Q1: Can I use frozen strawberries or rhubarb for this pie?

Yes, you can use frozen fruit, but be sure to thaw and drain them thoroughly to avoid excess moisture that could make the filling too runny.

Q2: How do I keep the bottom crust from getting soggy?

Sprinkling a bit of the sugar-flour mixture on the bottom crust before adding the fruit helps prevent sogginess by creating a caramelized barrier.

Q3: Can I make the pie crust ahead of time?

Absolutely. You can prepare the pie dough up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate until ready to use.

Q4: How do I know when the pie is done baking?

The filling should be bubbling through the slits, and the crust should be golden brown. Let it cool completely so the filling sets before slicing.

Strawberry Rhubarb Pie - recipe maestro

Name: Strawberry Rhubarb Pie
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2/3 cup plus 2 tablespoons shortening; 1 teaspoon salt; 6 tablespoons ice cold water; 4 cups chopped fresh rhubarb; 2 cups chopped fresh strawberries; 1 1/3 cups granulated sugar (adjustable); 7 tablespoons all-purpose flour; Milk (for brushing crust); White sugar (for sprinkling on top)

Description

A classic strawberry rhubarb pie with a flaky homemade crust and sweet-tart fruit filling—perfect for beginner bakers and a standout country dessert.

Ingredients

2 cups all-purpose flour
2/3 cup plus 2 tablespoons shortening
1 teaspoon salt
6 tablespoons ice cold water
4 cups chopped fresh rhubarb
2 cups chopped fresh strawberries
1 1/3 cups granulated sugar (adjustable)
7 tablespoons all-purpose flour
Milk (for brushing crust)
White sugar (for sprinkling on top)

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Instructions

In a large bowl, combine flour, shortening, and salt. Cut in shortening until mixture resembles fine crumbs.
Add ice water gradually to the center of the mixture. Toss gently until dough forms. Divide into two balls and set one aside.
Roll out one ball and place it in a 9-inch deep dish pie plate.
Mix rhubarb and strawberries in a large bowl. In a separate bowl, combine 1 1/3 cups sugar with 7 tablespoons flour.
Sprinkle 1/4 of the sugar-flour mixture onto the bottom crust to help prevent sogginess.
Add the fruit mixture over the bottom crust. Sprinkle remaining sugar-flour mixture evenly over the fruit.
Roll out second dough ball, place over the pie, and crimp edges. Cut slits in top crust for steam to escape.
Brush the top with milk and sprinkle with sugar.
Place the pie on a foil-lined baking sheet. Bake at 425°F for 15 minutes, then reduce heat to 325°F and bake for another 1 hour.
Check crust at 30 minutes and cover with foil if browning too quickly. Let pie cool completely before serving to allow filling to set.

Notes

Use frozen strawberries or rhubarb only after thawing and draining well to avoid excess moisture.
Sprinkling sugar-flour mixture on the bottom crust helps prevent sogginess.
Cover the crust with foil halfway through baking to avoid burning.
Let the pie cool fully before slicing for a cleaner presentation.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American