How to Make the Best Strawberry Rhubarb Pie from Scratch

Introduction

There’s something truly nostalgic about a homemade strawberry rhubarb pie. Combining sweet, juicy strawberries and tart rhubarb wrapped in a flaky, buttery crust creates a perfect balance of flavors. This pie is a beloved classic, especially during spring and summer when rhubarb is in season. Whether baking it for a family gathering, a summer picnic, or just because you love a good old-fashioned dessert, this recipe will deliver a comforting slice of homemade goodness.

Not only is strawberry rhubarb pie delicious, but it’s also surprisingly easy to make. With just a handful of simple ingredients, you can create a pie that tastes like it came straight from a bakery. If you’ve never baked with rhubarb before, don’t worry—its tartness is beautifully complemented by the natural sweetness of the strawberries and a touch of sugar.

In this article, we’ll walk you through everything you need to know about making the best strawberry rhubarb pie, from selecting the right ingredients to baking it to golden perfection. We’ll also share expert tips, storage suggestions, and creative variations to make this recipe your own.

Why You’ll Love This Recipe

This strawberry rhubarb pie is a crowd-pleaser for so many reasons. Here’s why you’ll love baking (and eating) this delicious dessert:

• Perfect Sweet and Tart Balance: The combination of strawberries and rhubarb gives this pie an irresistible flavor contrast. The sweetness of the berries mellows out the tartness of the rhubarb, creating a well-rounded taste.
• Flaky, Buttery Crust: A homemade or store-bought crust turns this pie into a comforting, bakery-style treat.
• Easy to Make: While it looks impressive, this pie is surprisingly simple to assemble—even for beginner bakers.
• Seasonal Favorite: Rhubarb is best in spring and early summer, making this the ultimate seasonal dessert for warm-weather gatherings.
• Customizable: You can adjust the sweetness, add spices, or experiment with different crust designs to make this recipe your own.

No matter how you serve it, strawberry rhubarb pie is a dessert that brings joy with every bite.

Detailed Ingredients and Instructions

You’ll need a handful of fresh, high-quality ingredients to make the best strawberry rhubarb pie. Here’s what you’ll need and how to prepare it step by step.

Ingredients:

• Strawberries: Fresh, ripe strawberries are ideal for the best flavor. You can use frozen, but be sure to drain excess liquid.
• Rhubarb: Look for bright red, firm stalks. Avoid rhubarb leaves, as they are toxic.
• Sugar: A granulated sugar mix balances the rhubarb’s tartness and enhances the strawberries’ sweetness.
• Cornstarch: Helps thicken the filling to prevent a runny pie.
• Lemon Juice: Adds brightness and enhances the fruit flavors.
• Vanilla Extract: A touch of vanilla deepens the overall taste.
• Pie Crust: Use a homemade crust for the best texture or a quality store-bought one for convenience.
• Egg Wash: A simple mix of egg and water creates a golden, glossy finish on the crust.

Instructions:

1. Prepare the Fruit: Hull and slice the strawberries. Chop the rhubarb into small, even pieces to ensure even cooking.
2. Mix the Filling: In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Toss until the fruit is well-coated. Let it sit for a few minutes to help release the juices.
3. Roll Out the Crust: If using homemade dough, roll it out on a floured surface. Transfer it to a pie dish, trimming any excess.
4. Add the Filling: Pour the fruit mixture into the crust, spreading it evenly.
5. Top the Pie: Cover with another layer of crust, lattice-style, or use a full crust with vents cut in. Crimp the edges to seal.
6. Egg Wash and Bake: Brush the crust with egg wash and bake in a preheated oven until golden brown and bubbling.
7. Cool Before Serving: Let the pie rest to allow the filling to set before slicing.

Tips, Variations, and Storage Options

A great strawberry rhubarb pie isn’t just about following a recipe—it’s also about knowing a few tricks to make it even better. Below, we’ll cover essential tips, creative variations, and the best ways to store your pie for maximum freshness.

Baking Tips for the Perfect Pie

• Use Fresh, High-Quality Ingredients: The best pies start with ripe, sweet strawberries and crisp, vibrant rhubarb. Add an extra tablespoon of sugar if your strawberries aren’t sweet enough.
• Drain Excess Liquid: Strawberries release a lot of juice, making your pie filling runny. After mixing the fruit with sugar, let it sit for a few minutes, and drain any excess liquid before adding cornstarch.
• Don’t Skip the Cornstarch: Cornstarch is crucial for thickening the filling. Without it, your pie may turn out soupy instead of beautifully set.
• Chill the Dough: If making a homemade crust, keep it cold. Chilled dough rolls out more easily and bakes into a flakier crust.
• Avoid Overfilling: Piling in too much fruit can cause the filling to bubble over while baking. Leave a little space to prevent spills.
• Use a Pie Shield: The crust edges tend to brown faster than the rest of the pie. Cover the edges with foil or a pie shield if they start to darken too quickly.
• Let the Pie Cool Completely: Cutting into a warm pie is tempting, but letting it cool allows the filling to thicken properly.

