If you’re looking for the ultimate summer dessert that perfectly balances sweet, tart, and nostalgic comfort, Strawberry Rhubarb Pie is the answer. This classic treat marries juicy strawberries and tangy rhubarb in a flaky, golden crust that’s as beautiful as it is delicious. Every bite brings a burst of vibrant color and flavor — it’s the kind of pie that draws everyone to the table, forks in hand, ready for seconds. Whether you’re a pie pro or just getting started, you’ll love how easy and rewarding it is to make this Strawberry Rhubarb Pie from scratch!
Ingredients You’ll Need
What makes this Strawberry Rhubarb Pie truly shine is its simple, honest ingredients. Each one plays a starring role, from the fruit’s juicy brightness to the cozy hint of cinnamon and the buttery, flaky crust. Here’s what you’ll need and why each item matters:
- Strawberries: Fresh, hulled, and halved strawberries bring juicy sweetness and gorgeous color to the filling.
- Rhubarb: Sliced rhubarb adds that signature tartness and a beautiful blush to each slice.
- Granulated Sugar: Provides a clean, sweet backdrop that balances the rhubarb’s tang.
- Light Brown Sugar: Adds warmth and a subtle caramel note to deepen the pie’s flavor.
- Cornstarch: Thickens the filling so each slice holds together without being runny.
- Ground Cinnamon: Just a hint brings a cozy, spiced element that ties the fruit flavors together.
- Salt: Enhances all the other flavors and keeps the sweetness in check.
- Vanilla Extract: Rounds out the filling with richness and a lovely aroma.
- Lemon Juice: A splash of brightness that lifts all the fruit flavors.
- Refrigerated Pie Crusts (or homemade): Flaky, buttery crusts are the essential base and finishing touch — use your favorite recipe or a quality refrigerated crust for convenience.
- Egg (beaten): Brushed on top for a glossy, golden finish that makes the pie look bakery-worthy.
- Coarse Sugar (optional): A sprinkle on top adds sparkle and sweet crunch.
How to Make Strawberry Rhubarb Pie
Step 1: Prepare the Pie Crust
Start by preheating your oven to 400°F. Roll out one pie crust and nestle it gently into a 9-inch pie dish, letting the edges hang over just a bit. This gives you plenty of room to seal the top later. If you’re using homemade crust, make sure it’s well-chilled so it’s easy to handle and stays flaky as it bakes.
Step 2: Mix the Fruit Filling
In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, cinnamon, salt, vanilla extract, and lemon juice. Toss everything together until the fruit is evenly coated and the cornstarch is well distributed. Let the mixture sit for about 10 minutes — this helps the flavors meld and releases some of the fruit juices, which is key for a luscious, thick filling.
Step 3: Assemble the Pie
Pour the fruit filling into your prepared pie crust, spreading it out so it fills every nook and cranny. Roll out the second crust and place it over the top: you can go for a classic full crust (just remember to cut a few slits for steam to escape) or weave a lovely lattice if you’re feeling creative. Trim and crimp the edges together to seal in all that juicy goodness.
Step 4: Add the Finishing Touches
Brush the top crust with the beaten egg to give it a gorgeous golden color as it bakes. If you like a little extra sparkle and crunch, sprinkle with coarse sugar. This not only looks inviting but also adds a sweet, bakery-style finish.
Step 5: Bake to Perfection
Set the pie on a baking sheet (trust me, this catches any drips!) and bake at 400°F for 20 minutes. Then, reduce the oven temperature to 350°F and continue baking for another 30 to 35 minutes. You’re looking for a bubbling, fragrant filling and a deeply golden crust. If the edges brown too quickly, tent them lightly with foil to protect your masterpiece.
Step 6: Cool and Set
This is the hardest part — patience! Let the Strawberry Rhubarb Pie cool completely before slicing. This allows the filling to set up beautifully, so each slice holds together and the flavors are at their best.
How to Serve Strawberry Rhubarb Pie
Garnishes
A generous dollop of whipped cream or a scoop of creamy vanilla ice cream is the classic way to finish a slice of Strawberry Rhubarb Pie. For a pop of color, try a few fresh strawberry slices or a sprig of mint. If you’re feeling fancy, a drizzle of strawberry sauce or a dusting of powdered sugar never hurt!
Side Dishes
Since this pie is the star, keep sides simple and refreshing. A cold glass of lemonade, a bowl of mixed berries, or a light salad with mint and citrus is lovely alongside. For a brunch spread, serve with a platter of cheeses and fresh fruit to round out the sweet-tart flavors.
