Strawberry Rhubarb Pie Recipe: Strawberry rhubarb pie is a timeless classic that combines the juicy sweetness of strawberries with the tart bite of rhubarb.
Wrapped in a buttery, flaky crust, this pie is a delightful dessert, perfect for summer picnics or cozy winter nights. If you’ve never made one before, don’t worry!
Follow this step-by-step guide, and you’ll have a delicious homemade pie in no time.
Ingredients Required
Before getting started, gather all the necessary ingredients. Here’s what you’ll need:
For the Pie Filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb, trimmed and chopped
- ¾ cup granulated sugar (adjust based on sweetness preference)
- ¼ cup cornstarch (or tapioca starch for thickening)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional, for extra depth)
- 1 tablespoon lemon juice
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ cup ice-cold water
For the Topping (Optional):
- 1 egg (for egg wash)
- 1 tablespoon milk (for golden crust)
- 1 tablespoon coarse sugar (for a sparkly finish)
Equipment Needed
You don’t need any fancy equipment, just basic kitchen tools:
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Pastry cutter or fork
- Knife and cutting board
- Measuring cups and spoons
- Whisk
- Pastry brush
How to Prepare the Pie Crust
A good pie starts with a great crust. Follow these steps to make a flaky, buttery crust:
- Mix the Dry Ingredients: In a large bowl, whisk together flour, salt, and sugar.
- Cut in the Butter: Add chilled, cubed butter to the flour. Use a pastry cutter or fork to mix until it resembles coarse crumbs.
- Add Cold Water: Slowly add ice-cold water, a tablespoon at a time, mixing until the dough holds together.
- Form the Dough: Shape the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Chilling the dough helps prevent shrinking and creates a flakier crust.
How to Prepare the Strawberry Rhubarb Filling
While the dough chills, prepare the pie filling:
- Wash and Chop the Fruit: Hull the strawberries and slice them. Trim the rhubarb and cut it into small pieces.
- Mix the Ingredients: In a bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla, cinnamon, and lemon juice. Stir until well coated.
- Let it Sit: Allow the mixture to rest for 10-15 minutes. This helps release juices and evenly thicken the filling.
Assembling the Pie
- Roll Out the Dough: On a floured surface, roll out one disc of dough to fit a 9-inch pie dish.
- Place in the Pie Dish: Gently press the dough into the bottom and sides of the dish. Trim excess edges.
- Add the Filling: Spoon the strawberry rhubarb mixture into the crust, spreading it evenly.
- Top the Pie: Roll out the second dough disc and place it over the filling, or create a lattice design.
Making a Lattice Crust (Optional)
For a classic look, try a lattice crust:
- Roll out the second dough disc and cut it into strips.
- Lay half of the strips across the pie.
- Weave the remaining strips over and under to create a basket-like pattern.
- Trim and crimp the edges to seal the pie.
Baking the Pie
- Preheat the Oven: Set your oven to 375°F (190°C).
- Brush with Egg Wash: Mix an egg with milk and brush it over the crust for a golden finish.
- Bake: Place the pie on the center rack and bake for 50-60 minutes, until the crust is golden and the filling bubbles.
- Cool Before Serving: Let the pie cool for at least 2 hours to allow the filling to set.
Cooling and Serving the Pie
Cooling is crucial! If sliced too soon, the filling will be runny. Serve with vanilla ice cream or whipped cream for the best experience.
Tips for the Best Strawberry Rhubarb Pie
- Use fresh strawberries and rhubarb for the best taste.
- Chill the dough to keep the crust flaky.
- Let the pie sit before serving for a firmer filling.
Variations and Substitutions
Want to put your own twist on this classic pie? Here are some variations and ingredient swaps to try:
Gluten-Free Option
- Substitute gluten-free all-purpose flour for regular flour in the pie crust.
- Add 1 teaspoon of xanthan gum to help with texture.
Vegan Option
- Use vegan butter or coconut oil instead of regular butter for the crust.
- Replace the egg wash with a mix of almond milk and maple syrup for a glossy finish.
Different Fruit Combinations
- Raspberry-Rhubarb Pie – Swap strawberries for raspberries for a tangier flavor.
- Apple-Rhubarb Pie – Mix in some sliced apples for a fall-inspired variation.
- Mixed Berry Rhubarb Pie – Add blueberries or blackberries for a berry explosion.
Alternative Sweeteners
- Honey or maple syrup instead of sugar for a natural sweetness.
- Coconut sugar for a deeper caramel-like flavor.
Storage and Reheating Instructions
How to Store the Pie
- At Room Temperature: Keep the pie on the counter (covered) for up to 2 days.
- In the Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezing the Pie
- Unbaked Pie: Wrap tightly in plastic and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the baking time.
- Baked Pie: Let it cool completely, then wrap and freeze for up to 3 months. Thaw overnight before reheating.
How to Reheat the Pie
- Oven: Warm at 350°F (175°C) for 15-20 minutes to crisp up the crust.
- Microwave: Heat individual slices for 30 seconds to 1 minute (but the crust won’t be as crisp).
Nutritional Information
Here’s an approximate breakdown per slice (1 of 8 slices):
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Carbohydrates | 55g |
| Sugar | 30g |
| Fat | 16g |
| Protein | 4g |
| Fiber | 3g |
(Note: Nutrition may vary based on ingredients used.)
FAQs about Strawberry Rhubarb Pie Recipe
1. What is strawberry rhubarb pie?
Strawberry rhubarb pie is a classic dessert that combines the sweet flavor of strawberries with the tartness of rhubarb, all encased in a flaky pie crust. This delightful combination creates a perfect balance of sweetness and tanginess, making it a popular choice during the spring and early summer months when both fruits are in season.
2. Can I use frozen rhubarb and strawberries for the pie?
Yes, you can use frozen rhubarb and strawberries for making strawberry rhubarb pie. Just ensure that you thaw and drain them well to remove excess moisture. This helps prevent the pie filling from becoming too watery.
3. Do I need to peel rhubarb before using it in the pie?
No, there is no need to peel rhubarb for the pie. Simply wash the stalks thoroughly, trim the ends, and cut them into small pieces. Peeling rhubarb can reduce its vibrant color and some of its tart flavors.
5. How can I thicken the filling of my strawberry rhubarb pie?
A traditional flaky pie crust works best for strawberry rhubarb pie. You can use a store-bought crust or make your own from scratch with basic ingredients like flour, butter, and water. For an extra touch of sweetness, you can brush the crust with a little egg wash and sprinkle it with sugar before baking.
5. How can I thicken the filling of my strawberry rhubarb pie?
To thicken the filling, you can use cornstarch or flour. Mix it with the sugar and fruits before adding to the pie crust to help absorb the juices released during baking, ensuring your pie has a nicely set filling without being too runny.
6. What should I serve with strawberry rhubarb pie?
Strawberry rhubarb pie is excellent served warm or at room temperature. For an extra indulgent treat, top it with a scoop of vanilla ice cream or a dollop of whipped cream. The creaminess complements the pie’s tartness beautifully.
7. How do I store leftover strawberry rhubarb pie?
Leftover strawberry rhubarb pie should be covered and can be stored in the refrigerator for up to three days. To maintain its best texture, you can reheat the pie gently in the oven before serving.
Final Thoughts
Strawberry rhubarb pie is a delicious balance of sweet and tangy flavors, wrapped in a flaky, golden crust. Whether you stick to the classic recipe or try a fun variation, this pie is sure to impress. Serve it warm with a scoop of ice cream for the ultimate dessert experience!
