If you’re craving a dessert that sings with the perfect balance of tart and sweet, you’ve got to try this Strawberry Rhubarb Pie Recipe. This classic pie combines the bright, tangy punch of rhubarb with the juicy sweetness of fresh strawberries, all wrapped in a flaky, buttery crust that will have you coming back for seconds. Every bite bursts with vibrant colors and delightful textures, making it a showstopper for any occasion or a cozy treat just for yourself.
Ingredients You’ll Need
These simple but essential ingredients come together to make a pie that’s every bit as beautiful as it is delicious. Each element plays a key role—from the cold butter creating the perfect flaky crust to the fresh strawberries and rhubarb delivering that iconic fruity punch.
- 2 1/2 cups all-purpose flour: The base of your flaky pie crust, providing structure and tenderness.
- 1 teaspoon salt: Enhances all the flavors in both the crust and filling.
- 1 tablespoon granulated sugar: Adds just a touch of sweetness to the crust dough.
- 1 cup unsalted butter, cold and cubed: The secret to that perfectly flaky, rich pie crust texture.
- 1/2 cup ice water: Keeps the dough cool and helps bind it without melting the butter.
- 3 cups rhubarb, chopped: The tart star of the filling that balances strawberry sweetness.
- 3 cups strawberries, hulled and sliced: Juicy and fragrant, they pair beautifully with rhubarb.
- 1 cup granulated sugar: Sweetens the fruit filling, cutting through rhubarb’s sharpness.
- 1/4 cup light brown sugar, packed: Adds depth and a subtle caramel note to the filling.
- 1/4 cup cornstarch: Thickens the filling so it sets up nicely after baking.
- 1 tablespoon lemon juice: Brightens the fruit flavors and balances the sweetness.
- 1 teaspoon vanilla extract: Offers a warm, aromatic undertone to the filling.
- 1/4 teaspoon salt: Enhances the natural flavors within the fruit mixture.
- 1 egg, beaten (for egg wash): Creates a gorgeous golden, shiny crust.
- 2 tablespoons coarse sugar (optional): Adds a delightful crunch and sparkle on top.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Pie Dough
Begin by whisking together the flour, salt, and sugar in a large bowl to combine the dry ingredients evenly. Next, cut in the cold, cubed butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. The key is to keep the butter cold so your crust turns out flaky. Gradually add ice water, a little at a time, mixing until the dough just comes together. Divide this dough into two disks, wrap each tightly in plastic wrap, and chill in the refrigerator for at least one hour to let the gluten relax and the butter firm up.
Step 2: Mix the Fruit Filling
While your dough chills, toss together chopped rhubarb and sliced strawberries in a large bowl. Add granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, and salt to the fruit. Stir gently but thoroughly to combine. Letting this filling sit for 15 to 20 minutes helps the sugar dissolve and the flavors meld, promising a luscious, juicy pie interior.
Step 3: Assemble the Pie Base
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of cold dough into a circle large enough to fit your 9-inch pie dish. Carefully transfer it to the dish, gently pressing it into place and trimming any excess edges. Pour the prepared strawberry rhubarb filling evenly over the crust, making sure it’s spread out nicely for even cooking.
Step 4: Add the Top Crust
Roll out the second dough disk to cover the filling. Place it over the fruit, then trim and crimp the edges to seal everything in. Don’t forget to cut a few slits into the top crust—these steam vents are essential for bubbling juices to escape during baking. Brush the surface with beaten egg for a beautiful golden finish, and if you like, sprinkle some coarse sugar on top to add sparkle and texture.
Step 5: Bake the Pie
Bake your pie first at 400°F (200°C) for 20 minutes to help set the crust and start caramelizing the sugars. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes. Keep an eye on the edges: if they brown too quickly, cover them with foil to prevent burning while the filling finishes cooking.
Step 6: Cool Before Serving
Once baked to perfection, transfer your pie onto a wire rack to cool for at least two hours. This cooling time is crucial because it allows the filling to thicken up, ensuring clean, beautiful slices and that every bite is just as delightful as the first one.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
Top your slice with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the pie’s sweet-tart flavor. A sprinkle of toasted almonds or a few extra fresh strawberry slices can add an elegant, fresh touch that’s perfect for impressing guests.
Side Dishes
This pie pairs wonderfully with simple sides like a cup of hot coffee or spiced tea, making for a cozy afternoon treat. If you’re serving it as part of a bigger meal, light salads with tangy vinaigrette or a platter of assorted cheeses balance its sweetness beautifully.
