Strawberry Rhubarb Pie

Why You’ll Love This Recipe

Strawberry Rhubarb Pie is a timeless classic that perfectly balances the sweetness of strawberries with the tartness of rhubarb. This delicious pie features a flaky, buttery crust filled with a juicy and flavorful fruit filling. It’s a dessert that’s both comforting and refreshing, making it ideal for any occasion, from family dinners to summer gatherings. The vibrant colors and tangy-sweet flavor make it a standout treat that everyone will love.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour
• Granulated sugar
• Salt
• Unsalted butter (cold and cut into small pieces)
• Ice water

For the filling:

• Fresh strawberries (hulled and sliced)
• Fresh rhubarb (chopped)
• Granulated sugar
• Brown sugar
• Cornstarch
• Ground cinnamon
• Lemon juice
• Vanilla extract

Directions

1. Prepare the crust: In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Gradually add ice water, a tablespoon at a time, and mix until the dough comes together. Divide the dough in half, shape each portion into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour.
3. Prepare the filling: In a large bowl, mix together the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Set aside to allow the mixture to release some of its juices.
4. Assemble the pie: Preheat the oven to 400°F (200°C). Roll out one disk of dough on a floured surface into a circle and fit it into a 9-inch pie pan. Pour the strawberry rhubarb filling into the crust, spreading it evenly.
5. Roll out the second disk of dough and place it over the filling. You can either cover the pie completely with the top crust or create a lattice pattern. Trim the edges and crimp to seal the crusts together.
6. Cut a few small slits in the top crust to allow steam to escape. Brush the top crust with a little water and sprinkle with sugar for a golden finish.
7. Bake the pie: Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with aluminum foil.
8. Let the pie cool for at least 2 hours before slicing to allow the filling to set.

Servings and Timing

This recipe serves about 8 slices.
Preparation time: 30 minutes (plus chilling time)
Baking time: 45-50 minutes
Total time: 3 hours (including cooling time)

Variations

• Add a pinch of nutmeg or ginger to the filling for a spiced twist.
• For a richer flavor, add a tablespoon of butter to the filling before placing the top crust on the pie.
• Swap out some of the strawberries for raspberries or blueberries to create a mixed berry version of the pie.

Storage/Reheating

Store the Strawberry Rhubarb Pie at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

Can I use frozen strawberries and rhubarb?
Yes, you can use frozen fruit. Be sure to thaw and drain the fruit to avoid excess moisture in the pie.

Can I make this pie ahead of time?
Yes, the pie can be made the day before and stored in the refrigerator. You can also freeze the unbaked pie for up to 2 months and bake it directly from the freezer.

Can I make this pie gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the crust gluten-free.

Can I add more rhubarb to the pie?
Absolutely! If you love the tartness of rhubarb, feel free to increase the amount, but be sure to balance it with enough sugar to avoid the pie being too sour.

Do I need to cook the filling before adding it to the crust?
No, the filling does not need to be cooked beforehand. The natural juices from the fruit will thicken during baking.

Conclusion

Strawberry Rhubarb Pie is the perfect dessert for any occasion, combining the bright, fresh flavors of strawberries and rhubarb in a flaky, buttery crust. With its balance of sweet and tart, this pie is sure to become a favorite at your family table. Whether enjoyed warm or at room temperature, it’s a classic dessert that everyone will appreciate!

Print