Luscious Sweet Strawberry Rhubarb Pie Recipe for Spring Bakers

Bursting with vibrant colors and tantalizing flavors, this sweet strawberry rhubarb pie recipe promises a delightful dessert experience.

Summer’s most beloved fruit combination creates a mouthwatering harmony of tartness and sweetness.

Ripe strawberries and tender rhubarb meld together under a golden, flaky crust that crackles with each slice.

The recipe balances natural fruit sugars with a hint of cinnamon and a touch of vanilla.

Fresh ingredients transform this classic pie into a truly memorable treat.

Every bite offers a perfect blend of juicy fruits and delicate pastry.

You’ll want to serve this pie warm, topped with a scoop of vanilla ice cream for the ultimate summer indulgence.

Serve Strawberry Rhubarb Pie Warm or Cold

• Sweet Summer Cooldown: Serve this pie chilled with a generous scoop of vanilla bean ice cream, creating a delightful temperature contrast.
• Elegant Brunch Companion: Pair a slice with a light mimosa or freshly brewed chamomile tea for a sophisticated morning treat.
• Rustic Dessert Plating: Dust the pie with powdered sugar and garnish with fresh mint leaves, adding a touch of elegance to the homemade presentation.
• Comfort Combo: Enjoy warm with a dollop of freshly whipped cream and a sprinkle of cinnamon, perfect for cozy afternoon gatherings.

How to Keep Your Pie Fresh After Baking

• Store the strawberry rhubarb pie in the refrigerator for up to 4 days, covering loosely with aluminum foil to maintain freshness and prevent moisture buildup.
• Wrap the entire pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving to retain optimal texture and flavor.
• Keep the pie at room temperature for no more than 2 hours after baking to prevent bacterial growth. Place on a cooling rack to allow air circulation and maintain crisp crust edges.
• Cut clean, beautiful pie slices by using a sharp knife dipped in hot water and wiped dry between each slice. This method prevents filling from sticking and creates picture-perfect servings.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Calories: 250 kcal

Servings: 9

What Goes Into Strawberry Rhubarb Pie

• All-Purpose Flour: Provides the structural base for the flaky, tender pie crust.
• Salt: Enhances the overall flavor and helps control yeast development.
• Sugar: Adds a subtle sweetness and helps with browning.
• Unsalted Butter: Creates layers and rich, buttery flavor in the crust.
• Ice Water: Binds the dough together without overworking the gluten.

• Rhubarb: Brings a tart, tangy flavor with a beautiful pink-red color.
• Strawberries: Adds natural sweetness and vibrant fruity taste.
• Granulated Sugar: Balances the tartness and helps create a syrupy texture.
• Brown Sugar: Provides depth of flavor with caramel-like notes.
• Cornstarch: Thickens the filling and prevents a watery pie.
• Salt: Amplifies the natural flavors of the fruits.
• Lemon Juice: Brightens the fruit flavors and prevents browning.
• Vanilla Extract: Adds warmth and complexity to the fruity filling.

• Butter: Creates rich pockets of flavor in the filling.
• Egg: Used for egg wash to achieve a golden, shiny crust.
• Coarse Sugar: Provides a delightful crunch and sparkling appearance.

Kitchen Gear for Baking Strawberry Rhubarb Pie

• Large mixing bowl: Essential for combining ingredients and preparing dough and filling.
• Pastry cutter or fork: Perfect for cutting butter into flour mixture to create flaky crust.
• 9-inch pie plate: Necessary for shaping and holding the pie.
• Rolling pin: Crucial for rolling out pie dough into thin, even layers.
• Measuring cups and spoons: Helps ensure accurate ingredient measurements.
• Baking sheet: Catches any potential drips during baking.
• Sharp knife: Useful for trimming dough edges and cutting fruit.
• Pastry brush: Needed for applying egg wash to the pie crust.

Baking Instructions for a Perfect Strawberry Rhubarb Pie

• Create Flaky Crust

Mix dry ingredients in a bowl. Cut butter into small pieces and blend until crumbly. Slowly add ice water, mixing until dough forms. Shape into two discs and refrigerate.

• Prepare Fruity Mixture

Combine rhubarb and strawberries with sugars, cornstarch, salt, lemon juice, and vanilla. Let sit to develop rich flavors.

