If you have been on the lookout for a dessert that perfectly balances sweet and tart with a melt-in-your-mouth crust, then you have found it in this Strawberry Rhubarb Pie Recipe. It is a classic combination that celebrates the bright, fresh flavors of strawberries paired with the slightly tangy punch of rhubarb, all wrapped up in a buttery homemade pie crust. Each bite offers a warm hug of nostalgia mixed with the zing of ripe fruit, making it an absolute must-try for pie lovers and anyone who enjoys vibrant, seasonal desserts.
Ingredients You’ll Need
This Strawberry Rhubarb Pie Recipe calls for simple, pantry-friendly ingredients, each playing a vital role in ensuring the pie is bursting with flavor, texture, and that beautiful rustic look. From the flaky crust to the juicy filling, every element matters.
- 2 cups all purpose flour: The foundation for your tender, flaky pie crust.
- 2/3 cup plus 2 Tablespoons shortening: This keeps the crust light and crispy, perfect for holding the juicy filling.
- 1 teaspoon salt: Enhances all the flavors and balances sweetness.
- 6 Tablespoons ice cold water: Helps bring the dough together without melting the shortening.
- 4 cups cut up fresh rhubarb: Adds that signature tartness that pairs beautifully with strawberries.
- 2 cups cut up fresh strawberries: Brings juicy sweetness and vibrant color to the filling.
- 1 1/3 cups sugar (adjust to taste): Sweetens the filling just right but can be reduced for a tarter pie.
- 7 Tablespoons all purpose flour: Thickens the fruit juices to keep the filling just right.
- Milk: For brushing the crust to achieve a golden, beautifully crisp finish.
- White sugar: Sprinkled on top for added crunch and sparkle.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Make the Pie Crust
Starting with the crust is key because it forms the delicious base and top that encases your fruit filling. Combine your flour, shortening, and salt and cut in the shortening until the mixture looks like fine crumbs, ensuring a tender but flaky texture. Add the ice cold water gradually and toss lightly until a dough ball forms—handle it gently to keep the crust light.
Step 2: Prepare the Filling
Mix your fresh rhubarb and strawberries in a bowl, then combine sugar and flour separately before blending them into the fruit. This balance guarantees a perfectly sweet and thickened pie filling. Don’t hesitate to adjust the sugar if you prefer your pie more on the tart side—this flexibility is part of what makes the Strawberry Rhubarb Pie Recipe so special.
Step 3: Assemble the Pie
Preheat your oven to 425°F. Roll out one portion of your dough and fit it into your pie plate, then sprinkle some sugar and flour mixture on the crust bottom to absorb excess juices. Add the fruit mixture evenly on top, then sprinkle the remainder of the sugar-flour blend for a balanced sweetness throughout.
Step 4: Add the Top Crust
Roll out your second dough ball to completely cover the fruit. Seal the edges by trimming and crimping them, then cut vents into the top crust for steam to escape while baking. Brush the crust with milk and sprinkle white sugar on top to give it that perfect golden-brown finish with an appealing crunch.
Step 5: Bake the Pie
Place the pie on a foil-lined baking sheet and bake at 425°F for 15 minutes to jumpstart the crust’s browning. Then turn the oven down to 325°F and bake for an hour. Keep an eye on the crust at the half-hour mark, covering it loosely with foil if it browns too quickly to avoid burning.
Step 6: Cool and Serve
Once baked to perfection, allow your pie to cool for several hours so the filling sets nicely. This cooling period helps the flavors to harmonize and makes slicing neat and easy. For extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
A simple scoop of vanilla ice cream or a swirl of fresh whipped cream can elevate this Strawberry Rhubarb Pie Recipe to a decadent dessert experience. For a touch of elegance, sprinkle fresh mint leaves or a dusting of powdered sugar to brighten presentation and flavor.
Side Dishes
This pie pairs wonderfully with light, refreshing accompaniments such as a crisp green salad or a tangy citrus sorbet. These sides help balance the sweetness and make your dessert feel like part of a complete meal.
Creative Ways to Present
Looking to wow guests? Serve slices of this pie warm on pretty dessert plates, add a drizzle of homemade berry coulis, or serve mini versions in individual tart pans. You can even top each slice with fresh strawberry slices for an extra pop of color and freshness.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Strawberry Rhubarb Pie Recipe tightly in plastic wrap or store in an airtight container. Keep it refrigerated and enjoy within 3 to 4 days to experience the best flavor and texture.
Freezing
You can freeze the unbaked pie for up to two months. Wrap the assembled pie securely in plastic wrap and foil before freezing. When ready to bake, thaw overnight in the fridge, then proceed with baking instructions. Baked leftovers can also be frozen in slices for up to one month.
