Martha Stewart Rhubarb Strawberry Pie Recipe is a true classic. Many people love this Martha Stewart Rhubarb Strawberry Pie Recipe for its flavor. Learning how to make Martha Stewart Rhubarb Strawberry Pie Recipe is very fun. This dessert is perfect for any sunny spring day.
The mix of sweet and tart is simply amazing. You will enjoy every single bite of this treat. It is a great way to use fresh garden fruit. Your friends and family will surely ask for more. Follow this guide to bake a perfect pie today.
What Makes This Recipe Special
The flavor is a perfect mix of sweet and tart. Strawberries provide a natural honey-like sweetness. Rhubarb adds a sharp and bright zing. Together they create a very balanced fruit filling.
The texture is also very satisfying and pleasant. The crust stays flaky and very buttery. The inside is thick, warm, and gooey. It feels like a hug in every bite.
This recipe is quite easy for home bakers. It does not require any fancy skills. You only need about twenty minutes to prep it. The rest of the time belongs to the oven. It is a stress-free way to bake dessert.
Equipment List
- Large Glass Bowl: You need this to mix the fruit. It helps you see all the ingredients clearly.
- Rolling Pin: This tool flattens your chilled pie dough. It ensures your crust is thin and even.
- Nine Inch Pie Plate: Use this to hold your beautiful pie. Ceramic or glass plates work best for browning.
- Pastry Brush: Use this to apply the egg wash. It makes the top crust shiny and golden.
- Measuring Cups: These help you get the right amounts. Accuracy is key for a great bake.
- Sharp Kitchen Knife: You need this to slice the rhubarb. It makes clean cuts through the stalks.
Ingredients You Need for Martha Stewart Rhubarb Strawberry Pie Recipe
- Fresh Strawberries: These provide the main sweet flavor. Pick bright red berries for the best taste.
- Rhubarb Stalks: These add the signature tartness to the pie. Use firm stalks that are not wilted.
- Granulated Sugar: This helps to sweeten the tart rhubarb. It also draws out the natural fruit juices.
- Cornstarch: This acts as a thickener for the filling. It prevents the pie from being too runny.
- Orange Zest: This adds a tiny hint of citrus. It makes the fruit flavors pop even more.
- Double Pie Crust: This creates the flaky top and bottom. You can use homemade or store-bought dough.
- Large Egg: Use this to create a simple wash. It gives the crust a professional look.
- Sanding Sugar: Sprinkle this on top for a crunch. It adds a lovely sparkle to the finish.
How to Assemble Martha Stewart Rhubarb Strawberry Pie
Step 1:
Preheat your oven to four hundred degrees now. Wash your strawberries and rhubarb in cool water. Pat the fruit dry with a clean towel.
Step 2:
Slice the rhubarb into half-inch thick pieces. Hull the strawberries and cut them into halves. Place all the fruit into your large bowl.
Step 3:
Add the sugar and cornstarch to the fruit. Toss everything gently with a large wooden spoon. Let the mixture sit for ten minutes now.
Step 4:
Roll out the bottom crust on a floured surface. Place it carefully into your nine-inch pie plate. Trim any excess dough from the outer edges.
Step 5:
Pour the fruit filling into the bottom crust. Spread it out so the top is even. Add the top crust over the fruit carefully.
Step 6:
Crimp the edges of the dough to seal. Cut small slits in the top for steam. Brush the top crust with the beaten egg.
Step 7:
Place the pie in the hot oven now. Bake for about fifty to sixty minutes. The crust should look deep golden brown.
Recipe Success Tips
- Keep your pie dough very cold until baking.
- Slice rhubarb into even pieces for even cooking.
- Let the pie cool fully before you slice.
- Use a baking sheet to catch any drips.
- Do not overmix the fruit and the sugar.
- Ensure the fruit juices are bubbling through slits.
- Use fresh fruit instead of frozen if possible.
- Seal the edges tightly to keep juices inside.
