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Get ready to fall in love with a true seasonal star: the strawberry rhubarb pie! This classic dessert perfectly balances sweet strawberries with tart rhubarb, all nestled in a flaky, golden-brown crust. Our recipe guarantees a perfectly set, not-soggy filling every single time. Learn how to bake the ultimate homemade strawberry rhubarb pie that will impress everyone. It’s the perfect summer treat.
Why You’ll Love This Strawberry Rhubarb Pie
You will adore this delightful strawberry rhubarb pie for so many reasons. The filling strikes an ideal sweet and tart balance, preventing it from being overly sugary. Say goodbye to soggy bottoms; our method ensures an incredibly flaky, buttery pie crust, crucial for any great pie. We use simple, fresh seasonal ingredients, bringing the vibrant taste of summer to your table. This crowd-pleasing dessert is perfect for any occasion, from casual family dinners to festive holidays and special gatherings. Making a delicious homemade strawberry rhubarb pie has never been easier or more rewarding.
Ingredients
Creating this delightful strawberry rhubarb pie starts with fresh, quality ingredients for both the rich filling and the perfectly flaky crust. Use very cold ingredients for the pie dough to ensure the best texture. Here’s what you’ll need:
For the Pie Crust:
- Homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
For the Strawberry Rhubarb Filling:
- 3 cups (about 300g) sliced rhubarb (1/2 inch pieces)
- 2 and 1/2 cups (about 380g) chopped strawberries
- 1/3 cup (67g) packed light brown sugar
- 1/3 cup (67g) granulated sugar
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon salt
- 1 Tablespoon (15ml) orange juice
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (28g) unsalted butter, cut into small pieces
For the Topping:
- 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for garnish
Notes & Substitutions
Always use very cold fats for your pie crust; this is crucial for flakiness. As explained by food scientists, cold ingredients help prevent gluten formation which leads to a more tender and flaky texture. Do not skip chilling the pie dough for proper texture and easier handling. Fresh fruit is highly recommended for the best flavor in your strawberry rhubarb pie, but if using frozen, ensure you drain it thoroughly. Cornstarch is essential here as a thickener, preventing a runny filling. Adjust the sugar level slightly based on the ripeness of your fruit; sweeter berries might need a touch less sugar.
Equipment
Gathering the right tools makes baking this fantastic strawberry rhubarb pie much smoother. You’ll need a few essentials to create both the flaky crust and the delicious filling.
- Mixing bowls: for dough and filling.
- Pastry blender/food processor: for crust.
- Rolling pin: to roll out dough.
- 9-inch pie dish: essential baking vessel.
- Sharp knife/pastry wheel: for lattice.
- Measuring cups and spoons: accurate measurements.
- Baking sheet: catches drips.
- Pie crust shield: prevents over-browning.
- Pastry brush: for egg wash.
Instructions
Baking this delicious strawberry rhubarb pie is a fun and straightforward process. Follow these step-by-step instructions carefully to achieve a perfectly flaky crust and a wonderfully sweet-tart filling. Take your time with each stage, especially the chilling of the dough, for the best possible results.
- Make the Pie Crust: Prepare my pie crust recipe through step 5. This includes dividing and flattening the dough into discs, then chilling thoroughly for the best results.
- Prepare the Filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
- Assemble the Pie: Preheat oven to 400°F (204°C). On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you dont want that in the filling—discard it). Dot the pieces of butter on top of the filling.
- Add Top Crust & Bake: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2- to 1-inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the pie crust edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.) Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
- Bake the Pie: Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. The pie is done when the fillings juices are bubbling all around the edges.
- Cool and Serve: Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days. Enjoy your perfect strawberry rhubarb pie!
Pro Tips & Troubleshooting
Achieving the perfect strawberry rhubarb pie is simple with these helpful tips. Use them to prevent common issues and ensure a delicious result every time.
- Preventing a Soggy Bottom: Chill your dough meticulously, use cornstarch liberally in the filling, and discard any excess fruit liquid. Baking the pie on a hot baking sheet can also help achieve a crispier bottom crust.
- Achieving Flaky Crust: Keep butter and shortening very cold. Avoid overworking the dough, handling it as little as possible.
- Perfectly Cooked Filling: Ensure the rhubarb is tender when baked. Look for bubbling juices all around the edges as a sign of doneness. Trust the cooling process; the filling truly sets as it cools.
- Crust Browning Too Quickly: Use a pie crust shield to protect the edges. Alternatively, you can cover the edges with strips of foil.
Serving, Storage & Variations
Your freshly baked strawberry rhubarb pie is a versatile dessert perfect for many occasions. Here are some suggestions for enjoying, storing, and even customizing this wonderful pie.
Serving Suggestions
Serve this pie warm or at room temperature for the best flavor and texture. It pairs wonderfully with a scoop of creamy vanilla ice cream. A dollop of fresh whipped cream also makes a delightful topping.
Storage Instructions
Cover leftovers tightly and store your strawberry rhubarb pie at room temperature for 1-2 days. For longer storage, refrigerate it for up to 5 days. Baked pie freezes well for up to 3 months; thaw overnight in the refrigerator before serving.
Make Ahead & Freezing
Prepare the dough ahead of time, storing it in the refrigerator for up to 5 days or freezing for 3 months. The filling can also be frozen for up to 3 months; thaw it overnight. You can assemble the unbaked pie and freeze it for up to 1 month, then bake from frozen, adding extra bake time.
Variations
Experiment with your strawberry rhubarb pie by adding other berries like raspberries or blueberries. Instead of a lattice, try a strawberry rhubarb crisp for a different texture. Swap orange juice for lemon or lime zest/juice for a different citrus note. Make individual mini pies by adjusting baking times accordingly.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 420 kcal |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 45mg |
| Sodium | 160mg |
| Total Carbs | 60g |
| Dietary Fiber | 3g |
| Total Sugars | 35g |
| Protein | 5g |
FAQ
Conclusion
You’ve now mastered the art of baking the most incredible homemade strawberry rhubarb pie. This recipe delivers on its promise of a perfectly flaky crust and a wonderfully balanced, not-soggy filling, making it a true showstopper. The blend of sweet strawberries and tart rhubarb creates an irresistible flavor that captures the essence of summer. Don’t hesitate to bake this delightful dessert. Enjoy every single slice of this seasonal, beginner-friendly treat with your loved ones!
The Best Homemade Strawberry Rhubarb Pie
Ingredients
Equipment
Method
- Prepare my pie crust recipe through step 5. This includes dividing and flattening the dough into discs, then chilling thoroughly for the best results.
- Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
- Preheat oven to 400°F (204°C). On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you dont want that in the filling—discard it). Dot the pieces of butter on top of the filling.
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2- to 1-inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the pie crust edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.) Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. The pie is done when the fillings juices are bubbling all around the edges.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days. Enjoy your perfect strawberry rhubarb pie!
