If you adore the perfect blend of tangy and sweet wrapped in a flaky crust, then this Strawberry Rhubarb Pie Recipe is bound to become your new go-to dessert. Combining the fresh brightness of strawberries with the unique tartness of rhubarb, this pie delivers a nostalgic burst of summer in every bite. Its golden crust and bubbling fruit filling are as inviting to the eyes as they are to the palate, making it an absolute showstopper for any occasion where you want to impress with simplicity and flavor.
Ingredients You’ll Need
This pie comes together with simple, fresh ingredients that each play a vital role in building its flavor, texture, and vibrant color. Using quality produce and pantry staples ensures your pie tastes nothing short of spectacular.
- Fresh strawberries (2 ½ cups): These bring natural sweetness and a juicy red pop to the filling.
- Fresh rhubarb (2 ½ cups): Offers a tart contrast that balances the strawberries beautifully.
- Granulated sugar (1 cup): Sweetens the fruit filling evenly.
- Light brown sugar (¼ cup): Adds a rich, caramel-like undertone for depth of flavor.
- Cornstarch (¼ cup): The magic thickener that gives your pie filling a luscious, sliceable consistency.
- Lemon juice (1 tablespoon): Elevates freshness and enhances all the natural fruit flavors.
- Vanilla extract (½ teaspoon): A subtle hint of warmth that rounds out the filling.
- Ground cinnamon (¼ teaspoon): Injects a mild spice that complements the fruit without overpowering.
- Salt (â…› teaspoon): Balances the sweetness and intensifies the aroma.
- Unsalted butter (1 tablespoon): Dotting the filling with butter boosts richness and flakiness.
- Egg wash (1 large egg beaten with 1 tablespoon water): Creates that irresistible golden sheen on the crust.
- Double pie crust: Use your favorite homemade or store-bought dough as the sturdy and flaky base and top of your pie.
- Granulated sugar for sprinkling: Adds a little sparkle and crunch to the crust’s surface.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Fruit Filling
Begin by mixing the fresh strawberries and rhubarb with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt in a large bowl. Stir gently until every piece is lightly coated, ensuring a filling that cooks evenly with a perfect balance of sweet and tart.
Step 2: Assemble the Bottom Crust and Add Filling
Roll out the bottom pie crust and carefully press it into your 9-inch pie plate, making sure to fit it snugly in all corners. Pour the luscious fruit filling into the shell, then dot small pieces of butter over the top to add richness that melts into the bubbling fruits while baking.
Step 3: Add the Top Crust
Roll out the second crust and place it over your pie. You can keep it whole or create a charming lattice for a rustic look. Trim excess dough and crimp the edges tightly to seal in all those juicy flavors, making this pie as beautiful as it is delicious.
Step 4: Apply Egg Wash and Sprinkle Sugar
Brush the entire top crust with the beaten egg wash—this step is what gives your pie that stunning golden glow and helps the crust crisp up just right. Finish with a light sprinkle of granulated sugar to add sparkle and a slight crunch.
Step 5: Bake the Pie
Place your pie on a baking sheet, then bake in a preheated 400°F oven for 20 minutes. Lower the temperature to 350°F and continue baking for 35 to 40 minutes until the crust is golden brown and the filling bubbles through. If the edges begin to brown too quickly, tuck them under foil to protect them from burning.
Step 6: Cool Completely Before Serving
Resist the temptation to dig in right out of the oven—allowing the pie to cool fully is key to letting the filling set, which results in clean, perfect slices every time.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
A dollop of whipped cream or a scoop of vanilla ice cream complements the tangy fruit flavors perfectly, adding a creamy contrast that makes each bite heavenly. Fresh mint leaves can also brighten the presentation and palate.
Side Dishes
This pie shines bright on its own, but if you want to round out your dessert experience, consider serving it with a fresh berry salad or a simple citrus sorbet to enhance the pie’s vibrant summer character.
Creative Ways to Present
Get playful by serving mini individual pies in ramekins, or top a slice with crushed graham crackers or toasted almonds for added texture and flair. Offering it alongside a sparkling rosé or chilled lemonade can elevate your gathering to a festive celebration.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pie tightly with plastic wrap or foil and store it in the refrigerator. Properly stored, it will keep its deliciousness for up to 3 days, allowing you to enjoy those irresistible strawberry and rhubarb flavors later.
