Strawberry Rhubarb Pie Recipe
If you’re searching for a truly unforgettable and utterly classic summer dessert, let me introduce you to Strawberry Rhubarb Pie. The union of sweet strawberries and tart rhubarb, hugged by a golden flaky crust, creates pure magic—there’s an old-fashioned charm in every bite! This nostalgic pie not only celebrates the best of the early harvest but fills your kitchen with a fragrance that screams “homemade happiness.” Whether you’re serving it with Sunday dinner or bringing it to a backyard picnic, this recipe is the one you’ll want to make again and again.
Ingredients You’ll Need
With just a handful of fresh, vibrant ingredients, this Strawberry Rhubarb Pie shines in both flavor and simplicity. Each element contributes its own special touch, making the end result truly spectacular—don’t be tempted to substitute or skip, since that signature taste relies on this harmonious blend!
- Fresh strawberries: The sweet, juicy backbone of the pie; hull and halve them for even baking and extra flavor in every forkful.
- Chopped rhubarb: This tangy vegetable balances the strawberries’ sweetness, lending a tart edge and gorgeous color contrast.
- Granulated sugar: Regular white sugar keeps the filling bright and brings out the natural juices.
- Light brown sugar: Adds a subtle caramel note, deepening the overall flavor and complementing the rhubarb’s acidity.
- Cornstarch: Essential for thickening the juicy fruit filling, preventing a soggy bottom crust.
- Ground cinnamon: Just a whisper brings gentle warmth and depth to the filling.
- Salt: Balances and sharpens all the flavors—never leave it out!
- Vanilla extract: A splash adds comforting, aromatic richness.
- Lemon juice: Brightens the filling and really makes the fruit flavors pop.
- Refrigerated pie crusts: Store-bought or homemade, these save time and provide a tender, flaky shell for your pie.
- Egg (for egg wash): Brushing the crust with beaten egg creates an irresistible, glossy finish.
- Coarse sugar (optional): A sprinkle before baking gives a sparkly topping and extra crunch.
How to Make Strawberry Rhubarb Pie
Step 1: Prepare the Filling
Gently toss together your strawberries, rhubarb, both sugars, cornstarch, cinnamon, salt, vanilla extract, and lemon juice in a big mixing bowl. You want each piece of fruit coated so the flavors mingle right from the start. Set the mixture aside while you prepare the crust, letting the fruit release a little juice and the cornstarch get to work.
Step 2: Set the Crust
Roll out your first pie crust and settle it into a 9-inch pie dish, smoothing any wrinkles and letting a little overhang the dish for easy sealing. Spoon the strawberry-rhubarb filling into the prepared crust, spreading it out evenly so every slice will be packed with color and flavor.
Step 3: Top and Seal
Take the second crust and either lay it right over top or, if you’re feeling creative, cut it into strips and weave a simple lattice (seriously, no stress if it’s rustic—it will still taste incredible). Trim any extra dough and pinch or crimp the edges to lock in that luscious filling.
Step 4: Egg Wash and Sugar Sprinkle
Whisk your egg and brush it over the entire top crust for that shiny bakery-style finish. If you’re going for extra sparkle and crunch, shower the top with coarse sugar—the crystals catch the light so prettily after baking.
Step 5: Bake to Perfection
Slide the pie into your preheated 400°F oven and bake for 20 minutes. Then, reduce the temperature to 350°F and continue baking for another 30 to 40 minutes, watching for that golden crust and bubbling filling. If the edges start browning too quickly, gently tent them with foil. Let the pie cool completely, so the filling sets into jammy perfection.
How to Serve Strawberry Rhubarb Pie
Garnishes
A dollop of fresh whipped cream or a scoop of vanilla ice cream takes Strawberry Rhubarb Pie straight into dream territory. A dusting of powdered sugar or a grating of fresh lemon zest over the top also looks fabulous and adds eye-catching flair.
