Strawberry Rhubarb Honey Pie

A piece of strawberry rhubarb pie with honey on a white plate with a fork.

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5 from 1 vote

Strawberry Rhubarb Honey Pie

This strawberry rhubarb pie with honey is naturally sweetened and perched on a wonderfully flaky whole grain crust.

Prep Time20

Cook Time1

Chill Time1

Total Time2 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 384kcal

Author: Nicole Spiridakis

Ingredients

For the Crust

½ cup unsalted butter , very cold
1 ½ cups whole wheat pastry flour
½ cup spelt flour
½ cup almond flour
1 tablespoon granulated sugar
1 teaspoon fine sea salt
½ cup buttermilk

For the Filling

3 ½ cups untrimmed rhubarb, in ½-inch thick slices , about 1 ½ pounds
3 ½ cups strawberries, hulled and sliced , about 1 pound
¾ cup honey
1 teaspoon lemon juice
¼ teaspoon fine sea salt
¼ cup tapioca flour

Instructions

Make the Crust

Cut the butter into 1-inch pieces and place in the freezer to chill for 15 minutes.
Sift together the flours, sugar, and salt in a large bowl. Take the cold butter from the freezer and rub it into the flour mixture with your hands until it forms a coarse meal. Add the buttermilk and very gently gather and knead the dough together with your hands until it forms a ball. Divide in half, flatten each ball into a 6-inch disc, wrap in plastic wrap, and let rest in the fridge for at least 1 hour.

For the Filling and Bake the Pie

Heat oven to 400℉. On a well-floured counter or cutting board roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.
Stir together rhubarb, strawberries, honey lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust. Roll out the second half of pie dough into an 11-inch circle and transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only ½-inch. Tuck rim of dough underneath itself and crimp it decoratively; cut a few air vents (I like to do 4) in the center of the crust.
Transfer pie to a baking sheet and place in oven. Bake for 20 minutes then reduce temperature to 350℉ and bake for an additional 25 to 30 minutes, until the pie is golden and the juices are bubbling.
Remove from oven and place pie on a wire rack to cool. Let fully cool so the juices gel a bit.

Notes

To Make Gluten Free

Use all-purpose gluten free flour: Substitute 2 ½ cups of your favorite gluten free flour blend for the mix of flours in the crust.

Swap my flour blend: You can also use my homemade gluten free flour blend for the combination of all-purpose and whole wheat flours. Use 3 cups of gluten free flour for the flours in the crust.

Try oat flour: I love a straight swap of oat flour in pie crust! You can use 2 ½ cups of oat flour for the whole wheat pastry and spelt flours, or use 3 cups of oat flour for the wheat flours and almond flour combination.

More Tips

Use real buttermilk - Yes, you can use a DIY buttermilk substitute as mentioned in the ingredient notes. But, I really prefer using real buttermilk because it adds a tenderness to the dough you won't get from making it yourself. If you are able to incorporate buttermilk, make sure to shake it well before stirring it into the dough, and keep it very cold.
Rest the dough - Pie dough needs at least 30 minutes to chill before it's rolled out, so don't skip this step. You can also make the crust in advance and keep it in the fridge for up to 3 days, or freeze it for up to 3 months. Defrost the crust in the fridge before using.
Make a lattice crust - Strawberry rhubarb pie is often made with a latticed crust rather than a whole top crust. To make a lattice crust, roll out the dough for the top half of the pie, then cut it into strips. Place the strips of dough on the top of the pie filling, then layer them over and under one another to create a basket weave design.
Do a crumble topping: Make half of the recipe for the pie crust, then do a simple crumble topping by whisking 1 cup flour with ½ cup sugar, then rub in ¼ cup of unsalted butter, and spread it evenly over the top of the pie.
Use sugar - If you wish, swap ¾-1 cup of granulated sugar for the honey. You may also wish to add up to 1 cup of honey to the filling if you like your pie a bit sweeter.
Let the pie sit - It's equally important to let the pie sit after it's fully baked. I prefer to let the pie cool completely to room temperature, for at least 2 hours, to allow the filling to set. Let's avoid a watery pie filling!

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