If you are looking for a delightful way to celebrate the flavors of spring, this Strawberry Rhubarb Pie Recipe is an absolute must-try. It perfectly balances the sweet juiciness of fresh strawberries with the tart zing of rhubarb, all nestled in a golden, flaky crust. Every bite bursts with vibrant color and a luscious texture that invites you to savor more. Whether you are baking for a family gathering or a cozy treat for yourself, this pie embodies homemade comfort and timeless charm.
Ingredients You’ll Need
The magic of this pie lies in its simple, fresh ingredients that together create a harmony of flavor and texture. Each component plays a vital role, whether it’s the natural tartness of rhubarb or the aromatic warmth of cinnamon that rounds out the filling.
- 2 cups fresh strawberries, hulled and halved: Adds natural sweetness and gorgeous color.
- 3 cups fresh rhubarb, sliced into ½-inch pieces: Provides a distinctive tartness that balances the pie’s flavor.
- 1¼ cups granulated sugar: Sweetens and helps macerate the fruit to a delicious consistency.
- ¼ cup cornstarch: Thickens the filling so it’s perfectly set and not runny.
- ½ teaspoon ground cinnamon: Gives a subtle, warm spice that enhances all the fruits.
- 1 teaspoon vanilla extract: Adds depth and richness to the flavor profile.
- 1 tablespoon lemon juice: Brightens the filling and heightens freshness.
- 2 tablespoons unsalted butter, diced: Melted in the filling to add richness and silkiness.
- 1 package (14 oz) refrigerated pie crusts (or homemade double crust): Flaky and buttery base perfect for holding the filling.
- 1 egg (for egg wash): Gives the crust a beautiful golden sheen.
- 1 tablespoon coarse sugar (optional, for topping): Adds an appealing sparkle and subtle crunch on top.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Fruit Filling
Start by combining the strawberries, rhubarb, sugar, cornstarch, cinnamon, vanilla extract, and lemon juice in a large bowl. Stir everything together until well mixed. Let the mixture sit for 10 minutes so the fruit can release its natural juices, which will marry beautifully with the sugar and spices, creating a luscious, flavorful filling.
Step 2: Prepare the Pie Crust
Roll out one of the pie crusts and gently fit it into a 9-inch pie dish. This will serve as the sturdy yet tender foundation for your pie. Make sure to press it into all the corners, avoiding any air bubbles, and trim any excess dough hanging over the edges to keep things neat and tidy.
Step 3: Fill the Pie
Pour the fruit mixture into the prepared crust, spreading it evenly. Dot the top of the filling with the diced unsalted butter. These butter bits will melt during baking, enriching the filling with a velvety texture and mouthwatering flavor.
Step 4: Top with the Second Crust
Roll out the second crust and place it over the filling. You can either lay it whole and cut slits for ventilation or create a charming lattice top for an elegant look. Trim the edges and crimp them to seal the pie securely, ensuring a perfect bake.
Step 5: Egg Wash and Sugar Topping
In a small bowl, beat the egg with a splash of water to make your egg wash. Brush this gently over the top crust. For the finishing touch, sprinkle coarse sugar on top to add sparkle and a delicate crunch that turns your pie into a showstopper.
Step 6: Bake the Pie
Bake the pie at 400°F (200°C) for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes. The pie is done when the crust is golden brown and the filling is bubbling delightfully. Let the pie cool completely before slicing to let the filling set beautifully, ensuring every slice holds its gorgeous shape.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
A scoop of creamy vanilla ice cream or a dollop of freshly whipped cream takes this pie from wonderful to unforgettable. The cold creaminess contrasts perfectly with the warm, tangy filling, making every bite a heavenly experience. Fresh mint leaves or a light dusting of powdered sugar can also add a lovely touch for presentation.
Side Dishes
This delightful pie pairs brilliantly with simple sides like a handful of toasted almonds or a small bowl of mixed berries to complement those vibrant strawberry notes. For a brunch or afternoon tea, consider serving with a cup of fragrant herbal tea or a glass of sparkling lemonade to elevate the meal.
Creative Ways to Present
For an extra special occasion, serve individual portions in mini pie tins or ramekins. You can also create a pie bar by topping slices with assorted toppings: caramel drizzle, chopped nuts, or fresh fruit salsa. These little twists encourage everyone to personalize their slice, making the dessert as fun as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover pie can be wrapped tightly with plastic wrap or stored in an airtight container in the refrigerator for up to 4 days. Keeping it cool helps preserve the freshness of the fruit and the crispness of the crust, so you can enjoy your strawberry rhubarb delight again and again.
