Why You’ll Love This Recipe

Homemade Strawberry Rhubarb Pie is a classic summer dessert that perfectly balances sweet and tart flavors. The juicy strawberries and tangy rhubarb create a vibrant filling, tucked inside a flaky, buttery crust. It’s the ultimate comfort dessert, ideal for family gatherings, picnics, or just a sweet treat at home.

ingredients

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

fresh strawberriesrhubarbsugarcornstarchlemon juicevanilla extractground cinnamonsaltpie crusts (store-bought or homemade)egg (for egg wash)coarse sugar (optional, for sprinkling)

directions

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

In a large bowl, combine chopped strawberries, sliced rhubarb, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and a pinch of salt. Toss gently to coat.

Roll out one pie crust and fit it into a 9-inch pie dish.

Pour the filling into the crust, spreading it evenly.

Roll out the second crust and either place it whole over the filling or cut it into strips for a lattice top.

Seal and crimp the edges of the crust together.

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

Place the pie on a baking sheet to catch any drips and bake for 20 minutes.

Reduce oven temperature to 350°F (175°C) and continue baking for 30-40 minutes, until the filling is bubbling and the crust is golden brown.

Allow the pie to cool completely before slicing, so the filling can set.

Servings and timing

This recipe yields 8 slices.Preparation time: 20 minutesBaking time: 50-60 minutesCooling time: 2-3 hoursTotal time: 3-4 hours

Variations

Substitute part of the strawberries with raspberries for a berry twist.Add a crumb topping instead of a second pie crust for a streusel effect.Use orange zest instead of lemon for a different citrus flavor.Mix in a few tablespoons of strawberry jam for an extra sweet and glossy filling.

storage/reheating

Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 5 days.To reheat, warm slices in the oven at 300°F (150°C) for about 10 minutes or microwave individual slices for 15-20 seconds.

FAQs

Can I use frozen strawberries and rhubarb?
Yes, but thaw and drain them well to avoid excess liquid.

Why is my pie filling runny?
The filling needs time to cool and set properly after baking, and using enough cornstarch is key.

Can I make this pie ahead of time?
Absolutely, it can be baked a day ahead and stored at room temperature.

Do I have to use an egg wash?
No, but it gives the crust a beautiful golden color and slight sheen.

Can I make this pie gluten-free?
Yes, use a gluten-free pie crust and cornstarch to thicken the filling.

Conclusion

Homemade Strawberry Rhubarb Pie is a vibrant and delicious dessert that showcases the best of seasonal produce. With its perfectly balanced flavors and beautiful presentation, it’s a treat that’s sure to impress your family and guests. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pie is a timeless favorite you’ll want to make again and again.