If you love the perfect balance of tart and sweet in a dessert, you are going to fall head over heels for this Strawberry Rhubarb Pie Recipe. This classic pie combines the bright, juicy sweetness of ripe strawberries with the tangy punch of rhubarb, all wrapped up in a flaky, buttery crust that melts in your mouth. Every bite delivers that nostalgic homemade comfort and a burst of fresh, natural flavor that’s hard to beat. It’s a dessert that feels just right for any occasion, whether a sunny afternoon or a cozy family dinner.
Ingredients You’ll Need
The best part about this Strawberry Rhubarb Pie Recipe is how simple yet essential every ingredient is, each bringing its own magic to the final dessert. From the rich, cold butter that creates a tender crust to the fresh fruits that lend vibrant color and bright flavor, nothing here is superfluous. Let’s look at what makes this classic pie truly shine.
- 2 1/2 cups all-purpose flour: Provides the perfect structure for a flaky, sturdy pie crust that holds your filling beautifully.
- 1 teaspoon salt: Enhances flavor throughout the crust and filling without overpowering the fruits.
- 1 tablespoon granulated sugar: Adds a subtle sweetness to balance the tartness in the dough.
- 1 cup unsalted butter, cold and cubed: Cold butter is key for creating those flaky layers and a rich mouthfeel.
- 1/2 cup ice water: Helps the dough come together without melting the butter, keeping the crust tender.
- 3 cups rhubarb, chopped: Offers that iconic tartness that perfectly contrasts the strawberries.
- 3 cups strawberries, hulled and sliced: Brings juicy sweetness and gorgeous red color to the pie.
- 1 cup granulated sugar: Sweetens the filling to balance the rhubarb’s tang.
- 1/4 cup light brown sugar, packed: Adds depth with a hint of molasses flavor.
- 1/4 cup cornstarch: Thickens the juicy filling so every slice holds together perfectly.
- 1 tablespoon lemon juice: Brightens the flavor, keeping the filling fresh and lively.
- 1 teaspoon vanilla extract: Adds a warm, aromatic layer to the filling’s flavor profile.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor complexity.
- 1 egg, beaten (for egg wash): Used to brush the crust for a beautifully golden, shiny finish.
- 2 tablespoons coarse sugar (optional): Sprinkled on top for a delightful crunch and extra sparkle.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Pie Dough
Start by whisking together the flour, salt, and a tablespoon of granulated sugar in a large bowl. The sugar might seem like a small addition, but it makes a subtle difference in the crust’s flavor. Then, cut in your cold, cubed butter using a pastry cutter, two knives, or your fingers until the mixture looks like coarse crumbs. This is the stage where you want to keep the butter cold to ensure a flaky crust later. Slowly add the ice water until the dough just starts to come together. Divide it into two disks, wrap them tightly, and pop them in the fridge for at least an hour. This chilling time is crucial—it lets the gluten relax and the butter firm up.
Step 2: Make the Strawberry Rhubarb Filling
While your dough chills, toss together your chopped rhubarb, hulled and sliced strawberries, granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt in a large bowl. This combination creates that classic sweet-tart flavor that makes this Strawberry Rhubarb Pie Recipe so unforgettable. Let it sit for 15 to 20 minutes to allow the sugars to dissolve and the flavors to meld beautifully, while also drawing out some of the juices.
Step 3: Roll Out and Fill the Pie Crust
Preheat your oven to 400°F (200°C). Roll out the first dough disk on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer it into your dish, pressing gently to fit the bottom and sides. Pour the fruit filling evenly into the crust, making sure it’s nicely spread out for even baking.
Step 4: Top and Seal the Pie
Next, roll out the second disk of dough and place it over the filling. Trim the edges so they align with the bottom crust, then crimp them together to create a beautiful seal. Don’t forget to cut a few slits in the top crust to let steam escape while baking. Brush the top crust with the beaten egg wash to achieve that gorgeous golden shine, and sprinkle with coarse sugar if you want an extra crunch and sparkle.
Step 5: Bake to Perfection
Bake your pie at 400°F for 20 minutes to set the crust, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes. Keep an eye on the edges—if they brown too quickly, cover them loosely with foil to prevent burning. When the crust is golden and the filling is bubbly, you know your pie is ready.
Step 6: Cool and Serve
Allow your pie to cool on a wire rack for at least two hours before slicing. This cooling time helps the filling set perfectly so that every slice holds together with that iconic Strawberry Rhubarb Pie Recipe consistency we all love.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
One of the joys of serving this Strawberry Rhubarb Pie Recipe is adding simple touches that elevate its charm. A scoop of freshly whipped cream or a generous dollop of vanilla ice cream complements the warm pie beautifully, adding creamy sweetness to balance the tart filling. A sprinkle of chopped fresh mint or a light dusting of powdered sugar can also add color and a hint of freshness.
