Why You’ll Love This Recipe

Strawberry Rhubarb Pie is a timeless spring and summer dessert that perfectly balances sweet and tart flavors. The juicy strawberries pair beautifully with the tangy rhubarb, all encased in a flaky, golden-brown pie crust. It’s a rustic yet elegant dessert that’s perfect for gatherings, picnics, or a cozy night in.

ingredients

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

fresh strawberriesfresh rhubarbgranulated sugarsaltcornstarchlemon juicevanilla extractunsalted butteregg (for egg wash)pie crust (homemade or store-bought)

directions

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

In a large bowl, combine chopped strawberries and rhubarb with sugar, cornstarch, salt, lemon juice, and vanilla extract. Mix well and let sit for 15–20 minutes to draw out the juices.

Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges, leaving a slight overhang.

Spoon the fruit mixture into the prepared crust, and dot the filling with small pieces of butter.

Roll out the second pie crust and either place it whole over the top or cut into strips for a lattice. Seal the edges and crimp them as desired.

Brush the top crust with a beaten egg for a glossy finish and sprinkle lightly with sugar.

Place the pie on a baking sheet and bake for 20 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for an additional 35–40 minutes, or until the crust is golden and the filling is bubbling.

Allow the pie to cool for at least 2 hours before slicing to help the filling set.

Servings and timing

This recipe yields 8 slices.Preparation time: 25 minutesResting time: 20 minutesBaking time: 55–60 minutesCooling time: 2 hoursTotal time: approximately 3 hours 30 minutes

Variations

Add a dash of cinnamon or nutmeg to the filling for extra warmth.

Use orange zest instead of lemon juice for a citrusy twist.

Make it a crumble-top pie by replacing the top crust with a buttery streusel topping.

Add a splash of almond extract for a subtle nutty aroma.

storage/reheating

Store Strawberry Rhubarb Pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.For longer storage, wrap tightly and freeze for up to 3 months.To reheat, place slices in a 300°F (150°C) oven for about 10 minutes or microwave briefly until warm.

FAQs

What does rhubarb taste like?

Rhubarb is tart and slightly tangy, making it a great contrast to sweet fruits like strawberries.

Can I use frozen fruit?

Yes, but thaw and drain the fruit first to avoid excess moisture in the filling.

Why is my pie runny?

Be sure to use enough cornstarch and allow the pie to cool fully before slicing.

Can I make the pie crust ahead of time?

Absolutely, pie dough can be made ahead and stored in the fridge for up to 3 days or frozen for longer.

Should I peel rhubarb?

Peeling isn’t necessary unless the stalks are particularly thick or stringy.

Can I use only strawberries or only rhubarb?

Yes, but you’ll need to adjust the sugar accordingly, as rhubarb is much more tart.

What type of pie crust is best?

A buttery, flaky homemade crust is ideal, but store-bought works well too for convenience.

Can I add other fruits?

Yes, raspberries or apples can be nice additions for extra flavor complexity.

How do I prevent a soggy bottom crust?

Use a metal pie dish, preheat a baking sheet, and drain excess juice from the filling before adding.

Can this pie be served cold?

Yes, it’s delicious chilled or at room temperature, especially with whipped cream or ice cream.

Conclusion

Strawberry Rhubarb Pie is a crowd-pleasing dessert that celebrates the vibrant flavors of spring and summer. With its perfect blend of sweet and tart, wrapped in a buttery crust, this pie is sure to become a seasonal favorite. Whether served warm or chilled, it’s a deliciously nostalgic treat everyone will enjoy.