🥧 Sourdough Strawberry Rhubarb Pie: A Tangy Twist on a Classic Summer Dessert
There’s something magical about combining rustic sourdough crust with a sweet-tart filling like strawberry rhubarb. This delicious dessert takes everything you love about traditional fruit pies and gives it an exciting upgrade with a tangy, flaky, fermented dough. In this guide, we’ll explore why sourdough strawberry rhubarb pie is worth baking from scratch—especially if you already have a bubbly sourdough starter waiting in your kitchen.
We’ll walk through the benefits of using sourdough in pastry, break down the ingredients, and give you a step-by-step recipe that’s easy to follow. Plus, we’ll answer the most common questions about strawberry rhubarb pie, including why it’s such a beloved seasonal favorite.
Why Sourdough Crust Elevates Strawberry Rhubarb Pie
The Unique Tang of a Sourdough Crust
What makes a sourdough strawberry rhubarb pie so irresistible? It’s all in the crust. Unlike regular pie dough, a sourdough crust brings a subtle tang that pairs beautifully with sweet strawberries and the bold tartness of rhubarb. It’s a flavor match made in pie heaven.
Because sourdough is naturally fermented, it enhances the depth of taste while adding a hint of acidity that balances the sugary filling. This tangy fruit pie hits all the right notes—bright, bold, and comforting.
Benefits of Fermentation in Pie Dough
Besides flavor, sourdough pie crust offers a few hidden perks. Fermentation helps break down gluten, making the crust easier to digest. It also improves texture, giving you that flaky sourdough pastry we all crave. And let’s be honest—using your starter for something other than bread feels pretty rewarding.
Whether you’re new to sourdough or a seasoned baker, this homemade strawberry rhubarb pie with a twist might just become your next go-to dessert.
Ingredients You’ll Need
For the Sourdough Pie Crust
To make this sourdough strawberry rhubarb pie stand out, start with a flaky, tangy sourdough crust. Here’s what you’ll need:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter (cold and cubed)
- ½ teaspoon salt
- ½ cup active sourdough starter (discard works too)
- 1–3 tablespoons cold water (as needed)
This sourdough pie crust delivers both taste and texture. Plus, using starter discard is a smart, low-waste baking choice—win-win!
For more sourdough-based recipes, check out our sourdough burger buns—they’re just as fluffy and flavorful.
For the Strawberry Rhubarb Filling
Now for the showstopper: that sweet-tart filling. Here’s what you’ll need:
- 2 cups chopped fresh strawberries
- 2 cups chopped rhubarb
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Optional: pinch of salt
The strawberries bring sweetness, while rhubarb adds that tangy punch. Together, they create the perfect contrast to the fermented dough dessert crust.
Step-by-Step Sourdough Strawberry Rhubarb Pie Recipe
Preparing the Dough
First, let’s build the base. In a large bowl, combine flour and salt. Cut in the cold butter until the mix looks crumbly. Stir in your sourdough starter until the dough comes together, adding cold water a tablespoon at a time if it feels dry.
Wrap the dough in plastic wrap and chill it for at least 1 hour. This resting time is crucial—it relaxes the gluten and lets fermentation add flavor.
Once chilled, roll the dough out on a floured surface and fit it into a 9-inch pie dish. Keep any leftover dough for a lattice top or decorative edge.
Making the Filling and Assembling the Pie
While the crust chills, toss the strawberries and rhubarb with sugar, cornstarch, lemon zest, vanilla, and salt. Let it sit for about 10–15 minutes so the fruit juices start to release—this helps the cornstarch thicken the mixture during baking.
Pour the filling into the prepared crust. If you’re going for that farmhouse look, weave a lattice top using the extra dough. Or simply cover with a second crust and cut slits for steam.
Crimp the edges, brush with an egg wash, and you’re good to go. You’ve just built a rustic summer pie that’s bursting with homemade flavor.
Want more pie inspiration? Don’t miss our comfort food casserole guide—it’s packed with cozy, family-style ideas.
Baking and Finishing Touches
Baking Time & Tips
Preheat your oven to 400°F (200°C). Once your sourdough strawberry rhubarb pie is assembled and ready, place it on the middle rack. Bake for 20 minutes, then lower the temperature to 350°F (175°C) and continue baking for another 30–35 minutes.
Keep an eye on the crust—it should be golden brown, and the filling should be bubbly. If the edges brown too quickly, loosely cover them with foil.
This two-temperature method ensures a crisp crust and a well-set filling—key to any fruit pie with sourdough crust.
Optional Add-Ons
Want to level it up? Brush the top crust with an egg wash and sprinkle raw sugar before baking. After baking, let your pie cool for at least an hour—this helps the filling set. A scoop of vanilla ice cream or a dollop of whipped cream makes the perfect finishing touch.
For more sweet ideas, check out our fudgy brownie bites recipe—a rich, crowd-pleasing dessert that pairs well with fruity dishes like this.
Serving Suggestions & Storage
Best Ways to Serve This Pie
Your sourdough strawberry rhubarb pie shines best when served warm or at room temperature. Pair it with vanilla bean ice cream, crème fraîche, or whipped cream for added indulgence. The tangy fruit filling and flaky sourdough pastry create a dreamy contrast.
How to Store and Reheat
To store leftovers, cover the pie loosely and refrigerate for up to 4 days. For reheating, use a 300°F oven to warm individual slices without losing that flaky crust texture.
For more delicious recipes, check out our full breakfast and dessert collection on Hightasty. or https://www.allrecipes.com/search?q=Sourdough+Strawberry+Rhubarb+Pie
FAQs – People Also Ask
Why do people mix strawberry and rhubarb?
Strawberry and rhubarb are the perfect sweet-tart duo. The strawberries bring a juicy sweetness, while the rhubarb adds sharp, tangy notes that balance out the flavors. In a sourdough strawberry rhubarb pie, this combo pairs beautifully with the earthy crust.
Is rhubarb pie popular?
Yes, especially in spring and early summer when rhubarb is in season. Add a sourdough crust, and you’ve got a rustic dessert that feels nostalgic and new at the same time.
What does strawberry rhubarb pie taste like?
It’s bold and bright. Expect sweet berry notes, zingy rhubarb, and buttery pastry in every bite. The sourdough strawberry rhubarb pie version adds extra tang and flakiness.
What is the history of strawberry rhubarb pie?
Rhubarb pies date back centuries, but pairing it with strawberries became popular in 19th-century America. It’s still a seasonal favorite today!
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