Recipes Desserts Pies Tarts and Pastries Strawberry-Rhubarb Pie
Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie is rated 4.6 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 8 Makes one 9-inch pie; serves 8.
Technically a vegetable, rhubarb is treated like a fruit and is traditionally paired with strawberries, which complement its tart, fruity flavor. Rhubarb comes in two types. Field rhubarb, most often available in late spring, is cherry-red and has a more pronounced flavor than its hothouse kin. Hothouse rhubarb is bright pink and is usually in the market year-round. To avoid a stringy filling, slice the rhubarb no wider than 1/2 inch thick. If the outside of the stalks are stringy, remove the strings with a vegetable peeler. Rhubarb leaves are mildly toxic and should always be discarded.

Ingredients:

  • 2 rolled-out rounds basic pie dough
  • 1 cup sugar
  • 2 Tbs. cornstarch
  • 2 Tbs. quick-cooking tapioca
  • Pinch of salt
  • 3 cups strawberries, hulled and quartered
      lengthwise
  • 3 cups rhubarb, trimmed and sliced 1⁄2 inch
      thick (4 or 5 stalks)
  • 1 Tbs. cold unsalted butter, cut into small pieces

Directions:

Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the dish. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch of overhang and reserving any dough scraps. Set the dough-lined pan aside, along with the second dough round, in a cool place until ready to use.

In a small bowl, stir together the sugar, cornstarch, tapioca and salt. Place the strawberries and rhubarb in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.

Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Gather all of the dough scraps and roll out about 1/8 inch thick. Using a very small cookie cutter, cut out scalloped circles or other shapes of dough. Brush the edge of the crust and the undersides of the dough shapes with cold water and overlap the shapes around the edge of the pie. Using a small, sharp knife, cut 5 or 6 holes or slits in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 350°F.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely to set. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving.
Makes one 9-inch pie; serves 8.
Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).
Rated 3 out of 5 by from Soupy mess! I followed the recipe to the tee and my pie was a soupy mess!!! The time and temp need adjusted to: preheat to 450 and bake for 20 minutes, reduce heat to 350 and cook for another 40 minutes or until bubbly! Taste is great, but PLEASE post correct directions!
Date published: 2017-04-24
Rated 5 out of 5 by from Perfect balance of sweet and tart I had never made a strawberry rhubarb pie before this, or even had a piece. What a nice surprise! This recipe strikes the perfect balance between sweet and tart. I substituted Instant Clear Gel for the tapioca called for in the recipe and used a pre-made crust, and it was delicious. I brushed the crust with egg yolk and dusted it with sugar crystals before baking giving it a nice crunch. Optimum cook time was 65 minutes. I served it at a BBQ and every last bite was eaten. I can't wait to make this again...maybe with a lattice top crust.
Date published: 2014-05-27
Rated 5 out of 5 by from Perfect spring pie! I make this pie every Easter! Even my father who hates rhubarb gobbles this up!
Date published: 2014-04-18
Rated 5 out of 5 by from Classy and Easy In all my years of cooking, never before had I made a Rhubarb pie. At a special party the guest of honor requested a Rhubarb pie......I found the recipe at W&S. It was delicious and soooooo easy to make! Highly recommend.
Date published: 2013-01-25
Rated 5 out of 5 by from Simple-n-sweet, fabulous summer treat Many times, I'd heard about strawberry rhubarb pie on Garrison Keillor's Prairie Home Companion. For last year's Independence Day celebration , I decided to give it a go, relying on my history with and trust in Williams-Sonoma's always perfect pie recipes. Although the pie was golden and gorgeous, none of the guests wished to touch it as, prior to this, they'd had "bad" experiences with or didn't like the idea of the mysterious rhubarb. Needless to say, I was glad to have also made the W-S Blackberry Farm’s Blackberry Cobbler (available here) from berries freshly picked outside our door. But then, my dear husband decided to have his finger in the pie (couldn't resist; not literally!), and when everyone heard him "mmm..." and "ohhhh...", they decided to try. It soon surpassed the cobbler! Our family has a breakfast tradition of eating leftover pie the next day with a glass of milk.... An old-fashioned, delicious slice of life.
Date published: 2012-06-07
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