Homemade Strawberry Rhubarb Pie Recipe: Sweet & Tangy Delight

Sweet summer memories dance through every slice of this classic strawberry rhubarb pie.

Grandma’s garden always burst with crimson stalks and ruby berries waiting to become something magical.

We would carefully harvest the ingredients together, her weathered hands guiding mine across the plants.

Tart rhubarb and sugary strawberries create a perfect balance that melts right onto your plate.

Delicate pastry cradles the vibrant filling, promising pure comfort in each forkful.

Simple ingredients come together in a dessert that speaks of farmhouse kitchens and leisurely afternoons.

Baking this pie connects you to generations of home cooks who understood the power of a truly remarkable dessert.

Grab a fork and let nostalgia sweep you into this delightful culinary adventure.

Serve Strawberry Rhubarb Pie With These Extras

• Scoop a rich, smooth vanilla ice cream alongside the warm, tangy strawberry rhubarb pie for a delightful temperature and flavor contrast.
• Brew a gentle, soothing chamomile tea that balances the pie's sweetness and cuts through its richness with a light, herbal touch.
• Pour a chilled, crisp prosecco that provides effervescent brightness to complement the pie's sweet-tart fruit filling and buttery crust.
• Create a light, creamy mascarpone whipped topping with a hint of honey to add an elegant, smooth counterpoint to the pie's vibrant fruit flavors.

Strawberry Rhubarb Pie in New Styles

• Gluten-Free Version: Replace regular flour with a gluten-free flour blend and add xanthan gum for better binding and texture in the pie crust.
• Vegan Strawberry Rhubarb Pie: Substitute butter with coconut oil or vegan margarine, and use a plant-based egg wash alternative like almond milk for brushing the crust.
• Low-Sugar Alternative: Use monk fruit sweetener or stevia instead of traditional sugar, and reduce the overall sugar content to create a diabetes-friendly dessert.
• Crumble-Topped Variation: Skip the top crust and create a streusel topping using oats, almond flour, brown sugar, and chopped nuts for added crunch and texture.

Questions and Answers for Strawberry Rhubarb Pie

• How do I prevent a soggy bottom crust?

To prevent a soggy bottom, pre-bake the bottom crust for 10-15 minutes before adding the filling. Also, ensure your fruit is not too watery by letting it sit and drain excess liquid before filling the pie.

• Can I use frozen fruit instead of fresh?

Yes, you can use frozen strawberries and rhubarb. Thaw and drain them completely before mixing with other ingredients to avoid excess moisture in the pie.

• Why is cornstarch important in this recipe?

Cornstarch helps thicken the fruit filling, preventing it from being too runny and creating a perfect pie consistency that holds together when sliced.

• How can I tell if the pie is fully baked?

The pie is done when the crust is golden brown and the filling is bubbling around the edges. A good test is when the fruit filling looks thick and not watery when you peek through the lattice or top crust.

Strawberry Rhubarb Pie That Balances Sweet and Tart

• Whip up this delightful dessert in under an hour of active preparation, making it perfect for weekend baking with loved ones.
• Master a stunning lattice or traditional top crust that transforms simple ingredients into a show-stopping dessert that impresses everyone at the table.
• Serve warm with vanilla ice cream for summer gatherings, potlucks, or as a comforting weekend treat that suits every occasion from casual to elegant.

Ingredient Rundown for Strawberry Rhubarb Pie

• All-Purpose Flour: The base for a flaky, tender pie crust.
• Salt: Enhances flavor and helps control gluten development.
• Sugar: Adds a touch of sweetness to the crust.
• Unsalted Butter: Creates rich, flaky layers in the pie crust.
• Ice Water: Helps bind the dough without overworking it.

• Rhubarb, Strawberries: Fresh, seasonal fruits that create a perfect tart-sweet balance.
• Granulated Sugar: Sweetens the filling and helps draw out fruit juices.
• Brown Sugar: Adds depth of flavor and caramel notes.
• Cornstarch: Thickens the fruit filling and prevents excess liquid.
• Salt: Balances and enhances the overall flavor.
• Lemon Juice: Brightens the fruit flavors and adds slight acidity.
• Vanilla Extract: Provides warm, complementary flavor to the fruits.

• Egg: Creates a golden, shiny crust when used as a wash.
• Coarse Sugar: Optional topping that adds crunch and sparkle to the pie crust.

Instructions for Baking Strawberry Rhubarb Pie

Step 1: Craft the Crust

Mix flour, salt, and sugar in a large bowl. Break cold butter into small pieces and work into the dry ingredients using a pastry cutter until the mixture looks like rough sand. Gradually add ice water, mixing until the dough holds together. Split the dough into two equal portions, shape into flat circles, wrap in plastic wrap, and refrigerate for one hour.

Step 2: Create Fruity Filling

• Fresh rhubarb
• Ripe strawberries
• Granulated sugar
• Brown sugar
• Cornstarch
• Salt
• Fresh lemon juice
• Vanilla extract

Gently toss ingredients and let sit for 15 minutes to develop flavors.

