If you’ve been searching for the best Strawberry Rhubarb Pie, this is it. This Strawberry Rhubarb Pie will blow your socks off with its sweet and tart balance. Whether you’re baking for guests, holidays, or just because, this Strawberry Rhubarb Pie recipe is a must-have in your collection. The flaky, golden crust and juicy, ruby-red filling make this Strawberry Rhubarb Pie an unforgettable dessert.
What Makes This Strawberry Rhubarb Pie So Special?
Strawberries and rhubarb are a match made in dessert heaven. The sweetness of strawberries perfectly complements rhubarb’s tang. Add in a buttery, flaky homemade crust, and you’ve got a classic pie that’s bursting with flavor and nostalgia. This isn’t just any fruit pie Strawberry Rhubarb Pie hits you with summer vibes in every bite.
We also take this recipe a step further by using a touch of orange juice and vanilla extract to round out the flavors, while a dash of coarse sugar on top adds a delicate crunch.
Ingredients You’ll Need
Here’s everything you need to craft this incredible Strawberry Rhubarb Pie from scratch:
For the Homemade Pie Crust
You’ll need enough dough for a double crust one for the base and one for the top lattice (or a full cover if you prefer).
Use your favorite crust recipe or a store-bought version in a pinch, but homemade is worth it.
For the Filling:
- 3 cups sliced rhubarb (cut into ½-inch pieces)
- 2½ cups chopped fresh strawberries
- ⅓ cup packed light brown sugar
- ⅓ cup granulated sugar
- ¼ cup cornstarch (for thickening)
- ¼ teaspoon salt
- 1 tablespoon orange juice
- ½ teaspoon pure vanilla extract
- 2 tablespoons unsalted butter (cut into small pieces)
For the Topping:
- 1 egg, lightly beaten with 1 tablespoon milk
- Coarse sugar (optional but recommended for a sweet, golden finish)
How to Make Strawberry Rhubarb Pie Like a Pro
This might look like a fancy dessert, but it’s surprisingly straightforward once you follow these step-by-step directions. Let’s roll up our sleeves and get baking.
Step 1: Prepare the Pie Crust
Make your pie dough and chill it thoroughly. Roll one disc of dough into a 12-inch round, then gently place it into a 9-inch pie dish. Let the other dough disc chill in the fridge while you prep the filling.
Step 2: Make the Filling
In a large bowl, combine your rhubarb, strawberries, both sugars, cornstarch, salt, orange juice, and vanilla. Stir gently but thoroughly. Set aside to let the flavors marry while your oven preheats.
🔥 Chef’s tip: Leave excess liquid behind when spooning the filling into the crust. That juice can make the bottom soggy.
Step 3: Fill the Pie
Spoon your fruit filling into the crust evenly, then dot with butter. That’s where the richness sneaks in.
Step 4: Lattice or Top Crust Time
Roll out your second dough disc and cut into strips to create a lattice, or use it as a solid top. Crimp the edges for a classic pie finish, then brush with egg wash and sprinkle with coarse sugar.
Step 5: Bake to Perfection
Start baking at 400°F (204°C) for 20 minutes. Then reduce to 350°F (177°C) and bake for another 30–35 minutes. Add a pie crust shield or foil after the first 20 minutes to protect those delicate edges from over-browning.
Step 6: Cool It Down
This is the hardest part waiting. Let the pie cool for 3 full hours at room temperature before serving. This allows the filling to set properly.
Storage Tips
- Fridge: Keep leftovers tightly covered and stored in the fridge for up to 5 days.
- Make Ahead: Bake the day before for best results letting it rest overnight enhances the flavor and sets the filling.
- Freeze: You can freeze the baked pie or unbaked filling for up to 3 months. Thaw in the fridge overnight before using.
Serving Suggestions
This pie shines on its own, but if you want to level it up:
- Add a scoop of vanilla bean ice cream
- Serve with a dollop of whipped cream
- Pair with a drizzle of white chocolate sauce for a gourmet twist
Variations and Substitutions
Looking to mix things up? Here are some ideas:
- Swap strawberries for raspberries or cherries.
- Add a pinch of cinnamon or cardamom for a spiced version.
- Use a streusel topping instead of a lattice crust for a rustic feel.
Frequently Asked Questions
Can I use frozen strawberries or rhubarb?
Yes, just be sure to thaw and drain well. Excess moisture can make the filling runny.
My pie is too juicy what went wrong?
Most likely, you added the extra liquid from the filling bowl. Always spoon the fruit only, leaving liquid behind.
Can I make this gluten-free?
Absolutely. Use a gluten-free pie crust and double-check that your cornstarch is gluten-free.
What if I don’t have a pie crust shield?
Use aluminum foil to tent the edges gently. It works just as well.
Final Thoughts from the Chef
This Strawberry Rhubarb Pie brings together old-fashioned charm and vibrant summer flavor. It’s one of those recipes that becomes a tradition. Once you bake it, you’ll get why people rave about the strawberry-rhubarb combo. Flaky, juicy, golden it’s everything a homemade pie should be.
Whether you’re making it for a picnic, a birthday, or just because you love pie (who doesn’t?), this one delivers every time. Happy baking, and don’t forget to tag us if you share it!
