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Baked Strawberry Rhubarb Pie

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Cherry

Our famous 6-in-1 versatility is on display in this baked strawberry rhubarb pie. Slightly sweet, with a touch or tart, this summer staple is bursting with wood-fired flavor.

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Pie Dough

  • 2 1/2 Cup all-purpose flour

  • 1 Teaspoon Salt

  • 1 Tablespoon Sugar

  • 1 Cup (2 sticks) unsalted butter, cold and cut into cubes

  • 6 Tablespoon ice water

Strawberry Rhubarb Filling

  • 2 Cup rhubarb, diced

  • 3 Cup (1 lb) strawberries, halved

  • 1 Cup sugar, plus more for topping

  • 3 Tablespoon "Minute" Tapioca

main

  • 3 Tablespoon unsalted butter

  • 1 Whole egg, for egg wash

  • 1

    Make the pie dough. In a large bowl, combine flour, salt, and sugar. With a fork or a pastry cutter, work in half of the butter until it resembles coarse meal. Work the remaining butter into the dough.

    • 2 1/2 Cup all-purpose flour

    • 1 Teaspoon Salt

    • 1 Tablespoon Sugar

    • 1 Cup (2 sticks) unsalted butter, cold and cut into cubes

    • 6 Tablespoon ice water

  • 2

    Drizzle in a tablespoon of ice water at a time, mixing and tossing between each addition. Stop adding water when it still has a little bit of dry flour in the bottom of the bowl. Do not over mix the dough or it will become hard.
  • 3

    Divide the dough in two, form each into a disk and wrap in plastic wrap. Place in the refrigerator to rest for 30 minutes.
  • 4

    In a large bowl, combine the rhubarb and strawberries. In a separate bowl, mix the sugar and tapioca. Fold the tapioca into the strawberries and rhubarb. Allow to sit for 15 minutes.

    • 2 Cup rhubarb, diced

    • 3 Cup (1 lb) strawberries, halved

    • 1 Cup sugar, plus more for topping

    • 3 Tablespoon "Minute" Tapioca

  • 5

    When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 6

    Using a rolling pin, roll one of the dough disks into a circle large enough for a 10-inch pie dish. Lay dough on the dish and cut the excess around the pan. Prick bottom with a fork.
  • 7

    Lay a piece of parchment paper on top of the pie dough. On top of the parchment paper, place some dry rice or beans to keep the parchment paper down.
  • 8

    Place the pie dish on the grill grates. Close the lid and bake until the crust appears dry and flaky but is still light in color, 10-15 minutes.
  • 9

    Remove the pie from the grill and discard the parchment paper and rice/beans. Fill the pie with strawberry rhubarb filling. Dot with butter all around top of filling.

    • 3 Tablespoon unsalted butter

  • 10

    Roll out the second pie dough into a large round, and place on top of the filling. Cut off excess dough and pinch sides to close. Using a knife, make a few slits on top.
  • 11

    Brush the top with egg wash (1 egg and a little water mixed together). Sprinkle sugar on top.

    • 1 Whole egg, for egg wash

  • 12

    Place the pie dish directly on the grill grates. Close the lid and bake until golden brown and cooked through, 45 minutes.
  • 13

    Remove the pie from the grill and allow to cool before slicing and serving. Enjoy!

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