If you are craving a burst of vibrant flavors wrapped in flaky, buttery crust, this Strawberry Rhubarb Pie Recipe is your perfect ticket to dessert heaven. It beautifully balances the tartness of rhubarb with the natural sweetness of fresh strawberries, creating a filling that’s both luscious and refreshing. Every slice feels like a celebration of summer’s best fruits, making it a beloved classic that you’ll want to share with friends and family again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to nailing this Strawberry Rhubarb Pie Recipe. Each element plays a crucial role in bringing harmony to the pie’s flavor, texture, and appearance.
- Fresh rhubarb (3 cups, chopped): Offers a pleasantly tart contrast to the strawberries and helps the filling hold structure when baked.
- Fresh strawberries (3 cups, hulled and halved): Provide juicy sweetness and a lovely burst of red color to brighten the pie.
- Granulated sugar (1 1/4 cups): Balances the natural tartness and sweetens the filling perfectly; you can adjust to taste.
- Cornstarch (1/4 cup): Acts as a thickening agent to keep the filling from becoming too runny once baked.
- Salt (1/4 teaspoon): Enhances depth and rounds out the sweetness in the fruit mix.
- Vanilla extract (1 teaspoon): Adds a subtle warm aroma, deepening the pie’s flavor complexity.
- Lemon juice (1 tablespoon): Brightens the fruit’s flavors and adds a refreshing zing.
- Double pie crust (store-bought or homemade): Provides a flaky, buttery base and top, essential for holding the filling beautifully.
- Butter (1 tablespoon, cut into small pieces): Dotting the filling with butter enriches the pie and adds lovely pockets of savory richness.
- Egg (1 beaten): Used for the egg wash to create a glossy, golden-brown crust.
- Coarse sugar (1 tablespoon, optional): Sprinkled on top for an extra crunch and sparkle.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Filling
Start by combining your chopped rhubarb, halved strawberries, sugar, cornstarch, salt, vanilla extract, and lemon juice in a large bowl. Toss everything gently to ensure the fruit is evenly coated, which helps the flavors meld and the filling thicken perfectly during baking.
Step 2: Fit the Bottom Crust
Roll out your bottom pie crust and carefully fit it into a 9-inch pie dish. Make sure it lies flat and has a nice edge for crimping later. This crust is the sturdy foundation that will hold all that delicious filling.
Step 3: Add the Filling and Butter
Pour the prepared strawberry-rhubarb mixture into the crust and evenly dot the filling with small pieces of butter. These buttery pockets add richness and help develop a beautifully golden filling as the pie bakes.
Step 4: Place the Top Crust
Roll out the top pie crust and lay it over the filling. You can either use a whole crust with slits for steam to escape or get creative with a lattice pattern for a stunning visual. After placing, trim the edges and crimp them together to seal the pie completely.
Step 5: Egg Wash and Sugar Topping
Brush the top crust with the beaten egg to give it that irresistible golden shine. If you like a bit of sparkle and crunch, sprinkle coarse sugar evenly over the crust. This adds texture and an inviting twinkle.
Step 6: Bake to Perfection
Place the pie on a baking sheet to catch any drips and bake 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 crust should be golden and the filling bubbling, promising a pie that’s bursting with flavor.
Step 7: Cool Before Serving
Once baked, transfer the pie to a wire rack and let it cool completely. This step is crucial for the filling to set properly, ensuring each slice holds together beautifully without losing that luscious, juicy consistency.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
Adding a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream transforms this pie into an irresistible dessert experience. A sprinkle of fresh mint leaves can also add a refreshing touch and vibrant color contrast.
Side Dishes
Serve your pie alongside a simple salad of mixed greens with a light vinaigrette to balance the sweetness. For a cozy, indulgent touch, pair it with a cup of strong coffee or a cold glass of milk—both are perfect complements.
Creative Ways to Present
Try serving the Strawberry Rhubarb Pie Recipe in individual ramekins for charming mini pies that impress at gatherings. Alternatively, offer pie à la mode by topping warm slices with ice cream, caramel drizzle, or toasted nuts for extra texture and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly with plastic wrap or store it in an airtight container in the fridge to keep the crust crisp and the filling fresh. It will stay delicious for up to three days, making it an easy treat to enjoy later.
