What makes Pioneer Woman Strawberry Rhubarb Pie so special?

The combination of sweet strawberries and tart rhubarb creates a perfectly balanced flavor. When baked in a flaky, buttery crust, it's a truly comforting and delicious dessert.

How do I prevent my strawberry rhubarb pie from being watery?

Using a thickener like cornstarch or tapioca starch helps absorb excess moisture from the fruit filling. Be sure to let the pie cool completely before slicing to allow the filling to set properly.

Can I use frozen rhubarb and strawberries for Pioneer Woman Strawberry Rhubarb Pie?

Yes, you can use frozen rhubarb and strawberries. There's no need to thaw the fruit fully beforehand, but drain any excess liquid to prevent the pie from becoming too watery.

What's the best type of crust for strawberry rhubarb pie?

A homemade, flaky butter crust is ideal for strawberry rhubarb pie. Store-bought crusts can also work well, just ensure they are high-quality and provide the right texture and flavor.

Pioneer Woman Strawberry Rhubarb Pie: 7 Proven Secrets

Name: Pioneer Woman Strawberry Rhubarb Pie: The BEST Easy Recipe!
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all purpose flour; 1 teaspoon salt; 1 cup (2 sticks) unsalted butter, cold and cubed; 1/2 cup ice water; 4 cups fresh strawberries, hulled and sliced; 4 cups fresh rhubarb, trimmed and diced; 1 1/4 cups granulated sugar; 1/4 cup all purpose flour; 1/4 teaspoon ground nutmeg; 1 tablespoon lemon juice; 2 tablespoons butter, cut into small pieces; 1 egg, beaten (for egg wash); 2 tablespoons granulated sugar (for sprinkling)

Description

A classic Pioneer Woman Strawberry Rhubarb Pie featuring a flaky, buttery crust and a sweet tart filling. This pie is easy to make and perfect for any occasion.

Ingredients

Scale

2 1/2 cups all purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
1/2 cup ice water
4 cups fresh strawberries, hulled and sliced
4 cups fresh rhubarb, trimmed and diced
1 1/4 cups granulated sugar
1/4 cup all purpose flour
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons butter, cut into small pieces
1 egg, beaten (for egg wash)
2 tablespoons granulated sugar (for sprinkling)

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Instructions

Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large bowl, combine the strawberries, rhubarb, sugar, flour, nutmeg, and lemon juice. Gently toss to coat.
Assemble the Pie: On a lightly floured surface, roll out one disc of dough into a 12 inch circle. Transfer the dough to a 9 inch pie plate. Trim and crimp the edges.
Roll out the second disc of dough and cut into strips for a lattice top, or use cookie cutters to create decorative shapes. Pour the fruit filling into the prepared pie crust and dot with butter pieces. Weave the lattice strips over the filling, or arrange your decorative shapes.
Bake the Pie: Brush the top crust with the beaten egg and sprinkle with sugar. Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 40 45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.
Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Carbohydrates: 50g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg