There is nothing quite like the arrival of spring signaled by a warm, homemade Fresh Strawberry Rhubarb Pie cooling on the counter. This classic dessert perfectly balances the assertive tartness of rhubarb with the natural sweetness of sun-ripened strawberries, all encased in a buttery, flaky crust. Whether you are hosting a backyard barbecue or looking for the perfect Sunday treat, this recipe is a timeless favorite that never fails to impress.
Why You Will Love This Recipe
This Fresh Strawberry Rhubarb Pie recipe is a standout because it achieves the ideal consistency—thick enough to slice cleanly but juicy enough to feel indulgent. You will love the contrast between the crisp, golden-brown pastry and the tender fruit filling. It is a simple, rustic dessert that highlights seasonal produce without requiring overly complicated techniques. Plus, the addition of a little vanilla and lemon juice elevates the fruit flavors to a professional bakery level.
Ingredients
- Double pie crust (homemade or store-bought)
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 3 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch or quick-cooking tapioca
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Roll out half of your pie dough and fit it into a 9-inch pie plate. Chill the bottom crust in the refrigerator while you prepare the filling.
- In a large mixing bowl, combine the sliced strawberries and chopped rhubarb.
- Add the granulated sugar, cornstarch, lemon juice, vanilla extract, and salt to the fruit. Toss gently until the fruit is evenly coated. Let the mixture sit for about 10 minutes to allow the juices to begin releasing.
- Pour the fruit filling into the prepared bottom crust, piling it slightly higher in the center. Dot the top of the fruit with the small pieces of butter.
- Roll out the second half of the dough. You can place it over the pie as a solid sheet (cutting several slits for steam to escape) or cut it into strips to create a lattice top.
- Trim the excess dough and crimp the edges to seal the pie.
- In a small bowl, whisk the egg with a teaspoon of water. Brush the top crust lightly with the egg wash and sprinkle with coarse sugar.
- Place the pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce the heat to 375°F (190°C) and bake for another 35-45 minutes. The crust should be golden brown and the filling should be bubbling thick through the vents.
- Remove from the oven and place on a wire rack. Let the pie cool completely (at least 3 to 4 hours) to allow the filling to set before slicing.
Expert Tips / Pro Tips
One of the most important tips for a successful Fresh Strawberry Rhubarb Pie is patience. If you cut into the pie while it is still warm, the filling will be runny. Allowing it to cool completely ensures the starches have time to thicken the fruit juices. Additionally, if you notice the edges of your crust browning too quickly, simply tent them with aluminum foil or use a pie shield halfway through the baking process. Using fresh, firm rhubarb rather than woody, older stalks will also provide a better texture.
While fresh is best, you can use frozen fruit if necessary; just be sure to thaw and drain the excess liquid before mixing with the sugar and starch. If you prefer a different flavor profile, try adding a half teaspoon of ground cinnamon or a pinch of orange zest to the filling. For those who enjoy a crunchier texture, you can replace the top pastry crust with a buttery streusel topping made from oats, flour, brown sugar, and butter.
Serving Suggestions
A slice of Fresh Strawberry Rhubarb Pie is traditionally served “à la mode” with a generous scoop of premium vanilla bean ice cream. The cold creaminess of the ice cream melts into the warm tartness of the fruit beautifully. Alternatively, a dollop of homemade whipped cream or a drizzle of heavy pouring cream works wonderfully. For a sophisticated touch, garnish each plate with a small sprig of fresh mint.
You can store your pie at room temperature, covered loosely with foil or plastic wrap, for up to two days. For longer storage, keep it in the refrigerator for up to five days. To freeze an unbaked pie, wrap it tightly in several layers of plastic wrap and foil; bake from frozen, adding about 15-20 minutes to the total baking time. To reheat a slice, place it in a 350°F oven for 10 minutes to crisp up the crust and warm the center.
Nutrition Information
| Nutrient | Amount Per Serving (1 slice) |
|---|---|
| Calories | 385 kcal |
| Total Fat | 16g |
| Saturated Fat | 8g |
| Carbohydrates | 58g |
| Fiber | 3g |
| Sugars | 32g |
| Protein | 4g |
FAQ
Do I need to peel the rhubarb before using it in the pie?
No, there is no need to peel rhubarb. The skin is tender and provides the beautiful pink and red color that makes the pie look so appetizing. Just trim the ends and wash the stalks thoroughly.
Why is my strawberry rhubarb pie runny?
A runny pie is usually caused by either not using enough thickener (like cornstarch) or cutting into the pie before it has cooled completely. The cooling process is essential for the filling to set.
Can I use a different thickener?
Yes, you can use flour or quick-cooking tapioca. If using flour, you may need slightly more than the amount of cornstarch called for. Tapioca provides a clear, glossy finish and a slightly different texture.
Fresh Strawberry Rhubarb Pie
Ingredients
Method
- In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just begins to come together. Divide the dough into two equal discs, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough to a 12-inch circle and fit it into a 9-inch pie plate.
- In a large mixing bowl, toss together the strawberries, rhubarb, sugar, cornstarch, vanilla, cinnamon, and lemon juice until the fruit is evenly coated.
- Pour the fruit mixture into the prepared bottom crust. Roll out the second disc of dough and place it over the filling. Trim, fold, and crimp the edges to seal the pie.
- Cut several slits in the top crust to allow steam to escape. Brush the top with the beaten egg wash and sprinkle with turbinado sugar.
- Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes until the crust is golden brown and the filling is bubbling through the vents.
- Remove from the oven and let the pie cool completely on a wire rack for at least 4 hours. This is crucial for the filling to set properly before slicing.