Sweet summer strawberries are perfectly balanced with slices of tart rhubarb and just a hint of orange zest and cinnamon. Fill a tender and flakey sourdough pie crust with this fruity filling and bake until golden brown. This delicious Sourdough Strawberry Rhubarb Pie recipe is like summertime in a bite!
Out of all the desserts in the world, pie has to be my favorite.
There are so many elements of baking and enjoying pie that I just love. From the flaky, tender pie crust to the fruity or custard pie fillings inside – I can’t get enough! I also think that it is such a delicacy to enjoy a slice of pie because it is a labor of love to make a pie from scratch.
We don’t have pie super often, but when we do, this recipe card is the first that I grab.
Sourdough Strawberry Rhubarb Pie is summertime in a bite! My mother-in-law has a plethora of fresh rhubarb growing in her garden. I am amazed at how plentiful this vegetable is each year. She is always trying to give it away to stay on top of it, so I thought I’d put the rhubarb to good use and make this delicious pie.
I love the combination of rhubarb and strawberries. The rhubarb has this bright, tart flavor, but the strawberries bring plenty of sweetness, while the sourdough pie crust adds buttery flakiness. The look of this pie is just as impressive as the delicious flavor. Bright reds and magentas are beautifully bundled in a golden brown lattice crust sprinkled with coarse sugar.
Top it with homemade whipped cream or vanilla ice cream and serve with a cup of hot coffee. Sourdough Strawberry Rhubarb Pie is a perfect summertime dessert.
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Why You’ll Love This Recipe:
Great use of sourdough discard:
If you’re like me, I’m always looking for ways to incorporate sourdough discard in my family’s favorite recipes. I’ve been loving sourdough sweet treats like Blueberry Buckle and Banana Cake, both made with sourdough discard! But when I’m craving pie, Sourdough Strawberry Rhubarb Pie is a must. Using sourdough discard makes the most tender pie crust around.
Taste of Summer:
Summertime is for harvesting rhubarb, picking fresh strawberries, and baking Sourdough Strawberry Rhubarb Pies! This pie perfectly balances the tartness of the rhubarb and the sweetness of the strawberries with a flakey and flavorful sourdough pie crust. Does it get any better than that?
Time savers:
Save yourself time by making the pastry dough in advance. Plus, you could even make the pie the day before. Since the pie needs time to set before slicing, the pie will be ready to serve within 24hrs.
Ingredients
Sourdough Pie Crusts:
All-purpose flour
Salt
Baking powder
Butter
Lard
Sourdough starter discard
Ice cold water (optional)
Pie Filling:
Fresh Rhubarb
Fresh Strawberries
White Sugar
Brown Sugar
Cinnamon
Tapioca
Orange Juice
Orange Zest
Salt
Butter
Supplies
9″ pie plate
Mixing bowl
Spatula
Measuring cups & spoons
Rimmed cookie sheet
How to Make Sourdough Strawberry Rhubarb Pie:
Sourdough Pie Crust:
Prepare my sourdough pie crust recipe through step 7.
Pie Filling
Chop the rhubarb and strawberries into 1/2-inch slices, then add them to a large bowl. Sprinkle both sugars over the chopped strawberries and rhubarb and mix. Allow to sit for 15 minutes for the fruit to soften and release its juices.
After resting, drain the liquid with a filter. Then add the vanilla, tapioca, cinnamon, orange juice, orange zest, and salt. Stir until combined.
Heat oven to 350 degrees f.
Blind Bake
On a lightly floured surface, roll out one of the discs of sourdough pie dough with a rolling pin. Rotate the pie dough a quarter turn after every couple of rolls. Continue to roll until the pie dough has reached a 12-inch diameter.
Easily transfer the sourdough pie crust dough into the 9-inch pie plate by rolling it on top of the rolling pin. Smooth to fit the pie plate. Trim off excess edges with a sharp knife and crimp with your fingers.
Fruit pies contain a lot of moisture, which can lead to a soggy bottom crust. To ensure the best results, I like to blind-bake my pie crust before adding the pie filling.
Line the pie dough with aluminum foil or parchment paper and fill it with pie weights such as dried beans, uncooked rice, sugar, or reusable pie weights. Blind bake the pie crust for 15 minutes or until golden and set.
Remove the bottom crust from the oven and fill it with the fruit filling.
Add the Pie Filling and Top Crust
Remove the second pie dough disc from the refrigerator and roll it out as just before. To create a lattice, take a pastry cutter, pizza cutter, or sharp knife to cut the pie dough into 1/2 – 1 inch pieces. Arrange the strips in vertical and horizontal rows, then lace them over and under each other. Or simply cover the sourdough rhubarb pie with a dough circle and cut slits into the top crust. Pinch the edges with a fork, if you desire.
In a small bowl, create an egg wash by mixing an egg and 1 T of water. Use a pastry brush to brush over the top of the dough. Sprinkle coarse sugar on top of the pie for an extra little touch of sweetness and crunch.
Bake
Place the pie pan on top of a rimmed baking sheet, just in case it bubbles over, and put it into the oven again. Bake for an additional 45 minutes, or until the pie is a deep golden brown.
Remove from the oven and place it on a wire rack. Allow the pie to cool completely, about 3 hours, in order for it to set.
How to Serve:
Sourdough Strawberry Rhubarb Pie will make your tastebuds dance all on its own, but who says we can’t take it up a notch? Dollop homemade whipped cream or top with a scoop of vanilla ice cream for extra creamy sweetness. Serving a slice with a hot cup of coffee or tea couldn’t hurt, either.
