If you’ve been searching for a delightful way to celebrate the vibrant flavors of spring, this Strawberry Rhubarb Pie Recipe is sure to steal your heart. Juicy strawberries and tangy rhubarb create a perfect balance inside a flaky, buttery crust that’s both comforting and exciting. It’s a pie that bursts with color, texture, and a harmony of sweet and tart notes that taste even better when shared with loved ones. Whether it’s for a special occasion or a casual weekend treat, this recipe delivers all the classic charm and flavor you crave in a homemade pie.

Strawberry Rhubarb Pie Recipe - Recipe Image

Ingredients You’ll Need

Simple, wholesome ingredients come together in this Strawberry Rhubarb Pie Recipe, playing crucial roles in delivering that perfect combination of texture, sweetness, and tang. Each component is easy to find but essential for making your pie exceptional.

All-purpose flour: Forms the base of the crust, providing the structure for that flaky, tender bite.
Salt: Enhances the flavor depth both in the crust and filling.
Granulated sugar: Balances tartness and adds essential sweetness to the dough and filling.
Unsalted butter, cold and cubed: Creates that coveted flaky crust with richness and a melt-in-your-mouth texture.
Ice water: Helps bring the dough together without melting the butter, ensuring a light crust.
Rhubarb, chopped: Gives a bright, tangy punch that defines this pie’s signature flavor.
Strawberries, hulled and sliced: Add juicy sweetness, beautiful red color, and a soft texture that complements rhubarb.
Light brown sugar, packed: Introduces a subtle molasses note to deepen the filling flavors.
Cornstarch: Thickens the filling perfectly so it sets without being runny.
Lemon juice: Brightens the fruit mixture and balances sweetness effortlessly.
Vanilla extract: Adds warmth and complexity to the filling.
Egg, beaten (for egg wash): Creates a golden, shiny crust for a beautiful finish.
Coarse sugar (optional): Sprinkled on top for a sparkling crunch and extra sweetness.

How to Make Strawberry Rhubarb Pie Recipe

Step 1: Make the Pie Dough

Begin by whisking together flour, salt, and sugar in a large bowl. Cut the cold butter into this mixture until it resembles coarse crumbs — this step is where the buttery flakiness begins. Gradually add ice water, a little at a time, until the dough just comes together. Divide the dough into two disks, wrap them tightly, and chill in the refrigerator for at least one hour. Patience here pays off with that perfect crust texture.

Step 2: Prepare the Fruit Filling

In a large bowl, combine your chopped rhubarb and sliced strawberries with granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss everything together so each piece is nicely coated. Let the mixture sit for 15 to 20 minutes. This lets the flavors meld and the fruit juices start to release, giving you a filling that’s juicy but perfectly thickened.

Step 3: Assemble the Pie

Preheat your oven to 400°F (200°C). Roll out one disk of dough on a floured surface and fit it into a 9-inch pie dish, pressing gently to fit and trimming any excess. Pour your vibrant fruit filling evenly over the dough, distributing the berries and rhubarb beautifully for an even bake.

Step 4: Top the Pie and Prepare for Baking

Roll out the second dough disk and carefully place it over the filling. Trim any extra dough hanging over the edges, then crimp to seal. Cut small slits in the top crust to allow steam to escape and avoid a soggy pie. Brush the entire top with beaten egg for a gorgeous golden finish, then sprinkle with coarse sugar if desired to add sparkle and a slight crunch.

Step 5: Bake to Perfection

Bake the pie at 400°F (200°C) for 20 minutes to set the crust, then reduce the oven temperature to 350°F (175°C) and bake for another 35 to 40 minutes. Keep an eye on the edges: if they start browning too quickly, cover them with foil to protect while the rest of the pie finishes baking. Once done, you’ll know it’s ready when the crust is deep golden and the filling is bubbling beautifully.

Step 6: Cool Before Serving

Let the pie cool on a wire rack for at least 2 hours. Cooling is critical for the filling to set properly so that each slice holds together nicely, making serving and eating a pure joy without any mess.

How to Serve Strawberry Rhubarb Pie Recipe

Garnishes

To elevate your Strawberry Rhubarb Pie Recipe, consider finishing slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A sprinkle of fresh mint or a dusting of powdered sugar adds a lovely visual and flavor contrast that’s simply irresistible.