How To Store Leftover
You can store this pie at room temperature. Cover it loosely with foil or plastic wrap. It stays fresh for up to two days.
For longer storage, put it in the fridge. It will last for about five days there. You can reheat slices in a warm oven. This keeps the crust nice and crispy.
Sides & Pairings Suggestions
Vanilla ice cream is the best side choice. The cold cream melts over the warm fruit. It tastes like a dream on a plate.
You can also use a dollop of whipped cream. A cold glass of milk is also great. Some people like a slice of sharp cheddar. It adds a salty kick to the sweetness.
Nutritions
| Nutrition Item | Value per Serving |
| Calories | 410 kcal |
| Total Fat | 18g |
| Carbohydrates | 58g |
| Fiber | 3g |
| Protein | 4g |
FAQs about Martha Stewart Rhubarb Strawberry Pie Recipe
Can I use frozen rhubarb for this?
Yes, you can use frozen rhubarb easily. Thaw it completely and drain the extra water. This prevents a soggy bottom crust.
How do I prevent a runny pie?
The cornstarch is very important for this task. It thickens the juices as the pie bakes. Always measure your cornstarch very carefully.
What if my crust browns too fast?
Cover the edges with a piece of foil. This protects the crust from burning too much. The center will continue to cook perfectly.
Final Thoughts
This Martha Stewart Rhubarb Strawberry Pie Recipe is a winner. It brings joy to any dinner table or party. You will love the balance of bright flavors.
Making it is a very rewarding kitchen project. It is a great way to practice baking skills. Share a slice with someone you love today. Happy baking to you and your family!
More Amazing Recipes
- Martha Stewart Cream Of Broccoli Soup Recipe
- Martha Stewart Roasted Carrots And Shallots Recipe
- Martha Stewart Sausage Balls Recipe
- Martha Stewart Butternut Squash Risotto Recipe
Martha Stewart Rhubarb Strawberry Pie Recipe
Equipment
- Large Glass Bowl
- Rolling Pin
- Nine Inch Pie Plate
- Pastry brush
- Measuring Cups
- Sharp kitchen knife
Ingredients
- 2 cups RHUBARB sliced
- 2 cups STRAWBERRIES halved
- 1 cup GRANULATED SUGAR
- 1/4 cup CORNSTARCH
- 1 tsp ORANGE ZEST
- 1 package PIE CRUST double
- 1 large EGG
- 1 tbsp SANDING SUGAR
Instructions
- Preheat your oven to four hundred degrees now. Wash your strawberries and rhubarb in cool water. Pat the fruit dry with a clean towel.
- Slice the rhubarb into half-inch thick pieces. Hull the strawberries and cut them into halves. Place all the fruit into your large bowl.
- Add the sugar and cornstarch to the fruit. Toss everything gently with a large wooden spoon. Let the mixture sit for ten minutes now.
- Roll out the bottom crust on a floured surface. Place it carefully into your nine-inch pie plate. Trim any excess dough from the outer edges.
- Pour the fruit filling into the bottom crust. Spread it out so the top is even. Add the top crust over the fruit carefully.
- Crimp the edges of the dough to seal. Cut small slits in the top for steam. Brush the top crust with the beaten egg.
- Place the pie in the hot oven now. Bake for about fifty to sixty minutes. The crust should look deep golden brown.
Notes
- Keep your pie dough very cold until baking.
- Slice rhubarb into even pieces for even cooking.
- Let the pie cool fully before you slice.
- Use a baking sheet to catch any drips.
- Do not overmix the fruit and the sugar.
- Ensure the fruit juices are bubbling through slits.
- Use fresh fruit instead of frozen if possible.
- Seal the edges tightly to keep juices inside.
I’m Bella Rose, and I’m here to rescue your busy weeknights with quick, delicious, and easy family recipes. From comforting classics to simple, seasoned dishes your kids will actually eat, find everyday meal inspiration that saves you time without sacrificing flavor.