If you are searching for a pie that beautifully balances tart and sweet with a burst of vibrant color, this Strawberry Rhubarb Pie Recipe is an absolute winner! Imagine tender chunks of strawberry and crisp rhubarb melding perfectly in a buttery, flaky crust that melts in your mouth. This pie has a glorious homey feel yet brings a sophisticated blend of flavors that’s perfect for any season. Whether it’s a sunny afternoon gathering or a cozy family dessert night, this Strawberry Rhubarb Pie Recipe promises to be your new go-to treat that everyone will rave about.
Ingredients You’ll Need
The ingredients for this pie are wonderfully straightforward but each plays a crucial role in making this dessert sing. The fresh fruits provide the natural tartness and sweetness, the crust brings that irresistible flaky texture, and the simple pantry staples tie everything together with perfect harmony.
- 2 1/2 cups all-purpose flour: The foundation of your flaky pie crust, giving structure and forming that crisp, tender base.
- 1 teaspoon salt: Enhances all flavors in the dough and filling, balancing sweetness beautifully.
- 1 tablespoon granulated sugar: Just a touch to add subtle sweetness to the crust without overpowering.
- 1 cup unsalted butter, cold and cubed: Essential for a rich, flaky crust that bakes to golden perfection.
- 1/2 cup ice water: Keeps the dough cool and helps it come together without melting the butter.
- 3 cups rhubarb, chopped: Provides that signature tangy punch that makes this pie so unique and refreshing.
- 3 cups strawberries, hulled and sliced: Adds natural sweetness, gorgeous color, and luscious juiciness to the filling.
- 1 cup granulated sugar: Balances the tartness of the rhubarb and enhances the fruit’s natural flavors.
- 1/4 cup light brown sugar, packed: Brings a hint of molasses warmth and deepens the pie’s complexity.
- 1/4 cup cornstarch: Thickens the juicy fruit filling perfectly so it doesn’t turn runny after baking.
- 1 tablespoon lemon juice: Brightens the flavors and cuts through the richness for a fresh finish.
- 1 teaspoon vanilla extract: Adds a subtle, comforting aroma and warmth to the fruit mixture.
- 1/4 teaspoon salt: Balances sweetness in the filling and lifts all the fruit flavors beautifully.
- 1 egg, beaten (for egg wash): Creates a beautiful golden and glossy crust that invites you to dig in.
- 2 tablespoons coarse sugar (optional): Adds a crunchy, sparkly finish on top for that extra wow factor.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Pie Dough
Start by whisking together the flour, salt, and sugar in a large bowl to evenly distribute the flavors. Then, cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. This step is key to achieving that flaky crust everyone loves. Slowly add in the ice water, just enough for the dough to come together. Divide the dough into two disks, wrap each in plastic, and pop them into the fridge for at least an hour. Chilling the dough is vital because it keeps the butter firm, ensuring a tender, flaky crust once baked.
Step 2: Make the Fruit Filling
While the dough chills, toss the rhubarb and strawberries in a large bowl with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and salt. This mixture may seem slightly wet at first, but the cornstarch will thicken the liquid as the pie bakes, preventing a soggy crust. Letting the fruit sit for 15 to 20 minutes allows the sugars to draw out the natural juices and helps the flavors meld perfectly. This is where the magic of the Strawberry Rhubarb Pie Recipe really starts to take shape.
Step 3: Assemble the Pie
Preheat your oven to 400°F (200°C). Roll out one disk of chilled dough on a lightly floured surface into a circle slightly larger than your pie dish. Gently transfer it to the dish and press it into place, making sure to leave enough overhang for sealing. Pour in the fruit filling evenly, spreading it out with a spatula to smooth the top. Now roll out the second dough disk and place it over the filling. Trim the edges, crimp them with your fingers or a fork, and cut slits on top for steam to escape. Give the pie a brush with the beaten egg and sprinkle with coarse sugar for that irresistible sparkle and golden finish when baked.
Step 4: Bake the Pie
Bake the pie at 400°F for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes. Keep a close eye on the crust edges and cover them with foil if they start to brown too quickly. This controlled bake allows the filling to bubble and thicken while the crust becomes perfectly golden and flaky. Once baked, transfer the pie to a wire rack and let it cool completely for at least two hours. This cooldown period is crucial as it lets the filling set so every slice holds its shape beautifully.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
The classic way to serve this pie is with a generous dollop of whipped cream or a scoop of vanilla ice cream. The creamy, cooling elements complement the tartness of the rhubarb and sweetness of strawberries like no other. For a fresh touch, scatter some mint leaves on top; their bright, herbaceous notes add lively contrast and a delightful aroma.
