Last spring, I spotted rhubarb poking up in my neighbor’s garden like ruby red soldiers ready for battle. One bite of a store-bought pie later, I knew I had to recreate that magic at home. That’s when I dove into the Pioneer Woman Strawberry Rhubarb Pie – Ree Drummond’s genius balance of sweet strawberries and that unbeatable tart kick from rhubarb. This isn’t just any pie; it’s award-winning strawberry rhubarb pie territory, the kind that vanishes at potlucks and leaves everyone begging for seconds.
Fresh from the oven, the aroma hits you first – sugary crust mingling with fruity tang that promises summer in every slice. The crust flakes just right, not tough or soggy, cradling a filling that’s juicy without being runny. I’ve tweaked it over lazy afternoons in my kitchen, testing crust ratios until it was Pioneer Woman rhubarb pie perfection. Whether you’re a pie pro or just pie-curious, this strawberry rhubarb pies recipe delivers that homey wow factor every time.
Why This Pioneer Woman Strawberry Rhubarb Pie Stands Out
The secret? It’s all in the simple, bold flavors. Strawberries bring juicy sweetness, rhubarb adds zingy contrast, and a buttery crust ties it together. No fussy steps or exotic ingredients – just pantry staples elevated Ree-style. I remember burning my first crust years ago, but this foolproof version forgives beginners. Expect a glossy top, tender fruit chunks, and that satisfying snap when you cut in.
Perfect for picnics or weeknight treats, this best fruit pies contender shines with minimal effort. The lattice top isn’t mandatory, but it lets those ruby juices bubble through like stained glass. Pair it with vanilla ice cream for melty bliss, and you’ve got Pioneer Woman strawberry pie magic.
Ingredients for Best Rhubarb Pie
Grab these for 8 hearty slices. Scale up for crowds – it freezes beautifully.
- 2 1/2 cups fresh strawberries, hulled and quartered
- 2 1/2 cups fresh rhubarb stalks, chopped into 1/2-inch pieces (about 4-5 stalks)
- 1 cup granulated sugar, plus extra for sprinkling
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 9-inch pie crusts (store-bought or homemade, divided)
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten with 1 tablespoon water (for egg wash)
How to Make Strawberry Rhubarb Recipes Pie
Preheat your oven to 400°F. That high start crisps the bottom without sogginess.
- Toss strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a large bowl. Let sit 15 minutes to thicken.
- Fit one crust into a 9-inch pie plate, pressing gently. Trim overhang to 1/2 inch.
- Pour filling in, dot with butter pieces.
- Roll out second crust. For lattice: Cut into 10 strips, weave over filling. Or top fully and cut slits. Crimp edges.
- Brush with egg wash, sprinkle sugar. Place on foil-lined baking sheet.
- Bake 20 minutes, then reduce to 350°F. Bake 40-50 minutes until golden and bubbly. Cool 3 hours minimum.
First time I tried lattice, strips stuck – chill dough 30 minutes next go. The wait post-bake? Torture, but it sets the filling perfectly.
Pro Tips for Pioneer Woman Rhubarb Dessert
- Chill crust 30 minutes before baking – prevents shrinkage.
- Rhubarb varies in tartness; taste a raw piece and add sugar if needed.
- Double crust shield edges with foil first 30 minutes.
- For shine, egg wash twice.
- Use glass pie plate for even browning.
Easy Variations on Strawberry Rhubarb Pies
Craving twists? Add orange zest for citrus pop. Go gluten-free with almond flour crust. Mix in raspberries for berry bomb. Deep-dish version? Up filling by half. Vegan swap: Coconut oil crust, cornstarch slurry.
Troubleshooting Your Best Fruit Pies
- Soggy bottom? Bake on lowest rack, hot pan.
- Runny filling? Extra cornstarch or longer cool time.
- Crust tough? Handle dough less, keep cold.
- Burnt edges? Foil tents early.
Ingredient Substitutions
- No fresh rhubarb? Frozen, thawed and drained.
- Strawberries out? Raspberries or mixed berries.
- Cornstarch swap: Tapioca starch, equal amount.
- Butter-free: Plant-based for dairy-free.
Storage and Serving Suggestions
Room temp up to 2 days, covered. Fridge 5 days; reheat slices at 350°F 10 minutes. Freeze whole up to 3 months – thaw overnight, warm gently. Serve warm with whipped cream, ice cream, or Greek yogurt. Picnic hero or breakfast sneaky treat.
Frequently Asked Questions
Can I make Pioneer Woman Strawberry Rhubarb Pie ahead?
Yes! Assemble, wrap, freeze up to 3 months. Bake from frozen, add 10-15 minutes.
Is rhubarb safe to eat raw?
Leaves no, stalks yes but super tart – always cook.
How do I know when it’s done baking?
Crust golden, filling bubbles thickly 5 minutes.
Can I use store-bought crust?
Absolutely – Pillsbury works great for quick wins.
Why is my filling runny?
Undercooked or skimped thickener – cool fully next time.
Gluten-free version?
Yes, 1:1 gluten-free flour blend in crust, add xanthan gum.
Pioneer Woman Strawberry Rhubarb Pie
Equipment
- 9-inch pie plate
- Rolling Pin
- Baking sheet
Ingredients
- 2 1/2 cups fresh strawberries hulled and quartered
- 2 1/2 cups fresh rhubarb stalks chopped into 1/2-inch pieces
- 1 cup granulated sugar plus extra for sprinkling
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 9-inch pie crusts store-bought or homemade, divided
- 2 tablespoons unsalted butter cut into small pieces
- 1 egg beaten with 1 tbsp water for egg wash
Instructions
- Toss strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a bowl. Let sit 15 minutes.
- Fit one pie crust into plate, trim overhang.
- Add filling, dot with butter.
- Top with lattice or full crust, crimp edges.
- Brush with egg wash, sprinkle sugar. Bake at 400°F 20 min, then 350°F 40-50 min.
- Cool 3 hours before slicing.
Notes
- Chill crust for flakiness.
- Cool fully to set filling.
- Freeze extras up to 3 months.