Side Dishes
Pairing this pie with a simple summer salad or a platter of assorted berries keeps things light and lets the fruity flavors shine. If you’re hosting a brunch or tea, offer coffee or herbal iced tea for a perfectly matched spread.
Creative Ways to Present
Transform your pie into individual hand pies by cutting the crust and baking smaller rounds. Or, serve slices in mason jars layered with vanilla ice cream for a picnic-friendly parfait. For parties, cut the pie into mini squares—adorably irresistible and easy to share!
Make Ahead and Storage
Storing Leftovers
Once your Strawberry Rhubarb Pie has cooled completely, cover leftover slices loosely with foil or plastic wrap and store them in the refrigerator for up to four days. The flavor actually deepens as the pie sits, making the leftovers even more tempting.
Freezing
For long-term storage, wrap the fully assembled (but unbaked) pie tightly in foil and freeze. When you’re ready to enjoy, bake straight from the freezer—just add an extra 15 to 20 minutes to the baking time so the center gets piping hot and bubbly. Baked pie slices also freeze well, individually wrapped and stored in a zippered freezer bag.
Reheating
To bring your pie back to that just-baked glory, warm slices at 300°F for 10 to 15 minutes in the oven. This method keeps the crust crisp and the filling luscious—skip the microwave if you can, as it tends to make the crust soggy.
FAQs
Why is my strawberry rhubarb pie runny?
A runny filling is usually caused by not using enough thickener or not letting the pie cool fully. Cornstarch helps absorb and gel the fruit juices, so be sure you use the full amount and allow the pie to cool several hours for the filling to set properly.
Can I use frozen strawberries or rhubarb?
Absolutely! Just be sure to thaw the fruit completely and pat off excess moisture with paper towels before mixing with the sugars and cornstarch. This will keep your filling thick and prevent a watery pie.
How do I keep the bottom crust from getting soggy?
Blind baking isn’t necessary here, but make sure your oven is fully preheated and try to avoid letting the filling sit in the crust for too long before baking. If you love a super crisp bottom, you can also bake the pie on a preheated baking stone or sheet.
Can I make this pie gluten-free?
Yes! Use your favorite gluten-free pie crust and double-check that your cornstarch is certified gluten-free. The filling itself is naturally gluten-free, so you won’t need any extra adjustments.
What’s the best way to cut clean slices of pie?
Let your Strawberry Rhubarb Pie cool completely—ideally several hours or overnight. Use a sharp, thin-bladed knife wiped clean between each cut for those picture-perfect bakery-style slices.
Final Thoughts
There’s just something special about gathering friends and family around a homemade Strawberry Rhubarb Pie, especially when it’s brimming with garden-fresh flavor and a hint of nostalgia. Try this recipe soon and discover why it’s a favorite in both my kitchen and my heart—here’s to sweet, tangy, joy-filled slices all summer long!
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Strawberry Rhubarb Pie Recipe
- Total Time: 1 hour 20 minutes (plus cooling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet strawberries and tart rhubarb with this classic Strawberry Rhubarb Pie. A buttery crust filled with a juicy, flavorful fruit mixture, this dessert is a true taste of summer.
Ingredients
For the Filling:
- 3 cups fresh strawberries, hulled and halved
- 2 1/2 cups chopped rhubarb (fresh or thawed from frozen)
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Pie:
- 1 package (14 oz) refrigerated pie crusts (or homemade)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the Filling: In a large bowl, combine strawberries, rhubarb, sugars, cornstarch, cinnamon, salt, vanilla extract, and lemon juice. Toss gently until coated.
- Assemble the Pie: Roll out one pie crust and fit into a 9-inch pie dish. Pour in the filling. Add the top crust and seal edges. Brush with egg wash and sprinkle with sugar.
- Bake: Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for 30–40 minutes until golden.
- Cool and Serve: Cool pie completely before slicing.
Notes
- For a thicker filling, allow the pie to cool for several hours.
- You can freeze the unbaked pie for later—bake from frozen, adding 15–20 extra minutes.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
