The Pioneer Woman Strawberry Rhubarb Pie is a delightful blend of tart rhubarb and sweet strawberries enveloped in a flaky, buttery crust. This classic rhubarb pie recipe is a nod to nostalgic American desserts, perfect for those craving a taste of homemade fruity desserts. With its balance of tangy and sweet flavors, this pie is an ideal choice for family-friendly dessert recipes, especially during the summer months when fresh ingredients are at their peak. Let’s dive into the ingredients, step-by-step instructions, and some expert tips to create this delicious seasonal fruit dessert.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
- Note: For the flakiest crust, use high-quality butter with a higher fat content.
Filling
- 3 cups fresh strawberries, hulled and halved
- 3 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Substitution Tip: If fresh rhubarb is unavailable, frozen rhubarb can be a convenient alternative. Just make sure to thaw and drain it well.
Optional Toppings
- 1 egg, beaten (for egg wash)
- 2 tablespoons turbinado sugar
- Extra Touch: A sprinkle of cinnamon or nutmeg on top of the crust adds an aromatic kick to the pie.
Steps / Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the Pie Crust: In a large mixing bowl, combine the flour, salt, and sugar. Add the chilled butter, cutting it into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just holds together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling: In another large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Stir until well mixed and set aside for 15 minutes to let the flavors meld. This resting period allows the cornstarch to absorb some of the fruit juices, which helps in thickening the filling during baking. Occasionally stirring the mixture during this time ensures even distribution of ingredients.
- Roll Out the Dough: On a lightly floured surface, roll out one dough disc into a 12-inch circle. Gently transfer it to a 9-inch pie pan, trimming the excess dough around the edges. Roll out the second disc for the top crust. Ensure your dough remains cold to prevent sticking and tearing, and lightly flour your rolling pin to facilitate a smooth roll. A well-chilled dough is crucial for easy handling and a flaky outcome.
- Assemble the Pie: Pour the fruit filling into the pie crust, spreading evenly. Place the second dough circle over the filling. Trim any overhang, then crimp the edges to seal. Cut slits on top to allow steam to escape. The slits not only give the pie a charming appearance but also ensure the filling cooks evenly without bursting the crust. You can use a lattice pattern for a more decorative top.
- Optional Egg Wash: Brush the top crust with the beaten egg and sprinkle with turbinado sugar for a golden, crunchy finish. The sugar not only adds sweetness but also a delightful texture to the crust.
- Bake in the preheated oven for 20 minutes. Then, reduce the temperature to 375°F (190°C) and continue baking for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Rotate the pie halfway through baking to ensure even browning. If the edges are browning too quickly, use a pie shield or foil to protect them.
- Allow the pie to cool for at least 2 hours before serving to set the filling. Cooling time is crucial for the filling to thicken properly, making each slice neat and easy to serve. Patience is essential here to avoid a runny filling.
Tips & Tricks
- Chill the Ingredients: Ensure that your butter and water are cold to make a flakier pie crust. This prevents the butter from melting too quickly, helping to create a tender, flaky texture. Consistent chilling of utensils and bowls also helps maintain this crucial temperature.
- Avoid Soggy Bottoms: To prevent a soggy crust, consider blind baking the bottom crust for 10 minutes, then let it cool before adding the filling. Using pie weights or dried beans during blind baking helps maintain the crust shape.
- Storage Tips: Store leftover pie in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness. The Pioneer Woman Strawberry Rhubarb Pie can also be frozen for up to 3 months; wrap it tightly in plastic wrap and foil before freezing.
- Make-Ahead Option: Prepare the pie crust dough in advance and freeze for up to one month. Thaw overnight in the refrigerator before use. This is a great time-saver for busy bakers who want to prepare the pie in stages.
- Pro Tip: For the best flavor, use ripe strawberries and rhubarb at the peak of their season. This enhances the natural sweetness and tartness, making your pie taste decidedly fresh.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are certified gluten-free. Adding a binding agent like xanthan gum can help mimic the texture of regular flour.
- Vegan Option: Use a plant-based butter substitute and replace the egg wash with almond milk or a sugar-water mixture. This ensures the pie remains beautifully golden while keeping it vegan-friendly.
- Flavor Variations: Add a pinch of ground cinnamon or nutmeg to the filling for a warm, spiced flavor. Alternatively, a splash of almond extract can provide a subtle nutty undertone that complements the strawberries beautifully.
- Reduced Sugar Option: For a less sweet pie, reduce the sugar in the filling by 1/4 cup and add an extra tablespoon of cornstarch to maintain the correct thickness.
Serving Suggestions
Serve your Pioneer Woman Strawberry Rhubarb Pie warm or at room temperature. For a truly indulgent experience, pair each slice with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving alongside Homemade Strawberry Lemonade for a refreshing summer dessert ensemble. For a rustic presentation, dust the top of each slice with a bit of powdered sugar or a drizzle of caramel sauce. Consider adding a sprig of fresh mint for a pop of color and a hint of freshness.
FAQ
- Can I use frozen fruit? Yes, you can use frozen strawberries and rhubarb. Thaw them completely and drain any excess liquid to prevent the filling from becoming too watery. Adjust the cornstarch amount if the mixture seems too runny.
- What if I don’t have a pastry cutter? You can use two forks or your hands to incorporate the butter into the flour mixture. Alternatively, a food processor can be used for a quick and efficient blend, but be careful not to over-process.
- How do I know when the pie is done? The crust should be golden brown, and the filling should be bubbly. If the crust browns too quickly, cover the edges with foil to prevent burning. Watching for bubbling in the center of the pie is also a key indicator that the filling is fully cooked. A thermometer inserted into the filling should read at least 200°F for full doneness.
Pioneer Woman Strawberry Rhubarb Pie
The Pioneer Woman Strawberry Rhubarb Pie is a delightful blend of tart rhubarb and sweet strawberries enveloped in a flaky, buttery crust. This classic rhubarb pie recipe is a nod to nostalgic American desserts, perfect for those craving a taste of homemade fruity desserts.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
- 3 cups fresh strawberries, hulled and halved
- 3 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 2 tablespoons turbinado sugar
Directions
Preheat your oven to 425°F (220°C).
Prepare the Pie Crust: In a large mixing bowl, combine the flour, salt, and sugar. Add the chilled butter, cutting it into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just holds together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Filling: In another large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Stir until well mixed and set aside for 15 minutes to let the flavors meld.
Roll Out the Dough: On a lightly floured surface, roll out one dough disc into a 12-inch circle. Gently transfer it to a 9-inch pie pan, trimming the excess dough around the edges. Roll out the second disc for the top crust.
Assemble the Pie: Pour the fruit filling into the pie crust, spreading evenly. Place the second dough circle over the filling. Trim any overhang, then crimp the edges to seal. Cut slits on top to allow steam to escape.
Optional Egg Wash: Brush the top crust with the beaten egg and sprinkle with turbinado sugar.
Bake in the preheated oven for 20 minutes. Then, reduce the temperature to 375°F (190°C) and continue baking for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before serving to set the filling.
Recipe Reviews
- ★★★★★
Excellent recipe!
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Excellent recipe!