Pioneer Woman Strawberry Rhubarb Pie Recipe

Pioneer Woman Strawberry Rhubarb Pie is a celebration of spring flavors. It strikes the perfect balance between the tart, assertive snap of rhubarb and the deep, honeyed sweetness of sun-ripened strawberries. Encased in a flaky, buttery lattice crust and brightened with a hint of orange zest, this pie is a beloved staple on Ree Drummond’s ranch. It is the ultimate comfort dessert, especially when served warm with a melting scoop of vanilla bean ice cream.

Try More Recipes:

• Pioneer Woman Oatmeal Cream Pies Recipe
• Pioneer Woman Mixed Berry Pie Recipe
• Pioneer Woman Pumpkin Pie with Condensed Milk Recipe

Why You Will Love This Strawberry Rhubarb Pie Recipe:

• The Perfect Balance: Rhubarb on its own is quite sour, but when paired with sweet strawberries and orange juice, it creates a complex, tangy-sweet filling.
• Textural Contrast: The crunchy, sugar-dusted lattice crust provides a satisfying snap that gives way to the soft, jammy fruit interior.
• Foolproof Thickener: Using a generous amount of cornstarch ensures the fruit juices transform into a thick, glossy syrup rather than a runny mess.
• Visual Appeal: The classic lattice top allows the ruby-red fruit to bubble through, making it a stunning centerpiece for any table.

Pioneer Woman Strawberry Rhubarb Pie Ingredients

The Filling:

• 1 lb fresh rhubarb, trimmed and sliced into 1/2-inch pieces
• 1 lb fresh strawberries, hulled and quartered
• 1 cup plus 2 tablespoons granulated sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 tablespoon fresh orange juice
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla bean paste (or vanilla extract)

The Assembly:

• Pastry for a 9-inch double-crust pie
• 1 egg, beaten (for egg wash)
• 2 tablespoons turbinado or coarse sparkling sugar

How To Make Pioneer Woman Strawberry Rhubarb Pie

1. Preheat and Prep: Set your oven to 375°F (190°C). Roll out half of the pie dough and fit it into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang.
2. Mix the Filling: In a large bowl, whisk together the sugar, cornstarch, and salt. Add the rhubarb, strawberries, orange juice, zest, and vanilla. Toss gently until the fruit is thoroughly coated.
3. Fill the Crust: Pile the fruit mixture into the prepared bottom crust, mounding it slightly in the center.
4. Create the Lattice: Roll out the second piece of dough and cut into 1-inch wide strips. Weave the strips over the fruit to create a lattice. Trim, fold, and crimp the edges to seal.
5. Finish: Brush the top of the dough strips with the beaten egg wash and sprinkle generously with the coarse sugar.
6. Bake: Place the pie on a baking sheet (to catch drips) and bake for 1 hour 15 minutes to 1 hour 30 minutes. The crust should be deep golden, and the fruit filling should be bubbling thick.
7. The Cooling Rule: Let the Strawberry Rhubarb Pie cool completely on a wire rack for at least 4 hours. This is crucial for the filling to set so it doesn’t run when sliced.

Recipe Tips

• Don’t Skimp on Cooling: Cutting into a hot Strawberry Rhubarb Pie results in a “soup.” Patience is the key to a perfect slice.
• Tent with Foil: If the crust edges are browning too quickly before the hour mark, loosely cover the edges with a pie shield or aluminum foil.
• Fresh vs. Frozen: If using frozen fruit, thaw and drain excess liquid first, though fresh fruit provides the best texture for Ree’s recipe.

What To Serve With This Strawberry Rhubarb Pie?

This Strawberry Rhubarb Pie is traditionally served with a big scoop of vanilla ice cream (a la mode) to cream verify the tartness. A dollop of lightly sweetened whipped cream or a drizzle of cold heavy cream poured directly into the bowl are also classic ranch-style choices.

How To Store Leftovers Strawberry Rhubarb Pie?