Side Dishes

This pie pairs wonderfully with light, refreshing side dishes like a crisp green salad or a citrusy fruit salad. The fresh and bright sides complement and balance the richness and sweetness of the pie, creating a well-rounded dessert experience.

Creative Ways to Present

For an extra special touch, serve individual mini Strawberry Rhubarb pie portions using a muffin tin. You can also experiment with lattice crusts or even cutout shapes on top for a charming presentation that delights both kids and adults alike.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover leftover pie tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for enjoying over multiple occasions.

Freezing

If you want to make the Strawberry Rhubarb Pie Recipe ahead of time, it freezes beautifully. Wrap the unbaked pie tightly in plastic wrap and foil, then freeze for up to 2 months. When ready, bake straight from frozen, increasing baking time slightly to ensure thorough cooking.

Reheating

Reheat individual slices in a low oven or microwave until warm. This brings back that fresh-baked taste and soft, luscious filling without sacrificing texture. Just a few minutes and you’ll feel like you baked it all over again.

FAQs

Can I use frozen strawberries and rhubarb for this pie?

Yes, but be sure to thaw and drain excess liquid to prevent a soggy crust. Frozen fruit can soften more during baking, so you might want to add a bit more cornstarch to compensate.

Is it possible to make this pie gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and keep other ingredients the same. The texture will be slightly different but still delicious.

How long does it take to bake and cool the pie?

The baking time totals about 55 to 60 minutes, plus at least 2 hours of cooling for the filling to set perfectly before slicing.

What’s the best way to cut the pie without it falling apart?

Use a sharp serrated knife and cut gently with a rocking motion. Make sure the pie has cooled completely, as the filling sets firm when chilled.

Can I add other fruits to the Strawberry Rhubarb Pie Recipe?

Definitely! Blueberries, raspberries, or even blackberries can add extra flavor dimensions. Just adjust sugar and thickener amounts accordingly.

Final Thoughts

This Strawberry Rhubarb Pie Recipe is a true treasure to have in your baking repertoire. It’s bursting with bright flavors, a perfect balance of sweet and tart, and wrapped in a buttery, flaky crust that’s simply irresistible. Give it a try soon—you’ll find it’s a satisfying slice of joy that brings warmth and smiles no matter the occasion.

Strawberry Rhubarb Pie Recipe

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3.9 from 36 reviews

Author: admin
Total Time: 3 hours 25 minutes
Yield: 8 servings 1x

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Description

A classic Strawberry Rhubarb Pie featuring a flaky homemade crust filled with a balance of tart rhubarb and sweet strawberries, perfect for summertime desserts or special occasions.

Ingredients

Scale

For the 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

For the 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

For the Topping

1 egg, beaten (for egg wash)
2 tablespoons coarse sugar (optional)

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Instructions

Prepare the Pie Dough: Whisk together the flour, salt, and sugar in a large bowl. Cut in the cold, cubed butter with a pastry cutter or fingers until the mixture looks like coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Divide the dough into two disks, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
Make the Filling: In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss everything together until well mixed. Let the mixture sit for 15 to 20 minutes to allow the juices to blend and the cornstarch to start thickening.
Preheat the Oven and Roll Dough: Preheat your oven to 400°F (200°C). On a floured surface, roll out one of the chilled pie dough disks into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into place.
Assemble the Pie: Pour the fruit filling evenly into the pie crust-lined dish. Roll out the second dough disk to cover the pie. Place it atop the filling, trim the excess dough from the edges, and crimp to seal. Cut several small slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg and, if desired, sprinkle with coarse sugar for extra crunch and shine.
Bake the Pie: Bake the pie for 20 minutes at 400°F (200°C). Then reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with foil or a pie shield to prevent burning.
Cool Before Serving: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely for at least 2 hours to let the filling set before slicing and serving.

Notes

Chilling the dough for at least one hour is essential for a flaky crust.
Using fresh rhubarb and strawberries provides the best flavor, but frozen can work in a pinch if thawed and drained.
Cover the crust edges with foil halfway through baking if they brown too quickly.
Letting the pie cool fully before slicing helps the filling to firm up and results in cleaner slices.
Coarse sugar on top is optional but adds a nice crunchy texture and visual appeal.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American