If you are on the hunt for a dessert that perfectly balances sweet and tart with a homemade charm, this Strawberry Rhubarb Pie Recipe is going to become your new favorite. Bursting with juicy strawberries and crisp rhubarb enveloped in a flaky, buttery crust, it’s that quintessential summer treat that brings a comforting warmth and a vivid pop of color to any table. Whether you’re serving it for a holiday gathering or just a simple weekend indulgence, this pie hits all the right notes of flavor and texture, making every slice a true delight.
Ingredients You’ll Need
Gathering the right ingredients is the first secret to nailing your Strawberry Rhubarb Pie Recipe. Each component plays a crucial role, from the sweet and tart fruit combo that defines the filling to the flaky crust that holds everything together beautifully.
- 2 ½ cups fresh strawberries, hulled and halved: Use ripe but firm berries to ensure a juicy yet structured filling.
- 2 ½ cups fresh rhubarb, chopped into ½-inch pieces: This tart stalk adds a refreshing contrast to the sweetness of the strawberries.
- 1 cup granulated sugar: Balances the tartness perfectly while contributing to the filling’s syrupy texture.
- ¼ cup light brown sugar: Adds a subtle depth of caramel flavor to the mix.
- ¼ cup cornstarch: Helps thicken the filling so it sets nicely without being runny.
- 1 tablespoon lemon juice: Brightens up the flavors and keeps the fruit vibrant in color.
- ½ teaspoon vanilla extract: Brings a warm, aromatic note that rounds out the flavor profile.
- ¼ teaspoon ground cinnamon: Adds a hint of spice that complements the fruit beautifully.
- ⅛ teaspoon salt: Enhances all the flavors, making the sweetness and tartness pop.
- 1 tablespoon unsalted butter, cut into small pieces: Dotting the filling with butter creates a rich, silky finish.
- 1 large egg, beaten with 1 tablespoon water (for egg wash): Ensures a gorgeous golden crust with a subtle shine.
- 1 double pie crust (homemade or store-bought): Choose a tender, flaky crust to hold the luscious filling.
- Granulated sugar for sprinkling: Adds a delightful crunch and sparkle to the top crust.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Preheat and Prepare Filling
Begin by preheating your oven to 400°F (200°C). In a large bowl, combine the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Gently fold the ingredients together until every piece of fruit is coated in that magical mixture. This step is crucial because it ensures the filling will thicken perfectly and develop a balanced flavor during baking.
Step 2: Assemble the Pie Base
Roll out your bottom crust and carefully fit it into a 9-inch pie plate. Take your time pressing it into the edges without stretching the dough, so it bakes up flaky and even. Now, gently pour your fruit filling into the crust, letting all those rich flavors nestle into place. Dot the top of the filling with small pieces of butter. These little pockets of butter melt during baking, adding a luscious richness that sets this pie apart.
Step 3: Top Crust and Seal
Next, roll out the top crust. You can choose to lay it on as a full cover or create a charming lattice pattern for a classic touch. Trim any excess dough, then crimp the edges securely to seal in that delicious filling. This not only keeps things tidy but also helps the pie hold its shape beautifully during baking.
Step 4: Egg Wash and Sugar Sprinkle
Brush the top crust generously with the beaten egg and water mixture. This will give your crust that irresistible glossy finish once baked. Sprinkle a bit of granulated sugar over the top for a delicate crunch and a sprinkle of sparkle. It’s a small detail that makes all the difference in presentation and texture.
Step 5: Bake to Perfection
Place your pie on a baking sheet to catch any drips, then pop it in the oven at 400°F for 20 minutes. After that, lower the temperature to 350°F (175°C) and bake for another 35 to 40 minutes until the crust is golden and the filling bubbles through the vents or lattice gaps. If the edges start browning too fast, cover them loosely with foil to keep them from burning. Finally, resist the urge to cut into the pie while it’s hot; letting it cool completely lets the filling set for clean, beautiful slices.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
Serving this pie with a dollop of whipped cream or a scoop of creamy vanilla ice cream elevates it instantly. The cold creaminess pairs wonderfully with the warm, tangy filling, creating a harmony of textures and temperatures that’s simply irresistible. Fresh mint leaves or a light dusting of powdered sugar can add a lovely finishing touch.
Side Dishes
Pair your Strawberry Rhubarb Pie Recipe with a cup of hot tea or freshly brewed coffee for an afternoon treat. If you’re serving it at a meal, consider light sides like a crisp green salad or a refreshing fruit sorbet to balance the richness of the pie. This way, your dessert remains the star of the show without overwhelming the palate.
