 425ºF, flour your surface and get ready to roll out your crusts. 

Take your crust out of the fridge and roll out your bottom crust. Transfer your bottom crust to a 9-inch pie plate and trim any overhang. 

*Pro Tip: To easily transfer your crust to your pie plate, fold each crust in half and then in half again, then transfer to your pie plate and unfold gently.

Using a fork or a knife, make some small holes in the bottom of your pie crust to allow steam to escape and helps the crust to cook more evenly (this is called “docking”). Then brush the bottom crust with a little egg wash, which will help protect the bottom crust from getting soggy.

Next, make your pie filling. Mix together strawberries, rhubarb, lemon juice and zest, sugar, cornstarch and salt until well combined. Scoop filling into bottom crust.

Roll out your top crust and either cut it into a lattice and assemble or place whole pie crust on top, trim the overhang and tuck the top crust over the bottom crust for a good seal. Then crimp the edges or use a fork to press around the edge.

Brushing egg wash on pie crust.

Brush on a little egg wash over the top crust and sprinkle a little sugar on top (raw/turbinado sugar is best) and cut slits in the top to allow steam to escape (if you’re not using a lattice crust).

To bake, place pie on the bottom rack in your oven (or move rack down) to prevent top crust from getting too brown and bottom crust from not cooking enough. Bake at 425ºF for 20 minutes, then turn your oven down to 350ºF for another 30 to 40 minutes.

Allow pie to cool completely on the counter before serving.

Pairs well with strawberry or vanilla ice cream:)

Strawberry Rhubarb Pie Recipe

 

How to Freeze Fruit Pies

You can also make this pie ahead of time and freeze it baked or unbaked. 

If freezing pie unbaked, put it in the freezer as soon as you’ve assembled it. Allow it to freeze completely for about 24 hours, then seal in an airtight freezer bag or wrap in plastic wrap a couple times to make sure it’s completely covered. 

Bake your unbaked pie from frozen as per the recipe below, but add an extra 5 to 10 minutes or so at the end. 

Frozen unbaked pies should last in the freezer for up to three or four months.

To freeze a baked pie, allow pie to cool completely before putting it in the freezer. Pop it in the freezer uncovered for 24 hours until it’s completely frozen, then seal in an airtight freezer bag or wrap in plastic wrap a couple times to make sure it’s completely covered. 

To reheat frozen, baked pie before serving, preheat oven to 350ºF and bake for 20 to 30 minutes (times vary depending on how hot your oven runs, so check it after about 20 minutes and keep your eye on it).

Frozen baked pies should last in the freezer up to six months.

Whether you bake it fresh or freeze it first to enjoy later, in the end no matter how you slice it, strawberry rhubarb pie is the quintessential dessert for those first warm summer nights.

What’s your favourite pie flavour???

The key to any good pie is a perfect, flaky pie crust. This all-purpose pie crust is buttery and flaky and goes great with both sweet and savoury pies. And it's as easy as pie to whip together from scratch:) #flakypiecrust #allpurposepiecrust #piecrustrecipe

Classic Strawberry Rhubarb Pie

Yield: one pie

Ingredients

For the pie crust

For the filling

  • 1 pound chopped rhubarb (approx. 4 cups)
  • 4 cups strawberries, hulled and halved
  • 1 cup sugar
  • Zest of one lemon
  • 1 Tbsp. lemon juice (approx. half a fresh squeezed lemon)
  • 4 Tbsp. cornstarch
  • ½ tsp. salt
  • A pinch of raw sugar to sprinkle on top

