Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a delightful dessert that beautifully combines the sweetness of strawberries with the tartness of rhubarb. This pie is perfect for gatherings, celebrations, or simply enjoying a cozy evening at home. Bursting with flavor and topped with a flaky crust, it’s sure to be a hit with family and friends. Let’s dive into the recipe!

Why You’ll Love This Strawberry Rhubarb Pie

• A unique blend of sweet and tart flavors
• Simple to make, perfect for bakers of all levels
• Ideal for summer gatherings or holiday celebrations
• Leftovers can be enjoyed for days, if they last that long!
• Pairs wonderfully with vanilla ice cream or whipped cream

Ingredients Needed

Fruits:

• 2 cups strawberries, hulled and halved
• 2 cups rhubarb, chopped

Sweeteners:

• 1 cup granulated sugar

Thickening Agent:

• 2 tablespoons cornstarch

Flavorings:

• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Crust:

• 1 pie crust (store-bought or homemade)
• 1 additional pie crust for topping

Toppings:

• 1 tablespoon butter, cut into small pieces

Step-by-Step Instructions

1. Preheat the oven

Preheat the oven to 425°F (220°C).

2. Prepare the filling

In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Mix until well combined.

3. Roll out the crust

Roll out the bottom pie crust and place it in a 9-inch pie dish.

4. Add the filling

Pour the fruit mixture into the crust and dot with butter.

5. Cover with the second crust

Roll out the second pie crust and either place it whole on top or cut it into strips for a lattice crust.

6. Seal the edges

Seal the edges of the pie and cut slits in the top crust for steam to escape.

7. Bake the pie

Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for an additional 35-45 minutes until the filling is bubbly and the crust is golden brown.

8. Cool before serving

Let the pie cool before serving.

Serving Suggestions Strawberry Rhubarb Pie

• Serve warm with a scoop of vanilla ice cream
• Top with a dollop of whipped cream for extra sweetness
• Pair with a cup of tea or coffee
• Sprinkle with powdered sugar for a decorative touch
• Enjoy with fresh mint leaves for added flavor

Tips for Success Strawberry Rhubarb Pie

• Ensure the fruit is well-drained to avoid a soggy crust.
• Allow the pie to cool completely for easier slicing and serving.
• Use a pie shield or aluminum foil to prevent over-browning on the edges.
• Store leftovers in the refrigerator for up to 3-4 days.

Variations

Here are a few easy ways to change it up:

• Add a pinch of cinnamon for warmth.
• Swap half of the strawberries for blueberries for a mixed berry pie.
• Use a gluten-free pie crust for a gluten-free option.
• Incorporate a touch of ginger for an additional layer of flavor.

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Strawberry Rhubarb Pie

A delightful dessert combining the sweetness of strawberries with the tartness of rhubarb, topped with a flaky crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Fruits

• 2 cups strawberries, hulled and halved
• 2 cups rhubarb, chopped

Sweeteners

• 1 cup granulated sugar

Thickening Agent

• 2 tablespoons cornstarch

Flavorings

• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Crust

• 1 pie crust store-bought or homemade
• 1 additional pie crust for topping

Toppings

• 1 tablespoon butter, cut into small pieces

Method

 

Preparation

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Mix until well combined.
3. Roll out the bottom pie crust and place it in a 9-inch pie dish.
4. Pour the fruit mixture into the crust and dot with butter.
5. Roll out the second pie crust and either place it whole on top or cut it into strips for a lattice crust.
6. Seal the edges of the pie and cut slits in the top crust for steam to escape.

Baking

1. Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for an additional 35-45 minutes until the filling is bubbly and the crust is golden brown.
2. Let the pie cool before serving.

Notes

Ensure the fruit is well-drained to avoid a soggy crust. Allow the pie to cool completely for easier slicing and serving. Use a pie shield or aluminum foil to prevent over-browning on the edges. Store leftovers in the refrigerator for up to 3-4 days.