Strawberry Rhubarb Pie Recipe

Few things in life are as comforting as the smell of a homemade pie fresh out of the oven.

It fills your home with warmth, love, and anticipation for that first sweet, tangy bite.

Among the many beloved pie varieties, strawberry rhubarb pie stands out with its perfect balance of sweetness and tartness.

It’s a dessert that celebrates the vibrant flavors of spring and summer, packed with juicy strawberries and tender rhubarb.

My First Taste of Strawberry Rhubarb Pie

I remember the first time I encountered strawberry rhubarb pie. It was at a summer family gathering when I was just a child.

My aunt brought it, the golden lattice crust perfectly browned, and the smell of strawberries mixed with something unfamiliar but delightful—rhubarb.

I had no idea what rhubarb was, but after my first bite, I was hooked. The combination of tangy rhubarb and sweet strawberries created a flavor explosion that was unlike anything I had ever tasted.

Since then, it has become one of my go-to pies, especially in late spring when rhubarb is in season.

What Makes This Pie Special?

This strawberry rhubarb pie is special because it marries two distinct flavors: the bright sweetness of strawberries and the tartness of rhubarb.

It’s a beautiful contrast that results in a unique, mouthwatering dessert. In this blog post, you’ll learn how to make the perfect strawberry rhubarb pie from scratch.

From choosing the best ingredients to mastering the lattice crust, this step-by-step guide will ensure your pie turns out perfectly every time.

Ingredients You’ll Need

Pie Crust: You can use store-bought, but I highly recommend a homemade double-crust for an extra flaky, buttery texture. (For homemade crust: flour, cold butter, salt, sugar, and cold water).
Strawberries: Fresh strawberries are best, about 3 cups, hulled and halved.
Rhubarb: Fresh rhubarb, about 2 ½ cups, chopped into ½-inch pieces.
Sugar: Granulated sugar to sweeten the filling, around 1 ¼ cups (adjust based on your sweetness preference).
Cornstarch: Used as a thickening agent to prevent a runny pie filling.
Lemon Juice: A tablespoon of lemon juice brightens the flavors and balances the sweetness.
Vanilla Extract: Adds warmth and enhances the fruit flavors.
Butter: A couple of tablespoons of butter to dot the filling for extra richness.
Egg Wash: One egg mixed with a tablespoon of water for brushing the crust, ensuring a beautiful golden finish.
Optional: Turbinado sugar for sprinkling on the crust for extra texture and sweetness.

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How to Make Rhubarb Pie

Step 1: Prepare the Pie Crust

Make the Dough: If you’re using a homemade pie crust, start by combining 2 ½ cups of flour with 1 tablespoon of sugar and ½ teaspoon of salt. Cut in 1 cup of cold butter until the mixture resembles coarse crumbs. Gradually add 6-8 tablespoons of cold water, one tablespoon at a time, until the dough comes together.
Chill the Dough: Divide the dough into two equal parts, form each into a disc, and wrap them in plastic wrap. Refrigerate for at least an hour, or overnight if you prefer.
Roll the Dough: On a lightly floured surface, roll out one of the dough discs into a 12-inch circle to fit a 9-inch pie dish. Gently transfer the dough to the pie dish, pressing it into the edges. Trim any excess dough, leaving about ½ inch overhang. Roll out the second disc of dough for the top crust.

Step 2: Prepare the Filling

In a large bowl, combine 3 cups of hulled and halved strawberries and 2 ½ cups of chopped rhubarb. Add 1 ¼ cups of sugar, ¼ cup of cornstarch, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Toss everything together until the fruit is evenly coated and the mixture looks thickened.

Step 3: Assemble the Pie

Fill the Crust: Spoon the fruit filling into the prepared pie crust, making sure to distribute it evenly. Dot the top with small pieces of butter.
Add the Top Crust: You can either place the second rolled-out dough over the filling and cut slits for ventilation or create a classic lattice top. To create a lattice crust, cut the dough into 1-inch wide strips and weave them over the pie in a criss-cross pattern.
Crimp the Edges: Fold the edges of the dough under and crimp them with your fingers or a fork to seal.
Egg Wash and Sugar: Brush the top crust with egg wash and sprinkle with turbinado sugar for a golden, crunchy finish.

Step 4: Bake the Pie

Preheat the oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips and bake for 20 minutes.
Lower the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until the filling is bubbling and the crust is golden brown.
Cool Completely: Let the pie cool for at least 3-4 hours before slicing. This will help the filling set properly.

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Can I use frozen strawberries or rhubarb?

Yes, you can use frozen strawberries and rhubarb if fresh ones aren’t available. Be sure to thaw them completely and drain any excess liquid before using, or your pie may become too runny.

How do I prevent a soggy bottom crust?

Blind baking (pre-baking) the bottom crust is an option, but with the right amount of cornstarch in the filling, you shouldn’t need to. Keeping your oven temperature consistent and allowing the pie to cool fully before cutting are key to avoiding a soggy crust.

How long does strawberry rhubarb pie last?

You can store the pie at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. It’s best to cover the pie loosely with foil or plastic wrap.

Can I use a dairy-free substitute for the custard?

Yes, you can substitute the milk with almond milk, oat milk, or coconut milk, though the flavor will change slightly.

Customizing Strawberry Rhubarb Pie to Your Taste

Add a Crumb Topping
If you prefer a crumbly, streusel topping over a double crust, mix together ½ cup of flour, ½ cup of oats, ¼ cup of brown sugar, and 4 tablespoons of cold butter. Sprinkle it over the top before baking.

Mixed Berry Rhubarb Pie
If you want to switch things up, try adding a mix of berries like blueberries, raspberries, or blackberries along with the strawberries for a more complex flavor profile.

Seasonal Variations

Spring: Stick to the classic strawberry-rhubarb combination for that fresh, seasonal taste.
Summer: Add a handful of fresh peaches or plums to the filling for an extra juicy, summery pie.
Fall: Toss in a dash of cinnamon or nutmeg for a warm, spiced version perfect for cooler days.

Tips for the Best Pie

Runny Filling: Use enough cornstarch to thicken the filling and ensure your fruit is not too watery.
Undercooked Crust: Bake the pie long enough to ensure the crust is golden and fully cooked. If the edges brown too quickly, cover them with foil partway through baking.
Juicy Overflow: Placing the pie on a baking sheet while it bakes will help catch any juices that bubble over.
Room Temperature: The pie can be stored at room temperature for up to 2 days. Cover it loosely with foil.
Refrigeration: After 2 days, refrigerate the pie to keep it fresh for up to 5 days.
Freezing: Strawberry rhubarb pie can also be frozen. Wrap it tightly in plastic wrap and aluminum foil. It will last in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

Happy baking!

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