strawberry rhubarb pie recipe easy
The Best strawberry rhubarb pie recipe easy
I love that this pie is versatile. You can serve it straight from the oven, warm slices with a dollop of whipped cream, or even as a dessert in a bowl with vanilla ice cream. It’s the kind of dish that feels like a treat but isn’t too heavy, making it a great option for everyday meals or special occasions. Plus, the fruit is packed with vitamins and fiber, so it’s a little healthier than you’d expect for dessert. It’s not just about the taste—it’s about the way it brings people together, whether it’s a family gathering or a quiet Sunday afternoon. And honestly? The crust is the easiest part. Once you’ve got that down, the rest just falls into place.
Easy Strawberry Rhubarb Pie
A refreshing pie featuring a tangy-sweet blend of fresh strawberries and rhubarb, topped with a buttery crust. Perfect for summer gatherings or a cozy afternoon treat.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold butter, cubed
- 1 egg yolk
- 1 tbsp ice water
- 2 cups fresh strawberries, sliced
- 1 cup rhubarb, finely chopped
- 1 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. Combine flour, salt, and cold butter in a bowl. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs. -
2
Add the egg yolk and ice water, mixing just until the dough comes together. Chill for 15 minutes. -
3
Roll the dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim excess dough and crimp the edges. Chill again for 10 minutes. -
4
In a large bowl, mix strawberries, rhubarb, sugar, lemon juice, and vanilla extract until evenly combined. -
5
Pour the filling into the prepared crust and smooth the top. Bake for 35–40 minutes, or until the crust is golden and the filling bubbles slightly.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pie dish
- Knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Strawberry Rhubarb Pie Works
❓ Frequently Asked Questions About Strawberry Rhubarb Pie
How do I adjust the texture if my crust turns out too crumbly?
Use a mix of cold and room-temperature butter (about half-and-half) for the pie crust. Chill the dough for at least 30 minutes before rolling, and press it gently but firmly into the pan to ensure even thickness. If it’s still too crumbly, lightly brush the bottom with a little milk or water before baking to help it hold together.
Can I make this pie ahead of time?
Yes, you can assemble the pie (crust, filling, and top crust) up to 2 days ahead and refrigerate. Bake it fresh the day you serve it for the best texture. If storing the unbaked pie, cover tightly with plastic wrap and keep it in the fridge. For a make-ahead filling-only version, prepare the strawberry-rhubarb mixture and refrigerate it in a sealed container for up to 4 days before adding it to the crust.
What’s the best way to handle the fruit if it’s too tart or overly sweet?
For a balanced flavor, lightly simmer the fruit with a splash of water (about ½ cup) for 5–7 minutes until it softens slightly. Stir in a teaspoon of sugar or a pinch of cornstarch to thicken the mixture if needed. If the fruit is already too sweet, reduce the sugar in the filling by 1–2 tablespoons and balance it with a bit of lemon juice or a sprinkle of cinnamon.
How do I prevent the crust from becoming soggy?
Pre-bake the bottom crust for 8–10 minutes until lightly golden before adding the filling. This step helps absorb excess moisture. After baking the pie, cover it loosely with foil and return it to the oven for 10–15 minutes to set the filling and prevent a soggy bottom. Let it cool completely before slicing.
