Strawberry Rhubarb Pie is the ultimate springtime dessert, offering a perfect balance of sweet strawberries and tart rhubarb nestled in a flaky crust. This easy-to-follow recipe guarantees a delicious and satisfying treat that’s perfect for any occasion.
JUMP TO:
show
Key Ingredients for Strawberry Rhubarb Pie
- 1 recipe for double pie crust (homemade or store-bought)
- 6 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces
- 4 cups fresh strawberries, hulled and halved or quartered if large
- 1 1/2 cups granulated sugar (adjust to taste based on sweetness of fruit)
- 1/4 cup cornstarch or all-purpose flour (for thickening)
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon (optional, but recommended)
- Pinch of salt
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Optional: 1-2 tablespoons turbinado sugar or granulated sugar for sprinkling
How to Make Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie recipe is a delightful journey into spring flavors, boasting a balance of sweet and tart that’s simply irresistible. Its simple assembly means you can whip up this comforting classic in under 30 minutes of prep, with a baking time of about 45-55 minutes, delivering a rich, satisfying texture that’s perfect for sharing. Get ready to impress with this timeless dessert!
Step-by-Step Instructions
- Prepare the Fruit Filling: In a large bowl, gently combine the prepared rhubarb and strawberries.
- Add Dry Ingredients: In a separate smaller bowl, whisk together the granulated sugar, cornstarch (or flour), cinnamon (if using), and salt. This ensures even distribution of the thickener and sweetness.
- Combine and Flavor: Pour the sugar mixture over the fruit and toss gently to coat evenly. If you have extra time and want an extra burst of flavor, let this mixture sit for about 15-20 minutes. This allows the sugar to draw out some of the fruit’s juices, creating a more syrupy filling. Stir in the lemon juice and vanilla extract.
- Assemble the Bottom Crust: If using homemade pie dough, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang.
- Add the Filling: Pour the prepared strawberry rhubarb filling into the pie crust-lined plate. Distribute it as evenly as possible.
- Prepare the Top Crust: Roll out the second disc of pie dough. You can either place this whole over the filling for a classic double-crust pie, or cut it into strips for a lattice top. If making a lattice, cut the dough into uniform strips and arrange them over the filling, weaving them over and under each other.
- Crimp and Seal: If using a full top crust, place it over the filling. Trim the excess dough to match the bottom crust’s overhang. Crimp the edges of the top and bottom crusts together to seal, creating a decorative edge. If using a lattice, press the ends of the strips onto the bottom crust overhang and crimp to seal.
- Egg Wash and Sugar: In a small bowl, beat the egg with the tablespoon of water to create an egg wash. Brush this evenly over the top crust, including the lattice strips. This will give the pie a beautiful golden-brown sheen when baked. For an extra touch of sparkle and crunch, sprinkle turbinado sugar or granulated sugar over the egg wash.
- Vent the Pie (if applicable): If you’ve made a full top crust, cut a few slits in the center of the crust with a sharp knife. This allows steam to escape during baking, preventing the crust from becoming soggy.
- Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch any potential drips) and bake for 20 minutes.
- Reduce Temperature and Continue Baking: Reduce the oven temperature to 375°F (190°C) and continue baking for another 25-35 minutes, or until the crust is golden brown and the filling is bubbly and thickened. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Cool Completely: Once baked, remove the pie from the oven and let it cool completely on a wire rack. This is crucial for the filling to set properly. It will take at least 2-3 hours, and the pie will be even better if chilled for a while longer.
Why You’ll Love This Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie isn’t just a dessert; it’s a celebration of spring, bursting with the iconic pairing of sweet, juicy strawberries and delightfully tart rhubarb, all encased in a buttery, flaky crust. Unlike store-bought versions that can be overly sweet or lack that homemade charm, this recipe allows you to control the sweetness and achieve that perfect balance, making it a truly cost-effective indulgence that tastes infinitely better. The optional hint of cinnamon and bright lemon zest elevate the fruit’s natural flavors, creating a culinary experience that’s both comforting and exquisitely delicious.
Imagine serving a slice of this vibrant pie, its warm filling gently oozing as you cut into it, the aroma of baked fruit and pastry filling your kitchen. It’s a delightful contrast to a rich chocolate cake, offering a lighter yet equally satisfying end to any meal. Don’t just dream about it; bring the taste of springtime to your table by trying this simple and rewarding Strawberry Rhubarb Pie today!
