There’s something undeniably comforting about a homemade pie, especially when it’s brimming with the sweet and tart flavors of summer. This Pioneer Woman Strawberry Rhubarb Pie recipe captures that essence perfectly, blending juicy strawberries and tangy rhubarb into a dessert that’s both nostalgic and utterly delicious. If you’re searching for a classic, crowd-pleasing pie that embodies rustic charm and wholesome goodness, look no further. This recipe, inspired by the spirit of pioneer cooking, will guide you through creating a strawberry rhubarb pie that’s sure to become a family favorite.
A delicious slice of homemade strawberry rhubarb pie with a flaky crust.
Like many home cooks, my journey with rhubarb started unexpectedly. Moving to a new place often brings culinary surprises, and for me, it was discovering the unique tartness of rhubarb. It wasn’t a common ingredient in my previous kitchens, but soon, friends and neighbors were sharing their rhubarb bounty and recipes. One of the first and most memorable recipes I encountered was for strawberry rhubarb pie. The combination of sweet strawberries and tart rhubarb was a revelation, a perfect balance of flavors that sang of summer.
This recipe is adapted from years of baking and tweaking, drawing inspiration from classic American baking traditions and that down-to-earth, hearty approach you might associate with the Pioneer Woman herself. It’s about simple ingredients, honest flavors, and the joy of creating something wonderful from scratch (or semi-scratch, if you prefer store-bought crusts – no judgment here!). Whether you’re a seasoned baker or just starting out, this guide will help you bake a pioneer woman strawberry rhubarb pie that’s bursting with flavor and homemade goodness.
The Magic of Strawberry Rhubarb
What makes strawberry rhubarb pie so special? It’s the interplay of flavors and textures. Sweet strawberries provide a familiar, juicy sweetness, while rhubarb offers a unique tartness that cuts through the sweetness and adds complexity. When baked together, they create a symphony of flavors that’s both refreshing and comforting. The rhubarb softens but retains a slight bite, contrasting beautifully with the soft, jammy strawberries.
For this recipe, we focus on fresh, high-quality ingredients. While frozen rhubarb can be used (with a little extra care – more on that later), fresh strawberries and rhubarb, when in season, are unbeatable. The quality of your crust is also key. Whether you opt for a homemade pie crust recipe (like the one often recommended by the Pioneer Woman for its flakiness) or a reliable store-bought version, a good crust is essential for holding in that delicious filling and providing the perfect textural contrast.
A freshly baked strawberry rhubarb pie, cut to show the juicy filling.
Baking the Perfect Pioneer Woman Strawberry Rhubarb Pie: Step-by-Step
This recipe is designed to be straightforward and enjoyable, even for beginner bakers. Here’s a step-by-step guide to creating your own pioneer woman strawberry rhubarb pie:
Ingredients:
- For the Filling:
- 2 ½ cups fresh strawberries, hulled and sliced
- 2 ½ cups fresh rhubarb, trimmed and sliced into ½-inch pieces
- 1 cup plus 1 tablespoon granulated sugar (adjust to taste depending on rhubarb tartness)
- ¼ cup quick-cooking tapioca (or 2 tablespoons cornstarch)
- 2-3 tablespoons cold salted butter, cut into small cubes
- 1 teaspoon ground cinnamon (optional, but adds warmth)
- For the Crust:
- 2 double pie crusts (homemade or store-bought), enough for a 9-inch pie, top and bottom
- 1 egg white, lightly beaten (for brushing the crust)
- 1 tablespoon granulated sugar (for sprinkling on top)
Equipment:
- 9-inch pie plate
- Large mixing bowl
- Measuring cups and spoons
- Pizza wheel or knife (optional, for lattice crust)
- Pastry brush
Instructions:
- Prepare the Oven and Pie Plate: Preheat your oven to 425°F (220°C). Place a baking sheet on the lower rack of the oven to catch any drips.
- Make the Filling: In a large mixing bowl, gently combine the sliced strawberries, rhubarb, sugar, and tapioca (or cornstarch). Toss everything together until the fruit is evenly coated. Let the mixture sit for about 15 minutes. This allows the sugar to draw out some of the juices and the tapioca to start thickening.
- Assemble the Pie: Line your pie plate with one of the pie crusts. Trim and crimp the edges as desired. Pour the strawberry rhubarb filling into the prepared crust. Dot the top of the filling evenly with the cubed cold butter.
- Top with Crust: Place the second pie crust over the filling. Trim and crimp the edges to seal the top and bottom crusts together. For a classic look, cut several vents in the top crust to allow steam to escape. For a decorative lattice top (like the one often seen in Pioneer Woman’s pies), cut the top crust into strips and weave them over the filling.
- Egg Wash and Sugar: Brush the top crust evenly with the lightly beaten egg white. Sprinkle granulated sugar over the top for a golden, sparkly finish.
- Bake: Bake in the preheated oven at 425°F (220°C) for 30 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can loosely tent the pie with foil.
- Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving. This cooling time is crucial as it allows the filling to set properly.
Serving Suggestions:
- Warm with Vanilla Ice Cream: The classic pairing! The warmth of the pie and the coldness of the ice cream create a delightful contrast.
- Whipped Cream: A lighter option that still adds richness and sweetness.
- Plain: Enjoy a slice straight up to appreciate the pure flavors of strawberry and rhubarb.
- Custard Sauce: For a more elegant dessert, serve with a homemade vanilla custard sauce.
Tips for Pioneer Woman Perfect Strawberry Rhubarb Pie
- Adjust Sweetness: Rhubarb can vary in tartness. Taste your rhubarb and adjust the amount of sugar accordingly. If your rhubarb is very tart, you might need to add a bit more sugar.
- Tapioca vs. Cornstarch: Quick-cooking tapioca is preferred for pie fillings as it provides a clearer, glossier finish and holds up better to baking. However, cornstarch works well as a substitute if needed.
- Frozen Rhubarb: If using frozen rhubarb, thaw it completely and drain off excess liquid before using. Do not squeeze the rhubarb, as you want to retain some moisture for the filling.
- Homemade Crust: For a truly Pioneer Woman style pie, consider making your own pie crust. A good homemade crust makes all the difference in texture and flavor.
- Prevent Soggy Bottom Crust: To help prevent a soggy bottom crust, you can blind bake the bottom crust for about 10 minutes before adding the filling.
- Don’t Overfill: Be careful not to overfill the pie, as the filling may bubble over during baking.
Gathering with family to enjoy homemade pie is a cherished tradition.
This pioneer woman strawberry rhubarb pie recipe is more than just a dessert; it’s an invitation to slow down, enjoy the process of baking, and share something delicious with loved ones. Whether it’s for a family gathering, a summer picnic, or simply a comforting treat on a quiet evening, this pie is sure to bring joy and a taste of classic Americana to your table. So, gather your ingredients, preheat your oven, and get ready to bake a pie that would make any pioneer proud!
