If you’re looking for a dessert that perfectly balances tart and sweet with a golden, flaky crust, this Strawberry Rhubarb Pie Recipe is exactly what you need. Combining the bright, juicy flavor of strawberries with the tangy crispness of rhubarb, this pie bursts with vibrant colors and layers of texture that make every bite truly delightful. Whether it’s a family gathering or a cozy night in, this pie delivers that warm, homemade feeling that everyone will adore.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to capturing the classic taste, texture, and beautiful hues that make this pie such a standout. Each one plays its part, from the fresh fruit’s natural sweetness to the buttery richness of the crust.
- 2 cups fresh strawberries, hulled and halved: Adds juicy sweetness and a vibrant red color that’s impossible to resist.
- 3 cups fresh rhubarb, sliced into ½-inch pieces: Brings a bright, tart contrast to balance the strawberries perfectly.
- 1¼ cups granulated sugar: Sweetens the filling without overpowering the fruit’s natural flavors.
- ¼ cup cornstarch: Thickens the filling so each slice holds together beautifully.
- ½ teaspoon ground cinnamon: Adds a subtle warm spice that deepens the flavor profile.
- 1 teaspoon vanilla extract: Enhances the fruit with a gentle, aromatic sweetness.
- 1 tablespoon lemon juice: Brightens the filling and balances the sugar with a touch of acidity.
- 2 tablespoons unsalted butter, diced: Dots of butter create a rich, silky finish when melted into the warm fruit.
- 1 package (14 oz) refrigerated pie crusts or homemade double crust: A flaky, buttery crust to encase all the delicious filling.
- 1 egg (for egg wash): Helps get that perfect golden-brown sheen on the crust.
- 1 tablespoon coarse sugar (optional, for topping): Sprinkled on top for an irresistible crunch and sparkle.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Filling
Start by combining the strawberries, rhubarb, sugar, cornstarch, cinnamon, vanilla extract, and lemon juice in a large bowl. Stir everything together gently but thoroughly, then let the mixture sit for about 10 minutes. This pause allows the fruit to release its delicious juices, which helps create that perfect filling consistency once baked.
Step 2: Assemble the Pie Crust
Roll out one pie crust and carefully fit it into a 9-inch pie dish, trimming any excess hanging over the edge. This first crust forms the sturdy, buttery base that will cradle your luscious filling.
Step 3: Add the Filling and Butter
Pour the prepared fruit filling into the crust, spreading it evenly. Dot the filling with the diced unsalted butter. As the butter melts in the oven, it adds a rich, silky texture that elevates every forkful.
Step 4: Top with the Second Crust
Roll out the second pie crust and place it over the filling. You can choose to cover it entirely with slits cut in the top for steam to escape, or get creative with a lattice design for a classic, picturesque look. Trim any edges and crimp them together to seal the pie securely.
Step 5: Apply Egg Wash and Sugar
Beat the egg with a splash of water to create an egg wash, then brush it evenly over the top crust. This little step is the secret to that gorgeous golden-brown finish. For a bit of sparkle and texture, sprinkle coarse sugar on top if you like.
Step 6: Bake to Perfection
Bake the pie at 400°F (200°C) for the first 20 minutes to set the crust, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes. The crust should turn a beautiful golden color, and the filling will be bubbling energetically — a perfect sign your Strawberry Rhubarb Pie Recipe is ready!
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream turns this pie into a showstopper dessert. A sprinkle of fresh mint leaves can add a nice pop of color and aroma. These simple garnishes lift the experience and celebrate the pie’s fresh, fruity spirit.
Side Dishes
This pie can be the star of a spring or summer dessert table. Consider pairing it with a light cup of tea or a refreshing lemon sorbet to complement its tart sweetness. For brunch or a casual get-together, serve it alongside fresh fruit salad to keep things bright and fresh.
Creative Ways to Present
For an extra special touch, serve small slices in individual mini pie tins or ramekins. You can also top each slice with a drizzle of homemade strawberry sauce or a sprinkle of toasted almonds for a bit of crunch. Presentation is part of the joy when sharing this classic Strawberry Rhubarb Pie Recipe with loved ones.
Make Ahead and Storage
Storing Leftovers
Once your pie has cooled completely, store leftover slices in an airtight container in the refrigerator. It will stay fresh and tasty for up to 4 days, making it a delightful treat you can enjoy again without losing any of its charm.
