Strawberry Rhubarb Pie is a delightful dessert that perfectly balances sweet and tart flavors. The juicy strawberries complement the tangy rhubarb, all encased in a buttery, flaky pie crust. This classic pie is a favorite for spring and summer, offering a delicious way to enjoy seasonal produce.
Why You’ll Love This Recipe
- The combination of sweet strawberries and tart rhubarb creates a well-balanced flavor.
- A flaky, golden-brown crust adds the perfect texture.
- Ideal for spring and summer gatherings.
- Can be served warm with ice cream or chilled for a refreshing treat.
- A great way to use fresh, in-season ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Pie crust (store-bought or homemade)
- Fresh strawberries, hulled and sliced
- Fresh rhubarb, chopped
- Granulated sugar
- Cornstarch
- Lemon juice
- Vanilla extract
- Egg (for egg wash)
- Coarse sugar (optional, for topping)
Directions
- Preheat the oven to 375°F (190°C).
- Prepare the filling by mixing strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Let it sit for 10–15 minutes to release juices.
- Roll out the pie dough and fit it into a 9-inch pie pan. Trim excess dough.
- Fill the pie shell with the strawberry-rhubarb mixture, spreading it evenly.
- Cover the pie with the second crust, or create a lattice pattern. Seal the edges and crimp as desired.
- Brush the top crust with a beaten egg and sprinkle with coarse sugar if using.
- Bake for 45–50 minutes, or until the crust is golden and the filling is bubbly.
- Cool completely before slicing to allow the filling to set.
Servings and Timing
- Servings: 8 slices
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Variations
- Gluten-Free: Use a gluten-free pie crust.
- Sweeter Pie: Increase the sugar slightly for a sweeter filling.
- Spiced Flavor: Add a pinch of cinnamon or nutmeg for warmth.
- Crumble Topping: Replace the top crust with a streusel topping for a crispier texture.
- Frozen Fruit: If using frozen strawberries or rhubarb, thaw and drain excess liquid.
Storage/Reheating
- Room Temperature: Keep at room temperature for up to 2 days, covered.
- Refrigerator: Store in the fridge for up to 5 days. Cover loosely with foil or plastic wrap.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: Warm slices in a 300°F oven for 10 minutes or microwave briefly.
FAQs
How do I prevent a soggy bottom crust?
Blind-bake the crust for a few minutes before adding the filling or sprinkle a little cornstarch on the crust before filling.
Can I use frozen rhubarb and strawberries?
Yes, but thaw them first and drain excess liquid to prevent a watery pie.
What type of pie crust works best?
A traditional butter or all-butter crust works best for flakiness and flavor.
Can I make this pie ahead of time?
Yes, you can make it a day in advance. Store it at room temperature or refrigerate it.
What if my filling is too runny?
Make sure to use enough cornstarch and let the pie cool completely before slicing.
Can I add other fruits to this pie?
Yes, raspberries or blueberries can add an extra layer of flavor.
Is rhubarb safe to eat raw?
The stalks are safe, but the leaves are toxic and should not be consumed.
How can I make the crust extra flaky?
Keep your ingredients cold and avoid overworking the dough.
What’s the best way to cut a clean slice?
Let the pie cool completely and use a sharp knife to slice.
Can I use a lattice crust?
Yes, a lattice crust is a great way to allow steam to escape while making the pie visually appealing.
Conclusion
Strawberry Rhubarb Pie is a delicious way to enjoy the flavors of spring and summer. With its perfect balance of sweetness and tartness, this pie is sure to be a crowd-pleaser. Whether served warm with ice cream or enjoyed cold, it is a timeless dessert that never disappoints. Try it today and savor every bite!
Print
Strawberry Rhubarb Pie
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This homemade Strawberry Rhubarb Pie features a perfectly balanced filling of sweet strawberries and tart rhubarb, encased in a flaky, golden-brown pie crust. A classic summer dessert, this pie is the perfect combination of fruity freshness and rich, buttery pastry. Serve it warm with a scoop of vanilla ice cream for an irresistible treat!
Ingredients
- For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 6–8 tablespoons ice water
- For the Filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- For the Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Prepare the Pie Crust:
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour.
- Make the Filling:
- In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Toss well and let sit for 15 minutes to release juices.
- Assemble the Pie:
- Preheat oven to 400°F (200°C).
- Roll out one dough disc on a floured surface and fit it into a 9-inch pie plate.
- Pour the fruit filling into the crust and dot with butter.
- Roll out the second dough disc and place it over the filling. Trim and crimp the edges. Cut slits in the top for steam to escape, or create a lattice crust.
- Bake the Pie:
- Brush the top crust with egg wash.
- Place the pie on a baking sheet to catch drips and bake for 20 minutes at 400°F.
- Reduce temperature to 375°F (190°C) and bake for an additional 30-35 minutes, until the crust is golden brown and filling is bubbling.
- Cool and Serve:
- Let the pie cool for at least 2 hours before slicing to allow the filling to set.
- Serve warm with vanilla ice cream or whipped cream.
- Nutrition Information (Per Serving)
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Notes
- For a thicker filling, let the fruit mixture sit longer to release excess juices.
- If the crust is browning too quickly, cover the edges with foil halfway through baking.
- Frozen strawberries and rhubarb can be used, but be sure to drain excess liquid.
- Details
Nutrition
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
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