Freezing
You can freeze leftover pie by wrapping it well in foil and plastic wrap. Thaw overnight in the refrigerator before reheating. Freezing is a great way to preserve the pie if you want to enjoy that strawberry rhubarb goodness at a later date without sacrificing taste or texture.
Reheating
To reheat, place pie slices on a baking sheet and warm in a preheated 350°F (175°C) oven for about 15 minutes or until heated through. This method preserves the crust’s flakiness far better than a microwave and keeps that filling bubbling warm.
FAQs
Can I use frozen strawberries and rhubarb for this pie?
Absolutely! Just be sure to thaw them fully and drain any excess liquid before mixing with the sugar and cornstarch. This tip helps prevent the filling from becoming too watery.
How can I make the crust more flaky?
Use cold butter and ice-cold water when making or handling the crust. Avoid overworking the dough, and keep everything chilled to achieve a tender, flaky texture every time.
Is it possible to make this pie gluten-free?
Yes! Simply swap the regular pie crust for a gluten-free variety that holds up to baking. Many store-bought gluten-free crusts work well, or you can prepare your own with gluten-free flour blends.
What makes the strawberry rhubarb filling so special?
The combination of tart rhubarb with sweet strawberries creates a balanced flavor profile, enhanced by sugar, vanilla, and lemon juice. Cornstarch thickens the mixture for a perfect consistency that’s neither too runny nor too stiff.
Can I prepare the pie in advance?
Definitely! Assemble your pie and refrigerate it for up to 24 hours before baking. Just be sure to cover it well to avoid the crust becoming soggy. This is perfect for planning ahead for special occasions.
Final Thoughts
This Strawberry Rhubarb Pie Recipe is truly one of those timeless desserts that feels like a warm hug on your plate. Whether you’re baking for a summer gathering, a holiday treat, or just because, this pie’s vibrant flavors and comforting textures never disappoint. So go ahead, dive in, and let each bite remind you why this classic remains a favorite year after year.
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Strawberry Rhubarb Pie combines tart rhubarb with sweet strawberries in a perfectly baked double crust for a delightful summer dessert. The filling is thickened with cornstarch and flavored with vanilla and lemon juice, while the buttery crust is brushed with egg wash for a golden finish. Serve chilled or warm, ideally paired with whipped cream or vanilla ice cream.
Ingredients
Filling
- 3 cups fresh rhubarb, chopped
- 3 cups fresh strawberries, hulled and halved
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Crust
- 1 double pie crust (store-bought or homemade)
- 1 tablespoon butter, cut into small pieces
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions
- Prepare the filling: In a large mixing bowl, gently toss together the chopped rhubarb, halved strawberries, granulated sugar, cornstarch, salt, vanilla extract, and lemon juice until the fruit is fully coated. Set aside to allow the flavors to meld.
- Prepare the crust: Roll out the bottom pie crust and fit it evenly into a 9-inch pie dish, pressing gently to remove any air pockets.
- Fill the pie: Pour the fruit filling into the prepared bottom crust. Dot the filling with small pieces of butter to add richness and flavor.
- Add the top crust: Roll out the top crust and gently place it over the filling. You may leave it as a full crust with slits for steam to escape or create a lattice pattern. Trim excess dough and crimp the edges to seal the pie securely.
- Apply egg wash and sugar: Brush the top crust evenly with the beaten egg to enhance browning. Sprinkle with coarse sugar if desired for a sweet, crunchy finish.
- Bake at high temperature: Place the pie on a baking sheet to catch any drips and bake in a preheated oven at 400°F (200°C) for 20 minutes to set the crust initially.
- Reduce temperature and continue baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the crust is golden brown and the filling is bubbling, indicating the fruit is cooked through.
- Cool the pie: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling is important to allow the filling to set firmly for clean slices when serving.
Notes
- If using frozen fruit, thaw and drain excess liquid before using to avoid a watery filling.
- For a less sweet version, reduce the sugar to 1 cup.
- Serve with whipped cream or vanilla ice cream to enhance the dessert experience.
