strawberry rhubarb pie recipe
The Best strawberry rhubarb pie recipe
I love that this pie isn’t just delicious—it’s also packed with good stuff. Rhubarb is low in calories but high in fiber, vitamin K, and antioxidants, while strawberries bring vitamin C and manganese to the table. Plus, making it from scratch means you control the sugar, so you can adjust it to your taste without all the processed junk. It’s one of those recipes that feels indulgent but still has some redeeming qualities, which is always a win in my book. And honestly, there’s nothing better than pulling a warm pie out of the oven and knowing everyone at the table is going to be happy.
Classic Strawberry Rhubarb Pie
A delightful springtime pie combining tart rhubarb and sweet strawberries in a flaky, buttery crust. This timeless dessert is perfect for picnics, potlucks, or a cozy family dinner.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 6-8 tbsp ice water
- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 tbsp unsalted butter, cut into small pieces
- 1 large egg
- 1 tbsp water
- 1 tbsp coarse sugar (for sprinkling)
👨🍳Directions
-
1
Prepare the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in the chilled butter using a pastry cutter or food processor until the mixture resembles coarse crumbs with pea-sized butter pieces. -
2
Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. -
3
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place it on the middle rack. -
4
Prepare the filling: In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently to coat evenly. -
5
Roll out one disc of dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim excess dough, leaving a ½-inch overhang. -
6
Pour the filling into the pie crust, mounding slightly in the center. Dot with small pieces of butter. -
7
Roll out the second disc of dough to the same size. Place over the filling, trim excess, and crimp the edges to seal. Cut 4-5 slits in the top crust to allow steam to escape. -
8
Whisk the egg with water and brush over the top crust. Sprinkle with coarse sugar. -
9
Place the pie on the preheated baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly. -
10
Allow the pie to cool for at least 2 hours before slicing to let the filling set.
🔧Equipment
- Mixing bowls
- Pastry cutter or food processor
- Rolling pin
- 9-inch pie dish
- Knife or pastry wheel
- Measuring cups and spoons
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Strawberry Rhubarb Pie Works
❓ Frequently Asked Questions About Strawberry Rhubarb Pie
1. Can I use frozen strawberries and rhubarb instead of fresh?
Yes, you can use frozen strawberries and rhubarb in this pie recipe. Just make sure to thaw and drain them well before using to avoid excess liquid in the filling. You may need to adjust the sugar slightly if the fruit is very tart, as frozen fruit can sometimes be less sweet than fresh.
2. Why is my strawberry rhubarb pie runny?
A runny pie filling is usually caused by not cooking the fruit long enough before baking or not using enough thickener (like cornstarch or tapioca). To fix this, simmer the fruit mixture on the stovetop until it thickens before adding it to the crust. You can also let the pie cool completely before slicing, as this allows the filling to set properly.
3. How do I prevent a soggy bottom crust?
To avoid a soggy bottom crust, pre-bake (blind bake) the bottom crust for 10-15 minutes before adding the filling. You can also brush the crust with a thin layer of beaten egg white or sprinkle breadcrumbs on the bottom before adding the filling to create a barrier against moisture.
4. Can I make this pie ahead of time?
Yes, you can assemble the pie a day ahead and refrigerate it unbaked. Bake it just before serving for the best texture. Alternatively, you can bake the pie fully and store it at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat slices in the oven to restore crispness.
5. What can I substitute for cornstarch in the filling?
If you don’t have cornstarch, you can use an equal amount of tapioca starch, arrowroot powder, or instant clearjel as a thickener. Flour can also work, but you’ll need to use about twice as much (and it may alter the texture slightly). Avoid using all-purpose flour if you prefer a clearer filling.
