Strawberry Rhubarb Pie

Why You’ll Love This Recipe

This Strawberry Rhubarb Pie is a delicious mix of sweet and tart flavors, with a silky filling that’s thickened just enough to hold together while still maintaining the fruit’s fresh, juicy texture. The combination of strawberries and rhubarb creates a perfect contrast, and the buttery, golden pie crust adds the ideal crunch. Whether served warm with a scoop of vanilla ice cream or chilled for a refreshing treat, this pie is a crowd-pleaser that brings together the best of seasonal fruits.

Ingredients

For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled and cut into small cubes
  • 1/4 to 1/2 cup ice water (more or less as needed)

For the Filling:

  • 4 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups granulated sugar (adjust based on the tartness of the rhubarb)
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon (optional, for added warmth)
  • Pinch of salt
  • 1 tablespoon unsalted butter, cut into small pieces (optional, to dot the filling)

For the Egg Wash (optional):

  • 1 egg, beaten
  • 1 tablespoon milk or water
  • 1 tablespoon sugar (optional, for sprinkling on top)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Pie Crust:

  1. Prepare the crust dough: In a large bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  2. Add water: Gradually add ice water, 1 tablespoon at a time, mixing until the dough starts to come together. Add just enough water to bring the dough into a ball without it becoming too sticky.
  3. Chill the dough: Divide the dough into two equal portions, form each into a disk, and wrap them in plastic wrap. Refrigerate the dough for at least 1 hour (or up to 2 days).

For the Filling:

  1. Prepare the filling: In a large mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, cinnamon (if using), and salt. Toss gently to combine and coat the fruit evenly. Let it sit for about 15 minutes to allow the flavors to meld together and the fruit to release its juices.

Assemble the Pie:

  1. Preheat the oven: Preheat your oven to 400°F (200°C).
  2. Roll out the dough: On a lightly floured surface, roll out one of the dough discs into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie pan, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about 1-inch overhang.
  3. Fill the pie: Pour the prepared filling into the pie crust, spreading it out evenly. Dot the filling with small pieces of butter for extra richness (optional).
  4. Top the pie: Roll out the second dough disc and place it over the filling. You can either cover the entire pie with the top crust or create a lattice pattern for a more decorative look. If using a full top crust, cut a few slits in the center to allow steam to escape.
  5. Seal the edges: Trim any excess dough, then fold the edges of the crust over and crimp them to seal the pie. Brush the top crust with the egg wash (made by whisking together the egg and milk or water), and sprinkle the crust with sugar if desired.

Bake the Pie:

  1. Bake: Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.
  2. Cool: Allow the pie to cool for at least 2 hours before slicing, as this will help the filling set. The pie is best served at room temperature or slightly chilled.

Servings and Timing

  • Servings: 8-10 slices
  • Prep time: 30 minutes (not including dough chilling time)
  • Cook time: 45-50 minutes
  • Total time: 2.5 hours (including cooling)

Variations

  • Use frozen fruit: If fresh rhubarb or strawberries aren’t available, you can use frozen fruit, but be sure to thaw and drain the fruit before using it in the pie to avoid excess liquid.
  • Try a crumb topping: Instead of a top crust, you can use a buttery crumble topping made with flour, sugar, butter, and oats for added texture.
  • Add spices: Experiment with other spices like nutmeg, allspice, or ginger for a different flavor profile. A pinch of ground ginger pairs beautifully with the strawberries and rhubarb.
  • Make it gluten-free: Substitute the all-purpose flour in the crust with a gluten-free flour blend to make the pie gluten-free.

Storage/Reheating

Store any leftover pie in the refrigerator for up to 3-4 days. To reheat, place slices in a warm oven at 350°F (175°C) for 10-15 minutes until the filling is warmed through and the crust is crispy again.

FAQs

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb, but be sure to thaw it and drain any excess liquid before adding it to the pie filling to avoid a soggy crust.

How can I make sure the filling doesn’t become too watery?

To prevent a watery filling, make sure to let the rhubarb and strawberries release their juices with the cornstarch and sugar mixture before adding them to the crust. Cornstarch will help thicken the juices as the pie bakes.

Can I freeze Strawberry Rhubarb Pie?

