Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a delightful blend of sweet and tart flavors, perfect for any occasion. This classic dessert features juicy strawberries paired with tangy rhubarb, enveloped in a flaky crust that will have everyone coming back for seconds. It’s easy to whip up and is sure to impress family and friends alike!

Why You’ll Love This Strawberry Rhubarb Pie

• Combines sweet strawberries and tangy rhubarb for a unique flavor.
• Perfect for spring and summer gatherings or casual family dinners.
• Easy to prepare with minimal ingredients and steps.
• Leftovers (if there are any!) are just as delicious the next day.
• Great served warm or cold, with or without ice cream.

Ingredients Needed

• Fruits:
  • 2 cups strawberries, hulled and sliced
  • 2 cups rhubarb, diced
• Sweeteners:
  • 1 cup sugar
• Thickening Agent:
  • 1/4 cup cornstarch
• Seasoning:
  • 1/4 teaspoon salt
• Acid:
  • 1 tablespoon lemon juice
• Fat:
  • 1 tablespoon butter
• Crust:
  • 1 pie crust (store-bought or homemade)

Step-by-Step Instructions

1. Preheat the oven

Preheat the oven to 425°F (220°C).

2. Prepare the filling

In a large bowl, mix the strawberries, rhubarb, sugar, cornstarch, salt, and lemon juice until well combined.

3. Fill the pie crust

Pour the filling into the prepared pie crust.

4. Add butter

Dot the filling with small pieces of butter.

5. Top with the second crust

Cover with the second pie crust, seal the edges, and cut slits for venting.

6. Bake initially

Bake for 15 minutes in the preheated oven.

7. Reduce temperature and continue baking

Reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until the crust is golden and the filling is bubbly.

8. Cool before serving

Allow to cool before serving.

Serving Suggestions Strawberry Rhubarb Pie

• Serve with a scoop of vanilla ice cream for added creaminess.
• Pair with whipped cream for a light and fluffy topping.
• Enjoy alongside a warm cup of tea or coffee.
• Top with fresh mint leaves for a burst of color.
• Serve with a side of yogurt for a refreshing contrast.

Tips for Success Strawberry Rhubarb Pie

• Ensure the strawberries and rhubarb are well-drained to avoid a soggy crust.
• Let the pie cool completely to allow the filling to set properly before slicing.
• For a golden crust, brush with an egg wash before baking.
• Store leftovers in the refrigerator for up to three days, covered to maintain freshness.

Variations

Here are a few easy ways to change it up:

• Substitute peaches or blueberries for the strawberries for a different fruit profile.
• Add a sprinkle of cinnamon or nutmeg to the filling for a warm spice note.
• Create a crumb topping by mixing butter, flour, and oats for added texture.

Follow us on Pinterest for more cozy ideas.

Strawberry Rhubarb Pie

A delightful blend of sweet strawberries and tangy rhubarb, enveloped in a flaky crust. Perfect for any occasion, this pie is easy to prepare and impresses guests!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Fruits

• 2 cups strawberries, hulled and sliced Fresh strawberries preferred
• 2 cups rhubarb, diced Fresh rhubarb or frozen, thawed and drained

Sweeteners

• 1 cup sugar

Thickening Agent

• 1/4 cup cornstarch

Seasoning

• 1/4 teaspoon salt

Acid

• 1 tablespoon lemon juice Freshly squeezed is best

Fat

• 1 tablespoon butter To dot the filling

Crust

• 1 pie crust store-bought or homemade

Method

 

Preparation

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix the strawberries, rhubarb, sugar, cornstarch, salt, and lemon juice until well combined.
3. Pour the filling into the prepared pie crust.
4. Dot the filling with small pieces of butter.
5. Cover with the second pie crust, seal the edges, and cut slits for venting.

Baking

1. Bake for 15 minutes in the preheated oven.
2. Reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until the crust is golden and the filling is bubbly.

Cooling

1. Allow to cool before serving.

Notes

Ensure the strawberries and rhubarb are well-drained to avoid a soggy crust. Let the pie cool completely to allow the filling to set properly before slicing. For a golden crust, brush with an egg wash before baking. Store leftovers in the refrigerator for up to three days, covered to maintain freshness.