Strawberry Rhubarb Pie Recipe
There’s just something magical about the classic Strawberry Rhubarb Pie. Within its rustic, golden crust lies a sweet-tart filling that signals summer’s arrival like nothing else. Each bite is a celebration: juicy, ruby strawberries mingle with striking rhubarb, set in a flaky pastry that makes family and friends gather around the table in anticipation. Whether you’re a pie lover already or new to this iconic duo, this Strawberry Rhubarb Pie will become your go-to treat for barbecues, picnics, or cozy evenings in.
Ingredients You’ll Need
-
Filling:
- 1 cup white sugar
- 1/2 cup all-purpose flour (or quick-cooking tapioca for thickening)
- 1 lb (≈450 g) rhubarb, cut into 1/4-inch pieces
- 2 pints (≈570 g) strawberries, hulled and quartered
Crust:
- Double-crust pastry for a 9-inch pie
- 2 Tbsp butter, diced
- 1 large egg yolk (for brushing top crust; optional)
How to Make Strawberry Rhubarb Pie
Step 1: Preheat the Oven and Prepare the Pie Dish
Begin by setting your oven to 400°F (200°C). This high initial temperature will help the pastry set and start to brown beautifully. If you’re making your own pastry, roll it out and carefully line your 9-inch pie dish, letting a little overhang for a well-sealed edge later.
Step 2: Make the Fruit Filling
In a large mixing bowl, combine the sugar and your thickener of choice: either all-purpose flour for a cloudier, homey finish or quick-cooking tapioca for a jewel-toned look and firmer slice. Add the chopped rhubarb and strawberries, tossing everything until evenly coated. Let the mixture rest for 30 minutes so the fruit begins to release its flavor and juices mingle with the sugar.
Step 3: Assemble the Strawberry Rhubarb Pie
Pour the rested fruit filling into your prepared bottom crust. Dot the top evenly with diced butter—trust me, you’ll notice the richness it brings. Cover the pie with your second crust. You can go for a classic full lid (be sure to cut vent holes for steam), or, for a touch of artistry, craft a lattice pattern. Seal and crimp the edges well to keep the juicy filling inside.
Step 4: Add the Finishing Touches
If you want that irresistible bakery-style glow, brush the top crust lightly with a beaten egg yolk. This gives the baked pie a glossy, golden appeal. Remember to cut a few vents in the top crust if you haven’t made a lattice—this helps steam escape and prevents sogginess.
Step 5: Bake to Golden Perfection
Place your pie on the center rack of the preheated oven. Bake for about 35 minutes, or until the crust is beautifully golden and you see the strawberry rhubarb filling bubbling up through the vents—that’s the sign it’s done! Tent the edges with foil if they start to brown too quickly.
Step 6: Cool, Slice, and Enjoy
Let your freshly baked pie cool on a wire rack until just barely warm. This allows the filling to set, preventing it from running all over your plate. Now, slice generously and serve up the season’s best comfort.
How to Serve Strawberry Rhubarb Pie
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream makes Strawberry Rhubarb Pie utterly dreamy. For a vibrant touch, garnish with a few fresh strawberry slices or a scatter of lemon zest across the top just before serving.
Side Dishes
Pair each slice with a bright fruit salad or a light citrusy sorbet to balance the pie’s sweet-tart profile. If you’re serving the pie at brunch, consider fresh mint tea or sparkling lemonade on the side—both play so nicely with rhubarb’s subtle tang.
Creative Ways to Present
Try serving individual wedges in wide-mouthed jars for an adorable picnic treat or stack thin slices with layers of creamy Greek yogurt and granola as an unconventional parfait. For a special event, create mini Strawberry Rhubarb Pies in muffin tins for personal portions guests will adore.
Make Ahead and Storage
Storing Leftovers
Once everyone’s had their fill, cover the remaining Strawberry Rhubarb Pie with foil or plastic wrap and refrigerate. It will stay fresh for up to 3 days—though it’s rare for a pie this good to last that long! Chilling also helps the filling firm up, making for cleaner slices the next day.
Freezing
Yes, you can freeze your pie—either baked or unbaked. If baked, cool it completely, wrap tightly, and freeze for up to 3 months. To freeze unbaked, assemble the pie and wrap well, baking from frozen with a few extra minutes added to the total time. Frozen Strawberry Rhubarb Pie is a secret weapon for unexpected guests!
Reheating
To bring back that fresh-baked magic, warm leftover slices in a 350°F (175°C) oven for about 10 minutes or until heated through. This keeps the crust flaky and the filling luscious—much better than using a microwave, which tends to make the crust soggy.
FAQs
Can I use frozen strawberries or rhubarb for my Strawberry Rhubarb Pie?
Absolutely! If using frozen fruit, don’t thaw before mixing with sugar and thickener—this helps avoid too much liquid. Just increase the thickener slightly for best results.
What’s the best way to prevent a soggy bottom crust?
Try blind baking your bottom crust for 10 minutes before filling, or sprinkle a little flour or ground nuts in the bottom to help soak up excess moisture from the filling. Baking on a lower oven rack also helps the crust crisp up perfectly.
How do I know when the pie is done?
Look for a golden brown crust and bubbling fruit juices peeking out of the vents. The filling should be visibly thickened; bubbles are a good sign it’s cooked through.
Can I add spices to change up the flavor?
Definitely! A pinch of cinnamon and nutmeg makes the pie feel even more summery and warm. Try adding them to the sugar mixture for a subtle depth—especially if you love the “Summer Strawberry Rhubarb Pie” twist.
Is this pie best served warm or chilled?
It’s delicious both ways! Slightly warm, the filling is cozy and fragrant, but chilled slices hold together beautifully and are especially refreshing on a hot day.
Final Thoughts
If you’ve never baked a Strawberry Rhubarb Pie or simply haven’t made one in a while, this is your sign to roll up your sleeves and dive in. The result is a nostalgic, sweet-tart masterpiece that brings smiles at first slice. There’s nothing like the aroma and anticipation of this iconic fruit pie—so gather your ingredients and let the baking begin!
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Strawberry Rhubarb Pie Recipe
- Total Time: 1 hour 25 minutes
- Yield: 1 (9-inch) pie, serves 8 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and tart with this delightful Strawberry Rhubarb Pie. A classic American dessert that combines the vibrant flavors of fresh strawberries and rhubarb in a flaky double-crust pastry.
Ingredients
Filling:
- 1 cup white sugar
- 1/2 cup all-purpose flour (or quick-cooking tapioca for thickening)
- 1 lb (≈450 g) rhubarb, cut into 1/4-inch pieces
- 2 pints (≈570 g) strawberries, hulled and quartered
Crust:
- Double-crust pastry for a 9-inch pie
- 2 Tbsp butter, diced
- 1 large egg yolk (for brushing top crust; optional)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Mix filling: In a large bowl, mix sugar and flour (or tapioca); toss with rhubarb and strawberries and let sit for 30 minutes.
- Assemble pie: Pour mixture into bottom crust, dot with butter, and top with the second crust; seal and crimp edges. Brush top with egg yolk if desired; cut vents for steam.
- Bake: Bake for 35 minutes or until crust is golden and filling is bubbly.
- Cool: Let cool on a wire rack before slicing.
Notes
- For a lattice-style top and touch of spice, try the ‘Summer Strawberry Rhubarb Pie’ version—includes nutmeg and cinnamon for added warmth (Allrecipes).
- If you prefer a cleaner pink color and firmer setting, use quick-cooking tapioca instead of flour (Wikipedia).
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 406 kcal
- Sugar: 29 g
- Sodium: 266 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 11 mg