Yes, you can freeze the unbaked pie. Wrap it tightly in plastic wrap and foil and freeze for up to 2-3 months. When you’re ready to bake, you can bake it directly from frozen, but you’ll need to increase the baking time by 15-20 minutes.

Can I make this pie without a top crust?

Yes, you can make a rustic open-faced strawberry rhubarb pie by leaving the top crust off or using a crumble topping instead of a full pie crust.

Can I substitute a store-bought pie crust?

Yes, you can use a store-bought pie crust if you want to save time. However, homemade crusts tend to be flakier and more flavorful, which complements the filling better.

Conclusion

Strawberry Rhubarb Pie is a classic, delicious dessert that beautifully balances the sweetness of strawberries with the tartness of rhubarb. With a buttery crust and flavorful, fruity filling, it’s perfect for any occasion. Whether you’re serving it for a special gathering or enjoying it as a simple treat, this pie is sure to become a favorite. The combination of flavors is timeless, making it a must-try for anyone who loves fruit pies!

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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

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  • Author: Ava
  • Total Time: 2.5 hours (including cooling)
  • Yield: undefined
  • Diet: Vegetarian
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Description

Strawberry Rhubarb Pie is a classic dessert that combines sweet strawberries with tart rhubarb in a buttery, flaky crust. The vibrant filling and crisp crust offer a delicious balance of flavors, perfect for spring and summer gatherings or any special occasion.

Ingredients

  1. For the Crust:
    2 1/2 cups all-purpose flour

    1 tablespoon sugar

    1 teaspoon salt

    1 cup unsalted butter, chilled and cut into small cubes

    1/4 to 1/2 cup ice water (more or less as needed)

    For the Filling:
    4 cups fresh rhubarb, cut into 1-inch pieces

    4 cups fresh strawberries, hulled and sliced

    1 1/2 cups granulated sugar (adjust based on the tartness of the rhubarb)

    1/4 cup cornstarch (for thickening)

    1 tablespoon lemon juice

    1/4 teaspoon ground cinnamon (optional, for added warmth)

    Pinch of salt

    1 tablespoon unsalted butter, cut into small pieces (optional, to dot the filling)

    For the Egg Wash (optional):
    1 egg, beaten

    1 tablespoon milk or water

    1 tablespoon sugar (optional, for sprinkling on top)


Instructions

For the Pie Crust:

    1. In a large bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
    2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough starts to come together. Add just enough water to bring the dough into a ball without it becoming too sticky.
    3. Divide the dough into two equal portions, form each into a disk, and wrap them in plastic wrap. Refrigerate the dough for at least 1 hour (or up to 2 days).
  2. For the Filling:
    1. In a large mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, cinnamon (if using), and salt. Toss gently to combine and coat the fruit evenly. Let it sit for about 15 minutes to allow the flavors to meld together and the fruit to release its juices.
  3. Assemble the Pie:
    1. Preheat your oven to 400°F (200°C).
    2. On a lightly floured surface, roll out one of the dough discs into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie pan, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about 1-inch overhang.
    3. Pour the prepared filling into the pie crust, spreading it out evenly. Dot the filling with small pieces of butter for extra richness (optional).
    4. Roll out the second dough disc and place it over the filling. You can either cover the entire pie with the top crust or create a lattice pattern for a more decorative look. If using a full top crust, cut a few slits in the center to allow steam to escape.
    5. Trim any excess dough, then fold the edges of the crust over and crimp them to seal the pie. Brush the top crust with the egg wash (made by whisking together the egg and milk or water), and sprinkle the crust with sugar if desired.
  4. Bake the Pie:
    1. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.
    2. Allow the pie to cool for at least 2 hours before slicing, as this will help the filling set. The pie is best served at room temperature or slightly chilled.

Notes

  • For a sweeter pie, adjust the sugar amount according to the tartness of the rhubarb.
  • If using frozen fruit, make sure to thaw and drain the strawberries and rhubarb to avoid excess moisture in the filling.
  • The pie can be made ahead of time and stored in the refrigerator for up to 3-4 days.
  • If you prefer a rustic pie, you can make it with a crumbly topping instead of a top crust for a different texture.
  • Prep Time: 30 minutes (not including dough chilling time)
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 30g
  • Sodium: 125mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 30mg
Ava

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