There is something incredibly charming about a Strawberry Rhubarb Pie Recipe that brings the perfect balance of tart and sweet right into your kitchen. This classic dessert combines juicy, fresh strawberries with the tangy punch of rhubarb, wrapped in a golden, flaky crust. Whether you are baking for a family gathering or a lazy weekend treat, this pie is a guaranteed crowd-pleaser that fills the home with a warm, inviting aroma. The harmony of flavors and textures makes this pie not just a dessert, but a true celebration of summer’s best bounty.
Ingredients You’ll Need
Gathering your ingredients for this pie is simple, yet each one plays an essential role in delivering the incredible taste, texture, and color that makes the Strawberry Rhubarb Pie Recipe so irresistible.
- 2 ½ cups fresh strawberries, hulled and halved: The star fruit providing juicy sweetness and vibrant color.
- 2 ½ cups fresh rhubarb, chopped into ½-inch pieces: Adds the signature tartness that balances the strawberries perfectly.
- 1 cup granulated sugar: Sweetens the filling and helps balance the rhubarb’s tang.
- ¼ cup light brown sugar: Adds a hint of molasses depth and moisture.
- ¼ cup cornstarch: Thickens the filling so it’s perfectly set when sliced.
- 1 tablespoon lemon juice: Enhances brightness and freshens flavors.
- ½ teaspoon vanilla extract: Brings a subtle warmth to the fruit mix.
- ¼ teaspoon ground cinnamon: Adds a gentle spice note that complements the berries.
- â…› teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 tablespoon unsalted butter, cut into small pieces: Dotting the filling with butter adds richness and silkiness.
- 1 large egg, beaten with 1 tablespoon water (for egg wash): Creates a golden, glossy crust for the perfect finish.
- 1 double pie crust (homemade or store-bought): The flaky foundation holding all the deliciousness together.
- Granulated sugar for sprinkling: Provides a slight crunch and sparkle on top.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Fruit Filling
Start by combining your fresh strawberries and rhubarb in a large mixing bowl. Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Stir gently until the fruit is evenly coated. This mix ensures the filling is bursting with flavor and will thicken beautifully while baking.
Step 2: Assemble the Pie
Roll out the bottom pie crust and carefully fit it into a 9-inch pie plate. Pour the luscious fruit filling into the crust, then dot the top with small pieces of butter, which melts into the filling adding that luscious richness.
Step 3: Add the Top Crust
Next, roll out the top crust and place it over your filling. You can go classic with a full crust or get creative with a lattice top that shows off the juicy filling peeking through. Trim any excess dough and crimp the edges to seal in all those wonderful juices.
Step 4: Apply the Egg Wash and Sugar
Brush the top crust generously with the beaten egg wash, then sprinkle granulated sugar over it. This step adds a beautiful golden color and just the right amount of crunchy sweetness after baking.
Step 5: Bake to Perfection
Place your pie on a baking sheet and bake at 400°F (200°C) for 20 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes. If the edges brown too quickly, cover them with foil to avoid burning. You’ll know the pie is ready when the crust is golden and the filling bubbles invitingly.
Step 6: Cool Before Serving
Letting the Strawberry Rhubarb Pie Recipe cool completely is worth the wait—it allows the filling to set firmly, making it easier to slice cleanly and enjoy every bite.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of creamy vanilla ice cream is the perfect finishing touch to complement the tangy and sweet flavors of the pie. A light dusting of powdered sugar or a few fresh strawberry slices on top can also add a festive and fresh look.
Side Dishes
Serve this pie alongside a simple green salad with a citrus vinaigrette to balance the sweetness, or pair it with a cup of herbal tea or freshly brewed coffee to round out a delightful dessert experience.
Creative Ways to Present
For a charming twist, serve individual portions in mini tart shells for a party. You can also use lattice crust designs with cut-out shapes or brush the crust with flavored syrups for added flair. Adding edible flowers on top can create an elegant, eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Strawberry Rhubarb Pie Recipe loosely with foil or plastic wrap and store it in the refrigerator. It stays fresh for up to 3 days, maintaining its delightful flavor and texture.