Creative Ways to Present
For a fun twist, serve mini versions of the Strawberry Rhubarb Pie Recipe in small ramekins or mason jars. You can layer the filling and crumble some extra buttery crust on top, baking it as individual servings that look as charming as they taste. Another idea is to drizzle warm caramel sauce over slices just before serving to add a luscious finishing touch.
Make Ahead and Storage
Storing Leftovers
Leftover pie can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Keeping it sealed well prevents the crust from drying out and preserves all those vibrant pie flavors wonderfully.
Freezing
If you want to make this pie ahead, wrap it tightly with plastic wrap and foil after it has cooled completely. Freeze for up to 2 months. When ready to enjoy, let it thaw overnight in the fridge before reheating for the best texture and freshness.
Reheating
Rewarm slices in a preheated oven at 350°F (175°C) for 10 to 15 minutes. This brings the crust back to its flaky glory and warms the filling just right. Avoid microwaving as it can make the crust soggy, losing that wonderful contrast of crisp and luscious filling.
FAQs
Can I use frozen strawberries or rhubarb for this pie?
Yes, you can use frozen fruit if fresh isn’t available, but be sure to thaw and drain any excess liquid first. This prevents the filling from becoming too watery during baking and keeps the texture just right.
How do I prevent the pie crust edges from burning?
Cover the edges with foil or a pie shield after the first 20 minutes of baking. This simple step protects them from getting too dark while the rest of the pie finishes cooking evenly.
Is there a way to make the filling less runny?
Using cornstarch in the filling helps thicken it, which is included in this Strawberry Rhubarb Pie Recipe. If your fruit is especially juicy, you can add a little more cornstarch, but be careful not to overdo it to avoid a gummy texture.
Can I make the pie crust ahead of time?
Absolutely! The dough can be prepared and chilled up to 2 days before baking. Just keep it well wrapped in the refrigerator to retain moisture and tenderness for a perfect crust.
How do I get a shiny and golden top crust?
Brushing the top crust with beaten egg before baking lends that lovely golden hue and shine. Sprinkling coarse sugar on top adds a lovely sparkle and a bit of crunchy texture that makes the pie extra special.
Final Thoughts
Making this Strawberry Rhubarb Pie Recipe at home is truly a joy, combining simple ingredients with heartfelt effort to create something spectacular. Whether you’re a seasoned pie maker or trying your hand for the first time, this recipe promises luscious flavors and a stunning result. I can’t wait for you to experience the magic of fresh strawberries and tart rhubarb nestled in a flaky crust. Go ahead and bake yourself a slice of sunshine!
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes plus 2 hours cooling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Strawberry Rhubarb Pie combines the tartness of rhubarb and the sweetness of strawberries in a flaky, buttery crust. Perfect for spring and summer gatherings, this classic pie balances fruity fresh flavors with a golden, crisp pastry topping. The dual baking temperature ensures a perfectly baked crust without overcooking the filling.
Ingredients
For the 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
For the 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
For the Topping
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional)
Instructions
- Make the Pie Dough: Whisk together the flour, salt, and sugar in a large bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add the ice water, stirring until the dough just begins to come together. Form the dough into two disks, wrap in plastic, and chill in the refrigerator for at least 1 hour to firm up.
- Prepare the Filling: In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss well to coat. Let the mixture sit for 15 to 20 minutes for the flavors to meld and juices to release.
- Preheat and Roll Out Dough: Preheat your oven to 400°F (200°C). On a floured surface, roll out one disk of chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish and press gently to fit the bottom and sides.
- Assemble the Pie: Pour the prepared strawberry rhubarb filling evenly into the crust-lined pie dish. Roll out the second dough disk and place it over the filling. Trim any excess dough, crimp the edges to seal, and cut several slits on top to allow steam to escape. Brush the top crust with beaten egg and sprinkle with coarse sugar if desired, for added texture and sparkle.
- Bake the Pie: Place the pie in the preheated oven 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 35 to 40 minutes, or until the filling is bubbling and the crust is golden brown. 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 so the filling sets properly before slicing. Serve at room temperature or slightly chilled for best flavor.
Notes
- You can use frozen strawberries and rhubarb if fresh are unavailable—just thaw and drain excess juice to prevent a soggy crust.
- Chilling the dough is essential for a flaky crust and easier handling.
- Cut slits in the top crust to avoid bubbling and steaming inside the pie.
- Use foil shields on the edges if they start browning too fast to prevent burning.
- Letting the pie cool completely is key to avoid runny filling when sliced.
