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There is something truly magical about this Strawberry Rhubarb Pie Recipe that warms the heart and delights the senses. The perfect harmony between the tart rhubarb and the sweet juiciness of fresh strawberries creates a vibrant filling, all nestled inside a flaky, buttery pie crust that practically melts in your mouth. Every bite offers a beautiful balance of flavors and textures, making this pie a timeless classic that’s as comforting as a warm hug from an old friend. Whether you’re baking it for a special occasion or just because you deserve a little sweetness in your day, this Strawberry Rhubarb Pie Recipe will quickly become a treasured favorite in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients for this pie is wonderfully straightforward, and each one plays an essential role in achieving that perfect taste and texture. From the fresh fruits that deliver bright color and flavor to the sugars and cornstarch that create just the right filling consistency, every element contributes to the magic of this Strawberry Rhubarb Pie Recipe.
- Homemade pie crust: Using your own crust ensures a flaky, buttery base that’s tender and full of flavor.
- 3 cups sliced rhubarb: Tart and crisp, rhubarb adds a refreshing tang that balances the sweetness perfectly.
- 2 and 1/2 cups chopped strawberries: These juicy, naturally sweet berries give the pie a beautiful red hue and luscious taste.
- 1/3 cup packed light brown sugar: Adds a subtle molasses flavor while helping to caramelize the fruit filling.
- 1/3 cup granulated sugar: Provides the right amount of sweetness without overpowering the fruit.
- 1/4 cup cornstarch: The secret to thickening the filling so it holds together beautifully without being runny.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 tablespoon orange juice: Brightens the filling with a hint of citrus that complements both strawberry and rhubarb.
- 1/2 teaspoon pure vanilla extract: Adds depth and warmth to the filling’s flavor profile.
- 2 tablespoons unsalted butter: Dotting butter adds richness and a silky finish to the bubbling fruit.
- 1 large egg beaten with 1 tablespoon milk: For brushing the crust to achieve a beautiful golden, shiny top.
- Optional coarse sugar for garnish: Gives the crust an extra sparkle and crunch once baked.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Pie Crust
Start by making your homemade pie crust using your favorite recipe – it’s worth every minute for the tender, flaky texture it brings to the pie. Chill the dough until firm, then divide it into two discs, one for your bottom crust and the other for the top. Keeping the dough cold is key to a beautifully flaky result.
Step 2: Make the Filling
In a large bowl, combine the sliced rhubarb, chopped strawberries, light brown sugar, granulated sugar, cornstarch, salt, orange juice, and pure vanilla extract. Give it a gentle stir to evenly coat all the fruit. This mixture not only brings out the bright, zesty flavors of the strawberries and rhubarb but also ensures the filling thickens just right while baking. Set it aside to macerate slightly as your oven warms up.
Step 3: Roll Out Bottom Crust and Fill
On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully transfer it to your 9-inch pie dish, pressing it gently but firmly into place. Pour the fruit filling into the crust, but be sure to leave behind any excess liquid in the bowl – too much liquid can make the crust soggy. Dot the top of the fruit evenly with small pieces of butter for richness.
Step 4: Create the Lattice or Top Crust
For the classic look, roll out the second dough disc and slice into half- to one-inch strips. Weave these strips over and under one another to form a beautiful lattice, which allows steam to escape and the filling to bubble wonderfully. Press the edges of the strips into the bottom crust and trim off any excess dough. You can also opt for a full top crust with slits for venting, or even a streusel topping for a twist. Don’t forget to crimp or decorate the edges for a polished finish.
Step 5: Egg Wash and Bake
Brush the top crust with the egg and milk mixture for a gorgeous golden shine. Sprinkle with optional coarse sugar for a delightful sparkle and crunch. Place your pie onto a baking sheet to catch any spills, then bake it at 400°F (204°C) for 20 minutes. Afterward, reduce the heat to 350°F (177°C), cover the edges with a pie crust shield to prevent over-browning, and bake for an additional 30 to 35 minutes until the filling is bubbling and the crust is golden brown.
Step 6: Cooling Time
This step is crucial for the strawberry rhubarb pie recipe’s success. Allow the pie to cool completely for at least 3 hours at room temperature. This cooling time helps the filling thicken up beautifully, making each slice clean and luscious without a runny mess. Patience here truly pays off!
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
Adding a scoop of vanilla ice cream or a dollop of freshly whipped cream perfectly complements the warm, tangy filling, creating a balance of hot and cold sensations that dance on your palate. For an extra touch, a sprinkle of toasted almonds or fresh mint leaves offers an elegant pop of texture and freshness.
Side Dishes
This pie shines as a star dessert after a casual brunch or a festive dinner. Pair it with a light green salad tossed with citrus vinaigrette or a creamy cheese plate to contrast the tart-sweet pie. A simple cup of strong coffee or a fruity herbal tea is also sublime alongside a generous slice.
Creative Ways to Present
Want to impress your guests? Serve the Strawberry Rhubarb Pie Recipe in individual mini tartlets for personal portions bursting with flavor. Or layer the cooled pie filling between fluffy pancakes or waffles for an indulgent breakfast treat. You can even try topping it with a drizzle of honey or a sprinkle of cinnamon sugar to elevate the flavors even more.
Make Ahead and Storage
Storing Leftovers
After slicing into your pie, store any leftovers tightly covered with plastic wrap or foil, and keep them refrigerated. The filling stays fresh and flavorful for up to five days, making it a delightful treat any time you crave something sweet and comforting.
