Pioneer Woman Strawberry Rhubarb Pie
A nostalgic spring dessert blending tart rhubarb and sweet strawberries in a buttery, flaky crust. Golden-bubbly filling evokes the charm of pioneer-era baking, with a perfect balance of sweet and tart flavors.
- Prep Time: 30
- Cook Time: 45
- Total Time: 75
- Yield: 8 slices 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 (9-inch) pie crust
4 cups sliced strawberries
3 cups chopped rhubarb
1 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup water
1 tablespoon lemon juice
1 tablespoon butter
Instructions
Preheat oven to 425°F (220°C). Let the oven fully preheat before baking for consistent results.
Prepare filling: In a large bowl, combine strawberries, rhubarb, sugar, flour, cornstarch, cinnamon, salt, water, and lemon juice. Use a rubber spatula to gently toss until evenly coated (avoid bruising berries).
Assemble pie: Pour filling into prepared pie crust. Dot top with butter cubes—this creates pockets of steam that enhance flaky texture.
Bake: Place in cold oven to prevent hot soggy crust. Bake 15 minutes at 425°F. Reduce temperature to 375°F and bake 30–45 minutes until crust is golden brown and filling is bubbling.
Cool completely: Let pie rest at least 2 hours to allow filling to set properly. Rushed slicing leads to messy cuts.
Notes
Sprinkle 1/2 tsp orange zest for added brightness
Try a double-crust pie if you have extra flour
Don’t overload with fruit—adhere to 7–8 cups total maxim
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg