I’ve always been a fan of classics and letting fresh ingredients speak for themselves. Sometimes I find we tend to overdo things; add too much, be too much, always trying to up the ante, so to speak. Instead, I find comfort in letting the simplest of ingredients tell their own story; like this strawberry rhubarb pie.
Really, there is nothing fancy about this pie, other than the large lattice pattern on top. Which really, is easier to do than you think! With a little love and practice, the pastry will become your favourite dough to work with. The pastry is simple of course; flour, salt, butter, and shortening and is my go-to recipe from my grandma. The fruit is fresh and local; with a little sugar, lemon zest, and flour. That’s it; simple, basic, and perfectly delicious!
My grandma was the queen of pie making and has set the standard in this family. I’m still learning (I think I’ll always be learning) how to get it just like hers. I’m getting close though! I think in a time where keeping up with the ‘Joneses‘ on social media, influences us so much we forget to go back to the basics. And the more I go back the better my recipes get.
- Fresh strawberries
- Fresh rhubarb
- Granulated sugar
- lemon zest
- All-purpose flour
- Unsalted butter
Tips on Making a Strawberry Rhubarb Pie
- If you like a jammier filling add more flour to the fruit filling. I prefer a runny pie so most of my recipes will only have 1-2 tablespoons of flour. Flour is used as a thickening to help the juices settle in the pie.
- Keep your pie dough as cold as possible. After working and handling the dough, pop the entire unbaked pie into the freezer for 10-15 minutes to firm the fats in the dough. This will yield a flaky pie crust.
- If you decide to cover the pie completely instead of doing a lattice top, make sure to vent the pie. This allows steam to escape.
- Watch your pie carefully and protect the crust edges. To prevent the edges of the crust from over-browning, use a pie crust shield or make a foil ring to cover the outer edges. This helps the center of the pie cook while protecting the crust from excessive browning.
- Bake your pie on a baking sheet to catch any filling/juices that may spill out while baking.
- Make sure to let the pie completely cool before slicing and serving. Hot pie crust does not hold its shape and will easily fall apart.
Pie Pastry Recipe
For this strawberry rhubarb pie, I made 2 times the pastry recipe so I could have fun playing with the top design and didn’t have to worry about not having enough dough. I highly recommend doing the same. You will have extra pastry leftover and in my opinion, that’s a big bonus. Now you’ll have extra pastry to freeze and make something new on a later day.
What to do with Leftover Pastry
Need some inspiration for your leftover pie dough? Here are some of my favourites.
- Leftover Pastry Pinwheels
- Mini Heart Pies
- Blueberry Turnovers
- Mini Peach Galette
- Apple Blossoms
- Homemade Pop Tarts
How To Make A Strawberry Rhubarb Pie
Step One: Make your pastry and let rest in the refrigerator for 20-30 minutes. Meanwhile add strawberries, rhubarb, sugar, lemon zest and flour to a large bowl. Mix to coat the fruit mixture and set aside. Once the pastry is ready, roll dough out to a larger circle approx. 2 inches larger than your pie plate. Gently lift the dough into the pie plate and use a from to prick all over.
Step Two: Prep 6 -7 large strips of pie pastry. Fill the empty pie shell and add a few knobs of butter. Then make your lattice top using your pie strips. Brush the top with milk and sprinkle coarse sugar over the top. Bake until the filling is set and the crust is browned.
Strawberry Rhubarb Pie
This is the prettiest strawberry rhubarb pie you’ll ever make with simple, fresh ingredients. The pastry is flaky and buttery and the filling is overflowing with juicy sweet strawberries and tart fresh rhubarb. It’s a classic recipe that everyone should have in their recipe box!
- Prep Time: 45 mins
- Cook Time: 60 mins
- Total Time: 1 hour 45 mins
- Yield: 1, 9″ Pie 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- 2 x Pastry Recipe
- 3 cups fresh strawberries, trimmed and sliced in half
- 2 cups fresh rhubarb, chopped with stems removed
- 1/2 cup granulated sugar
- lemon zest, one full lemon (approx. 1 Tablespoon)
- 1 Tablespoon all-purpose flour
- 1 Tablespoon unsalted butter
- milk to brush the top
- coarse sugar to sprinkle on top
- Prepare pastry. Follow the pastry recipe in the ingredient list. It’s best to make the pie pastry recipe twice instead of doubling the recipe.
- In a large bowl add chopped strawberries and rhubarb. Add sugar, lemon zest, and flour. Mix to combine.
- On a prepared work surface, using a rolling pin, roll dough (1x pastry recipe) out into a circle larger than your pie dish, approx. 12 inches. Gently lay the dough into a 9-inch pie dish.
- Trim the edges and reserve the dough. Prick the bottom of the pie several times with a fork.
- With the other pastry roll out into a rectangle approx. 12 x 14 inches in diameter. Cut into 2 inch thick strips. You’ll need 6 strips total.
- Fill the pie with the strawberry rhubarb mixture, add dollops of butter and make your lattice on top. Trim the extra edges and press the pastry edges together. Wrap the extra pastry in plastic and save for another day (see notes).
- Place pie in the freezer for 10 minutes. Meanwhile preheat the oven to 450˚F.
- Brush the pie with milk and sprinkle with coarse sugar.
- Place the pie in the middle rack, with a baking sheet on the rack below to catch any pie drippings. Bake for 10 minutes at 450˚F. Reduce the heat to 350˚F and continue to bake for another 50-60 minutes until crust is brown and filling is bubbling. Note: place tinfoil around/over the sides of the pie if you notice it’s browning too quickly, check around 30 minutes.
- Let pie cool for 15 minutes before serving.
- Serving Size: 1 slice out of 12
- Calories: 267
- Sugar: 11.1g
- Sodium: 5mg
- Fat: 16.2g
- Saturated Fat: 8.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 28.7g
- Fiber: 1.7g
- Protein: 3.3g
- Cholesterol: 25mg
Keywords: Pie, Pastry, Summer, Dessert, Strawberry, Rhubarb
Yes, lard and shortening are both fats that can be used interchangeably for pastry. The ratio is 1:1.
Shortening and lard are both fats. Lard is made with animal fat (pork) and shortening is made from extracted vegetable oils.
You’ll find many answers on the best fat to use for pie pastry, but the best I’ve found is combining butter and shortening. Butter gives the pastry flavour and shortening is what gives the pastry its flaky, tender crust.
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