If summer had a signature dessert, Strawberry Rhubarb Pie would be it. This classic recipe is the perfect harmony of sweet strawberries and tangy rhubarb, wrapped in a golden, flaky crust that’s simply irresistible. Picture yourself enjoying a slice on a warm afternoon, the filling bubbling cheerfully and the top sparkling with a sprinkle of sugar. Whether you’re making it for a backyard picnic or just because you snagged some beautiful rhubarb at the farmers market, this is the pie that captures sunshine in every bite.
Ingredients You’ll Need
The beauty of Strawberry Rhubarb Pie is in its simplicity: each ingredient shines and contributes to the stunning mix of flavors and colors. Start with fresh produce and classic baking staples, and you’ll create a pie that tastes like a homemade celebration.
- Refrigerated pie crusts (or homemade): A quick shortcut or a labor of love—either way, a buttery, crisp foundation for your pie.
- Fresh strawberries (3 cups, hulled and sliced): These bring sweetness, vibrant color, and juicy texture to the pie’s filling.
- Fresh rhubarb (3 cups, chopped): Rhubarb adds a delightful tartness and beautiful pink hue that plays perfectly with strawberries.
- Granulated sugar (1 cup): The main source of sweetness to balance rhubarb’s sharpness.
- Light brown sugar (1/4 cup): Offers a touch of caramel depth and extra moisture in the filling.
- Cornstarch (1/4 cup): Essential for thickening the filling so your slices hold together beautifully.
- Lemon juice (1 tablespoon): Lifts the flavors and keeps the fruit bright and fresh.
- Vanilla extract (1 teaspoon): Adds warmth and rich aroma that rounds out the filling.
- Ground cinnamon (1/2 teaspoon): Just a pinch to bring cozy, spiced notes to every bite.
- Unsalted butter (1 tablespoon, cut into small pieces): Dots of butter contribute extra richness and gloss in the fruit filling.
- Large egg (beaten with 1 tablespoon water for egg wash): This helps the crust bake up shiny and golden.
- Coarse sugar (optional, for sprinkling): A final flourish for sparkle and delicious crunch.
How to Make Strawberry Rhubarb Pie
Step 1: Prepare the Pie Crust
Start by preheating your oven to 400°F. Unroll one pie crust and gently fit it into a 9-inch pie dish, making sure to snug it into every corner. Trim any excess hanging over the edges. If you prefer homemade pie crust, roll it out to about 12 inches in diameter for the perfect fit. This bottom layer is the foundation of your Strawberry Rhubarb Pie, so take a moment to smooth it out just right.
Step 2: Mix the Filling
In a large bowl, toss together the sliced strawberries, chopped rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Stir gently but thoroughly, ensuring all the fruit gets an even coating. This is where the fruit starts to release its juices and the flavors begin to mingle, setting the stage for that iconic sweet-tart filling.
Step 3: Assemble the Pie
Pour the strawberry-rhubarb mixture into the prepared pie crust, letting all the fruity goodness settle evenly. Dot the top with the small pieces of butter—this will add richness to the filling as it bakes. Roll out the second pie crust and place it over the filling, or cut it into strips for a classic lattice top. Trim and crimp the edges to seal everything in. If you love a rustic look, don’t stress about perfection—the real magic is in the taste.
Step 4: Add the Finishing Touches
Brush the pie top with the beaten egg wash, making sure to cover every nook and cranny so it bakes into a beautiful golden color. If you like a sparkly finish, sprinkle a generous pinch of coarse sugar over the top. Not only will it catch the light, but it adds a satisfying crunch with every bite.
Step 5: Bake to Perfection
Set your pie on a baking sheet (to catch any juicy drips!) and bake at 400°F for 20 minutes. Then, reduce the oven temperature to 375°F and continue baking for 35 to 40 minutes more. You’ll know it’s ready when the crust is a deep golden brown and the filling is bubbling. Resist the urge to cut right in—let your Strawberry Rhubarb Pie cool for at least 2 hours to allow the filling to set. This patience is rewarded with perfectly sliceable, luscious pie.
How to Serve Strawberry Rhubarb Pie
Garnishes
A slice of Strawberry Rhubarb Pie doesn’t need much, but a dollop of whipped cream or a scoop of vanilla ice cream takes it straight into dessert heaven. If you’re feeling festive, a sprinkle of grated lemon zest or a few fresh mint leaves can add a vibrant finishing touch that makes each slice look as lovely as it tastes.
