If you are on the lookout for a dessert that bursts with tangy-sweet flavor and offers a perfect balance of textures, this Strawberry Rhubarb Pie Recipe is guaranteed to become your new favorite. The marriage of fresh strawberries and tart rhubarb, wrapped in a flaky golden crust, creates a nostalgic taste that feels like a warm hug straight from a summer garden. Every slice delivers a juicy, vibrant filling accented with a hint of vanilla and a buttery crust that crisps just right. This is more than just a pie; it’s a celebration of freshness and comfort in every bite.
Ingredients You’ll Need
The beauty of this Strawberry Rhubarb Pie Recipe lies in its simplicity. Each ingredient plays a vital role, contributing to the mouthwatering flavor, the luscious filling, and that irresistible flaky crust. Let’s break down what you’ll need to bring this classic dessert to life.
- 2 1/2 cups chopped fresh rhubarb: Offers the pie its signature tartness and wonderful texture contrast with strawberries.
- 2 1/2 cups sliced fresh strawberries: Brings natural sweetness and vibrant color to the filling.
- 1 1/4 cups granulated sugar: Balances the tartness and helps create a glossy, sweet filling.
- 1/4 cup cornstarch: Acts as a thickening agent, ensuring your pie filling stays luxuriously thick and not runny.
- 1 tablespoon lemon juice: Adds brightness and enhances the fresh fruit flavors.
- 1/2 teaspoon vanilla extract: Adds a warm, subtle depth to the filling’s profile.
- 1/4 teaspoon salt: Brings out the natural sweetness and balances flavors.
- 2 tablespoons unsalted butter, cut into small cubes: Adds richness and a silky finish to the filling.
- 1 package (14 oz) refrigerated pie crusts or homemade: Ensures the crust is buttery and flaky – enough for top and bottom layers.
- 1 egg, beaten (for egg wash): Gives the crust a beautiful golden shine.
- 1 tablespoon coarse sugar (optional, for sprinkling): Adds a delightful crunch and sparkle to the crust’s surface.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Filling
Start by preheating your oven to 400°F (200°C). In a large mixing bowl, gently combine chopped rhubarb, sliced strawberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss everything carefully so that the fruit is evenly coated and allow it to sit for 10 minutes. This rest time lets the fruit release their juices, which will create a deliciously thick filling when baked.
Step 2: Assemble the Pie
Roll out one pie crust and gently press it into a 9-inch pie plate, making sure it fits snugly without tearing. Pour your prepared strawberry-rhubarb mixture into the crust, spreading it evenly. Dot the filling with small cubes of unsalted butter – this step adds a rich, luscious flair to every bite.
Step 3: Add the Top Crust
Cover the filling with the second pie crust. Trim any excess dough from the edges and crimp them together to seal the pie completely. You can cut a few small slits in the top crust to allow steam to escape, or if you’re feeling fancy, create a lattice top for that classic, bakery-style look!
Step 4: Egg Wash and Sugar Sprinkle
Brush the top crust generously with the beaten egg to achieve a shiny, golden finish once baked. If you love a little sparkle and crunch, sprinkle some coarse sugar over the top. This simple touch really elevates the presentation and texture.
Step 5: Bake the Pie
Place your pie in the oven and bake at 400°F for 20 minutes to set the crust and start browning. Then reduce the oven temperature to 350°F (175°C) and bake for another 30 to 35 minutes. You’ll know it’s done when the filling is bubbling like a fruit volcano and the crust is gorgeously golden. Patience is key here; that cooling time allows the filling to set perfectly before slicing.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
This pie is stunning on its own, but the right garnishes can take it to the next level. A scoop of creamy vanilla ice cream melts into the warm filling beautifully, creating a dreamy pairing. Alternatively, a dollop of freshly whipped cream with a sprinkle of cinnamon provides a light and airy complement that balances the pie’s sweetness and tartness perfectly.
Side Dishes
Looking to serve this dessert after a meal? Consider light, refreshing sides like a simple mixed green salad with lemon vinaigrette to contrast the rich sweetness of the pie. Or pair it with a delicate cheese platter featuring mild cheeses like brie or mascarpone to add an elegant touch to your dessert presentation.
Creative Ways to Present
For a fun twist, serve the pie in individual ramekins or mini pie tins for personal portions that look adorable and are easy to serve. You can also drizzle a warm berry coulis or honey over each slice for added sweetness and flair. Adding fresh mint leaves not only adds a pop of color but a fresh herbal note that pairs beautifully with the strawberry-rhubarb filling.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from this delectable Strawberry Rhubarb Pie Recipe, store them tightly covered at room temperature for up to two days. For longer freshness, refrigeration is best, where the pie will keep well for up to four days without losing its charm or texture.