Variations to Try

While the classic strawberry rhubarb pie is always a winner, you can easily customize it with different flavors and ingredients. Here are a few fun variations:

• Crumble Topping: Instead of a top crust, sprinkle a buttery brown sugar crumble over the filling for a crisp, golden topping.
• Add Spices: A dash of cinnamon, nutmeg, or ginger can add warmth and depth to the filling.
• Make It a Galette: Skip the pie dish and make a rustic free-form galette by folding the edges of the dough over the filling before baking.
• Honey or Maple Syrup: Swap some of the sugar for honey or maple syrup for a natural sweetness.
• Add Other Berries: Mix in raspberries or blueberries for an extra flavor.
• Gluten-Free Option: Use a gluten-free pie crust or almond flour crust for a wheat-free alternative.
• Mini Pies: Make individual-sized pies in muffin tins for easy serving at parties.

How to Store Strawberry Rhubarb Pie

• At Room Temperature: If you plan to eat the pie within a day, you can leave it loosely covered at room temperature for up to 24 hours.
• Refrigeration: Store leftover pie in the refrigerator for up to 4 days. Wrap it in plastic wrap or foil to keep it fresh.
• Freezing: To freeze, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Warm slices in a 350°F oven for about 10 minutes or microwave individual slices for 20-30 seconds.

Equipment Needed

The right tools make baking a strawberry rhubarb pie easier and more enjoyable. Here are the essential pieces of equipment you’ll need:

• Pie Dish: A 9-inch pie dish is ideal for holding the filling and allowing even baking. Glass or ceramic dishes work best for monitoring the crust’s browning.
• Rolling Pin: If using homemade pie dough, a rolling pin helps achieve an even, smooth crust.
• Mixing Bowls: You’ll need at least one large bowl to toss the strawberries, rhubarb, sugar, and cornstarch together.
• Pastry Cutter or Food Processor: If making homemade pie crusts, a pastry cutter or food processor helps blend butter into the flour for a flaky texture.
• Pastry Brush: Applying an egg wash to the crust ensures a beautiful golden-brown finish.
• Sharp Knife or Pastry Cutter: If creating a lattice crust, a sharp knife or pastry wheel is useful for cutting even strips of dough.
• Baking Sheet: Placing a baking sheet under your pie dish catches any juices that might bubble over, preventing oven spills.

Related Recipes

If you love strawberry rhubarb pie, here are a few other delicious desserts you might enjoy:

• Classic Apple Pie: A traditional favorite with sweet cinnamon-spiced apples and a flaky crust.
• Mixed Berry Galette: A rustic, free-form pastry filled with a blend of seasonal berries.
• Peach Cobbler: Juicy peaches baked with a golden biscuit topping for a warm and comforting dessert.
• Rhubarb Crisp: A simpler take on rhubarb dessert with a crunchy oat topping instead of a pie crust.
• Strawberry Shortcake: Light and fluffy biscuits layered with fresh strawberries and whipped cream.

These recipes are perfect for anyone who enjoys fruit-filled desserts with a balance of sweetness and tartness.

Pairing and Serving Suggestions

A slice of strawberry rhubarb pie is delicious, but pairing it with the right accompaniments can take it to the next level. Here are some ways to serve it:

Toppings to Enhance Flavor

• Vanilla Ice Cream: The cool, creamy texture pairs perfectly with the warm, tangy pie filling.
• Whipped Cream: Light and airy whipped cream balances the bold flavors of the pie.
• Powdered Sugar: A dusting of powdered sugar adds an elegant finishing touch.
• Caramel Drizzle: A drizzle of caramel sauce can enhance the pie’s sweetness.

Beverage Pairings

• Coffee: A warm cup of coffee complements the rich flavors of the crust and fruit filling.
• Iced Tea: A refreshing glass of iced tea, especially lemon or peach-flavored, pairs wonderfully with the pie.
• White Wine: A slightly sweet white wine like Riesling or Moscato enhances the fruity flavors.
• Lemonade: A tart, citrusy lemonade balances the pie’s sweetness, making it a perfect summer pairing.

Whether served warm or chilled, strawberry rhubarb pie is a delightful dessert that pairs beautifully with various toppings and drinks.

Frequently Asked Questions

Can I use frozen strawberries and rhubarb?

