Strawberry Rhubarb Pie

Sweet strawberries and crisp, tart rhubarb come together in this “open face” pie, with half the crust and almost half the sugar.

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Strawberries and rhubarb bake together for a divine summer treat, topped with beautifully arranged strawberries and a glistening glaze.

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Total Time : 6 hours 43 minutes
Prep Time : 20 minutes
Bake Time : 1 hour 13 minutes
Chill Time : 4 hours
Servings : 8

Ingredients

1 refrigerated, ready-to-roll pie dough (half a 15-ounce package)
4 cups strawberries (2 pints), rinsed, drained and hulled
4 cups rhubarb, rinsed, ends trimmed and sliced into 1/4-inch to 1/2-inch chunks
3/4 cup sugar
4 Tablespoons 1-minute tapioca
1/4 teaspoon ground nutmeg
1/4 cup strawberry jelly

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Directions

step 1 Preheat the oven to 450 degrees F to prebake the pie shell. The baking rack should be in the center of the oven. Place a baking sheet on the baking rack.

step 2 Roll the dough into a circle, 12 inches in diameter, about 1/8-inch thick. To create the pie shell, place the dough into a 9-inch standard pie pan, leaving a 1/2-inch overhang around the edge. Press and crimp the overhang to create the pie crust edge.

step 3 Line the pie shell with foil and fill with dry beans or pie weights. Bake for 10 minutes on the baking sheet in the preheated oven. Remove from the oven and place on a cooling rack and remove the pie weights (or beans) and foil. Bake another 3 minutes, or until bottom of pie shell is a very light golden brown, to finish cooking the bottom of the pie shell. Remove and place the pie shell on a cooling rack. Decrease oven temperature to 350 degrees F.

step 4 While the pie shell cools (about 20 minutes), halve the strawberries lengthwise, placing 2 cups into a medium-size bowl and the remaining 2 cups into a large bowl.

step 5 In the large bowl, add the rhubarb, sugar, tapioca and nutmeg to the 2 cups of strawberries and mix together. Spoon the mixture into the cooled pie shell, mounding the mixture slightly in the center. Cover with aluminum foil to keep moisture in. Make slits in the foil with a knife to allow steam to vent. Place in the oven on the heated baking sheet.

step 6 Bake for 50 minutes to 1 hour, or until the juices at the edge of the pie are bubbly. Transfer to a cooling rack. Be very careful not to tilt the pie pan when removing the pie from the oven! The pie contains hot syrupy liquid that could spill and cause burns. Remove foil.

step 7 Once the pie is cool, after about 1 hour, arrange the remaining 2 cups of strawberry halves over the top of the cooked strawberry mixture. Warm the jelly in a small microwave-safe bowl (20 seconds on high), or in a small saucepot over low heat until it is just melted, and gently brush it over the top of the pie to glaze. To set the syrup in the pie and the strawberry glaze on top, refrigerate at least 4 hours or overnight. The pie will keep for 2 days in the refrigerator, covered with Saran™ Premium Wrap.

chef's notes

Use your favorite pie dough recipe if you prefer. Or to save time, use a premade frozen pie crust. Follow the directions on the package for prebaking.

Crimping is the technique that creates the lovely wavy edges of a pie shell. To crimp, simply pinch the edge of the pie shell against the edge of the pie pan with your thumb.

Pie weights are pieces of metal or ceramic (some people use beans or uncooked rice) that are placed inside a pie shell to keep it from bubbling up, curling or shrinking during prebaking. Remove them from the pie shell before you fill it.

Hulling strawberries means removing the tough stem end by scooping slightly into the berry. First, pull off the leaves. Then use a pointed paring knife to carefully cut out a small circle around the stem. The stem should fall out. If it doesn’t, pull it out. Alternatively, you can use a strawberry huller (a small, inexpensive tool) that quickly scoops out the stem end.

The deep red rhubarb stalks are the sweetest, the lighter pink to green ones are more tart.

For a juicier pie, use 1 Tablespoon less tapioca. For a firmer pie, add 1 Tablespoon more tapioca.

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