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Homemade Strawberry Rhubarb Pie

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This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature or with a big giant scoop of ice cream. 

This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature or with a big giant scoop of ice cream.

PIEEEEEEEEEE!

Yes, that is seriously how excited I am to bring you this pie. But, this not just any old pie – NOPE! It’s homemade strawberry rhubarb pie. This combination of flavors is truly one of my favorites. It’s sweet, tart and oh so perfect together. I think the thing that intimidates a lot of people about pie is the crust. Listen, I could go on and on about how easy it is to make pie crust (and it is!) but I’m not above using a store bought crust. It makes it even easier and takes away that whole intimidating pastry business. In fact, I used store bought crust on this pie. I KNOW!

This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature or with a big giant scoop of ice cream.

But, really I made this pie with zero plans of taking its picture. My husband asked for a pie and I made one. Then I was all “OMG this pie turned out so pretty let me just snap a few pictures JUST in case I need a post.” Then after I took the pictures I knew I had a winner on my hands. This pie was just so delicious I couldn’t resist sharing. I know this recipe is not anything super unique but this pie reminds me of home, it reminds me of summer, it reminds me of Ohio and it reminds me of my dad.

This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature or with a big giant scoop of ice cream.

I’ve said this a million times but I grew up eating raw rhubarb with my dad and this pie always makes me think of him. He is a HUGE strawberry rhubarb pie lover and that pie love was definitely passed onto me. The thing I love most about this pie is that it’s not overly sweet. You still get the tartness from the rhubarb and I’m all about that! I don’t like when desserts totally mask the flavor of the rhubarb. Let it shine! It’s super unique and only available for such a short time during the spring. If you don’t want to taste the rhubarb don’t use rhubarb.

Am I right?

Oh, and a BIG fat giant thank you to Frieda’s Specialty Produce for sending me this organic rhubarb. It was used lovingly and wisely!

This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature or with a big giant scoop of ice cream.

Just make sure to keep your rhubarb 1/2 inch dice because you don’t want them to be complete mush after baking. PLUS please please please let it cool before you cut into the pie. This will take hours to accomplish but if you cut too soon the pie filling will just ooze out. No one wants a pie with no filling.

P.S. I hope you’re not tired of berry recipes because I have a lot more coming this month! It’s spring and I’m gonna OD on berries before this month is over!

{Looking for more strawberry rhubarb treats? Try my strawberry rhubarb coffee cake, buckwheat crepes with strawberry rhubarb compote, strawberry rhubarb margarita or my strawberry rhubarb crisp.}

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Homemade Strawberry Rhubarb Pie

This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature or with a big giant scoop of ice cream.

Yield: 1 9-inch pie

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hours 10 minutes

Ingredients:

  • 2 pie dough rounds, store bought or homemade (you want enough for the bottom and top)
  • 3-1/2 cups quartered strawberries, tops removed
  • 3-1/2 cups (1/2 inch) diced rhubarb
  • 3/4 cup dark brown sugar
  • 1/4 cup quick cooking tapioca
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • Heavy cream

Source: Slightly adapted from Smitten Kitchen

Directions:

Preheat oven to 400 degrees. Add 1 of your rolled out pie dough rounds to the pan. Letting a bit of the crust overhang.

In a large bowl add strawberries, rhubarb, dark brown sugar, tapioca, lemon juice and salt. Stir until the mixture is evenly coated. Add filling to the prepared pie crust.

Cover the pie with the remaining rolled pie crust, cut all but 1/2 inch of the overhanging crust. Crimp the dough together to create a crust around the edges. Cut 4 slits into the top of the pie.

Transfer pie to a baking sheet and brush the top of the pie with a little heavy cream. Bake for 20 minutes and then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes. The pie is ready when the top is golden brown and some of the juices bubble out.

Remove pie from the oven and let cool completely before slice. YES YOU MUST LET IT COOL! If not it will run like crazy when you try to cut out a slice.

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Jessica @ A Kitchen Addiction

Wednesday 11th of May 2016

Strawberry rhubarb is my favorite! I wish I had a slice in front of me right now!

Erin @ Dinners, Dishes, and Desserts

Tuesday 10th of May 2016

Strawberry and rhubarb are such a great combo - loving this pie for summer!

Carrie @Frugal Foodie Mama

Tuesday 10th of May 2016

You know, I have never had strawberry rhubarb pie before! It looks like I need to change that asap. ;) This looks amazing!

Tonia Larson

Tuesday 10th of May 2016

Now that is one gorgeous pie! I need to find a friend to give my some rhubarb!

Carolyn

Monday 9th of May 2016

I feel like I so rarely make a recipe just because I feel like making it, it's so often about the photos and the blog! Good for you, though, for snapping this...just in case. I adore rhubarb!

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