Best 2 Winning Rhubarb Strawberry Pie Recipes

Indulge in a delectable symphony of flavors with our winning rhubarb strawberry pie, a harmonious blend of sweet and tart that will tantalize your taste buds. This classic dessert features a flaky, buttery crust encasing a vibrant filling of ruby-red rhubarb and luscious strawberries, complemented by a hint of aromatic spices. Whether you prefer a traditional lattice top or a rustic open-face design, this pie is sure to impress. With variations including a gluten-free crust option and a delightful strawberry rhubarb galette, this article offers a treasure trove of recipes to satisfy every palate.

Here are our top 2 tried and tested recipes!

WINNING RHUBARB-STRAWBERRY PIE

Winning Rhubarb-Strawberry Pie image

While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa

Provided by Taste of Home

Categories Desserts

Time 1h55m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 large egg
4 to 5 tablespoons ice water, divided
3/4 teaspoon white vinegar
2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold lard
FILLING:
1-1/4 cups sugar
6 tablespoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb, thawed
3 cups halved fresh strawberries
3 tablespoons butter
1 tablespoon 2% milk
Coarse sugar

Steps:

In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.

Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

AWARD-WINNING STRAWBERRY RHUBARB PIE

Award-Winning Strawberry Rhubarb Pie image

This strawberry rhubarb pie is perfection! The filling is sweet, tart, and addictive to eat. When it's cut, the rhubarb strawberry filling holds up. It's a beautiful slice of pie. We agree with Shannon, this rhubarb pie recipe is definitely a winner.

Provided by Shannon Renee

Categories Pies

Time 1h5m

Number Of Ingredients 7

Ingredients

3 c sliced strawberries
3 c diced rhubarb
1 1/2 c sugar
1/4 c tapioca
1 fresh lemon, juiced
1 double 9" pie crust, ready made or homemade
2 Tbsp cold butter, cut into tiny pieces

Steps:

1. Mix the rhubarb, strawberries, sugar, tapioca, and lemon juice. Let sit on the counter for 30 minutes.
2. Meanwhile, using a fork, poke holes in the pie crust. Add parchment paper and pie weights. Then lightly bake the bottom of the pie crust for 5-10 minutes.
3. Cool pie crust.
4. Pour in the filing. Dot with small pieces of butter.
5. Then cover with other pie crust in whatever fashion you want.
6. Bake on 400 degrees for 40-45 min. I like to cover the outside edge of the crust with aluminum foil so it doesn't burn (or use a pie crust shield). Then towards the end of the baking time, I take it off to make sure it's the same color as the rest of the pie crust.
7. Let stand before serving.

Tips:

Select the best rhubarb and strawberries: Choose rhubarb stalks that are firm and have a deep red color. Avoid stalks that are wilted or have brown spots. For strawberries, choose berries that are plump and have a deep red color. Avoid berries that are bruised or moldy.
Prepare the rhubarb properly: To remove the strings from the rhubarb, use a sharp knife to slice the stalks lengthwise. Then, use your fingers to pull the strings away from the flesh. If the rhubarb is very stringy, you can also peel it before slicing.
Macerate the strawberries: To macerate the strawberries, combine them with sugar and lemon juice. Let them sit for at least 30 minutes, or up to overnight. This will help to draw out the juices and make the strawberries more flavorful.
Use a good quality pie crust: For the best results, use a homemade pie crust. If you are using a store-bought pie crust, be sure to thaw it completely before using.
Don't overfill the pie: When filling the pie, be sure to leave about 1 inch of space around the edges. This will allow the pie to expand as it bakes.
Bake the pie until the crust is golden brown and the filling is bubbling: This will usually take about 45-50 minutes. If the pie starts to brown too quickly, you can cover it with a piece of aluminum foil.
Let the pie cool before serving: Once the pie is baked, let it cool for at least 30 minutes before serving. This will allow the filling to set and the flavors to develop.

Conclusion:

This rhubarb strawberry pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you have some fresh rhubarb and strawberries, be sure to give this recipe a try.