Creative Ways to Present
For special occasions, cut the pie into smaller wedges and serve each one in a vintage teacup or on colorful dessert plates. Mini Strawberry Rhubarb Pie jars are another fun twist: just divide the filling and crusts among small jars and bake individually. If you’re hosting a picnic, let the pie cool, slice it ahead of time, and pack each piece in parchment for easy, mess-free enjoyment.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the Strawberry Rhubarb Pie loosely with foil or plastic wrap. It will keep at room temperature for up to 1 day, or in the refrigerator for up to 4 days. The flavors often deepen after a night in the fridge, making those next-day slices extra delicious.
Freezing
You can freeze the whole baked pie (or individual slices) for up to 3 months. Wrap tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the refrigerator — it’ll taste just as good as fresh.
Reheating
For that just-baked warmth, reheat slices of Strawberry Rhubarb Pie in a 300°F oven for about 10 minutes, or until heated through. If you’re in a hurry, a quick zap in the microwave works, but the oven keeps the crust crisp and lovely.
FAQs
Can I use frozen rhubarb or strawberries?
Absolutely! If using frozen fruit, thaw and drain it well to avoid excess moisture in the filling. This helps keep your Strawberry Rhubarb Pie from becoming too runny and ensures the perfect texture.
How do I keep the pie from being soggy?
The secret is in the cornstarch and letting the fruit mixture sit before assembling. Cornstarch thickens the filling, and resting the fruit draws out some juices ahead of time, both of which help create a sliceable, non-soggy pie.
Can I make this pie gluten-free?
Yes! Simply substitute your favorite gluten-free pie crust, and double-check that your cornstarch is gluten-free. The filling is naturally gluten-free, so it’s an easy adaptation.
What’s the best way to cut neat slices?
Let your Strawberry Rhubarb Pie cool completely before slicing. Use a sharp knife wiped clean between cuts, and a pie server for lifting out slices. The filling will be set and you’ll get picture-perfect servings every time.
Can I make the pie ahead of time?
Definitely! You can assemble and bake the pie a day in advance. Once cooled, cover and store at room temperature or in the fridge. The flavors deepen and the filling sets, making it ideal for make-ahead entertaining.
Final Thoughts
There’s something magical about homemade Strawberry Rhubarb Pie — the way it fills your kitchen with the scent of summer, the satisfying crackle of the crust, and the vibrant, sweet-tart filling inside. I hope you’ll give this recipe a try and share it with those you love. One slice is all it takes to turn any day into a celebration!
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Strawberry Rhubarb Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A classic American dessert perfect for summer, this Strawberry Rhubarb Pie combines the sweet juiciness of fresh strawberries with the tartness of rhubarb in a flaky, golden pie crust. The filling is lightly spiced with cinnamon and balanced with brown and granulated sugars, then baked to bubbly perfection. Ideal for serving with vanilla ice cream or whipped cream, this pie is a crowd-pleaser that showcases seasonal fruit at its best.
Ingredients
For the Filling:
- 3 cups fresh strawberries, hulled and halved
- 3 cups fresh rhubarb, sliced 1/2 inch thick
- 1 cup granulated sugar
- 1/3 cup light brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Crust:
- 1 package (14–16 ounces) refrigerated pie crusts or homemade double crust
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Prepare the oven and crust: Preheat your oven to 400°F. Roll out one pie crust and fit it neatly into a 9-inch pie dish, allowing the edges to hang over slightly.
- Make the filling: In a large mixing bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, cinnamon, salt, vanilla extract, and lemon juice. Toss thoroughly until the fruit is evenly coated. Allow the mixture to rest for 10 minutes to meld the flavors and thicken slightly.
- Assemble the pie: Pour the filling into the prepared pie crust, spreading it out evenly. Roll out the second crust and place it over the filling, either as a full cover with slits cut on top for steam ventilation or as a lattice crust. Trim the edges and crimp them to seal.
- Apply egg wash and sugar: Brush the top crust with the beaten egg to achieve a golden glaze during baking. Sprinkle coarse sugar on top if desired for an added crunch and sparkle.
- Bake the pie: Place the pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce the oven temperature to 350°F and bake for another 30 to 35 minutes. Bake until the filling is bubbly and the crust turns a beautiful golden brown. If the crust browns too quickly, cover loosely with foil to prevent burning.
- Cool and serve: Let the pie cool completely at room temperature before slicing to allow the filling to set properly, which ensures clean slices and perfect texture.
Notes
- Fresh rhubarb is preferred for the best flavor, but frozen rhubarb can be used if thawed and drained well.
- This pie pairs wonderfully with vanilla ice cream or a dollop of whipped cream.
- Store leftovers loosely covered at room temperature for up to 1 day or refrigerate for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 29g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
