Pioneer Woman Strawberry Rhubarb Pie
The first time I tasted Pioneer Woman Strawberry Rhubarb Pie, I was hooked by its perfect balance of sweet and tart flavors, with the crunch of the crust giving way to a tender, fruity filling.
I remember it was a sunny summer afternoon when I first made this pie, using fresh strawberries from our garden and rhubarb from our neighbor’s patch, the smell of sugar and spices wafting through the air as it baked to perfection.
As we sat down to enjoy it, the combination of textures and flavors was pure magic, and this Pioneer Woman Strawberry Rhubarb Pie quickly became a cherished family favorite.
Why You’ll Love This Pioneer Woman Strawberry Rhubarb Pie
- The buttery, flaky crust and the tender, slightly tart filling are a match made in heaven.
- The combination of sweet strawberries and tart rhubarb creates a flavor profile that’s both familiar and exciting.
- It takes just 45 minutes to prepare and bake, making it the perfect dessert for a weeknight or special occasion.
- The recipe is foolproof, with a simple and straightforward method that’s hard to mess up.
- It’s perfect for spring and summer gatherings, when fresh strawberries and rhubarb are at their peak flavor and availability.
Ingredients You’ll Need
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into small pieces
- 1/4 cup shortening, chilled
- 1/2 cup ice water
- 3 cups sliced strawberries
- 2 cups sliced rhubarb
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
The star ingredients in this pie are, of course, the fresh strawberries and rhubarb, which add natural sweetness and a pop of color to the filling, while the unsalted butter and all-purpose flour come together to create a flaky, tender crust.
Expert Tips for the Best Pioneer Woman Strawberry Rhubarb Pie
- Blind baking the crust is crucial to prevent it from becoming soggy, and it’s essential to chill the filling before baking to allow the flavors to meld together.
- A common mistake is overmixing the filling, which can lead to a tough, dense texture, so be sure to mix the ingredients just until they come together in a cohesive mixture.
- For a pro upgrade, try adding a splash of balsamic glaze or a sprinkle of powdered sugar to the filling for an extra layer of flavor and texture.
- The pie is done when the crust is golden brown and the filling is bubbly and slightly thickened, with a lovely balance of sweet and tart flavors.
- To make ahead, prepare the filling and crust separately and store them in the fridge for up to a day before baking, then assemble and bake the pie just before serving.
Variations and Substitutions
To make a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend, and for a protein-packed twist, try adding some chopped nuts or seeds to the filling, or for a bold flavor twist, add a splash of lemon juice or zest to the filling for a bright, citrusy flavor.
How to Store and Reheat
The pie will keep in the fridge for up to 3 days, wrapped tightly in plastic wrap or aluminum foil, and can be reheated in the oven at 350°F for 10-15 minutes, or until warmed through, and for a longer storage option, try freezing the pie for up to 2 months, then thawing and reheating as needed.
Frequently Asked Questions
What’s the best way to mix the filling?
The best way to mix the filling is to combine the ingredients in a large bowl and mix until they just come together in a cohesive mixture, being careful not to overmix, and to use a gentle folding motion to combine the ingredients.
Can I use frozen strawberries and rhubarb?
While fresh strawberries and rhubarb are preferred for the best flavor and texture, you can use frozen alternatives in a pinch, just be sure to thaw and pat dry before using, and adjust the baking time as needed.
How do I store the pie after baking?
To store the pie after baking, let it cool completely on a wire rack, then wrap tightly in plastic wrap or aluminum foil and store in the fridge for up to 3 days, or freeze for longer storage.
I hope you’ll give this Pioneer Woman Strawberry Rhubarb Pie a try and experience the magic of its sweet-tart flavors and tender, flaky crust for yourself, and don’t hesitate to reach out if you have any questions or need further guidance.
Strawberry Rhubarb Pie
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 375°F (190°C)
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2Make the crust: In a large bowl, combine flour and salt. Add butter and shortening, using a pastry blender or your fingers to work them into the flour until the mixture resembles coarse crumbs.
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3Gradually add ice water, stirring with a fork until the dough comes together in a ball.
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4Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.
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5Roll out the dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish and trim the edges to fit.
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6Make the filling: In a large bowl, combine sliced strawberries and rhubarb. Add granulated sugar, cornstarch, cinnamon, and nutmeg. Mix until the fruit is evenly coated with the dry ingredients.
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7Pour the filling into the pie crust and spread it out evenly.
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8Roll out the remaining dough to a thickness of about 1/8 inch. Use a pastry cutter or a knife to cut the dough into strips for a lattice-top crust.
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9Place the strips on top of the filling, weaving them into a lattice pattern. Trim the edges of the strips and press the edges of the lattice to seal.
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10Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
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11Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