Freezing
This pie freezes beautifully if you want to prepare ahead of time or save leftovers for later enjoyment. Wrap the fully cooled pie tightly in plastic wrap and then foil to prevent freezer burn. Frozen pie is best eaten within two months. When ready to enjoy, thaw overnight in the refrigerator for a perfect slice of summer anytime.
Reheating
To revive the fresh-baked experience, reheat slices in the oven at 325°F for about 15 minutes. This will ensure the crust remains crisp and the filling is warm and scrumptiously gooey again. Avoid microwaving if you want to keep that delicate crust texture intact.
FAQs
Can I use frozen strawberries or rhubarb for this Strawberry Rhubarb Pie Recipe?
While fresh fruit is ideal for the best texture and flavor, you can use frozen strawberries or rhubarb. Just be sure to thaw and drain excess liquid before mixing to prevent the pie from becoming too watery.
What can I substitute if I don’t have cornstarch?
If cornstarch is not on hand, you can use tapioca starch or arrowroot powder as a thickening substitute. Alternatively, a tablespoon or two of flour can work but may result in a slightly less clear filling.
How do I make a lattice crust?
Roll out the top crust and cut it into even strips. Lay half the strips horizontally over the pie, then weave the remaining strips vertically over and under to create a woven lattice pattern. This method lets steam escape beautifully while looking stunning.
Can I make the pie crust from scratch?
Absolutely! Homemade pie crust made with cold butter and ice water can elevate your Strawberry Rhubarb Pie Recipe to another level with extra flakiness and buttery flavor. Just make sure to chill and handle the dough carefully for best results.
What is the best temperature to bake this pie?
This recipe calls for baking first at a high temperature (400°F) to set the crust and then lowering to 350°F to finish baking more gently. This approach helps create a beautifully browned crust and bubbling filling without burning.
Final Thoughts
There is something truly magical about a slice of homemade Strawberry Rhubarb Pie Recipe that no store-bought dessert can match. Whether you’re baking for a family gathering, celebrating the arrival of springtime fruits, or simply craving a cozy homemade treat, this recipe delivers unmatched flavor and heartwarming satisfaction. So, gather your ingredients, get your hands on that flaky crust, and treat yourself to a slice of pure happiness today!
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Strawberry Rhubarb Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic Strawberry Rhubarb Pie features a perfectly balanced, sweet-tart filling of fresh strawberries and rhubarb encased in a flaky, golden-brown double crust. Ideal for summer gatherings or anytime you crave a nostalgic fruit pie, it pairs wonderfully with vanilla ice cream or whipped cream. With simple pantry ingredients and straightforward steps, this pie is a timeless dessert that highlights the delightful contrast of juicy berries and tart rhubarb.
Ingredients
Filling
- 2 1/2 cups chopped fresh rhubarb
- 2 1/2 cups sliced fresh strawberries
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small cubes
Crust and Topping
- 1 package (14 oz) refrigerated pie crusts (or homemade, enough for top and bottom crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Prepare the Filling: In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to evenly coat all the fruit and let the mixture sit for 10 minutes to release some juices, which helps the filling thicken during baking.
- Assemble the Pie Base: Preheat the oven to 400°F (200°C). Roll out one pie crust and carefully fit it into a 9-inch pie plate, pressing firmly against the sides. Pour the prepared strawberry-rhubarb filling into the crust, spreading it evenly. Dot the filling with the small cubes of unsalted butter to add richness and flavor.
- Add the Top Crust: Place the second pie crust over the filling. Trim any excess dough around the edges and crimp the edges to seal the pie completely. Cut several small slits on the top crust to allow steam to escape during baking, or create a decorative lattice crust if preferred. This ventilation prevents the crust from becoming soggy.
- Apply Egg Wash and Sugar: Brush the entire top crust evenly with the beaten egg to give the pie a shiny, golden finish once baked. Optionally, sprinkle coarse sugar over the top to add a subtle crunch and sparkle.
- Bake the Pie: Bake in the preheated oven at 400°F (200°C) for 20 minutes to start the cooking process and set the crust. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes, or until the filling is bubbly and the crust is a beautiful golden brown. Watch closely towards the end to prevent over-browning.
- Cool Before Serving: Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours. This cooling period is crucial to let the filling thicken and set properly, ensuring clean slicing and delicious texture when served.
Notes
- For a deeper, more complex flavor, substitute part of the granulated sugar with brown sugar.
- This pie is delicious served warm or at room temperature, especially paired with vanilla ice cream or whipped cream for a classic dessert experience.
- Store the pie covered at room temperature for up to 2 days or refrigerate for up to 4 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