Step 3: Roll Out Dough

Dust a clean surface with flour. Roll out one dough circle into a thin round large enough to cover a 9-inch pie plate. Carefully transfer dough to the plate, trimming excess edges.

Step 4: Fill the Pie

Spoon the fruit mixture into the prepared crust. Dot the top of the filling with small butter pieces.

Step 5: Create Pie Top

Roll out the second dough circle. Place entire top crust over filling or slice into strips for a classic lattice design. Trim edges and press to seal. Brush top with beaten egg and sprinkle with coarse sugar.

Step 6: Bake to Perfection

Preheat oven to 400°F. Place pie on a baking sheet to catch potential drips. Bake for 20 minutes, then reduce heat to 350°F. Continue baking 35-40 minutes until crust turns golden and filling bubbles.

Step 7: Allow to Set

Remove pie from oven and let cool completely. This helps the filling firm up and makes slicing easier.

Helpful Tips for Strawberry Rhubarb Pie Perfection

• Chill Dough Thoroughly: Refrigerate pie crust for at least 1 hour to ensure flaky, tender texture and prevent shrinking during baking.
• Drain Excess Liquid: Let fruit sit and release juices, then carefully drain to prevent a soggy bottom crust and achieve perfect pie consistency.
• Adjust Sweetness Wisely: Taste rhubarb and strawberries before adding sugar, as their natural sweetness varies depending on ripeness and season.
• Protect Pie Edges: Cover crust edges with aluminum foil if browning too quickly to prevent burning while ensuring fully cooked filling.
• Enhance Flavor Boost: Sprinkle ground cinnamon or add orange zest to filling for a delightful depth of flavor that complements the fruity profile.

Best Storage Methods for Strawberry Rhubarb Pie

• Store pie covered with plastic wrap or aluminum foil in the refrigerator for up to 4 days. Seal tightly to prevent moisture and preserve flavor.
• Keep pie at room temperature for 1-2 days maximum, away from direct sunlight or heat sources. Use a pie dome or loosely tent with foil.
• Warm individual slices in a preheated oven at 350°F for 10-15 minutes. Place on a baking sheet to maintain crisp crust and evenly distribute heat.
• Wrap cooled pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.

Strawberry Rhubarb Pie Recipe

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4.9 from 29 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Sweet summer memories bloom in this strawberry rhubarb pie, blending tart rhubarb with luscious strawberries in a buttery, golden crust. Homemade comfort awaits you in each delectable slice, promising pure seasonal happiness.

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Ingredients

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Main Ingredients:

• 3 cups rhubarb, chopped (about ½-inch pieces)
• 2 ½ cups strawberries, hulled and halved
• 2 ½ cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, cold and cut into cubes

Sugars and Thickeners:

• 1 cup granulated sugar
• ¼ cup light brown sugar
• ¼ cup cornstarch

Flavor Enhancers and Finishing Ingredients:

• 1 tablespoon sugar
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract
• 1 tablespoon butter, cut into small pieces
• 1 teaspoon salt
• ¼ teaspoon salt
• 6–8 tablespoons ice water
• 1 egg, beaten
• 1 tablespoon coarse sugar (optional)

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Instructions

1. Craft the pie dough by combining flour, salt, and sugar in a mixing bowl, then incorporate cold butter using a pastry cutter until the mixture resembles grainy texture.
2. Gradually introduce ice water to the dough mixture, kneading until it cohesively binds together without becoming overworked.
3. Separate the dough into two equal portions, shape into flat circular discs, encase in plastic wrap, and refrigerate for minimum one hour to enhance texture and stability.
4. Prepare the fruity filling by gently combining rhubarb and strawberries with sugars, cornstarch, salt, lemon juice, and vanilla extract, allowing ingredients to macerate and release natural juices for 10-15 minutes.
5. Dust a clean surface with flour and carefully roll out one chilled dough disc, transferring it smoothly into a 9-inch pie plate with minimal stretching.
6. Trim excess pastry around the pie plate’s edges, creating a neat circumference for a polished appearance.
7. Generously spoon the macerated fruit mixture into the prepared crust, strategically dotting small butter pieces across the surface to enhance richness.
8. Roll out the second dough disc and create either a full top crust or intricate lattice design, ensuring complete coverage of the fruit filling.
9. Crimp and seal pie edges decoratively, then brush the top crust with egg wash and optionally sprinkle coarse sugar for added texture and shine.
10. Position the pie on a rimmed baking sheet to catch potential drips, then bake at 400°F for initial 20 minutes.
11. Reduce oven temperature to 350°F and continue baking 35-40 minutes until crust turns golden brown and filling becomes effervescently bubbly.
12. Remove from oven and allow pie to cool completely at room temperature, permitting filling to set and intensify flavors before slicing.

Notes

• Chill the butter thoroughly for a flakier, more tender pie crust that melts in your mouth.
• Use tart rhubarb and sweet strawberries to create a perfectly balanced filling that isn’t overly sugary.
• Prevent a soggy bottom by sprinkling a thin layer of breadcrumbs or ground nuts on the bottom crust before adding the fruit mixture.
• Tent the pie with aluminum foil if the edges brown too quickly during baking to ensure even cooking and prevent burning.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 70 mg