Why You’ll Love This Recipe

Homemade Strawberry Rhubarb Pie offers the perfect balance of sweet and tart flavors, nestled in a flaky, buttery crust. With juicy strawberries and tangy rhubarb cooked to perfection, this classic dessert is a celebration of spring and summer produce. It’s a comforting, old-fashioned pie that feels like home with every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesrhubarbsugarbrown sugarcornstarchsaltcinnamonvanilla extractlemon juicerolled pie crustsegg (for egg wash)coarse sugar (for sprinkling)

directions

Preheat your oven to 400°F (200°C).

In a large bowl, combine chopped strawberries, sliced rhubarb, granulated sugar, brown sugar, cornstarch, salt, cinnamon, vanilla extract, and lemon juice. Stir until well mixed.

Roll out one pie crust into a 9-inch pie pan. Trim any excess dough.

Pour the strawberry-rhubarb mixture into the pie crust.

Top with the second pie crust, either as a full cover with slits or as a lattice design. Seal and crimp the edges.

Brush the top crust with beaten egg and sprinkle with coarse sugar.

Place the pie on a baking sheet to catch any drips and bake for 20 minutes at 400°F (200°C).

Reduce the oven temperature to 350°F (175°C) and bake for an additional 30-40 minutes, until the crust is golden and the filling is bubbly.

Cool the pie completely before slicing to allow the filling to set.

Servings and timing

This recipe yields 8 slices.Preparation time: 25 minutesBaking time: 50-60 minutesCooling time: 2-3 hoursTotal time: 3.5-4 hours

Variations

Add a handful of raspberries for an extra fruity twist.

Use a crumble topping instead of a second pie crust for a crispier texture.

Try adding a pinch of nutmeg for a warm, spiced flavor.

Swap out part of the strawberries for apples for a unique flavor combination.

Make mini pies using muffin tins for individual servings.

storage/reheating

Store the pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.To reheat, place slices in a 300°F (150°C) oven for about 10 minutes or microwave for 20-30 seconds.For longer storage, freeze the baked pie for up to 3 months, and thaw overnight before reheating.

FAQs

Can I use frozen strawberries and rhubarb?
Yes, just thaw and drain them well before using to avoid excess moisture.

How do I prevent a soggy bottom crust?
Blind baking the bottom crust for a few minutes can help, or sprinkle a thin layer of cornstarch or breadcrumbs before adding the filling.

Is rhubarb safe to eat?
Yes, but only the stalks. The leaves are toxic and should be discarded.

Can I make this pie ahead of time?
Absolutely. You can bake it a day in advance and store it covered at room temperature.

What type of pie crust works best?
A buttery, flaky homemade crust works beautifully, but store-bought crusts are convenient and effective too.

How do I make a lattice top crust?
Cut the second crust into strips and weave them over and under each other on top of the filling.

Why does my pie filling seem runny?
The filling needs to cool completely to set properly, and enough cornstarch is essential to thicken it.

Can I use only white sugar?
Yes, though brown sugar adds a deeper, caramel-like flavor.

What can I serve with Strawberry Rhubarb Pie?
Vanilla ice cream or lightly sweetened whipped cream pairs wonderfully.

Can I use a different thickener instead of cornstarch?
Yes, tapioca starch or flour can also work well.

Conclusion

Homemade Strawberry Rhubarb Pie is a timeless dessert that brings together tart rhubarb and sweet strawberries in a symphony of flavors and textures. Whether for a special gathering or a casual afternoon treat, this pie will impress and satisfy with its rustic charm and delicious filling. Give it a try and create a new family favorite!