Side Dishes
To round out your dessert experience, serve alongside a light, citrus-infused salad or a crisp cucumber water for refreshing contrast. If this pie is part of a meal, fresh cheeses or savory finger foods that won’t overpower the pie’s delicate fruit flavors work wonderfully.
Creative Ways to Present
For a modern twist on serving the Strawberry Rhubarb Pie Recipe, try turning it into mini hand pies using the same filling and crust. Or plate a warm slice with a drizzle of local honey and edible flower petals for an elegant presentation that will impress your guests. You can also experiment by serving small portions in clear glasses layered with whipped cream and fresh berries for a deconstructed spin.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them covered in the refrigerator for up to three days. Keeping the pie chilled helps maintain the crust’s texture and the filling’s vibrant flavor, so every bite feels freshly baked.
Freezing
This Strawberry Rhubarb Pie Recipe freezes beautifully. Wrap the entire cooled pie tightly with plastic wrap and then a layer of foil. It can be frozen for up to two months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating.
Reheating
To bring your leftover pie back to life, warm it in a 350°F oven for about 15 to 20 minutes. This method keeps the crust crisp and revives the warmth of the luscious filling, making it taste just like freshly baked.
FAQs
Can I use frozen berries for this Strawberry Rhubarb Pie Recipe?
Yes, you can use frozen strawberries and rhubarb if fresh ones aren’t available. Just make sure to thaw and drain any excess liquid before mixing with the sugars and cornstarch to avoid a soggy pie.
What can I substitute for cornstarch in the filling?
If you don’t have cornstarch on hand, you can use arrowroot powder or tapioca starch in equal amounts. These thickeners work well to give the filling that perfect, sliceable texture.
How do I prevent the crust edges from burning?
Cover the edges of your pie with aluminum foil or a pie crust shield once they start to brown too quickly. This protects the edges while the rest of the pie finishes baking evenly.
Is it important to chill the dough before baking?
Absolutely! Chilling relaxes the dough and keeps the butter firm, which results in a deliciously flaky and tender crust. Skipping this step can make the dough tougher or cause shrinking during baking.
Can this Strawberry Rhubarb Pie Recipe be made vegan?
To make a vegan version, substitute the butter with a solid vegetable shortening or vegan butter alternative, and replace the egg wash with a plant-based milk brushed onto the crust for browning. The filling ingredients are naturally vegan-friendly.
Final Thoughts
This Strawberry Rhubarb Pie Recipe is truly a celebration of spring and summer’s best flavors wrapped in a flaky, buttery crust that feels like a hug on a plate. It’s a recipe that invites you to slow down, savor each bite, and share something special with those you love. Give it a try—once you do, it’s bound to become one of your most treasured dessert go-tos.
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 25 minutes
- Yield: 8 servings
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic Strawberry Rhubarb Pie featuring a buttery, flaky crust filled with a sweet and tart strawberry and rhubarb mixture. This pie perfectly balances the tanginess of rhubarb with the natural sweetness of strawberries, making it a delightful dessert for any occasion.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
Filling
- 3 cups rhubarb, chopped
- 3 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional)
Instructions
- Prepare the Pie Dough: Whisk together the all-purpose flour, salt, and sugar in a large bowl. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough forms a cohesive ball. Divide the dough into two disks, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
- Make the Fruit Filling: In a large bowl, combine the chopped rhubarb, hulled and sliced strawberries, granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss everything gently to coat the fruit evenly and let the mixture sit for 15 to 20 minutes to macerate, allowing the flavors to meld and the fruit to release some juices.
- Preheat the Oven and Roll Out Dough: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one of the chilled dough disks into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides without stretching.
- Assemble the Pie: Pour the prepared fruit filling evenly into the crust-lined pie dish. Roll out the second disk of chilled dough into a circle and place it over the filling. Trim excess dough from the edges, then crimp or flute the edges to seal. Cut several slits in the top crust to allow steam to escape while baking. Brush the top crust with the beaten egg for a golden finish and, if desired, sprinkle with coarse sugar for added texture and sparkle.
- Bake the Pie: Place the assembled pie in the preheated oven and bake at 400°F (200°C) for 20 minutes to set the crust. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely for at least 2 hours, which helps the filling to set properly, making it easier to slice and serve.
Notes
- Chilling the dough is essential to achieve a flaky crust.
- Cover pie edges with foil if they brown too fast during baking.
- Allow the pie to cool completely before slicing for clean cuts.
- Coarse sugar on top adds a pleasant crunch and visual appeal but is optional.
- Use fresh rhubarb and strawberries for the best flavor.