Freezing
If you want to save leftovers for later, the pie freezes beautifully. Wrap it tightly in plastic wrap and foil to prevent freezer burn. When you’re ready to enjoy it again, thaw it in the refrigerator overnight before reheating.
Reheating
To bring your pie back to life, warm slices in a preheated oven at 350°F (175°C) for 10 to 15 minutes. This will refresh the crust’s flakiness and warm the filling without making it soggy. Microwave reheating is possible but may result in a less crisp crust.
FAQs
Can I use frozen strawberries and rhubarb for this pie?
While fresh fruit is best for the Strawberry Rhubarb Pie Recipe, frozen berries and rhubarb can work in a pinch. Just make sure to thaw and drain them well to avoid a watery filling.
Is it necessary to use cornstarch in the filling?
Cornstarch is key to thickening the juices released during baking, preventing the filling from becoming runny. Without it, the pie might be too messy to slice cleanly.
Can I make the pie crust from scratch?
Absolutely! A homemade double pie crust will add a personal touch and flaky texture, but store-bought crusts are a convenient and tasty option if you’re short on time.
How do I prevent the crust edges from burning?
If you notice your crust edges browning too quickly, cover them with strips of foil halfway through baking. This shields the edges while the center continues cooking perfectly.
What’s the best way to reheat leftover pie?
Reheat in the oven at 350°F (175°C) for 10-15 minutes. This method keeps the crust crisp and the filling warm, making every bite as delightful as when freshly baked.
Final Thoughts
Embracing the joy of baking with this Strawberry Rhubarb Pie Recipe is like inviting a little sunshine into your kitchen. It’s one of those dishes that impresses effortlessly, offering a beautiful balance of flavors and a cozy feeling with every bite. Whether you’re baking for loved ones or treating yourself, this pie is sure to become a treasured favorite in your recipe collection. So go ahead, bake it, share it, and most importantly, savor every delightful slice.
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Strawberry Rhubarb Pie features a delightful balance of sweet strawberries and tangy rhubarb, enclosed in a flaky double crust. Sweetened with a combination of granulated and brown sugars, thickened with cornstarch, and accented by cinnamon and vanilla, it’s a perfect summer dessert that’s best served cooled with a scoop of vanilla ice cream or whipped cream.
Ingredients
Fruit Filling
- 2 ½ cups fresh strawberries, hulled and halved
- 2 ½ cups fresh rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- â…› teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
Pie Crust & Finishing
- 1 double pie crust (homemade or store-bought)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Granulated sugar for sprinkling
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare the filling: In a large mixing bowl, gently combine the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt until all the fruit is evenly coated.
- Prepare the crust: Roll out the bottom pie crust and fit it carefully into a 9-inch pie plate, ensuring it lays flat without air pockets.
- Assemble the pie: Pour the fruit filling into the prepared crust and scatter small pieces of unsalted butter evenly over the filling for richness.
- Add the top crust: Roll out the top crust and cover the pie either fully or with a lattice design. Trim any excess dough and crimp the edges to seal the pie securely.
- Apply egg wash and sugar: Brush the top crust with the egg wash mixture, then sprinkle granulated sugar on top for a beautiful glaze and crunch.
- Bake the pie: Place the pie on a baking sheet 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 crust is golden brown and the filling is bubbly.
- Protect crust edges if needed: If the edges brown too quickly, cover them with foil to prevent burning while the filling finishes baking.
- Cool before serving: Allow the pie to cool completely on a wire rack. This step helps the filling to set, ensuring clean slices when serving.
Notes
- Use fresh, firm rhubarb and ripe strawberries for the best texture and flavor balance.
- Allow the pie to cool fully before slicing to ensure the filling is properly set for neat slices.
- Serve the pie with whipped cream or vanilla ice cream for an extra special treat.