Side Dishes
This pie holds its own as a dessert but pairs wonderfully with simple sides too. A light lemon sorbet or a crisp green salad with a citrus vinaigrette can refresh the palate. For brunch or afternoon tea, serve with a hot cup of tea or coffee to round out the experience perfectly.
Creative Ways to Present
If you want to impress guests or put a creative spin on this Strawberry Rhubarb Pie Recipe, consider making mini hand pies with the same filling for individual portions. Another fun idea is to serve slices on pretty dessert plates layered with a drizzle of berry coulis or a dusting of powdered sugar. Presentation is all about making the vibrant colors and textures pop while elevating the homemade charm.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be covered with plastic wrap or stored in an airtight container and kept in the refrigerator. It stays delicious for up to 4 days, making it perfect for enjoying throughout the week or sharing with friends and family after a gathering.
Freezing
If you want to prepare this pie ahead of time or save leftovers longer, freezing works wonderfully. Wrap the cooled pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftover pie slices in a 350°F oven for about 15 minutes or until warmed through to keep the crust crisp. Avoid microwaving where possible, as that can make the crust soggy and the filling too soft, losing the pie’s delightful texture.
FAQs
Can I use frozen strawberries and rhubarb for the pie?
Absolutely! Just be sure to thaw and drain any excess liquid before mixing the filling to avoid a watery pie. Frozen fruit can still deliver fantastic flavor and texture in this Strawberry Rhubarb Pie Recipe.
What can I substitute for cornstarch in the filling?
You can use tapioca starch or arrowroot powder as a thickener instead. Both work well to absorb juice and create that perfect filling consistency without altering the flavor.
Is it necessary to chill the dough before baking?
Chilling the dough is highly recommended. It keeps the butter cold, which is important for creating a flaky texture. It also prevents the dough from shrinking too much while baking and makes it easier to handle.
How can I prevent the pie crust edges from burning?
Using a pie shield or covering the edges with aluminum foil halfway through baking is the best way to prevent over-browning. This protects the crust while allowing the center to cook fully.
Can I add other fruits to this Strawberry Rhubarb Pie Recipe?
Definitely! Blueberries, raspberries, or blackberries can be added or substituted to mix up the flavors. Just remember to adjust the sugar and thickener amounts depending on the fruit’s sweetness and juiciness.
Final Thoughts
This Strawberry Rhubarb Pie Recipe is truly a treasure of home baking. Combining simple ingredients with a thoughtful process creates something absolutely memorable and delicious. I encourage you to try it out soon—the joy of that first bite, with its burst of tangy-sweet fruit and perfectly flaky crust, is something you’ll want to experience again and again.
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic Strawberry Rhubarb Pie featuring a buttery, flaky crust filled with a sweet and tangy blend of fresh strawberries and tart rhubarb. This comforting dessert combines the perfect balance of fruity flavors wrapped in a crisp golden crust, ideal for spring and summer gatherings.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
Filling
- 3 cups rhubarb, chopped
- 3 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional)
Instructions
- Make the Pie Dough: Whisk together the all-purpose flour, salt, and sugar in a large bowl. Cut in the cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water while mixing until a dough forms. Divide the dough into two equal disks, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
- Prepare the Fruit Filling: In a large bowl, combine chopped rhubarb, hulled and sliced strawberries, granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss everything together thoroughly and let the mixture sit for 15 to 20 minutes to macerate, allowing the flavors to meld and juices to release.
- Preheat the Oven and Roll Out Dough: Preheat your oven to 400°F (200°C). Remove one disk of chilled dough and roll it out on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled dough carefully into the pie dish, pressing gently to fit the shape.
- Assemble the Pie: Pour the fruit filling evenly into the prepared pie crust. Roll out the second disk of dough and place it over the fruit filling. Trim the excess dough from the edges, then crimp the edges decoratively to seal the pie. Cut several slits on the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg for a golden finish, and optionally sprinkle with coarse sugar for added texture and sweetness.
- Bake the Pie: Place the pie in the preheated oven and bake at 400°F (200°C) for 20 minutes to set the crust. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil or a pie shield to prevent burning.
- Cool Before Serving: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time allows the filling to set and makes slicing easier. Serve at room temperature or slightly chilled for a deliciously balanced dessert.
Notes
- Chilling the pie dough before rolling is crucial for a flaky texture.
- Keep butter cold for best results when making the pie crust.
- Use fresh ripe strawberries and crisp rhubarb for optimal flavor balance.
- Cover pie edges with foil if they brown too quickly during baking.
- Allow the pie to cool completely to ensure the filling sets properly and slices cleanly.
- For a sweeter top crust, sprinkle coarse sugar before baking; otherwise, you can omit.
