Many consider fresh rhubarb a spring ingredient, a colorful harbinger of the changing seasons. But those in the know wait a few weeks to pull out their best strawberry-rhubarb pie recipe, saving it for summer (ideally June or July), when both vibrantly hued rhubarb stalks and fresh strawberries are at their peak. Sweet strawberries balance the lemony tart rhubarb: the two work in tandem, with a little help from sugar and spice, to create a tangy-sweet pie filling that rivals any classic pie.
The pie dough for this recipe makes two buttery, flaky crusts, so you could opt to make a double-crust or lattice-top pie if you’d like. But we’re partial to the crumb topping with cinnamon and brown sugar. (Stash whatever dough you don’t use in the freezer for up to 3 months.) If the top of the pie turns dark before the juices have started bubbling around the edges, loosely drape a piece of aluminum foil over the pie dish to shield the crumb from burning. And about that bubbling: Don’t even think about pulling the pie out of the oven until you see it happening. Your thickeners (the cornstarch and tapioca) need that benchmark to reach their full setting potential. Similarly, this is a pie that benefits from some time outside the oven. To cut a neat slice, wait until the pie cools completely. Serve with vanilla ice cream or a big dollop of whipped cream.
This recipe has been adapted slightly from ‘Perfect Pies’ by Michele Stuart. Buy the full book on Amazon.
If using frozen rhubarb and frozen strawberries for this pie, the fruit should be cut prior to freezing. Do not thaw, but toss with the other filling ingredients while frozen, add the topping, and place in the oven. You may need to add 10–15 minutes to the cook time; monitor closely to ensure the topping doesn’t burn.
Recipe information
Total Time
1 hour 20 minutes plus cooling
Yield
Makes one 9-inch pie
Ingredients
Cinnamon-Sugar Crumb Topping
Pie Filling and Assembly
Preparation
Cinnamon-Sugar Crumb Topping
Step 1
In a large bowl, mix together the flour, brown sugar, cinnamon, and salt. Using a pastry blender or a fork, incorporate the butter by “cutting it in” to the flour until the butter forms small, pea-size pieces. Chill.
Pie Filling and Assembly
Step 2
Place rack in the center and preheat oven to 375°F.
Step 3
To prepare the pie shell, on a clean, lightly floured work surface, roll out one disk of dough with a rolling pin until it forms a 10" circle. Reserve the second disk for another use. Fold the circle in half, place it in a 9" pie plate so that the edges of the circle drop over the rim, and unfold the dough to cover the pie plate completely. Crimp the edges of the pie dough as desired and dock the bottom of the dough with a fork. Brush the rim of the pie shell with heavy cream to create a golden-brown finish. Refrigerate the pie shell while you make the filling.
Step 4
To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, and sprinkle with the sugar mixture, making sure all of the fruit is thoroughly coated. Immediately transfer the strawberry-rhubarb filling to the pie shell (if left sitting too long, these fruits will create a lot of juice, resulting in a soggy pie) and dot the filling with the butter. Sprinkle the cinnamon sugar crumb topping over the strawberry-rhubarb filling, covering it completely.
Step 5
Place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for at least 2 hours before serving.
Do ahead: This pie is best served at room temperature or warmed to 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
Editor’s note: This recipe first appeared on Epicurious in January 2012. Head this way for more of our best rhubarb recipes →
Recipe notes
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