Hamdi Saidani This flaky, fruit-packed Pioneer Woman strawberry rhubarb pie is made with a double all-butter crust, fresh strawberries, rhubarb, orange zest, and vanilla bean paste, finished with a lattice top and crunchy turbinado sugar. It takes about 20 minutes to prep and over an hour to bake, plus 4 hours to cool.
The orange zest and vanilla are what set this apart from a standard version. Most recipes just toss the fruit with sugar and cornstarch, but that small hit of citrus brightens everything and the vanilla rounds out the tartness of the rhubarb. You taste the difference in every bite without being able to pinpoint exactly why it’s so good.
Preheating a foil-lined baking sheet in the oven before you place the pie on it is a smart trick here. That hot surface hits the bottom crust with direct heat right away, which crisps it up and prevents a soggy base. The foil catches any juices that bubble over. Let the pie cool the full 4 hours at room temperature before slicing. Cutting too early means the filling hasn’t had time to set, and it’ll run everywhere.
Pioneer Woman Strawberry Rrhubarb Pie
Description
This Pioneer Woman strawberry rhubarb pie pairs tart rhubarb and sweet strawberries with orange zest and vanilla inside a flaky lattice-topped all-butter double crust.
Ingredients
Instructions
- Preheat the oven to 375°F. Place a foil-lined rimmed baking sheet on the center rack to preheat along with the oven.
- Roll out one piece of dough on a floured surface into a 12-inch round. Lift it into a 9-inch pie pan and gently press it against the sides. Trim any excess overhang at the edge.
- Stir together the sugar, cornstarch, and salt in a large bowl. Add the rhubarb, strawberries, orange juice, orange zest, and vanilla. Toss until evenly coated. Pour the fruit mixture into the pie crust.
- Roll out the second piece of dough into a 12-inch round. Cut it into eight strips about 1 1/2 inches wide. Lay 4 strips across the filling in parallel rows. Weave the remaining 4 strips over and under the first ones to form a lattice. Trim the ends and press them against the bottom crust. Crimp the edges with a fork.
- Whisk the egg with 1 tablespoon of water. Brush the lattice and edges lightly with the egg wash. Sprinkle the turbinado sugar over the top.
- Place the pie on the preheated baking sheet. Bake until the filling is bubbling in the center and the crust is deep golden, 1 hour 20 minutes to 1 hour 30 minutes. If the crust starts browning too quickly after 45 minutes, tent with foil.
- Let the pie cool completely at room temperature before slicing, about 4 hours.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, rhubarb freezes well. Thaw it fully before measuring since the stalks lose a little volume. Drain off any excess liquid so the filling doesn’t end up watery.
What do I serve it with?
A scoop of Vanilla Bean Ice Cream while the pie is still barely warm is the best combination. For drinks, a cup of black tea or a light rosé complements the tart-sweet filling without overwhelming it.
Why does the pie need to cool for a full 4 hours?
The cornstarch needs that time to finish setting. If you cut into it early, the filling runs out like soup. Cover it with a tea towel and set it somewhere out of sight so nobody sneaks a slice too soon.
What does preheating the baking sheet actually do?
It hits the bottom crust with direct heat from the first second, crisping it up and preventing a soggy base. The foil lining catches any juices that bubble over during the long bake so your oven stays clean.
How do I weave the lattice without it tearing?
Keep the dough cold. If it warms up while you’re working, slide the strips onto a baking sheet and refrigerate for 10 minutes. Cold dough is flexible enough to fold and weave without cracking or sticking to your fingers.