Side Dishes
This pie is fabulous on its own, but pairing it with a light, creamy accompaniment like Greek yogurt or crème fraîche brings out its unique flavors even more. For a truly summery spread, serve alongside a fresh berry salad or a crisp glass of lemonade to complement the pie’s sweet-tart profile.
Creative Ways to Present
Why not turn your Strawberry Rhubarb Pie into a showstopper? Serve individual wedges in small mason jars layered with ice cream for a picnic-ready treat. Or try baking mini pies in muffin tins—perfect for parties and easy to share! For a rustic touch, bring the whole pie to the table on a wooden board and let everyone dig in family-style.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the pie cool fully, then cover loosely with plastic wrap or foil. Store in the refrigerator for up to 3 days. The flavors meld beautifully and the crust stays tender, making that next-day slice even more irresistible.
Freezing
Strawberry Rhubarb Pie freezes surprisingly well. Once completely cooled, wrap the pie tightly in plastic wrap and then in foil. Pop it in the freezer for up to 2 months. To enjoy, thaw in the refrigerator overnight and then reheat gently in the oven for best texture.
Reheating
To bring back that fresh-baked warmth, place slices on a baking sheet and reheat in a 325°F oven for about 10 minutes. This crisps up the crust without drying out the filling. If you’re in a hurry, the microwave will do the trick—just use a low setting and watch closely to keep the filling from bubbling over.
FAQs
Can I use frozen fruit for Strawberry Rhubarb Pie?
Absolutely! Simply thaw the fruit and drain any excess liquid before mixing with the other filling ingredients. Frozen strawberries and rhubarb are a great way to enjoy this pie year-round.
What can I use if I don’t have cornstarch?
If cornstarch isn’t on hand, you can substitute with the same amount of tapioca starch or double the amount of all-purpose flour. Each will help thicken the filling, though the texture may vary slightly.
How do I keep my pie crust from getting soggy?
Make sure to use enough cornstarch or your favorite thickener, and always let the pie cool completely before slicing. Baking the pie in a glass dish can also help you check for that perfectly crisp bottom crust.
Can I make Strawberry Rhubarb Pie ahead of time?
Yes! This pie can be made a day in advance and stored at room temperature or in the fridge. In fact, letting it rest overnight allows the flavors to meld and the filling to set.
Do I need to peel the rhubarb?
No need to peel young, tender rhubarb stalks. Just wash them well and chop as directed. If your stalks are especially thick or woody, you can peel any tough outer threads for a smoother texture.
Final Thoughts
If you’ve been searching for a pie that truly captures the spirit of summer, Strawberry Rhubarb Pie is a must-try. From that first burst of tangy-sweet filling to the golden flakes of buttery crust, it never fails to delight. Gather your favorite people, slice up a piece, and let this classic pie fill your kitchen with pure joy!
Print
Strawberry Rhubarb Pie Recipe
- Total Time: 1 hour 20 minutes (plus cooling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet strawberries and tangy rhubarb with this delightful Strawberry Rhubarb Pie recipe. A classic summer dessert that is sure to impress your family and friends!
Ingredients
Crust:
- 1 package (14 oz) refrigerated pie crusts (or homemade)
Filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, cut into small pieces
Egg Wash and Topping:
- 1 large egg, beaten with 1 tablespoon water for egg wash
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Prepare Crust: Roll out one pie crust and fit it into a 9-inch pie dish. Trim excess edges.
- Make Filling: In a large bowl, combine strawberries, rhubarb, sugars, cornstarch, lemon juice, vanilla, and cinnamon. Stir well.
- Fill Pie: Pour filling into the crust and dot with butter. Add the top crust or create a lattice pattern with strips.
- Seal and Bake: Trim and crimp edges, brush top with egg wash, sprinkle with coarse sugar. Bake for 20 minutes at 400°F, then reduce to 375°F and bake 35-40 minutes more.
- Cool and Serve: Allow the pie to cool for at least 2 hours before slicing.
Notes
- For a thicker filling, let the fruit mixture rest for 15 minutes before adding it to the crust to release juices.
- This pie pairs perfectly with a scoop of vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
