Strawberry Rhubarb Pie

There’s something truly magical about the combination of strawberries and rhubarb in a pie. The perfect balance of sweet and tart, wrapped in a flaky, buttery crust, makes Strawberry Rhubarb Pie a timeless classic that never goes out of style. Whether you’re baking for a family gathering, a special occasion, or simply because you crave that delightful taste of spring and summer, this pie is sure to impress.

Why This Recipe Is a Must-Try

Strawberry Rhubarb Pie is a dessert that strikes a beautiful harmony between the sweetness of ripe strawberries and the tangy punch of rhubarb. This recipe is designed to be approachable even if you’re new to pie baking, but it delivers layers of flavor and a perfectly flaky crust that will satisfy even the most discerning dessert lovers.

Unlike many fruit pies that can be overly sweet or too mushy, this recipe balances the ingredients with just the right amount of sugar and cornstarch to create a filling that’s thick enough to hold its shape yet juicy and vibrant. The crust is tender, flaky, and golden, providing the perfect vessel for the luscious filling inside.

Whether you follow this recipe step-by-step or customize it with your favorite touches, you’ll end up with a pie that tastes like it was made from scratch by a seasoned baker. Plus, strawberry and rhubarb are seasonal and widely available, making this a fresh, wholesome dessert that celebrates nature’s bounty.

Ingredients

• 2 ½ cups all-purpose flour, plus extra for rolling
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
• 6-8 tablespoons ice water
• 4 cups fresh strawberries, hulled and halved if large
• 4 cups rhubarb stalks, chopped into ½-inch pieces
• 1 ¼ cups granulated sugar
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces (for dotting)
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar, for sprinkling (optional)

How To Make Strawberry Rhubarb Pie

Step 1: Prepare the Pie Dough

Start by making the pie crust. In a large mixing bowl, whisk together the flour, salt, and sugar. Add the chilled butter cubes. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.

Sprinkle in the ice water, 1 tablespoon at a time, gently mixing with a fork until the dough just starts to come together. Avoid overworking the dough to keep it tender. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

Step 2: Prepare the Filling

In a large bowl, combine the strawberries and rhubarb. Add the sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to combine, allowing the sugar and cornstarch to coat the fruit evenly. Set aside while you roll out the crust.

Step 3: Roll Out the Bottom Crust

On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edge, leaving about 1 inch.

Step 4: Fill the Pie

Pour the strawberry-rhubarb filling into the crust, spreading it out evenly. Dot the filling with small pieces of butter, which will melt and add richness to the pie as it bakes.

Step 5: Roll Out and Add the Top Crust

Roll out the second dough disc into a 12-inch circle. You can either place it whole over the filling for a traditional top crust or cut it into strips to create a beautiful lattice design. If using a whole top crust, cut small slits to allow steam to escape.

Seal the edges by folding the excess dough under itself and crimping with your fingers or a fork. Brush the top crust with the beaten egg for a beautiful golden finish. Sprinkle with coarse sugar if desired.

Step 6: Bake the Pie

Preheat your oven to 400°F (200°C). Place the pie on the middle rack and bake for 20 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the crust is golden and the filling is bubbling.

If the crust edges start to brown too quickly, cover them with foil or a pie crust shield.

Step 7: Cool and Serve

Remove the pie from the oven and let it cool completely on a wire rack. This cooling time allows the filling to set, making slicing easier and cleaner. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Expert Tips

• Keep ingredients cold: Cold butter and ice water are key to a flaky pie crust.
• Don’t overwork the dough: Handle it just enough to bring it together to avoid toughness.
• Use fresh, ripe fruit: The natural sweetness and tartness are essential for flavor balance.
• Adjust sugar to taste: Depending on the sweetness of your strawberries and rhubarb, you may want to tweak the sugar amount.
• Blind bake for a crisper crust: If you prefer, pre-bake the bottom crust for 10 minutes before adding filling to prevent sogginess.
• Use cornstarch or tapioca starch: These thickeners help the filling set without becoming gluey.
• Let it cool fully: Cooling allows the filling to thicken and makes slicing easier.

Variations and Customizations

• Add almonds or pecans: Sprinkle chopped nuts on the filling before adding the top crust for a crunchy texture.
• Use a crumb topping: Replace the top crust with a buttery streusel crumb topping for a different texture.
• Mix in other berries: Blueberries or raspberries can be added to complement the strawberry and rhubarb flavors.
• Use whole wheat or gluten-free flour: Adjust the crust recipe for dietary preferences or needs while keeping the filling the same.
• Infuse with spices: Add a pinch of cinnamon, nutmeg, or ginger to the filling for warmth and depth.
• Make mini pies or hand pies: Use the filling to create portable dessert treats.

How to Store Leftovers

Once your strawberry rhubarb pie has cooled completely, cover it loosely with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4 days. For longer storage, you can freeze the pie wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, warm individual slices in the microwave or the whole pie in a 350°F (175°C) oven for 10-15 minutes until warmed through.

FAQ

Can I use frozen strawberries and rhubarb instead of fresh?

Yes, you can use frozen strawberries and rhubarb, but be sure to thaw and drain any excess liquid before using them in the filling. This helps prevent the pie from becoming too watery.

What can I substitute for cornstarch if I don’t have any?

You can substitute cornstarch with tapioca starch or arrowroot powder in equal amounts. These alternatives also help thicken the filling effectively.

How do I prevent the pie crust edges from burning?

If the edges brown too quickly, cover them with aluminum foil or a pie crust shield halfway through baking. This protects the crust while allowing the rest of the pie to bake fully.

Can I make the pie crust ahead of time?

Absolutely! You can make the pie dough up to 2 days ahead and keep it tightly wrapped in the refrigerator. Alternatively, freeze the dough for up to 3 months. Let it thaw in the refrigerator overnight before rolling out.

Conclusion

Strawberry Rhubarb Pie is a deliciously nostalgic dessert that brings together the best of sweet and tart flavors in a flaky, buttery crust. This recipe is perfect for bakers of all levels and offers plenty of room for creativity with variations and toppings. Whether you enjoy it fresh from the oven or chilled with a scoop of ice cream, this pie is sure to become a favorite in your dessert rotation. So grab some fresh strawberries and rhubarb, roll up your sleeves, and bake a slice of seasonal joy today!