Strawberry Rhubarb Pie

Warm, tangy, and oh-so-delicious, this Strawberry Rhubarb Pie is the perfect comfort dessert for any occasion. With vibrant flavors that balance sweetness and tartness, it’s a classic that brings everyone together. Enjoy a slice with a scoop of ice cream or just by itself; either way, this pie will delight your taste buds!

Why You’ll Love This Strawberry Rhubarb Pie

• The perfect blend of sweet strawberries and tart rhubarb.
• Quick to prepare with a pre-made pie crust.
• Great for family gatherings or summer barbecues.
• Delicious warm or cooled, ideal for leftovers.
• A stunning centerpiece for your dessert table.

Ingredients Needed

• Fruits:
  • 2 cups strawberries, hulled and sliced
  • 2 cups rhubarb, chopped
• Baking Essentials:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 1 pre-made pie crust (top and bottom)

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, salt, and vanilla extract. Mix well and let sit for about 15 minutes.

3. Roll out the crust

Roll out one pie crust and fit it into a 9-inch pie plate.

4. Fill the pie

Pour the filling into the crust and dot with butter.

5. Top the pie

Roll out the second pie crust and place it over the filling. Seal edges and cut slits in the top crust for venting.

6. Bake

Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, until the filling is bubbly and the crust is golden brown.

7. Cool and serve

Allow to cool before serving.

Serving Suggestions Strawberry Rhubarb Pie

• Serve warm with vanilla ice cream.
• Add whipped cream for an extra touch of sweetness.
• Pair with a scoop of yogurt for a tangy twist.
• Enjoy with a cup of tea or coffee.
• Garnish with fresh mint for a pop of color.

Tips for Success Strawberry Rhubarb Pie

• Make sure the strawberries and rhubarb are freshly cut for the best flavor.
• Let the filling sit to check for excess liquid; you want a thick consistency.
• If the crust browns too quickly, cover the edges with foil.
• Store leftovers in the refrigerator for up to 3 days.
• For a flakier crust, refrigerate the pie crust before rolling it out.

Variations

Here are a few easy ways to change it up:

• Substitute peaches for rhubarb for a sweeter pie.
• Use a gluten-free pie crust for a gluten-free option.
• Add a pinch of cinnamon or nutmeg for additional warmth.
• Experiment with different fruits like blueberries or blackberries.

Follow us on Pinterest for more cozy ideas.

Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie is a warm and tangy comfort dessert that perfectly balances sweetness and tartness. Serve it warm with ice cream for a delightful treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 pieces

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Fruits

• 2 cups strawberries, hulled and sliced Fresh strawberries for best flavor
• 2 cups rhubarb, chopped Fresh rhubarb is recommended

Baking Essentials

• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon butter For dotting on top of the pie
• 1 pre-made pie crust top and bottom Pre-made for convenience

Method

 

Preparation

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, salt, and vanilla extract. Mix well and let sit for about 15 minutes.
3. Roll out one pie crust and fit it into a 9-inch pie plate.

Filling and Baking

1. Pour the filling into the crust and dot with butter.
2. Roll out the second pie crust and place it over the filling. Seal edges and cut slits in the top crust for venting.
3. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, until the filling is bubbly and the crust is golden brown.
4. Allow to cool before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3 days. For a flakier crust, refrigerate the pie crust before rolling. If the crust browns too quickly, cover the edges with foil.