Reheating
For a freshly baked taste, warm leftover pie slices in a 350°F oven for about 10-15 minutes. This brings back the crust’s crispness and warms the filling perfectly without making it soggy.
FAQs
Can I use frozen strawberries and rhubarb for this pie?
Frozen fruit can work in a pinch, but fresh strawberries and rhubarb will give your Strawberry Rhubarb Pie Recipe the best texture and flavor. If using frozen, be sure to thaw and drain excess liquid to avoid a soggy crust.
Is there a way to make the crust flakier?
Absolutely! Keeping your shortening and water ice cold and handling the dough gently makes all the difference. You can even chill the dough for 30 minutes before rolling it out to help create a flakier crust.
How can I reduce the sweetness if I prefer a tarter pie?
Simply reduce the sugar in the filling mixture by about a third or half, depending on your taste. The rhubarb’s natural tartness combined with strawberries gives you some room to customize the sweetness with this Strawberry Rhubarb Pie Recipe.
Can I substitute shortening with butter?
Yes! Butter will add a richer flavor but can make the crust slightly less flaky. A mix of butter and shortening also works well to balance flavor and texture.
What is the best way to prevent the crust from burning?
Keep an eye on the pie during the last 30 minutes of baking. If the crust edges or top are browning too fast, cover them loosely with aluminum foil to protect them while the pie finishes baking through.
Final Thoughts
This Strawberry Rhubarb Pie Recipe is one of those timeless desserts that never fails to bring joy at the table. The interplay of sweet, tart, flaky, and juicy elements makes every slice an absolute delight. I encourage you to whip up this classic soon and watch it become a fast favorite in your family or friend gatherings — there’s nothing quite like sharing a homemade pie with loved ones!
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Strawberry Rhubarb Pie Recipe
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
Description
A classic Strawberry Rhubarb Pie with a tender, flaky homemade crust encasing a perfectly balanced sweet and tart fruit filling. This traditional dessert bakes to golden perfection, offering a delightful combination of fresh strawberries and tangy rhubarb, ideal for spring and summer gatherings.
Ingredients
For the Pie Crust
- 2 cups all purpose flour
- 2/3 cup plus 2 tablespoons shortening
- 1 teaspoon salt
- 6 tablespoons ice cold water
For the Filling
- 4 cups cut up fresh rhubarb
- 2 cups cut up fresh strawberries
- 1 1/3 cups sugar (reduce for a tarter pie)
- 7 tablespoons all purpose flour
For Finishing
- Milk, for brushing the crust
- White sugar, for sprinkling on top
Instructions
- Make the Pie Crust: In a large bowl, combine 2 cups flour, 2/3 cup plus 2 tablespoons shortening, and 1 teaspoon salt. Using a pastry blender, cut in the shortening until the mixture resembles fine crumbs.
- Form the Dough: Make a well in the center and add 6 tablespoons ice-cold water. Toss the mixture lightly with your hands until a ball begins to form. Gently shape the dough into a ball, then divide it into two equal portions.
- Roll Out Bottom Crust: Roll one ball out into a circle to fit the bottom of your pie plate, ensuring even thickness.
- Prepare the Filling: In a medium bowl, mix together the 4 cups rhubarb and 2 cups strawberries. In a separate bowl, combine 1 1/3 cups sugar and 7 tablespoons flour. Adjust sugar to taste if a tarter pie is preferred.
- Preheat Oven and Assemble: Preheat your oven to 425°F (220°C). Sprinkle 1/4 cup of the sugar-flour mixture over the bottom crust.
- Add Fruit Filling: Evenly add the fruit mixture over the bottom crust. Sprinkle the remaining sugar-flour mixture over the fruit, allowing it to evenly distribute through the layers.
- Add Top Crust: Roll out the second dough ball and place it over the fruit filling. Trim and crimp edges to seal the pie. Cut several slits in the top crust with a sharp knife to vent steam.
- Finish Crust: Brush the top crust with milk and sprinkle white sugar on top for a crisp, golden finish.
- Bake the Pie: Place the pie on a foil-lined baking sheet on the middle rack. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 325°F (165°C) and continue baking for 1 hour. Check after 30 minutes; if crust is golden, cover loosely with foil to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for several hours to set the filling. Serve as is or with a scoop of vanilla ice cream for extra indulgence.
Notes
- Use ice cold water when making the dough to ensure a flaky crust.
- Adjust sugar in the filling to control tartness depending on your preference.
- Cover the edges with foil if they brown too quickly during baking.
- Allow the pie to cool completely before slicing to ensure the filling sets properly.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