• Room Temperature: Cover loosely with foil or plastic wrap and keep on the counter for up to 2 days.
• Refrigerate: For longer storage, keep the Strawberry Rhubarb Pie in the fridge for up to 4 days.
• Reheat: Warm individual slices of Strawberry Rhubarb Pie in a 350°F (175°C) oven for 10 minutes to revive the crust’s flakiness.

How To Reheat Leftovers Strawberry Rhubarb Pie?

• Oven (Best Method): Place the Strawberry Rhubarb Pie on a baking sheet and heat at 350°F (175°C) for 10 to 15 minutes. This ensures the fruit filling warms through evenly while the crust stays flaky.
• Air Fryer: Heat a slice of Strawberry Rhubarb Pie at 320°F (160°C) for 3 to 5 minutes. This is the fastest way to get a super-crispy crust.
• Microwave (Quickest): Warm a single slice of Strawberry Rhubarb Pie on a microwave-safe plate for 30 to 45 seconds. Note that this method will make the crust soft and slightly chewy rather than crisp.

FAQs

Try More Recipes:

• Pioneer Woman Root Beer Float Pie Recipe
• Pioneer Woman Coconut Custard Pie Recipe
• Pioneer Woman Coconut Cream Pie Recipe

Strawberry Rhubarb Pie Nutrition Facts

• Calories: ~420 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 310mg
• Total Carbohydrate: 62g
• Dietary Fiber: 3g
• Sugars: 32g
• Protein: 4g

Note: These values are estimates. Using an all-butter crust or increasing the sugar for very tart rhubarb will slightly increase the calorie and fat counts.

Pioneer Woman Strawberry Rhubarb Pie Recipe

Recipe by Imen DridiCourse: DessertCuisine: AmericanDifficulty: Easy

Yields

8

Servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

420

kcal

Total time

1

hour 

10

minutes

A classic, tart-and-sweet fruit pie featuring a thick strawberry-rhubarb filling and a beautiful, sugar-crusted lattice top.

Ingredients

• The Filling:

• 1 lb fresh rhubarb, trimmed and sliced into 1/2-inch pieces

• 1 lb fresh strawberries, hulled and quartered

• 1 cup plus 2 tablespoons granulated sugar

• 6 tablespoons cornstarch

• 1/4 teaspoon salt

• 1 tablespoon fresh orange juice

• 1 teaspoon grated orange zest

• 1 teaspoon vanilla bean paste (or vanilla extract)

• The Assembly:

• Pastry for a 9-inch double-crust pie

• 1 egg, beaten (for egg wash)

• 2 tablespoons turbinado or coarse sparkling sugar

Directions

• Preheat and Prep: Set your oven to 375°F (190°C). Roll out half of the pie dough and fit it into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang.
• Mix the Filling: In a large bowl, whisk together the sugar, cornstarch, and salt. Add the rhubarb, strawberries, orange juice, zest, and vanilla. Toss gently until the fruit is thoroughly coated.
• Fill the Crust: Pile the fruit mixture into the prepared bottom crust, mounding it slightly in the center.
• Create the Lattice: Roll out the second piece of dough and cut into 1-inch wide strips. Weave the strips over the fruit to create a lattice. Trim, fold, and crimp the edges to seal.
• Finish: Brush the top of the dough strips with the beaten egg wash and sprinkle generously with the coarse sugar.
• Bake: Place the pie on a baking sheet (to catch drips) and bake for 1 hour 15 minutes to 1 hour 30 minutes. The crust should be deep golden, and the fruit filling should be bubbling thick.
• The Cooling Rule: Let the Strawberry Rhubarb Pie cool completely on a wire rack for at least 4 hours. This is crucial for the filling to set so it doesn’t run when sliced.

Notes

• Don’t Skimp on Cooling: Cutting into a hot Strawberry Rhubarb Pie results in a “soup.” Patience is the key to a perfect slice.
  Tent with Foil: If the crust edges are browning too quickly before the hour mark, loosely cover the edges with a pie shield or aluminum foil.
  Fresh vs. Frozen: If using frozen fruit, thaw and drain excess liquid first, though fresh fruit provides the best texture for Ree’s recipe.