If you’ve been craving a dessert that bursts with the perfect balance of sweet and tangy, you’re in for a treat with this Strawberry Rhubarb Pie Recipe. Imagine biting into flaky, buttery crust that cradles a juicy, vibrant filling where tart rhubarb meets luscious strawberries, all kissed by warm cinnamon and vanilla. This classic pie recipe is the ultimate summer dessert that feels homemade and comforting, whether you’re enjoying it after a family dinner or sharing it at a picnic. Trust me, once you try this strawberry rhubarb pie, it will become one of your all-time favorites to bake and savor.
Ingredients You’ll Need
Every ingredient in this Strawberry Rhubarb Pie Recipe plays a crucial role in creating that unforgettable mix of flavors and textures. These simple, wholesome ingredients come together beautifully to deliver a pie that’s bursting with color, depth, and just the right touch of sweetness and spice.
- 3 cups fresh rhubarb: Provides the delightful tartness that balances the sweet strawberries perfectly.
- 3 cups fresh strawberries: Brings natural sweetness and vibrant color to the filling.
- 1 cup granulated sugar: Sweetens the filling while helping to soften the fruit.
- ¼ cup light brown sugar: Adds a deeper, caramel-like sweetness for complexity.
- ¼ cup cornstarch: Thickens the juicy filling so it sets nicely without being runny.
- ½ teaspoon ground cinnamon: Introduces warm spice that complements the fruit’s natural flavors.
- ¼ teaspoon salt: Enhances all the other flavors and balances sweetness.
- 1 tablespoon lemon juice: Brightens the filling and keeps the fruit tasting fresh.
- 2 teaspoons vanilla extract: Adds a smooth, aromatic richness to the filling.
- 2 tablespoons unsalted butter: Dotting the filling helps add luscious richness and a golden finish.
- 1 egg (beaten): Used for the egg wash, which gives the crust a beautiful golden sheen.
- 1 tablespoon coarse sugar (optional): Sprinkled on top for an extra bit of crunch and sparkle.
- 1 double pie crust: Either homemade or store-bought, it’s the flaky, buttery base and lid that holds everything together.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 400 degrees Fahrenheit so it’s ready when your pie is assembled. Roll out one pie crust and gently fit it into a 9-inch pie dish, trimming off any excess dough around the edges. This sturdy base will cradle your delicious filling and must be well-fitted to avoid any spills during baking.
Step 2: Mix the Filling
In a large bowl, combine the sliced rhubarb, hulled and halved strawberries, granulated sugar, brown sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla extract. Toss everything gently so the fruit is evenly coated, and then let the mixture sit for about 10 minutes. This resting time allows the fruit to release its juices and mingle with the sugars and spices, making your filling flavorful and perfectly textured.
Step 3: Assemble the Pie
Pour that gorgeous filling into your prepared pie crust, spreading it out evenly. Dot the surface with small pieces of butter—it melts into pockets of creamy richness while baking. Roll out the second pie crust and place it on top, either as a solid cover with a few slits for steam to escape or get creative with a lattice design if you’re feeling fancy. Trim the edges, seal, and crimp to make sure your pie stays intact and looks inviting.
Step 4: Egg Wash and Sugar Topping
Brush the top crust with the beaten egg—that lovely golden glaze will make your pie look as good as it tastes. If you like a bit of sparkle and texture, sprinkle coarse sugar over the top. This step adds a little extra crunch and sparkle, perfect for impressing guests or making your homemade pie feel even more special.
Step 5: Bake the Pie
Place your pie on a baking sheet and bake at 400 degrees Fahrenheit for 20 minutes. Then reduce the temperature to 350 degrees and continue baking for another 30 to 40 minutes. You’ll know it’s ready when the crust is golden brown and the filling is bubbling happily. If the edges brown too quickly, loosely cover them with foil to prevent burning. After baking, let your pie cool for at least three to four hours, allowing the filling to set beautifully before slicing.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
Serving this pie with a scoop of vanilla ice cream or some freshly whipped cream is a classic move, adding creamy richness that complements the tart filling. For a fresh touch, sprinkle some finely chopped mint or a handful of fresh berries on top. It’s little extras like these that turn every serving into a celebration.
Side Dishes
Pair your Strawberry Rhubarb Pie with light, fruity accompaniments like a citrus salad or a crisp green salad with a lemon vinaigrette. These choices keep the meal balanced and bright, highlighting the pie’s summery, vibrant flavor profile without overwhelming your palate.
