Strawberry rhubarb pie is a timeless dessert that brings together the sweetness of ripe strawberries and the tart punch of fresh rhubarb in one flaky, golden crust. It’s a favorite during spring and early summer when both fruits are in season, offering a perfect balance of flavors and textures. This pie isn’t just beautiful to look at with its vibrant pink-red filling it’s also rich in nostalgic charm, evoking memories of family gatherings, picnics, and homemade treats. Whether you’re baking it for a holiday meal or a simple weekend treat, this recipe for strawberry rhubarb pie will deliver a stunning result every time.
Ingredients for the Perfect Strawberry Rhubarb Pie
This pie is made with simple, fresh ingredients that allow the natural fruit flavors to shine. Here’s what you’ll need for both the crust and the filling:
For the Pie Crust (Double Crust)
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 teaspoon salt
- 6 to 8 tablespoons ice water
For the Filling
- 3 cups chopped rhubarb (about 1/2-inch pieces)
- 2 1/2 cups sliced fresh strawberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract (optional)
For the Topping
- 1 egg (for egg wash)
- 1 tablespoon milk or cream
- 1 tablespoon coarse sugar (optional, for sprinkling)
Preparing the Pie Dough
Step 1: Make the Dough
In a large bowl, mix the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Gradually add the ice water, one tablespoon at a time, and mix until the dough begins to hold together.
Step 2: Chill the Dough
Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour. Chilling helps the dough become easier to roll out and creates a flakier crust when baked.
Preparing the Filling
Step 3: Combine the Fruit and Flavorings
In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla extract. Toss gently to coat the fruit evenly. Let the mixture sit for about 15-20 minutes to allow the juices to release.
Assembling the Pie
Step 4: Roll Out the Bottom Crust
On a lightly floured surface, roll out one dough disc into a 12-inch circle. Carefully transfer it into a 9-inch pie plate, pressing gently into the bottom and sides. Trim any overhanging dough if needed, but leave about a 1/2-inch border.
Step 5: Add the Filling
Spoon the fruit filling into the crust, spreading it out evenly. If there seems to be a lot of liquid, leave some behind to prevent a soggy crust. The cornstarch will help thicken the filling as it bakes.
Step 6: Add the Top Crust
Roll out the second dough disc to cover the top. You can use a full top crust with slits, or cut the dough into strips to create a lattice pattern. Seal the edges by crimping or pressing with a fork. Brush the top crust with a beaten egg mixed with a tablespoon of milk, then sprinkle with coarse sugar if desired for added crunch and sweetness.
Baking the Pie
Step 7: Bake Until Golden and Bubbly
Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips, and bake for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling through the vents or lattice.
Step 8: Cool Before Serving
Let the pie cool for at least 2-3 hours on a wire rack before slicing. This gives the filling time to set and ensures clean, neat slices. If you cut too soon, the filling may be runny.
Serving Suggestions
- Serve warm or at room temperature.
- Top with a scoop of vanilla ice cream for a classic pairing.
- Whipped cream or a drizzle of custard also make great toppings.
- For a brunch option, serve with coffee or a mimosa for a touch of elegance.
Tips for the Best Strawberry Rhubarb Pie
- Use fresh fruit: Fresh strawberries and rhubarb offer the best flavor and texture. If using frozen, be sure to thaw and drain thoroughly.
- Adjust sugar based on tartness: Rhubarb varies in acidity. Taste the filling and add a little more sugar if needed.
- Don’t skip the lemon juice: It brightens the flavor and balances the sweetness.
- Vent the crust: Always make slits or use a lattice top to let steam escape and avoid soggy crusts.
- Chill the dough: Cold dough helps achieve a flaky, tender texture.
Storing and Reheating
Room Temperature or Refrigeration
Store the pie covered at room temperature for up to 2 days. For longer storage, refrigerate it and consume within 4-5 days. Let refrigerated pie sit at room temperature for 30 minutes before serving for the best texture and flavor.
Freezing
You can freeze the baked pie or the unbaked, assembled pie. For a baked pie, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until warm. For unbaked pies, freeze before the egg wash and bake directly from frozen, adding 15-20 minutes to the total baking time.
Variations and Additions
Ginger Infusion
Add 1 teaspoon of grated fresh ginger or a pinch of ground ginger for a warm, spicy note that pairs beautifully with strawberries and rhubarb.
Almond Crumble Topping
Instead of a second crust, top the pie with an almond crumb mixture made of flour, butter, brown sugar, and sliced almonds for extra crunch.
Mixed Berry Blend
Try substituting a cup of strawberries with blueberries or raspberries for a vibrant twist on the classic recipe.
Common Questions
Can I make this pie gluten-free?
Yes, substitute the all-purpose flour in the crust with a gluten-free flour blend and ensure your cornstarch is certified gluten-free. The filling ingredients are naturally gluten-free.
Can I use tapioca instead of cornstarch?
Yes. Use 1/4 cup quick-cooking tapioca in place of cornstarch. Let the filling sit for 30 minutes before adding it to the crust so the tapioca can soften slightly.
Why is my pie runny?
This can happen if the pie wasn’t baked long enough or if there’s too much liquid in the fruit. Make sure the filling is bubbling and allow the pie to cool fully before slicing.
Strawberry rhubarb pie is a beautifully balanced dessert that celebrates the arrival of warmer seasons with its vivid flavors and colors. It’s the kind of pie that brings people together at the dinner table, at a picnic, or during the holidays. By using fresh ingredients and following each step carefully, you can achieve the perfect homemade pie with a flaky crust and luscious filling. Whether you’re a seasoned baker or just starting, this pie offers a satisfying baking experience and a taste that never fails to impress. Enjoy every slice and don’t forget to share it with someone you love.