Strawberry Rhubarb Pie

Why You’ll Love This Recipe

Strawberry Rhubarb Pie combines the sweetness of ripe strawberries with the tartness of rhubarb in a structured, balanced filling, enclosed within a traditional double pie crust. It offers a firm yet juicy consistency and a classic flavor profile suitable for seasonal baking and formal gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

this Recipe

fresh rhubarfresh strawberriessugarcornstarchlemon juicevanilla extractall-purpose flourunsalted butter (for dotting)double pie crust (store-bought or homemade)egg (for egg wash)coarse sugar (optional for topping)

directions

Preheat your oven to 400°F (200°C) and position a rack in the lower third.

Wash and chop the rhubarb and strawberries into uniform, bite-sized pieces.

In a large bowl, combine the fruit with sugar, cornstarch, lemon juice, and vanilla extract. Stir thoroughly and let sit for 10–15 minutes.

Roll out one pie crust and fit it into a 9-inch pie plate, trimming excess dough.

Pour the fruit mixture into the crust and spread it evenly. Dot the top with small pieces of butter.

Roll out the second crust and place it over the filling. Trim, fold, and crimp the edges. Cut slits or use a lattice pattern for venting.

Brush the top crust with a beaten egg and sprinkle with coarse sugar if desired.

Place the pie on a baking sheet and bake at 400°F (200°C) for 20 minutes.

Reduce oven temperature to 350°F (175°C) and bake for an additional 35–45 minutes, or until the crust is golden and the filling is bubbling.

Cool the pie on a wire rack for at least 2–3 hours to allow the filling to set.

Servings and timing

This recipe yields approximately 8 slices.Preparation time: 25 minutesResting time: 10–15 minutesBaking time: 55–65 minutesCooling time: 2–3 hoursTotal time: 3 hours 30–45 minutes

Variations

Add a pinch of cinnamon or nutmeg to the filling for added warmth.

Use orange zest instead of lemon juice for a citrus variation.

Replace part of the sugar with brown sugar for deeper flavor.

Apply a crumb topping instead of a second crust for a crisp-style pie.

storage/reheating

Store the cooled pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.To reheat, warm slices in a 325°F (160°C) oven for 10–15 minutes or microwave individual servings for 20–30 seconds.The pie may be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain it well to prevent excess moisture in the filling.

Does the filling set properly?

Yes, cornstarch and cooling time ensure a cohesive, sliceable consistency.

Do I need to par-bake the crust?

Not for this recipe; baking at a high initial temperature ensures a fully baked bottom.

Can I make it gluten-free?

Use a gluten-free pie crust and substitute cornstarch with a gluten-free thickener if needed.

Why is the filling runny?

This usually results from insufficient thickening agents or inadequate cooling time.

Can I reduce the sugar?

Yes, but it may affect the set and balance of flavors due to the tartness of rhubarb.

How long should the pie cool?

At least 2–3 hours to allow the filling to gel and maintain structure when sliced.

Is blind baking recommended?

Not necessary unless using a very wet filling or thin bottom crust.

Can I omit the top crust?

Yes, but expect a softer texture—use a crumb topping as an alternative.

What is the best pan type?

A glass or metal 9-inch pie plate ensures even baking and visible browning.

Conclusion

Strawberry Rhubarb Pie is a structurally sound, flavor-balanced dessert ideal for seasonal presentation. By following proper thickening, cooling, and baking procedures, the result is a consistent, sliceable pie suitable for formal or casual serving occasions.

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