Creative Ways to Present
Want to get a bit playful? Serve individual mini versions of this pie in ramekins or make rustic hand pies using the same filling. You could also turn leftover filling into a topping for pancakes or yogurt, making your Strawberry Rhubarb Pie Recipe stretch beyond just dessert time.
Make Ahead and Storage
Storing Leftovers
Once your pie has completely cooled, cover it loosely with plastic wrap or foil and keep it refrigerated. It will stay delicious for up to four days. The flavors often deepen after a day, so leftovers can be just as wonderful as the fresh slice.
Freezing
If you want to enjoy this pie later, you can freeze it either baked or unbaked. For frozen baked pie, wrap it tightly in plastic wrap and foil before freezing. When ready to enjoy, thaw overnight in the fridge and warm briefly in the oven to refresh the crust. For unbaked pies, assemble as usual, freeze until solid, then wrap and freeze long-term.
Reheating
To reheat slices of your strawberry rhubarb pie, pop them in the oven at 350 degrees Fahrenheit for about 15 minutes or until warmed through. Avoid the microwave if you want to keep the crust crisp and flaky. A warm slice with a cold scoop of ice cream is pure bliss.
FAQs
Can I use frozen fruit for this Strawberry Rhubarb Pie Recipe?
Yes, you can! If you’re using frozen strawberries and rhubarb, make sure to thaw them completely and drain excess liquid to avoid a watery filling. Fresh fruit is ideal for the best texture and flavor, but frozen works in a pinch.
How do I prevent a soggy bottom crust?
One trick is to prebake the bottom crust for about 5-7 minutes before adding the filling, or sprinkle a thin layer of ground nuts or breadcrumbs on the crust to absorb extra moisture. Also, letting the filling sit before baking helps control the juicy consistency.
Can I add other spices to the filling?
Absolutely! While the classic cinnamon is wonderful, you can experiment with a pinch of nutmeg, ginger, or even cardamom for a unique twist that still complements the strawberry rhubarb flavors.
What if my pie filling is too runny after baking?
This usually means not enough thickener was used or the pie was sliced before it set fully. Next time, ensure you use cornstarch and allow the pie to cool completely before slicing, so the filling firms up nicely.
How long can I store the pie at room temperature?
Because this pie contains fresh fruit, it’s best to keep it refrigerated if not eaten within two hours. Leaving it out too long can affect freshness and food safety.
Final Thoughts
This Strawberry Rhubarb Pie Recipe is a true gem in my dessert repertoire, combining tangy rhubarb and sweet strawberries in a flaky, golden crust with a touch of warm spice. It’s a wonderful way to celebrate seasonal fruits and impress your family or guests with the comforting taste of a classic homemade pie. I wholeheartedly encourage you to give it a try—it might just become your new favorite summer dessert treat!
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes (plus 3-4 hours cooling time)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic Strawberry Rhubarb Pie that balances the tartness of rhubarb with the natural sweetness of fresh strawberries. This homemade pie features a flaky double crust filled with a luscious fruit mixture thickened with cornstarch and flavored with cinnamon, lemon, and vanilla, perfect for a summer dessert.
Ingredients
Filling
- 3 cups fresh rhubarb, sliced into ½-inch pieces
- 3 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
Crust and Topping
- 1 double pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 400°F to get it ready for baking the pie.
- Prepare Crust: Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough from the edges to ensure a neat fit.
- Mix Filling: In a large bowl, gently toss together rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla extract. Let the mixture sit for 10 minutes to allow the fruit juices to release, ensuring a juicy filling.
- Fill Pie: Pour the prepared fruit filling into the crust-lined pie dish. Dot the filling evenly with small pieces of unsalted butter to enrich the flavor and create a glossy finish.
- Top Crust: Roll out the second pie crust and place it over the filling. You can cover it completely with slits for steam to escape or create a lattice pattern. Trim, seal, and crimp the edges to secure the top crust.
- Egg Wash and Sugar: Brush the top crust with the beaten egg to promote browning, and sprinkle with coarse sugar if desired for extra crunch and sparkle.
- Bake Pie: Place the pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce the oven temperature to 350°F and continue baking for another 30 to 40 minutes, until the crust is golden brown and the filling is bubbling.
- Cool: Let the pie cool for at least 3 to 4 hours before slicing. This cooling time allows the filling to set properly, ensuring clean slices.
Notes
- If the pie crust edges brown too quickly, loosely cover them with aluminum foil to prevent burning.
- For best results, use fresh rhubarb and strawberries, but frozen fruit can be used if fully thawed and drained.
- Serve warm or at room temperature with vanilla ice cream or whipped cream for a classic pairing.
