Pioneer Woman Strawberry Rhubarb Pie

This Pioneer Woman Strawberry Pie is a classic and homemade dessert that uses fresh strawberries and a flaky pie crust. It’s the ultimate comfort food recipe, perfect for summer gatherings or holiday dinners, ready in about 1 hour and 10 minutes.

Pioneer Woman Strawberry Rhubarb Pie Ingredients

• 1 (9-inch) unbaked pie crust
• 4 cups sliced strawberries
• 3 cups chopped rhubarb
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon butter, cut into small pieces

How To Make Pioneer Woman Strawberry Rhubarb Pie

1. Preheat the oven: Preheat oven to 425°F (220°C).
2. Prepare the filling: In a large bowl, combine strawberries, rhubarb, sugar, flour, cornstarch, cinnamon, salt, water, and lemon juice. Toss until evenly coated.
3. Fill the pie crust: Pour the fruit mixture into the unbaked pie crust and spread evenly.
4. Add butter on top: Dot the filling with small pieces of butter.
5. Bake at high heat: Bake for 15 minutes at 425°F.
6. Lower temperature and continue baking: Reduce oven temperature to 375°F (190°C) and bake for 30–45 minutes, until the crust is golden brown and the filling is bubbly and thickened.
7. Cool completely: Let the pie cool fully on a wire rack before slicing to allow the filling to set.

Recipe Tips

• How to keep strawberry rhubarb pie from being runny? Let the pie cool completely before slicing so the filling thickens properly.
• Do I need to peel rhubarb? No, just wash and trim the ends before chopping.
• Can I use frozen strawberries or rhubarb? Yes, thaw and drain well to avoid excess moisture.
• Should I cover the crust edges? Use foil if the crust browns too quickly.
• How to balance sweet and tart flavors? Adjust sugar depending on how tart your rhubarb is.

What To Serve With Strawberry Rhubarb Pie

This pie pairs perfectly with:

• Vanilla ice cream
• Fresh whipped cream
• Custard sauce
• Iced coffee
• Fresh mint garnish

How To Store Strawberry Rhubarb Pie

Refrigerate: Cover loosely and store in the refrigerator for up to 3 days.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Strawberry Rhubarb Pie Nutrition Facts

• Calories: 219 kcal
• Carbohydrates: 21 g
• Protein: 2 g
• Fat: 15 g
• Saturated Fat: 10 g
• Cholesterol: 47 mg
• Sodium: 22 mg
• Potassium: 105 mg
• Fiber: 0.5 g
• Sugar: 20 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make strawberry rhubarb pie ahead of time?
Yes, it can be baked a day in advance and refrigerated.

Why is my strawberry rhubarb pie watery?
It may need more thickener or more cooling time before slicing.

Can I add a crumb topping instead of a top crust?
Yes, a streusel topping works well with this filling.

How do I know when strawberry rhubarb pie is done?
The filling should be bubbling in the center and the crust golden brown.

Try More Recipes:

• Pioneer Woman Strawberry Cupcakes
• Pioneer Woman Strawberry Donuts
• Pioneer Woman Strawberry Lemonade