There is something truly magical about the combination of tangy rhubarb and sweet strawberries baked inside a flaky crust, and that’s exactly what makes this Strawberry Rhubarb Pie Recipe an absolute must-try. It’s the perfect balance of tart and sugary flavors, with a juicy, melt-in-your-mouth filling and a buttery golden crust. Whenever I serve this pie, it instantly transports everyone back to warm, sunny afternoons and cozy family gatherings. Whether you’re a seasoned baker or just looking to impress friends with a homemade dessert, this Strawberry Rhubarb Pie Recipe will quickly become a treasured classic in your kitchen.
Ingredients You’ll Need
Getting the ingredients right is key, but don’t worry — this recipe relies on simple, fresh components that come together beautifully. Each ingredient plays a crucial role, from the bright bursts of fresh strawberries to the crisp tartness of rhubarb, creating the pie’s signature flavor and texture.
- Pie crust: Using a double 9-inch pie crust (homemade or store-bought) provides the sturdy, flaky base and top that holds the filling perfectly.
- Fresh rhubarb: Chopped into half-inch pieces, this brings the tartness that balances the sweetness beautifully.
- Fresh strawberries: Hulled and halved, they add juiciness and vibrant color to the filling.
- Granulated sugar: Sweetens without overpowering, helping the fruit flavors shine.
- Cornstarch: This keeps the filling thick and luscious, preventing it from becoming too runny.
- Lemon juice: Brightens the flavor and enhances the fruit’s natural tartness.
- Vanilla extract: Adds warm, comforting depth to the filling.
- Salt: Just a pinch; it rounds out the sweetness and enhances all the flavors.
- Butter: Small pieces dotted atop the filling add richness and a silky texture.
- Egg wash: A beaten egg with water creates a shiny, golden crust finish.
- Coarse sugar (optional): Sprinkled on top for a subtle, sweet crunch and extra sparkle.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 425°F (220°C). Roll out half of your pie crust and carefully fit it into a 9-inch pie dish, gently pressing it to the edges without stretching. This crust will serve as that buttery, flaky bed for all the delicious filling that’s coming next.
Step 2: Mix the Filling
In a large bowl, combine your chopped rhubarb, halved strawberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir everything together until well mixed, then let the mixture sit for about 10 minutes. This resting time lets the sugar start to dissolve and pull out juices from the fruit, which helps that filling become perfectly saucy and flavorful.
Step 3: Assemble the Pie
Pour the fruit filling into your prepared crust, spreading it evenly. Dot the filling with small pieces of butter to add richness as it bakes. Roll out the remaining pie crust and place it over the top of the filling. Trim any excess dough, then crimp the edges to seal the pie. You can cut a few slits in the top to vent steam or get creative with a lattice crust pattern for a beautiful finish.
Step 4: Add Final Touches and Bake
Brush the top crust with the egg wash to ensure a glowing golden color after baking. If you like, sprinkle some coarse sugar on top to add a touch of sparkle and crunch. Place the pie on a baking sheet to catch any drips, then bake at 425°F for 15 minutes. After that, reduce the heat to 375°F (190°C) and continue baking for another 40–45 minutes or until the crust is crisp and golden and the filling is bubbling. If the edges brown too fast, cover them loosely with foil to prevent burning.
Step 5: Cool Before Serving
One of the hardest parts of this Strawberry Rhubarb Pie Recipe is waiting for it to cool completely before slicing, but it’s worth it! Cooling allows the filling to set properly, making each slice clean and neatly packed with fruit.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
Add a little extra love by topping each slice with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or even a dusting of powdered sugar. These touches elevate the flavor and balance the tartness of the pie wonderfully.
Side Dishes
This pie pairs fabulously with warm, spiced beverages like chai tea or a rich cup of coffee. For brunch, offer alongside a light salad or fresh fruit to complement the pie’s sweet and tangy notes without weighing down the meal.
Creative Ways to Present
For parties or casual get-togethers, serve the pie in small mason jars or mini ramekins topped with meringue or extra fruit slices for an individual dessert experience. Even simple slices arranged on pretty plates with edible flowers make a stunning presentation that will have everyone asking for seconds.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pie loosely with foil or plastic wrap and keep it in the refrigerator. It will stay fresh and delicious for up to 4 days, giving you plenty of time to enjoy every sweet and tangy bite.
Freezing
You can freeze the unbaked assembled pie by wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months and bake straight from frozen, adding extra baking time. Alternatively, freeze leftover slices wrapped well for a quick sweet treat later.
Reheating
Reheat slices gently in the oven at 300°F for about 15 minutes to revive the flaky crust and warm filling. Avoid microwaving when possible to keep the crust crisp and the filling tasting fresh.
FAQs
Can I use frozen fruit for this Strawberry Rhubarb Pie Recipe?
Yes, but make sure to thaw the fruit completely and drain any excess liquid before mixing the filling. Frozen fruit tends to release more juice, so draining helps keep the pie from becoming soggy.
Do I have to make my own pie crust?
Not at all! Store-bought pie crusts work perfectly and save time, but if you want that extra flaky, buttery flavor, homemade crust is worth the effort.
Why is cornstarch used in the filling?
Cornstarch acts as a thickener to absorb the juices released by the fruit during baking, preventing the pie from becoming runny and helping the filling set nicely.
How do I prevent the pie crust edges from burning?
If the edges brown too quickly, simply cover them with strips of aluminum foil halfway through baking to shield them while allowing the rest of the pie to cook perfectly.
Can I make the Strawberry Rhubarb Pie Recipe ahead of time?
Yes! Assemble the pie up to 24 hours in advance and keep it covered in the refrigerator. Just add the egg wash and bake fresh when you’re ready to serve.
Final Thoughts
This Strawberry Rhubarb Pie Recipe is one of those timeless desserts that never fails to impress with its delightful harmony of flavors and comforting texture. Whether you’re baking for a special occasion or a simple weekend treat, it’s sure to bring smiles and warm memories to every table. Dive into this recipe and watch it become a cherished favorite in your dessert rotation!
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Strawberry Rhubarb Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweet freshness of strawberries, baked in a flaky double crust. Perfect for summer gatherings, this pie balances flavors with a luscious filling enhanced by lemon and vanilla, and a buttery crust that bakes to golden perfection.
Ingredients
Pie Crust
- 1 recipe for a double 9-inch pie crust (homemade or store-bought)
Filling
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- 3 cups fresh strawberries, hulled and halved
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon butter, cut into small pieces
Topping
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 425°F (220°C). Roll out half of the pie crust and fit it carefully into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
- Mix Filling: In a large bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir thoroughly and let the mixture sit for 10 minutes to allow the flavors to meld and the cornstarch to begin thickening the juices.
- Assemble Pie: Pour the fruit filling into the prepared pie crust and dot the top with small pieces of butter for richness.
- Top Crust: Roll out the second half of the pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape or create a lattice pattern if desired.
- Egg Wash and Sugar: Brush the top crust with the beaten egg wash to promote browning and sprinkle with coarse sugar if you want added texture and sweetness.
- Bake: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven at 425°F for 15 minutes to set the crust, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40–45 minutes, or until the crust turns golden brown and the filling is bubbling. Cover the pie edges with foil if they brown too quickly.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling helps the filling set, making it easier to slice and serve.
Notes
- Use fresh rhubarb and ripe, firm strawberries for the best texture and flavor.
- If using frozen fruit, be sure to thaw and drain excess liquid thoroughly to prevent a soggy crust.
- Serve the pie warm or at room temperature with vanilla ice cream or whipped cream for a classic dessert experience.
