Strawberry Rhubarb Pie with a Sourdough Pie Crust
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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!
It’s no secret. Pie is my favorite dessert. The flaky crust and rich filling make it worth the effort every time. We don’t make it often, but when rhubarb is in season, it’s the first recipe card I grab.
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Why You’ll Love This Recipe:
Great use of sourdough discard:
If you’re anything like me, you’re always on the lookout for new ways to use sourdough discard instead of tossing it. I’ve fallen hard for sourdough desserts like Blueberry Buckle and Banana Cake, both made with discard. But when I’m craving pie, I reach for fresh berries or apples. And when it is rhubarb season, you can bet I’m baking this Sourdough Strawberry Rhubarb Pie! The discard makes an unbelievably tender, flaky crust every single time.
Tastes just like summer:
Summer means fresh strawberries, backyard rhubarb, and classic Strawberry Rhubarb Pie. This recipe hits that sweet-tart balance just right. We’re talking about juicy strawberries and tangy rhubarb wrapped in a buttery sourdough crust here. It’s a throwback to everything good about American summer desserts.
Whether you’re slicing it up for a backyard barbecue, a July 4th potluck, or just enjoying a quiet, meditative moment on the porch with a scoop of vanilla ice cream, this pie brings all the nostalgic summer feels.
A make-it-ahead, no-stress discard recipe:
You can prep the pie dough in advance, or even bake the whole pie the day before. In my experience, it tastes even better the next day. Because the filling has already set and the flavors have had enough time to meld.
If you’re after a low-stress summer dessert that’s homemade and still a little impressive, this is it. Sure, most mornings can be for an easy breakfast sourdough bread, but some summer days should start with strawberry rhubarb pie mornings!
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Pie Crust:
- All-purpose flour: Forms the structural base of the crust.
- Salt: Enhances overall flavor.
- Baking powder: for adding lightness, giving you a flakier texture.
- Cold butter : I use high quality butter for richness and flakiness; must stay cold to create those flaky layers.
- Lard (cold): To increase flakiness and stability; stays solid longer than butter during mixing.
- Sourdough starter discard: It adds tangy flavor and moisture and helps bind the dough.
- Ice water (optional): Keeps the butter and other ingredients cold, encouraging formation of flaky layers. It should be used sparingly if needed to bring the dough together without overhydrating.
Pie Filling
- Fresh rhubarb: for tartness and structure to the filling.
- Fresh strawberries: to add natural sweetness and juiciness.
- White sugar: Sweetens the filling and balances rhubarb’s tartness.
- Brown sugar: Adds depth and a hint of molasses flavor.
- Tapioca: Thickens the filling without making it cloudy.
- Cinnamon: Adds warmth and complements the fruit flavors.
- Orange zest: Introduces a bright citrus note.
- Orange juice: Enhances fruitiness and aids in maceration.
- Vanilla extract: Adds subtle sweetness and depth.
- Salt: Balances and enhances overall flavor.
- Egg Wash
- Egg: Provides shine and promotes browning of the crust.
- Splash of water: Thins the egg for easier application.
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, or sugar. 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 stripes 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.
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 color.
How to Store:
Keep your Sourdough Strawberry Rhubarb Pie fresh on the counter (at room temperature) for up to 2 days, covered with a cake dome, plastic wrap, or foil. If you want it to last a little longer, store it in the fridge, tightly wrapped or in an airtight container, for up to 4 days.
For even longer storage, wrap the whole pie or individual slices in plastic wrap and foil, then place them in a freezer bag. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before serving. I bet these pies won’t even make it past the first day!
FAQs
I haven’t tried this pie with frozen rhubarb or strawberries, as they can release extra water, making the filling too runny and preventing it from setting properly. For the best results, stick with fresh strawberries and rhubarb to ensure a perfectly set pie with vibrant flavor. If you only have frozen fruit, thaw it completely, drain all the liquid, and pat it dry with paper towels before using. For me, fresh is always the way to go.
No, you don’t need to cook rhubarb before baking this pie. It softens to just the right texture during baking, blending perfectly with the strawberries and sourdough crust for a deliciously balanced summer season dessert.
Strawberry rhubarb pie is loaded with juicy filling, so the bottom crust can turn out soggy as a result. Fortunately, there’s a way to prevent that. I blind-bake the crust first and…problem solved! To do this, simply line the pie dough with parchment paper or foil. Then, fill it with pie weights like dried beans, rice, sugar, or reusable pie weights. The final step is to bake it for about 15 minutes, or until it looks set and lightly golden. This little trick gives the crust a chance to firm up before the filling goes in.
You definitely can! I haven’t tested any of these tweaks myself, but here are some ideas to get you started:. Maybe mix strawberries in with the rhubarb or swap out the sweetener for coconut sugar or organic cane sugar. You could try active starter instead of discard for the crust, but you might want to chill it first. Toss in a little lemon zest or a splash of almond extract, just because you can. Just keep in mind that results might be a bit different, but who am I to stand in the way of a truly adventurous soul?
Strawberry Rhubarb Pie Recipe 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!
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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.