Freezing
If you want to prepare ahead, you can freeze the unbaked pie wrapped securely in plastic and foil for up to 2 months. Bake it straight from the freezer, adding a few extra minutes to the baking time. Alternatively, freeze individual slices after baking for easy treat-on-demand.
Reheating
Rewarm leftovers in a low oven around 300°F until the filling is warm and the crust regains some crispness. Avoid the microwave when possible to keep that flaky texture intact and truly savor your Strawberry Rhubarb Pie Recipe at its best.
FAQs
Can I use frozen strawberries or rhubarb for this pie?
While fresh fruit is ideal for the best texture and flavor in this Strawberry Rhubarb Pie Recipe, you can use frozen if needed. Just be sure to thaw and drain excess liquid to prevent a soggy crust.
What can I substitute for the double pie crust?
If making a double crust isn’t your thing, consider a crumb topping made with oats and brown sugar for a crisp contrast, or use a single crust and bake it as a rustic galette for a casual twist.
How do I prevent the crust edges from burning?
Cover the edges with foil or a pie shield after the first 20 minutes of baking. This protects the thinner dough edges while allowing the rest of the crust to brown beautifully.
Can I make this pie vegan?
Absolutely! Swap the butter with a plant-based alternative and use a vegan pie crust. For the egg wash, a brushed mixture of plant-based milk and maple syrup can give a nice glaze.
Why is my pie filling watery?
Using too much fruit juice or underbaking can make the filling runny. The cornstarch acts as a thickener, so measure carefully and ensure the pie finishes baking fully, especially allowing it to cool before slicing.
Final Thoughts
There is something truly special about a homemade Strawberry Rhubarb Pie Recipe that brings warmth and joy in every slice. Whether you’re baking for family, friends, or just yourself, this pie promises a delightful balance of flavors and textures that will turn any day into a celebration of fresh, seasonal goodness. Trust me, once you try it, this pie will hold a permanent spot in your dessert repertoire!
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Strawberry Rhubarb Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Strawberry Rhubarb Pie combines the tartness of fresh rhubarb with the sweetness of ripe strawberries, creating a perfectly balanced summer dessert. Encased in a golden, flaky double crust and finished with a touch of cinnamon and vanilla, this pie is best served cooled and pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Filling
- 2 ½ cups fresh strawberries, hulled and halved
- 2 ½ cups fresh rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- â…› teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
Crust & Topping
- 1 double pie crust (homemade or store-bought)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Granulated sugar for sprinkling
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the pie.
- Prepare the filling: In a large mixing bowl, gently combine the strawberries, rhubarb, granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt until everything is evenly coated and the mixture is well blended.
- Assemble the bottom crust: Roll out the bottom pie crust and place it carefully into a 9-inch pie plate, ensuring it fits snugly.
- Add the fruit filling: Pour the prepared strawberry and rhubarb mixture into the crust, then dot the filling evenly with small pieces of unsalted butter to add richness.
- Top crust placement: Roll out the top pie crust and cover the filling, either as a solid sheet or in a lattice pattern. Trim any excess dough from the edges and crimp to seal the pie well.
- Apply egg wash and sugar: Brush the top crust with the beaten egg wash to encourage a golden finish, then sprinkle a little granulated sugar over the surface for added sparkle and sweetness.
- Bake the pie: Place the pie on a baking sheet and bake at 400°F for 20 minutes. Then lower the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the crust is golden brown and the filling is bubbling through.
- Protect the crust edges: If the pie crust edges start to brown too quickly, cover them loosely with foil to prevent burning while the rest finishes baking.
- Cool before serving: Allow the pie to cool completely on a wire rack; this cooling step lets the filling set properly and makes for cleaner slices when served.
Notes
- For best results, select fresh, firm rhubarb stalks and ripe, juicy strawberries to achieve the ideal texture and flavor.
- Allow the pie to cool fully before slicing to ensure the filling is set and slices hold their shape.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