Freezing
While you can freeze the assembled pie before baking, it’s best to freeze baked slices wrapped well in plastic wrap and foil to maintain freshness. Frozen pie slices keep well for up to two months and can be enjoyed as a quick dessert fix whenever needed.
Reheating
To reheat your Strawberry Rhubarb Pie Recipe, gently warm individual slices in a low oven or toaster oven until just warm. Be careful not to overheat, as this may dry out the crust. Reheated pie paired with a scoop of ice cream feels like an instant celebration.
FAQs
Can I use frozen strawberries and rhubarb for this pie?
Yes, frozen berries can be used if fresh are unavailable, but be sure to thaw and drain excess liquid well before mixing to prevent a soggy crust.
What can I substitute for cornstarch in the filling?
If you don’t have cornstarch, you can use tapioca starch or arrowroot powder in the same amount to achieve a similarly thick and glossy filling.
How do I prevent the crust edges from burning?
Using a pie crust shield or loosely covering the edges with foil halfway through baking helps protect them from over-browning while the filling finishes cooking.
Is it necessary to let the pie cool for several hours?
Absolutely! Cooling allows the filling to set properly, so your slices hold together beautifully without running or being too loose.
Can I make this pie vegan?
To make this recipe vegan, substitute the butter for a plant-based alternative and replace the egg wash with a mixture of plant milk and maple syrup or aquafaba for that lovely golden finish.
Final Thoughts
Making this Strawberry Rhubarb Pie Recipe is like creating a homemade treasure that brings joy with every slice. Its perfect blend of sweet and tart flavors combined with a tender yet flaky crust will have everyone asking for seconds. Trust me, once you try this recipe, you’ll be reaching for it again and again — it truly tastes like a little piece of happiness on a plate.
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Strawberry Rhubarb Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 7 hours 25 minutes
- Yield: 1 9-inch pie (approximately 8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Strawberry Rhubarb Pie features a flaky homemade pie crust filled with a perfectly balanced tangy and sweet mixture of fresh strawberries and rhubarb. The filling is thickened with cornstarch and enhanced with a touch of orange juice and vanilla for a burst of flavor. A delicate lattice crust or fully covered top crust gives this pie an inviting golden-brown finish, making it a perfect dessert for spring and summer gatherings.
Ingredients
Pie Crust
- homemade pie crust (my recipe makes 2 crusts; 1 for bottom, 1 for top)
Filling
- 3 cups (about 300g) sliced rhubarb (1/2 inch pieces)
- 2 and 1/2 cups (about 380g) chopped strawberries
- 1/3 cup (67g) packed light brown sugar
- 1/3 cup (67g) granulated sugar
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon salt
- 1 Tablespoon (15ml) orange juice
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (28g) unsalted butter, cut into small pieces
Topping
- 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for garnish
Instructions
- Prepare the pie crust: Follow your homemade pie crust recipe through step 5 to prepare the dough for the pie shell and top crust. Keep one dough disc chilled while working with the other.
- Make the filling: In a large bowl, combine sliced rhubarb, chopped strawberries, packed light brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract. Stir gently to mix all ingredients well. Set the filling aside as you preheat the oven, allowing the flavors to meld slightly.
- Preheat oven: Heat your oven to 400°F (204°C) to prepare for baking the pie.
- Roll out bottom crust: On a floured surface, roll out one chilled dough disc into a 12-inch diameter circle, turning it a quarter turn every few rolls for an even thickness. Carefully transfer it into a 9-inch pie dish and gently press it to fit, smoothing the surface without stretching the dough.
- Fill the crust: Spoon the prepared strawberry rhubarb filling into the pie crust, leaving behind any excess liquid in the mixing bowl to avoid sogginess. Dot the butter pieces evenly on top of the filling.
- Prepare the lattice top crust: Roll out the second dough disc into a 12-inch circle. Using a pastry wheel or sharp knife, cut 1/2- to 1-inch wide strips. Weave the strips over and under each other to form a lattice pattern, carefully lifting and pulling strips as needed to achieve a tight weave. Press the edges of the lattice into the bottom crust to seal and trim any excess dough. Crimp or decorate the edges if desired. Alternatively, cover the filling with the full 12-inch dough circle, cut slits for steam vents, and crimp the edges.
- Apply egg wash and sugar: Lightly brush the top crust with the beaten egg and milk mixture to promote browning. Sprinkle coarse sugar on top for an attractive and sweet finish, if using.
- Bake the pie: Place the pie on a large baking sheet to catch any spills. Bake in the preheated oven at 400°F (204°C) for 20 minutes. After 20 minutes, reduce the oven temperature to 350°F (177°C). Place a pie crust shield or foil around the edges to prevent over-browning and continue baking for another 30 to 35 minutes. The pie is done when the filling is bubbling around the edges and the crust is golden.
- Cool before serving: Allow the pie to cool completely at room temperature for at least 3 hours. This resting time lets the filling thicken and set properly, making it easier to slice and enhancing flavor.
- Store leftovers: Cover any leftover pie tightly and refrigerate for up to 5 days to retain freshness.
Notes
- Discard any excess liquid left in the filling bowl before adding the filling to the crust to prevent soggy bottom crust.
- If not using a lattice top, you can cover the pie entirely with a single crust and cut slits for steam vents.
- Using a pie crust shield or foil during baking protects the crust edges from burning while the filling finishes cooking.
- Resting the pie for at least 3 hours is crucial to allow the filling to set and thicken.
- Store leftover pie in the refrigerator tightly covered to maintain freshness and prevent drying out.