Yes! If using frozen fruit, thaw and drain any excess liquid before mixing with sugar and cornstarch. This prevents the pie from becoming too runny.

Why is my pie filling too watery?

A watery filling can result from using too much fruit juice or not enough thickener. To avoid this:

• Drain excess juice from the fruit before baking.
• Use the right amount of cornstarch to help thicken the filling.
• Let the pie cool completely before slicing to allow the filling to set.

How do I prevent a soggy bottom crust?

To avoid a soggy crust:

• Blind bake the bottom crust for 5-10 minutes before adding the filling.
• Brush with egg white before adding the filling to create a barrier.
• Use a baking sheet on the lower oven rack to help cook the bottom crust evenly.

Can I make this pie ahead of time?

Yes! You can prepare the pie one day in advance and refrigerate it before baking. You can also freeze an unbaked pie for up to three months and bake it straight from frozen, adding extra baking time.

What can I substitute for rhubarb?

If you don’t have rhubarb, try substituting it with extra strawberries, raspberries, or apples for a different twist on the classic recipe.

Nutrition Information

The following is an approximate nutritional breakdown per slice (based on a 9-inch pie cut into 8 servings):

• Calories: ~350
• Carbohydrates: ~50g
• Sugar: ~30g
• Protein: ~3g
• Fat: ~15g
• Saturated Fat: ~8g
• Fiber: ~3g

Remember that these values may vary depending on the type of crust, sugar adjustments, and additional toppings.

Seasonal and Occasion Variations

Strawberry rhubarb pie is a fantastic dessert for many occasions. Here are some ways to adapt it for different seasons and celebrations:

• Spring & Summer: Serve chilled with fresh strawberries and whipped cream for a light, refreshing dessert.
• Fall Twist: Add cinnamon and nutmeg for a warm, spiced flavor for autumn gatherings.
• Winter Holidays: Make a cranberry-rhubarb pie by swapping some strawberries for cranberries. It adds a festive, tart flavor.
• Valentine’s Day: Cut heart shapes from the top crust for a romantic touch.
• Picnics & BBQs: Bake mini hand pies or turnovers for easy serving at outdoor events.

These variations make the recipe more versatile for any time of the year.

My Recipe Tips

• Chill the butter and flour before making homemade pie crust for the flakiest texture.
• Cut rhubarb into small, even pieces to ensure it cooks evenly with the strawberries.
• Brush the crust with egg wash and a sprinkle of sugar for a golden, crisp finish.
• Let the pie cool for at least 2 hours before slicing—this allows the filling to set properly.
• Store leftover pie properly in the fridge or freezer to maintain freshness.

Following these tips will help you bake a perfect strawberry rhubarb pie every time.

Conclusion

Strawberry rhubarb pie is the ultimate sweet-tart dessert, combining juicy strawberries and tangy rhubarb in a buttery, flaky crust. Whether baking it for a special occasion, a summer gathering, or just because you love homemade pies, this recipe will surely impress.

Now that you know all the secrets to making the best strawberry rhubarb pie, it’s time to get baking! Enjoy your slice with a scoop of vanilla ice cream or a dollop of whipped cream, and savor the perfect balance of flavors.

Looking for more delicious pie recipes? Check out our classic apple pie and blueberry galette for more homemade dessert inspiration!

🥧 Strawberry Rhubarb Pie 🍓🍰

Serves: 8 Prep Time: 15 Min Cooking Time: 45 Min 45 Min

Nutrition facts: 320 calories 20 grams fat

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Ingredients

• 2 cups fresh strawberries, hulled and sliced • 2 cups fresh rhubarb, chopped • 1 1/2 cups granulated sugar • 1/4 cup cornstarch • 1/4 teaspoon salt • 1 tablespoon lemon juice • 1 teaspoon vanilla extract • 1 tablespoon butter, cut into small pieces • 1 package refrigerated pie crusts (or homemade, if preferred) • 1 egg (for egg wash, optional) • 1 tablespoon milk (for egg wash, optional)

Instructions

1- Preheat the oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie dish, trimming the edges if needed. 2- In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, salt, lemon juice, and vanilla extract. Stir until everything is well coated. 3- Pour the fruit mixture into the prepared pie crust, spreading it out evenly. Dot the filling with small pieces of butter. 4- Roll out the second pie crust and place it over the fruit filling. Trim the edges of the crust, leaving a bit of overhang, and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking. 5- If desired, create an egg wash by whisking together the egg and milk, then brush it over the top crust for a golden finish. 6- Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. 7- Allow the pie to cool for at least 2 hours before slicing and serving. This allows the filling to set properly. 8- Enjoy your sweet and tart Strawberry Rhubarb Pie with a scoop of vanilla ice cream or a dollop of whipped cream!