Storing and Reheating Tips
- Refrigeration: Once completely cooled, store leftover Strawberry Rhubarb Pie in the refrigerator, loosely covered with plastic wrap or in an airtight container. It will stay fresh for up to 3-4 days.
- Freezing (Unbaked): If you’ve prepared the pie but aren’t ready to bake it, you can freeze the unbaked pie. Wrap it tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2 months. When ready to bake, thaw it overnight in the refrigerator and bake as directed, you may need to add a few extra minutes to the baking time.
- Freezing (Baked): Baked and cooled pie can also be frozen. Wrap individual slices or the whole pie tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: To reheat a slice of pie, place it on a baking sheet and warm it in a preheated oven at 325°F (160°C) for about 10-15 minutes, or until heated through. This will help maintain the crispness of the crust. You can also reheat in a microwave, but be aware the crust may become softer.
Final Thoughts
This Strawberry Rhubarb Pie is a quintessential taste of spring, offering a perfect harmony of sweet and tart flavors in every bite. It’s a joyous endeavor to create, simple enough for any home baker to master and guaranteed to delight. Give this beloved recipe a try and savor the season’s freshest produce!
Strawberry Rhubarb Pie
Strawberry Rhubarb Pie is the ultimate springtime dessert, offering a perfect balance of sweet strawberries and tart rhubarb nestled in a flaky crust. This easy-to-follow recipe guarantees a delicious and satisfying treat that’s perfect for any occasion.
Ingredients
Equipment
Method
- Prepare the Fruit Filling: In a large bowl, gently combine the prepared rhubarb and strawberries.6 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces, 4 cups fresh strawberries, hulled and halved or quartered if large
- Add Dry Ingredients: In a separate smaller bowl, whisk together the granulated sugar, cornstarch (or flour), cinnamon (if using), and salt. This ensures even distribution of the thickener and sweetness.1 1/2 cups granulated sugar, 1/4 cup cornstarch or all-purpose flour, 1/4 teaspoon ground cinnamon, Pinch salt
- Combine and Flavor: Pour the sugar mixture over the fruit and toss gently to coat evenly. If you have extra time and want an extra burst of flavor, let this mixture sit for about 15-20 minutes. This allows the sugar to draw out some of the fruit’s juices, creating a more syrupy filling. Stir in the lemon juice and vanilla extract.1 tablespoon lemon juice, 1 teaspoon pure vanilla extract
- Assemble the Bottom Crust: If using homemade pie dough, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang.double pie crust
- Add the Filling: Pour the prepared strawberry rhubarb filling into the pie crust-lined plate. Distribute it as evenly as possible.
- Prepare the Top Crust: Roll out the second disc of pie dough. You can either place this whole over the filling for a classic double-crust pie, or cut it into strips for a lattice top. If making a lattice, cut the dough into uniform strips and arrange them over the filling, weaving them over and under each other.double pie crust
- Crimp and Seal: If using a full top crust, place it over the filling. Trim the excess dough to match the bottom crust’s overhang. Crimp the edges of the top and bottom crusts together to seal, creating a decorative edge. If using a lattice, press the ends of the strips onto the bottom crust overhang and crimp to seal.
- Egg Wash and Sugar: In a small bowl, beat the egg with the tablespoon of water to create an egg wash. Brush this evenly over the top crust, including the lattice strips. This will give the pie a beautiful golden-brown sheen when baked. For an extra touch of sparkle and crunch, sprinkle turbinado sugar or granulated sugar over the egg wash.1-2 tablespoons turbinado sugar or granulated sugar
- Vent the Pie (if applicable): If you’ve made a full top crust, cut a few slits in the center of the crust with a sharp knife. This allows steam to escape during baking, preventing the crust from becoming soggy.
- Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch any potential drips) and bake for 20 minutes.
- Reduce Temperature and Continue Baking: Reduce the oven temperature to 375°F (190°C) and continue baking for another 25-35 minutes, or until the crust is golden brown and the filling is bubbly and thickened. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Cool Completely: Once baked, remove the pie from the oven and let it cool completely on a wire rack. This is crucial for the filling to set properly. It will take at least 2-3 hours, and the pie will be even better if chilled for a while longer.
Notes
Store leftover pie in the refrigerator, loosely covered. Reheat slices in a preheated oven at 325°F (160°C) for 10-15 minutes.