Creative Ways to Present
For a stunning presentation, serve individual slices on pretty plates garnished with a few fresh strawberry halves or a sprig of rosemary. Another fun idea is to transform leftovers into handheld mini pies by cutting the pie into smaller portions and warming them slightly before serving. This Strawberry Rhubarb Pie Recipe truly shines when you put a little extra love into how you present it.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover pie tightly with plastic wrap or foil and refrigerate. It stays fresh for up to 3 days, though honestly, it rarely lasts that long. Keeping the pie chilled helps preserve the texture of both crust and filling, so every bite remains just as delicious as the first.
Freezing
If you want to save your pie for a longer time, freezing is a great option. Wrap the whole pie or individual slices tightly in plastic wrap and aluminum foil to protect against freezer burn. Frozen pie will keep well for up to 2 months. To enjoy, thaw overnight in the fridge before reheating gently for best results.
Reheating
Warm your leftover pie slices in a 350°F oven for about 10 to 15 minutes to refresh that flaky crust and revive the bubbling filling. Avoid microwaving if possible, as it can make the crust soggy. A slow oven reheat brings back the pie’s original charm and flavor beautifully.
FAQs
Can I use frozen strawberries and rhubarb in this recipe?
Frozen fruit can work in a pinch, but fresh strawberries and rhubarb provide the best texture and flavor for this Strawberry Rhubarb Pie Recipe. If using frozen, make sure to thaw and drain them well to prevent excess liquid.
Is it okay to use a store-bought pie crust?
Absolutely! Store-bought crust saves time and, if you pick a good quality one, still yields a delicious, flaky base for your pie. Homemade crusts do offer extra buttery richness, but either option works well here.
How do I prevent the pie crust from burning?
Keep an eye on the edges as the pie bakes. If they brown too quickly, simply cover them with strips of foil partway through baking. This shields the crust while allowing the rest of the pie to cook fully.
Can I add other fruits to this pie?
Definitely! Peaches or blueberries can be fun additions or substitutions. Just make sure the total fruit amount stays about the same and adjust sugar as needed to balance sweetness.
Why does the filling sometimes turn out too runny?
Runny filling usually means not enough thickener or too much juicy fruit liquid. Be sure to use cornstarch as directed, and don’t skip the cooling step before slicing, which helps the filling set properly.
Final Thoughts
This Strawberry Rhubarb Pie Recipe holds a special place in my heart for its perfect harmony of flavor and nostalgia. It’s straightforward enough for bakers of all levels but impressive enough to wow your family and friends every time. Give it a try and watch your kitchen fill with those irresistible aromas that only a true homemade pie can bring. I promise, once you taste it, you’ll be coming back to this recipe again and again.
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 combines the tartness of rhubarb with the sweetness of fresh strawberries, baked inside a flaky double crust to create a perfect summer dessert. The filling is enhanced with cinnamon, vanilla, and a hint of lemon, offering a nostalgic flavor that is both vibrant and comforting.
Ingredients
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
- ⅛ teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
Crust and Topping
- 1 double pie crust (homemade or store-bought)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Granulated sugar for sprinkling
Instructions
- Prepare the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for an initial high-temperature bake that sets the crust.
- Make the Filling: In a large mixing bowl, gently combine the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and salt. Stir carefully to coat the fruit evenly without crushing it.
- Assemble the Pie Base: Roll out the bottom pie crust and fit it into a 9-inch pie plate, pressing gently to eliminate air pockets and ensure an even surface.
- Add the Filling and Butter: Pour the prepared fruit filling into the crust. Dot small pieces of unsalted butter evenly over the top of the filling to enrich the flavor and encourage a glossy finish.
- Top the Pie: Roll out the top crust and place it over the filling. You can choose to cover it fully or create a lattice pattern for a classic look. Trim excess dough and crimp the edges securely to seal the pie.
- Apply Egg Wash and Sugar: Brush the entire top crust with the egg wash made from beaten egg and water. Sprinkle granulated sugar over the crust for a slight crunch and shine when baked.
- Bake the Pie: Place the pie on a baking sheet to catch drips and bake at 400°F (200°C) for 20 minutes. 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 edges begin to brown too quickly, cover them with foil to prevent burning.
- Cool Completely: Remove the pie from the oven and let it cool fully on a wire rack. This step is crucial to allow the filling to set properly for clean, neat slices when serving.
Notes
- Use fresh, firm rhubarb and ripe strawberries for the best texture and flavor.
- Allow the pie to cool completely before slicing to ensure the filling sets and slices cleanly.
- Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