Freezing
You can freeze the pie either before or after baking. For unbaked pie, wrap tightly with plastic and foil, then freeze for up to 1 month; bake directly from frozen, adding extra time to the baking process. For baked pie, wrap securely and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Gently warm leftover pie slices in a preheated oven at 350°F (175°C) for 10-15 minutes to refresh the crust and soften the filling. Avoid the microwave if possible, as it can make the crust soggy. A warm slice with a scoop of ice cream is just the right way to relive the magic of this strawberry rhubarb pie recipe.
FAQs
Can I use frozen strawberries and rhubarb for this Strawberry Rhubarb Pie Recipe?
Absolutely! Just make sure to thaw and drain them well to remove excess moisture, which helps prevent a soggy pie crust and keeps the filling from becoming too watery during baking.
What can I substitute for refrigerated pie crusts?
If you prefer homemade crust, a classic buttery pie dough made with flour, butter, a pinch of salt, and ice water works beautifully. It offers a tender, flaky texture that pairs perfectly with the bright filling of the pie.
How do I know when the pie filling is cooked through?
Look for bubbly filling that’s thickened and a golden brown crust. The bubbling is a great sign the fruit has softened and the cornstarch has activated to thicken the juices inside.
Can I make this pie vegan?
Yes! Use a vegan pie crust and substitute the butter with a plant-based alternative. For the egg wash, you can brush the crust with a mixture of plant-based milk and maple syrup to achieve a golden finish.
Does the pie need to cool completely before serving?
It’s best to let the pie cool for at least a few hours so the filling can fully set. This step ensures you get clean slices and that beautiful balance of flavors without juices spilling out.
Final Thoughts
There is something truly heartwarming about baking and sharing this Strawberry Rhubarb Pie Recipe. Its vibrant blend of flavors, comforting textures, and beautiful presentation make it a crowd favorite that’s as delightful to make as it is to eat. Give it a try and watch how it quickly becomes a beloved tradition in your kitchen!
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Strawberry Rhubarb Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes plus cooling time
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic American dessert, this Strawberry Rhubarb Pie combines the tartness of fresh rhubarb with the sweetness of ripe strawberries, all encased in a flaky double pie crust. Perfect for spring and summer gatherings, the pie is baked to golden perfection with a rich fruit filling that sets beautifully after cooling.
Ingredients
Filling
- 2 cups fresh strawberries, hulled and halved
- 3 cups fresh rhubarb, sliced into ½-inch pieces
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, diced
Crust & Topping
- 1 package (14 oz) refrigerated pie crusts or homemade double crust
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare the Filling: In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, ground cinnamon, vanilla extract, and lemon juice. Stir thoroughly to mix the ingredients evenly and set aside for 10 minutes to allow the juices to release, which helps create a flavorful filling.
- Assemble the Pie Crust: Roll out one pie crust and fit it into a 9-inch pie dish, ensuring it covers the sides and base evenly to hold the filling securely.
- Add the Filling: Pour the prepared fruit mixture into the lined pie dish and dot the top with the diced unsalted butter for added richness and flavor.
- Top the Pie: Roll out the second crust and place it over the filling. You can cover the pie with a whole top crust and cut slits for venting or create a lattice pattern for a classic look. Trim any excess dough and crimp the edges to seal the pie properly and prevent leaks.
- Apply Egg Wash and Sugar: In a small bowl, beat the egg with a splash of water, then brush this egg wash evenly over the top crust. Sprinkle with coarse sugar if you want a sparkling, crunchy finish.
- Bake the Pie: Bake the pie at 400°F (200°C) for 20 minutes to set the crust, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes. The pie is done when the crust is golden brown and the filling is bubbly.
- Cool Before Serving: Allow the pie to cool completely on a wire rack. This cooling time, preferably at least 4 hours, enables the filling to thicken and set, making slicing cleaner and the pie more enjoyable.
Notes
- For a thicker filling, let the pie cool for at least 4 hours before slicing.
- If using frozen fruit, be sure to thaw and drain it well to avoid excess moisture in the filling.
- Serve warm or at room temperature, ideally with vanilla ice cream or whipped cream for an indulgent touch.