For egg wash

  • 1 egg
  • ¼ cup water

Instructions

  1. Prepare your [pie crust|https://thehouseandhomestead.com/easy-pie-purpose-pie-crust/ and refrigerate for at least one hour.
  2. Preheat oven to 425ºF. Roll out half of your pie crust and transfer to a 9-inch pie plate. Trim any excess dough so that bottom crust overhangs the pie plate just a little.
  3. Use a fork or the tip of a knife to dock the bottom crust (punch some small holes in the bottom), then mix one egg with ¼ cup of water to make your egg wash and brush some egg wash over the bottom of your pie crust.
  4. Prepare your filling: Mix the strawberries, rhubarb, lemon zest, lemon juice, sugar, cornstarch and salt together in a large mixing bowl. Spoon mixture into the bottom crust.
  5. Roll out your top crust and either cut it into strips to form a lattice top, or place the entire crust on top of your pie. Trim the overhang and fold the top crust over the bottom crust to create a seal. Crimp the edges of the crust with your fingers or use a fork to press around the edge of the crust.
  6. Brush the top crust with egg wash and sprinkle with a little raw sugar. Cut some slits in your top crust (unless using a lattice top) and place on the bottom oven rack.
  7. Bake pie for 20 minutes at 425ºF, then reduce temperature to 350ºF and bake for another 30-40 minutes.
  8. Remove pie from the oven and allow to cool on the counter completely before serving.]

P.S. Looking for an easy way to enjoy seasonal fruit pies all year long? Check out the following recipes for how to can blueberry pie filling and how to can cherry pie filling at home, and you’ll always have homemade fruit pie filling read to go in your pantry!

 

Until next time:)

I'm a modern homesteader on a mission to help you create, grow and live a good life... from scratch!

 

 

 


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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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Never before have we had access to so much information at our fingertips. Whether you have a question you need answered, are looking for a tutorial to walk you through a specific task or are searching for a recipe to help you figure out what to make for dinner, all you have to do is Google it.⁣

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When I graduated from university with a degree in journalism many years ago, I remember thinking that while I knew how to write, edit, interview, shoot, and handle just about every part of creating a publication from the editorial standpoint, I really had no clue how to actually get published, let alone how the printing process works.

Over the years I’ve followed my passion for writing, editing and creating content, figuring much of it out on my own. From creating my blog to “self-publishing” my own digital/print magazine for the last 4 years, I’ve taught myself most of the practical skills necessary for turning an idea into a publication and getting said publication in the hands and in front of the eyes of many hundreds of readers.

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It’s been a minute since I popped into IG to say hi. (Hi! 👋) But before I share what’s been going on behind the scenes, I thought it would be a good time to (re)introduce myself, because I’ve never actually done that before!

My name’s Anna, and I’m a city girl turned modern homesteader living in the beautiful Comox Valley on Vancouver Island. I live with my family (human, furry and feathered) on 1/4 acre property where we grow and preserve hundreds of pounds of our own food every year, and strive to live a more self-reliant lifestyle in all that we do.

I grew up in Vancouver and had pretty much zero experience homesteading before my husband, Ryan and I decided we wanted to escape the rat race, become less dependent on the modern industrial food system (and all modern industrialized systems), and dove head first into this lifestyle around a decade ago.

We packed up and moved to Vancouver Island where we live now, started our first garden, and the rest is pretty much history.

(Well, actually that’s not true… There have been A LOT of ups and downs, successes and failures, wins and losses, struggles, challenges and pivotal moments along the way, but those are stories for another day).

Over the past few years, our decision to follow a less conventional path that aims to break free (at least in some part) from “the system” has been affirmed over and over again. We all know for a fact now that our food system, healthcare system, financial system, transportation system and so much more are all really just a house of cards built on shaky ground. We’ve been lucky so far, but sooner or later it’s all liable to collapse.

But preparedness and security isn’t the only thing that drives us… The peace of mind I get knowing that everything we grow is 100% organic, and that the ingredients in our food, medicine, personal and household products are safe and natural is worth more than anything I could buy at the grocery store.

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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!

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Yes, you read that right…

Modern Homesteading Magazine is coming to an end.

This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.

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And it’s the first issue I’ve ever offered in PRINT!

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If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.

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💰 Saves you money at the grocery store
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If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!

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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…

There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.

I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.

I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)

I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.

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Another garlic harvest in the books!

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Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!

Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!

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