Utah State Fair Grand Prize Winner – Strawberry Rhubarb Pie

There’s a magic that happens when spring gracefully bows to summer, and the garden starts yielding its bounty. For me, this transition is always marked by the blush of ripe strawberries and the tart, vibrant crimson of freshly picked rhubarb. It’s a seasonal symphony that calls for a very specific, very special dessert. This Strawberry Rhubarb Pie, a true Grand Prize winner from the Utah State Fair, isn’t just a recipe; it’s a memory baked into a golden crust, a testament to simple ingredients transformed into something extraordinary. Each year, as soon as our rhubarb is ready for its debut, this pie becomes a staple, a delightful challenge to see how quickly it disappears from the cooling rack, often before it’s even reached room temperature.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes (plus resting time)
• Servings: 8
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

This pie is a beautiful balance of sweet and tart, a classic pairing that has stood the test of time. The key is using fresh, in-season produce for the most vibrant flavor.

For the Filling:

• 4 cups rhubarb, cut into 1-inch pieces
• 2 cups strawberries, washed and cut up
• 5 tablespoons dry tapioca (this is crucial for thickening without making the pie gummy)
• 3 cups sugar (you can adjust slightly based on the tartness of your rhubarb and sweetness of your strawberries)
• 1 teaspoon nutmeg
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon lemon juice (adds a touch of brightness and helps enhance the fruit flavors)

For the Crust:

• 1 pie crust (the recipe specifies using Pillsbury ready-made, which is a fantastic time-saver for a busy baker. If you prefer homemade, a double-crust pie dough will work beautifully.)

For Dotting:

• 5 teaspoons butter (unsalted is preferred for better control of saltiness)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Pastry blender or fork (if using a homemade crust)
• Rolling pin (if using a homemade crust)
• 9-inch pie dish
• Baking sheet
• Aluminum foil or pie crust shield
• Cooling rack

Instructions

Crafting this award-winning pie is a straightforward process, designed to let the natural flavors of the fruit shine. The resting period for the filling is essential for the tapioca to work its magic.

1. Begin by preparing your rhubarb and strawberries. Wash them thoroughly. Cut the rhubarb into roughly 1-inch pieces. Hull and quarter or halve the strawberries, depending on their size, ensuring they are bite-sized and uniform.
2. In a large mixing bowl, combine the prepared rhubarb, strawberries, sugar, and dry tapioca.
3. Let this mixture sit at room temperature for 20 minutes. This crucial step allows the sugar to dissolve and the tapioca to begin absorbing moisture from the fruit. Stir the mixture gently every few minutes to ensure even dissolution and absorption.
4. While the fruit mixture is resting, preheat your oven to 450°F (230°C).
5. If you are using a ready-made crust, carefully place one pie crust into your 9-inch pie tin, pressing it gently into the bottom and up the sides. If you’re using a homemade dough, roll out your bottom crust and fit it into the pie dish.
6. After the 20-minute resting period, add the nutmeg, salt, cinnamon, ground cloves, and lemon juice to the fruit and tapioca mixture. Stir everything together well, ensuring the spices are evenly distributed.
7. Carefully pour the fruit filling into the prepared pie crust. Drain any excess liquid from the bowl before adding the filling; this helps prevent a soggy bottom crust.
8. Dot the top of the fruit filling with the 5 teaspoons of butter, distributing the small pats evenly across the surface. These little nuggets of butter melt during baking, enriching the filling and adding a subtle gloss.
9. If you are using a second pie crust for the top, place it over the filling. Seal the edges of the top and bottom crusts by crimping them together with your fingers or a fork. If you prefer a lattice top, prepare and arrange your strips of dough now.
10. To catch any potential drips and prevent a mess in your oven, place a cookie sheet on the rack beneath where the pie will bake.
11. Place the pie onto the prepared baking sheet. Bake at 450°F (230°C) for 30 minutes. This initial high heat helps to set the crust and begin the cooking process.
12. After 30 minutes, reduce the oven temperature to 425°F (220°C) and continue baking for another 30 minutes.
13. Subsequently, reduce the oven temperature further to 350°F (175°C) and bake for an additional 15 minutes, or until the pie is done. The pie is considered done when the crust is golden brown and the filling is visibly bubbling through the vents. You might notice that the filling will thicken as it cools.
14. Important Tip: You may need to cover the edges of the crust with aluminum foil or a pie crust shield during the baking process to prevent them from burning, especially during the longer baking times at higher temperatures.

