This classic Strawberry Rhubarb Pie recipe blends the sweet tartness of rhubarb with the rich, juicy flavor of strawberries, creating a perfect balance of flavors wrapped in a flaky pie crust. A staple in spring and early summer baking, it's a nostalgic favorite across Midwestern kitchens. Originally sourced from the kitchen of Mrs. Reginald A. Dorschner of Devil’s Creek, this version uses a simple flour-sugar thickener and is baked low and slow for a bubbling, golden result.
Ingredients
- 2 cups rhubarb (chopped )
- 2 cups strawberries (hulled and halved if large)
- 6 tbsp flour
- 1 ⅓ cups sugar
- 1 pie crust
Instructions
Step 1: Prepare the Filling
- Wash and chop rhubarb. Hull and halve strawberries if large.
Step 2: Mix Thickener
- In a small bowl, whisk together the flour and sugar.
Step 3: Combine and Fill
- Place rhubarb and strawberries into the pie shell. Sprinkle the flour-sugar mixture evenly over the fruit.Here's a Salvaged Recipe for pie pastry.
Step 4: Add Top Crust
- Cover with top crust and crimp edges to seal. Cut slits for steam to escape.
Step 5: Bake
- Bake at 450°F for 10 minutes. Reduce heat to 350°F and continue baking for 45 minutes, or until filling is bubbly and crust is golden.
Tips
- Add 1 teaspoon vanilla extract for deeper flavor.
- Mix in 1 to 2 tablespoons cornstarch if you prefer a thicker filling.
- Add a pinch of cinnamon or nutmeg for warmth.
- Replace part of the strawberries with raspberries for extra tartness.
- Top with a lattice crust for better steam release.
- Brush the crust with milk or egg wash for golden color.
- Sprinkle coarse sugar on top for crunch.
- Add orange zest to brighten the filling.
- Use frozen fruit, but thaw and drain well.
Nutrition
Calories: 360kcalCarbohydrates: 63gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 190mgPotassium: 190mgFiber: 3gSugar: 41gVitamin A: 70IUVitamin C: 33mgCalcium: 60mgIron: 1.5mg
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