For best results, use fresh, ripe strawberries and firm rhubarb stalks. Crystallized ginger adds a unique warmth and depth of flavor; don't skip it! If you don't have crystallized ginger, you can substitute 1 teaspoon of ground ginger. To prevent the crust from burning, you can use a pie shield or strips of aluminum foil to cover the edges during the last 20 minutes of baking. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Buffalochef's Strawberry Rhubarb Pie
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs 30 mins
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SERVING8 People
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VIEWS112
A delightful and tangy Strawberry Rhubarb Pie, kissed with the warmth of ginger and nutmeg, encased in a flaky, golden crust. This pie is a symphony of sweet and tart, perfect for any occasion and sure to convert even the staunchest rhubarb skeptics.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate83 g
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Cholesterol85 mg
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Fiber4 g
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Protein7 g
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Saturated Fat8 g
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Sodium341 mg
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Sugar50 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). (5 minutes)
02
StepOn a lightly floured surface, roll out one pie crust to an 11-inch circle. Gently transfer the crust to a 9-inch pie dish, crimping the edges. Place on a rimmed baking sheet. Roll out the second crust and cut into 1/2-inch wide strips; set aside. (20 minutes)
03
StepIn a medium bowl, whisk together 1/2 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside. (10 minutes)
04
StepIn a large bowl, combine the chopped rhubarb, sliced strawberries, 1 1/3 cups sugar, 1/4 cup flour, minced crystallized ginger, freshly grated nutmeg, 1/4 teaspoon cinnamon, and salt. Stir until well combined. Beat in the eggs until the filling is glossy and well mixed. (10 minutes)
05
StepSpoon the strawberry-rhubarb filling into the prepared pie shell. Sprinkle the crumb topping evenly over the filling. Moisten the rim of the crust with water. (5 minutes)
06
StepLay two long strips of the reserved cut pie crust in a cross pattern in the center of the pie. Alternate remaining horizontal and vertical strips across the pie, weaving strips as you go to create a lattice top. Trim the crust strips to fit the pie. Press the strip edges into the rim with a flour-dipped fork to crimp the edges. (20 minutes)
07
StepBake in the preheated oven for 10 minutes; then reduce the heat to 350 degrees F (175 degrees C) and continue to bake until the filling is bubbling and the crust is golden brown, approximately 45 to 50 minutes more. If the crust begins to brown too quickly, cover the edges with aluminum foil. (60 minutes)
08
StepLet the pie cool for at least 1 hour before serving to allow the filling to set. (60 minutes)
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Ole Schowalter
Feb 16, 2025The crumb topping is the perfect complement to the filling.
Nathaniel Abernathy
Nov 1, 2024I've never liked rhubarb, but this pie changed my mind!
Lula Schultz
Oct 25, 2024Be sure to let the pie cool completely before slicing; otherwise, it will be too runny.
Rachel Okeefe
Oct 16, 2024Freezing the butter before cutting it in helps create a flakier crust.
Kole Zieme
Oct 5, 2024I added a little lemon zest to the filling for extra zing, and it was delicious!
Hettie Morar
Aug 4, 2024Make sure your oven temperature is accurate for best results.
Maureen Schillerbotsford
Jul 8, 2024My family requests this pie every year for Thanksgiving.
Rowan Kessler
Jun 21, 2024This pie is amazing! The ginger really makes it special.