Expert Tips & Tricks

As a chef, I’ve learned that even the simplest recipes can be elevated with a few thoughtful touches.

• Fruit Quality is Key: Since this pie relies so heavily on the fruit, use the freshest, ripest strawberries and firm, tart rhubarb you can find. The color of your rhubarb will also influence the final hue of your pie.
• Tapioca Matters: Don’t be tempted to substitute the dry tapioca with cornstarch or flour unless you’re very experienced. Tapioca pearls (or instant tapioca) create a uniquely clear, glossy, and tender filling that’s hard to replicate. Ensure it’s properly hydrated during the resting period.
• The Resting Period: I cannot stress enough the importance of that 20-minute rest for the fruit mixture. It’s not just about dissolving sugar; it’s about the tapioca pearls plump up and begin their thickening magic, preventing a watery pie.
• Oven Variations: Ovens can be finicky! If you find your crust browns too quickly, don’t hesitate to use the foil shield earlier. Conversely, if your filling isn’t bubbling by the end of the cooking time, it might need a few extra minutes at the lowest temperature.
• Preventing a Soggy Bottom: While the tapioca helps, ensuring your bottom crust is properly sealed and placed on a preheated baking sheet can also contribute to a crispier base.

Serving & Storage Suggestions

This Strawberry Rhubarb Pie is at its absolute best when served slightly warm, allowing the fruit filling to be lusciously gooey.

• Serving: Allow the pie to cool for at least a few hours before slicing. This allows the filling to set properly. Serve slices warm or at room temperature. It’s absolutely divine with a generous scoop of vanilla bean ice cream or a dollop of whipped cream. A light dusting of powdered sugar can also add a beautiful finishing touch.
• Storage: Once cooled, this pie can be stored at room temperature for up to 2 days, provided your kitchen is not excessively warm. For longer storage, cover the pie loosely with plastic wrap or foil and refrigerate it for up to 4 days. To reheat, place a slice on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. This pie does not freeze particularly well due to the fruit filling’s moisture content.

Nutritional Information

This is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	472.6 kcal
Calories from Fat	167 kcal
Total Fat	18.6 g	24%
Saturated Fat	8.4 g	42%
Cholesterol	21 mg	7%
Sodium	330 mg	14%
Total Carbohydrate	75.8 g	27%
Dietary Fiber	3.2 g	11%
Sugars	55.1 g	110%
Protein	3.6 g	7%

Note: Daily values are based on a 2,000-calorie diet.

Variations & Substitutions

While this recipe is perfection as is, there’s always room for a little culinary creativity.

• Crust: If you’re feeling ambitious, a homemade double-crust pie dough made with butter or a blend of butter and shortening will elevate this pie even further. For a gluten-free option, experiment with your favorite gluten-free pie crust recipe.
• Spice Level: Adjust the spices to your preference. If you’re not a fan of cloves, you can omit them or increase the cinnamon slightly. A touch of cardamom can also add an interesting depth.
• Citrus Zest: For an extra pop of flavor, consider adding a teaspoon of finely grated lemon zest or orange zest to the fruit filling.

FAQs

Q: Why does the fruit mixture need to rest for 20 minutes?
A: This resting period is crucial for the dry tapioca to absorb moisture from the fruit and sugar, allowing it to begin its thickening process and prevent a watery pie.

Q: How do I know when the pie is done baking?
A: The pie is done when the crust is a beautiful golden brown and the filling is actively bubbling through the vents. The filling will continue to thicken as it cools.

Q: Can I use frozen rhubarb and strawberries?
A: Yes, you can. However, you may need to drain off excess liquid from the frozen fruit after thawing. You might also need to adjust the baking time, as frozen fruit can take longer to cook.

Q: My pie crust edges are browning too quickly, what should I do?
A: This is a common issue. Cover the edges of the crust with strips of aluminum foil or use a dedicated pie crust shield to protect them from over-browning.

Q: How long does this pie last?
A: This pie can be stored at room temperature for up to 2 days or refrigerated for up to 4 days. It’s best enjoyed within the first few days of baking.

Final Thoughts

This Utah State Fair Grand Prize Winner is more than just a dessert; it’s a celebration of the seasons and the simple joy of baking. The tartness of the rhubarb perfectly balances the sweetness of the strawberries, all cradled in a flaky, golden crust. Whether you’re a seasoned baker or embarking on your pie-making journey, this recipe is sure to impress. Serve it at your next gathering, share it with loved ones, or simply savor a slice with a cup of strong coffee or a chilled glass of white wine. We’d love to hear about your experience baking this exceptional pie!