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Homemade Strawberry Rhubarb Pie Recipe

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  • Author: KimEasy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours (includes chilling and cooling)
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade strawberry rhubarb pie is the perfect balance of sweet and tart, featuring a flaky golden crust filled with juicy strawberries and tangy rhubarb – a classic spring and summer dessert favorite.

Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 2 1/2 cups fresh strawberries, hulled and halved
  • 2 1/2 cups fresh rhubarb, chopped
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • 1 tablespoon coarse sugar (optional, for topping)

Instructions

  1. In a large bowl, whisk together flour and salt. Cut in the cold butter until mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing just until dough forms. Divide in half, shape into disks, wrap, and chill for at least 1 hour.
  3. Preheat oven to 400°F (200°C). Place a baking sheet in the oven to preheat as well.
  4. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Stir well and let sit for 10 minutes.
  5. Roll out one dough disk and fit into a 9-inch pie dish. Trim edges and fill with fruit mixture.
  6. Roll out the second disk and cut into strips for a lattice or cover fully and vent. Seal and crimp the edges.
  7. Whisk egg and milk together, then brush over the top crust. Sprinkle with coarse sugar if using.
  8. Place pie on the preheated baking sheet and bake for 20 minutes. Reduce heat to 350°F (175°C) and bake another 35-40 minutes until filling is bubbly and crust is golden.
  9. Cool at room temperature for at least 2 hours before slicing. Serve with whipped cream or ice cream if desired.

Notes

  • Use fresh, firm rhubarb and ripe strawberries for best results.
  • Cover crust edges with foil if browning too quickly.
  • Pie is best the day it’s made but can be stored at room temperature for 1 day or refrigerated for 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 390
  • Sugar: 29g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://newsvks.com/homemade-strawberry-rhubarb-pie-recipe/