Freezing
If you want to save some pie for much later, wrap it tightly in plastic wrap and foil before freezing. It can keep frozen for up to 2 months. When you’re ready to indulge, thaw it slowly in the refrigerator overnight for the best texture and flavor.
Reheating
For a warm, comforting slice, reheat leftover pie in a 350°F oven for about 15 to 20 minutes. This brief warming will revive the crust’s crispness while keeping the filling perfectly gooey and inviting.
FAQs
Can I use frozen strawberries and rhubarb for this Strawberry Rhubarb Pie Recipe?
Yes, you can! Just make sure to thaw and drain them thoroughly beforehand to avoid excess moisture, which can make your pie filling runny.
How do I make a lattice top for the pie?
Roll out your second crust and cut it into even strips. Lay half of the strips across the filling horizontally, then weave the remaining strips vertically, lifting alternating strips to create the criss-cross lattice effect. It’s easier than it sounds and looks stunning!
What is the best way to prevent a soggy pie crust?
Be sure to use cornstarch to thicken the filling and pre-bake the crust slightly if possible. Also, letting your pie cool fully before slicing helps the filling set and keeps the crust crisp.
Can I add other spices or flavors to this pie?
Absolutely! A pinch of nutmeg or ginger can add a warm depth, or a splash of almond extract can complement the strawberry beautifully. Just be careful not to overpower the classic combination.
How long should I let the pie cool before serving?
For the best texture and flavor, allow the pie to cool for at least 4 hours. This cooling time helps the filling thicken and makes slicing much easier.
Final Thoughts
There is something truly special about making and sharing a homemade pie, and this Strawberry Rhubarb Pie Recipe is a timeless celebration of vibrant flavors and comforting textures. Whether you’re an experienced baker or trying your hand at pie for the first time, this recipe invites you to create something memorable and delicious. Grab your ingredients, and get ready to fill your kitchen with the joyful aroma of fresh fruit and buttery crust!
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes plus additional cooling time
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Strawberry Rhubarb Pie combines the tartness of fresh rhubarb with the sweetness of ripe strawberries to create a beautifully balanced spring dessert. Featuring a flaky double crust and a luscious fruit filling thickened with cornstarch and infused with cinnamon and vanilla, this pie is perfect for family gatherings or special occasions. Serve it chilled or with a scoop of vanilla ice cream for an irresistible treat.
Ingredients
Fruit Filling
- 2 cups fresh strawberries, hulled and halved
- 3 cups fresh rhubarb, sliced into ½-inch pieces
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, diced
Pie Crust and Topping
- 1 package (14 oz) refrigerated pie crusts or homemade double crust
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare Filling: In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, ground cinnamon, vanilla extract, and lemon juice. Stir well to mix all ingredients evenly. Let this mixture sit for 10 minutes so the fruit releases its juices, enhancing the flavor and consistency of the filling.
- Assemble Pie Base: Roll out one pie crust and fit it into a 9-inch pie dish, making sure it covers the bottom and sides evenly.
- Add Filling and Butter: Pour the prepared fruit mixture into the pie crust. Distribute the diced unsalted butter evenly over the filling to add richness and a glossy finish.
- Top Crust: Roll out the second pie crust. Place it over the filling either as a whole crust with slits cut for steam vents or arrange as a lattice top for a decorative effect. Trim any excess dough and crimp the edges to seal the pie completely.
- Apply Egg Wash: Beat the egg with a splash of water in a small bowl. Brush this mixture over the top crust to promote browning and add a shiny finish. Sprinkle with coarse sugar if desired for added texture and sweetness.
- Bake Pie: Place the pie in the oven and bake at 400°F for 20 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes, or until the crust is golden brown and the fruit filling is bubbly.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. Allowing it to cool for at least 4 hours ensures the filling sets well for clean slices. Serve chilled or with vanilla ice cream or whipped cream for an extra indulgence.
Notes
- For a thicker filling, allow the pie to cool for at least 4 hours before slicing.
- You can use frozen strawberries and rhubarb; just make sure to thaw and drain them well to prevent excess moisture that could make the pie soggy.
- Serving the pie with vanilla ice cream or whipped cream enhances the dessert experience.