How to Store:
Sourdough Strawberry Rhubarb Pie can be stored either at room temperature or in the refrigerator for up to 2 days. I love to house mine in my cake dome to showcase my work of art while keeping it protected.
FAQs:
Can I use frozen rhubarb or frozen strawberries?
I personally have not made this pie with frozen rhubarb or strawberries. These ingredients tend to have a lot of moisture already, which can affect whether or not the pie will set or be a runny mess. I would opt to always use fresh ingredients when making this recipe.
Do you have to cook the rhubarb before baking?
No need to precook the rhubarb before baking. The rhubarb will soften to the perfect consistency while the pie bakes in the oven.
Why is my sourdough strawberry rhubarb pie so runny?
For the pie to set, we need to eliminate as much moisture as possible before baking the pie and add a thickening agent to the pie filling. Make sure to drain the liquid after the strawberries and rhubarb have rested in the sugar mixture. Then add tapioca to thicken the pie filling. I use the Minute Tapioca and it works like a charm.
Happy baking!
More Sweet Sourdough Recipes Like This:
Sourdough Discard Blueberry Buckle
Chewy Sourdough Oatmeal Butterscotch Chip Cookies
Strawberry Rhubarb Pie with a Sourdough Pie Crust
Sweet summer strawberries are perfectly balanced with slices of tart rhubarb and just a hint of orange zest and cinnamon. Fill a tender and flakey sourdough pie crust with this fruity filling and bake until golden brown. This delicious Sourdough Strawberry Rhubarb Pie recipe is like summertime in a bite!
Ingredients
Sourdough Pie Crust
Pie Filling
- 3 1/2 cups rhubarb, chopped in 1/2 in slices
- 2 cups strawberries, sliced
- 1 cup (215g) white sugar
- 1/2 cup (125g) brown sugar
- 3 Tablespoons tapioca
- 1 tsp (2g) cinnamon
- 1 Tablespoons orange zest
- 2 Tablespoons orange juice
- 1/2 tsp vanilla extract
- pinch of salt
Egg Wash
- 1 egg
- splash of water
Instructions
Sourdough Pie Crust:
Prepare my sourdough pie crust recipe through step 7.
Pie Filling
- Chop the rhubarb and strawberries into 1/2-inch slices, then add them to a large bowl.
- Sprinkle both sugars over the chopped strawberries and rhubarb and mix. Allow to sit for 15 minutes for the fruit to soften and release its juices.
- After resting, drain the liquid with a filter. Then add the vanilla, tapioca, cinnamon, orange juice, orange zest, and salt. Stir until combined.
- Heat oven to 350 degrees f.
Blind Bake
- On a lightly floured surface, roll out one of the discs of sourdough pie dough with a rolling pin. Rotate the pie dough a quarter turn after every couple of rolls. Continue to roll until the pie dough has reached a 12-inch diameter.
- Easily transfer the sourdough pie crust dough into the 9-inch pie plate by rolling it on top of the rolling pin. Smooth to fit the pie plate. Trim off excess edges with a sharp knife and crimp with your fingers.
- Fruit pies contain a lot of moisture, which can lead to a soggy bottom crust. To ensure the best results, I like to blind-bake my pie crust before adding the pie filling.
- Line the pie dough with aluminum foil or parchment paper and fill it with pie weights such as dried beans, uncooked rice, sugar, or reusable pie weights. Blind bake the pie crust for 15 minutes or until golden and set.
- Remove the bottom crust from the oven and fill it with the fruit filling.
Add the Pie Filling and Top Crust
- Remove the second pie dough disc from the refrigerator and roll it out as just before.
- To create a lattice, take a pastry cutter, pizza cutter, or sharp knife to cut the pie dough into 1/2 - 1 inch pieces.
- Arrange the strips in vertical and horizontal rows, then lace them over and under each other. Or simply cover the sourdough rhubarb pie with a dough circle and cut slits into the top crust. Pinch the edges with a fork, if you desire.
- In a small bowl, create an egg wash by mixing an egg and 1 T of water. Use a pastry brush to brush over the top of the dough. Sprinkle coarse sugar on top of the pie, if desired.
Bake
- Place the pie pan on top of a rimmed baking sheet, just in case it bubbles over, and put it into the oven again.
- Bake for an additional 45 minutes, or until the pie is a deep golden brown.
- Remove from the oven and place it on a wire rack. Allow the pie to cool completely, about 3 hours, in order for it to set.
Notes
Sourdough Strawberry Rhubarb Pie can be stored either at room temperature or in the refrigerator for up to 2 days. I love to house mine in my cake dome to showcase my work of art while keeping it protected.
Can I use frozen rhubarb or frozen strawberries?
I personally have not made this pie with frozen rhubarb or strawberries. These ingredients tend to have a lot of moisture already, which can affect whether or not the pie will set or be a runny mess. I would opt to always use fresh ingredients when making this recipe.
Do you have to cook the rhubarb before baking?
No need to precook the rhubarb before baking. The rhubarb will cook to the perfect consistency while the pie bakes in the oven.
Why is my sourdough strawberry rhubarb pie so runny?
For the pie to set, we need to eliminate as much moisture as possible before baking the pie and add a thickening agent to the pie filling. Make sure to drain the liquid after the strawberries and rhubarb have rested in the sugar mixture. Then add tapioca to thicken the pie filling. I use the Minute Tapioca and it works like a charm.
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