• Shape Bottom Crust

Roll out first dough disc on floured surface. Transfer gently to pie plate, trimming excess edges.

• Build Delicious Layers

Pour fruit mixture into prepared crust. Dot with butter pieces for extra richness.

• Add Decorative Top

Roll second dough disc and cover pie. Create decorative edge by pinching and crimping. Brush with egg wash for golden shine.

• Bake to Perfection

Preheat oven to 400F. Place pie on baking sheet. Bake 20 minutes, then reduce heat to 350F. Continue baking 35-40 minutes until crust turns golden and filling bubbles.

• Let Cool and Serve

Allow pie to rest completely before slicing. This helps filling set and intensifies flavors.

Variations and Enhancements for This Classic Pie

• Freeze butter chunks before cutting into flour for extra flaky, tender pastry that melts in your mouth.
• Sprinkle a thin layer of breadcrumbs or ground nuts on bottom crust to absorb excess fruit liquid and prevent soggy bottoms.
• Swap traditional wheat flour with gluten-free flour blend for celiac-friendly version. For vegan adaptation, replace butter with cold coconut oil and use plant-based egg wash substitute.
• Prepare pie crust and filling a day ahead, storing separately in refrigerator. Assemble and bake just before serving to maintain ultimate freshness and crisp texture.

Sweet Strawberry Rhubarb Pie Recipe

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4.9 from 16 reviews

• Total Time: 1 hour 30 minutes
• Yield: 9 1x

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Description

Sweet summer memories dance through Grandma’s classic strawberry rhubarb pie, blending tart rhubarb with luscious strawberries in a golden, flaky crust. Warm slices promise comfort and nostalgia with each delightful forkful you savor.

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Ingredients

Scale 1x2x3x

• 3 cups rhubarb, fresh, chopped (½-inch pieces)
• 2 ½ cups strawberries, fresh, hulled and halved
• 1 cup sugar, granulated
• ¼ cup sugar, light brown
• 2 ½ cups flour, all-purpose
• 1 cup butter, unsalted, cold and cut into cubes (2 sticks)
• ¼ cup cornstarch
• 1 egg, beaten (for egg wash)
• 6–8 tablespoons water, ice
• 1 tablespoon butter, cut into small pieces (for dotting)
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 tablespoon coarse sugar (optional, for sprinkling)
• 1 teaspoon salt
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

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Instructions

1. Craft Pie Crust: Blend flour, salt, and sugar in a spacious mixing bowl. Incorporate cold butter using a pastry cutter until the mixture resembles grainy texture. Gradually introduce ice water until dough coheres. Partition dough into two equal portions, shape into flat discs, encase in plastic wrap, and refrigerate for minimum one hour.
2. Prepare Fruity Filling: Combine rhubarb and strawberries with sugars, cornstarch, salt, lemon juice, and vanilla in a generous bowl. Allow ingredients to marinate and release juices for 10-15 minutes.
3. Shape Pie Base: Dust work surface with flour and gently roll out first dough disc. Transfer carefully into a 9-inch pie plate, trimming excess edges with precision.
4. Assemble Pie Components: Transfer macerated fruit mixture into prepared crust, strategically dotting surface with small butter fragments.
5. Create Pie Top: Roll second dough disc and cover filling, either as complete layer or decorative lattice design. Delicately crimp edges and brush surface with egg wash. Optional: Sprinkle coarse sugar for enhanced texture.
6. Bake to Perfection: Warm oven to 400F (200C). Position pie on baking sheet to capture potential drippings. Bake 20 minutes, then reduce temperature to 350F (175C) and continue baking 35-40 minutes until crust transforms golden and filling bubbles energetically.
7. Cooling Phase: Allow pie to rest and stabilize completely before slicing, enabling filling to set firmly.

Notes

• Rhubarb releases significant liquid during baking, so drain excess juice after mixing filling to prevent soggy bottom crust.
• Cover pie crust edges with aluminum foil during last 15-20 minutes of baking to prevent over-browning while ensuring complete filling cooking.
• Adjust sugar ratio depending on rhubarb’s tartness – use more sugar for very sour rhubarb, less for sweeter varieties to maintain balanced flavor profile.
• Allow filling to rest 10-15 minutes before baking to help cornstarch activate and thicken juices, creating smoother, more consistent filling consistency.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 250
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg