Name: Strawberry Rhubarb Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: Fresh Rhubarb: 3 cups, chopped into 1/2 inch pieces; Fresh Strawberries: 3 cups, hulled and halved; Granulated Sugar: 1 and 1/4 cups; Cornstarch: 1/4 cup; Lemon Juice: 1 tablespoon; Vanilla Extract: 1 teaspoon; Pie Crusts: 2 (homemade or store-bought); Egg: 1 large, beaten; Coarse Sugar (optional): for sprinkling

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There’s something timeless and comforting about a slice of strawberry rhubarb pie. With its flaky golden crust, its sticky sweet and tart filling bubbling through a delicate lattice top, this pie feels like a warm afternoon on the porch or a joyful summer gathering. The scent alone — fruity, buttery, slightly tangy — makes the whole kitchen feel like home. And let me tell you, once you take that first bite, with the tender strawberries and tangy rhubarb melting into each other, you’ll understand why this pie has stayed a favorite across generations.

Behind the Recipe

This strawberry rhubarb pie brings back memories of warm July evenings spent in my grandmother’s kitchen, where the scent of baked fruit would drift out the screen door. Rhubarb was always something she grew in the backyard, its big leafy stalks just begging to be turned into dessert. She’d slice them up, mix them with strawberries from the market, and in a few hours, a pie would appear that tasted like sunshine itself. This recipe is my way of keeping that tradition alive, one slice at a time.

Recipe Origin or Trivia

Strawberry rhubarb pie has deep roots in American and British kitchens. Rhubarb, often dubbed the “pie plant,” made its way to Europe from Asia and became wildly popular in pies during the 19th century. It’s naturally very tart, which made it perfect for balancing with sugar and sweet fruits like strawberries once those became more readily available. In the United States, this pie is especially beloved in the Midwest and Northeast, where rhubarb thrives in cooler climates.

Why You’ll Love Strawberry Rhubarb Pie

This pie doesn’t just look stunning on the table — it delivers on every level of flavor and texture.

Versatile: Serve it warm, cold, or room temp. Perfect for every season.

Budget-Friendly: Made with simple fruit and pantry staples, it won’t break the bank.

Quick and Easy: The prep is straightforward, especially if you use a ready-made crust.

Customizable: Adjust the sweetness or toss in a handful of raspberries for a twist.

Crowd-Pleasing: That balance of tart and sweet makes everyone go back for seconds.

Make-Ahead Friendly: Bake it a day early and let those flavors settle.

Great for Leftovers: Tastes even better the next day with a scoop of ice cream.

Chef’s Pro Tips for Perfect Results

Making the perfect strawberry rhubarb pie is all about balance and texture.

Use fresh rhubarb for the best tart flavor. Frozen works too, but be sure to drain it well.
Let the filling sit with sugar for a while before baking. It helps reduce excess moisture.
Always preheat the oven to high heat at first. It helps set the crust and prevent sogginess.
Use a baking sheet under the pie to catch bubbling juices — less cleanup, more joy.
Let the pie rest for a few hours after baking. This sets the filling and intensifies the flavor.

Kitchen Tools You’ll Need

Before you begin, gather everything so the process flows easily.

Mixing Bowls: For tossing fruit and mixing sugar and starch.

Measuring Cups and Spoons: Precision is key, especially for sugar and thickener.

Rolling Pin: For working the dough if you’re making your crust from scratch.

9-Inch Pie Dish: The classic size for this beauty.

Sharp Knife: For slicing rhubarb and strawberries evenly.

Pastry Brush: To give the top that glossy golden finish.

Baking Sheet: To catch bubbling filling and prevent oven messes.

Ingredients in Strawberry Rhubarb Pie

When these ingredients come together, the magic happens. The sweet, the tart, the buttery — it all just sings.

Fresh Rhubarb: 3 cups, chopped into 1/2 inch pieces. Brings that signature tart zing to balance the sweetness.
Fresh Strawberries: 3 cups, hulled and halved. Juicy, sweet, and vibrant — they mellow the rhubarb perfectly.
Granulated Sugar: 1 and 1/4 cups. Sweetens the filling just right without overpowering the fruit.
Cornstarch: 1/4 cup. Helps thicken the juicy filling as it bakes.
Lemon Juice: 1 tablespoon. Adds brightness and enhances the natural flavors.
Vanilla Extract: 1 teaspoon. Adds depth and a gentle warmth to the pie.
Pie Crusts: 2 (homemade or store-bought). One for the base, one for the lattice top.
Egg: 1 large, beaten. For brushing the crust to get that gorgeous golden shine.
Coarse Sugar (optional): For sprinkling on top to add a slight crunch.

Ingredient Substitutions

No need to panic if you’re missing something — here are easy swaps.

Rhubarb: Frozen rhubarb, thawed and well-drained.
Strawberries: Raspberries or a mix of berries.
Cornstarch: Tapioca starch or flour, but adjust the amount slightly.
Lemon Juice: Orange juice or white vinegar.
Vanilla Extract: Almond extract for a subtle twist.

Ingredient Spotlight

Rhubarb: This bold, tart veggie masquerades as fruit in desserts. Its sharp bite softens when baked and pairs beautifully with berries.

Strawberries: Juicy, red, and fragrant, they lend sweetness, color, and a classic summer vibe to every bite.

Instructions for Making Strawberry Rhubarb Pie

Making this pie is as fun as it is rewarding. You’ll see the filling bubble and the crust turn golden — that’s your cue that deliciousness is happening.

Preheat Your Equipment:
Set your oven to 425°F (220°C) and place a baking sheet on the lower rack to catch any drips.
Combine Ingredients:
In a large bowl, mix the rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla. Let sit for 15 minutes so the juices begin to release.
Prepare Your Cooking Vessel:
Roll out one pie crust into your 9-inch pie plate. Press it gently into the edges. Trim excess dough.
Assemble the Dish:
Spoon the fruit mixture into the crust. Dot with small bits of butter if you like. Roll out the second crust and cut into strips to make a lattice. Lay over the top and crimp the edges.
Cook to Perfection:
Brush the lattice with beaten egg. Sprinkle with coarse sugar. Bake for 20 minutes at 425°F, then lower to 375°F (190°C) and bake for another 30–35 minutes until bubbly and golden.
Finishing Touches:
Let the pie cool on a rack for at least 3–4 hours so the filling sets properly.
Serve and Enjoy:
Slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Texture & Flavor Secrets

This pie is all about contrasts. The crust is buttery and crisp, the filling soft and jammy. The rhubarb’s tartness punches through the mellow sweetness of strawberries, creating a balance that dances on the tongue. A little crunch on top from sugar adds the final touch.

Cooking Tips & Tricks

Here are a few extra gems to help you nail it:

Blind bake your bottom crust for a few minutes if you want to avoid sogginess.
Chill the assembled pie for 15 minutes before baking to help keep the crust crisp.
Place foil or a crust shield on the edges if they brown too quickly.

What to Avoid

A few easy mistakes to sidestep:

Overfilling the pie. It can bubble over and become messy.
Skipping the cooling time. The filling will be too runny if you cut too soon.
Using underripe strawberries. Go for ripe, sweet ones for the best flavor.

Nutrition Facts

Servings: 8
Calories per serving: 340

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes

Make-Ahead and Storage Tips

You can bake the pie a day ahead and leave it at room temperature, loosely covered. Store leftovers in the fridge for up to 4 days. To freeze, wrap tightly and store for up to 2 months. Reheat slices in the oven to keep the crust crisp.

How to Serve Strawberry Rhubarb Pie

Serve warm with a scoop of vanilla ice cream, or chilled with whipped cream. It’s fantastic alongside iced tea or lemonade for a sunny day dessert. You can also drizzle it with a bit of honey or even yogurt for a rustic breakfast.

Creative Leftover Transformations

Leftovers? Lucky you! Try these ideas:

Pie Parfait: Layer chunks with yogurt and granola.
Ice Cream Topping: Warm and spoon over vanilla ice cream.
Mini Hand Pies: Reheat filling and bake in puff pastry.
French Toast Pie: Add a slice to your French toast stack for an indulgent brunch.

Additional Tips

Use a mix of thick and thin crust strips for a fun lattice look.
Let kids help weave the lattice — it’s messy but fun.
Always taste your strawberries. If they’re super sweet, reduce sugar slightly.

Make It a Showstopper

Presentation makes it pop. Try:

Brushing the top with cream before baking for extra shine.
Serving with fresh mint leaves or edible flowers.
Baking in a decorative pie dish for an extra-pretty crust edge.

Variations to Try

Ginger Rhubarb Pie: Add fresh grated ginger for a spicy kick.
Berry Medley Pie: Mix in blueberries or raspberries.
Crumble Top Pie: Replace the lattice with a buttery oat streusel.
Citrus Twist: Add orange zest for brightness.
Honeyed Pie: Swap some sugar for honey for floral depth.

FAQ’s

Q1: Can I use frozen fruit?

Yes, but thaw and drain it well to avoid a watery filling.

Q2: How do I make the filling less runny?

Use the full amount of cornstarch and let the pie cool completely before slicing.

Q3: Do I need to peel rhubarb?

Nope, just trim the ends and slice.

Q4: What’s the best thickener?

Cornstarch works great, but tapioca starch is another good choice.

Q5: Can I make this pie gluten-free?

Yes, use a gluten-free crust and cornstarch as the thickener.

Q6: Should I refrigerate the pie?

Only after the first day. It’s safe at room temp for about 24 hours.

Q7: Can I make a double batch?

Absolutely. Just use a larger dish or bake two pies.

Q8: How long will leftovers last?

Up to 4 days in the fridge.

Q9: Can I use brown sugar?

Yes, it adds a slight caramel note.

Q10: Is this pie vegan?

Not as written, but you can use vegan crust and skip the egg wash.

Conclusion

There you have it — a strawberry rhubarb pie that’s full of charm, bursting with flavor, and practically begging to be shared. Whether it’s a summer picnic, a cozy winter treat, or a special weekend bake, this pie is always a good idea. Trust me, it’s worth every bite.