Sweet-Tart Glory: The Best Strawberry-Rhubarb Pie Recipe

Sweet summer memories dance through this classic strawberry-rhubarb pie that captures pure nostalgia.

Tart rhubarb mingles with luscious strawberries in a perfectly balanced filling.

Local farmers markets inspire these seasonal ingredients every single time.

Colorful fruits create a vibrant crimson landscape beneath a golden, flaky crust.

Grandmothers across generations have perfected this delightful dessert with love and care.

Seasonal baking connects us to traditions that warm hearts and kitchens.

Each slice promises a delectable journey into comfort and pure culinary bliss.

Come savor this irresistible pie that beckons you to grab a fork and indulge.

Why Best Strawberry-Rhubarb Pie Stays A Classic

• Whip Up Seasonal Delight: This strawberry-rhubarb pie captures the essence of spring and early summer, blending tart rhubarb with sweet strawberries in a perfect flavor harmony.
• Conquer Baking Challenge: The recipe offers a delightful opportunity for home bakers to master a classic pie technique, with step-by-step instructions that make creating a stunning dessert feel achievable.
• Customize Your Creation: Bakers can easily personalize the pie by choosing between a classic full top crust or an eye-catching lattice design, making each pie a unique culinary masterpiece.
• Crowd-Pleasing Dessert: Perfect for family gatherings, potlucks, or weekend treats, this pie brings people together with its irresistible combination of homemade crust and vibrant fruit filling.

Ingredients You Need For Best Strawberry-Rhubarb Pie

• All-Purpose Flour: Provides structure and base for the tender, flaky crust.
• Salt: Enhances flavor and controls gluten development.
• Sugar: Adds subtle sweetness to the crust.
• Unsalted Butter: Creates rich, flaky texture with cold temperature crucial for best results.
• Ice Water: Helps bind the dough without developing too much gluten.

• Rhubarb, Strawberries: Fresh, seasonal fruits create a classic sweet-tart combination. Choose ripe, firm fruits without blemishes.
• Granulated Sugar, Brown Sugar: Balance tartness and add depth of flavor.
• Cornstarch: Thickens the fruit filling and prevents excess liquid.
• Salt: Balances and amplifies the fruit's natural sweetness.
• Lemon Juice: Brightens flavors and prevents fruit from browning.
• Vanilla Extract: Adds warm, complementary undertone to the fruits.

• Egg: Creates golden, shiny crust when used as a wash.
• Coarse Sugar: Optional topping for extra crunch and sparkle.
• Butter: Adds richness and helps prevent filling from becoming too dry.

Step-By-Step Guide For Best Strawberry-Rhubarb Pie

Step 1: Whip Up the Magical Pie Crust

• All-purpose flour
• Salt
• Sugar

Slice cold butter into the mixture using a pastry cutter or fork until it looks like chunky sand. Drizzle in ice-cold water, one splash at a time, until the dough starts to stick together. Divide the dough into two equal portions, shape into flat circles, wrap in plastic wrap, and send to the refrigerator for a cool rest (at least an hour).

Step 2: Create the Fruity Symphony

• Chopped rhubarb
• Fresh strawberries
• Granulated sugar
• Brown sugar
• Cornstarch
• Pinch of salt
• Freshly squeezed lemon juice
• Vanilla extract

Let these ingredients mingle and get acquainted for 10-15 minutes, allowing their flavors to dance and develop.

Step 3: Roll Out the Crust Magic

Dust your work surface with a light sprinkle of flour. Gently roll out one dough circle into a beautiful round shape. Carefully transfer the dough to a 9-inch pie plate, letting it settle into the corners. Trim any excess dough hanging over the edges.

Step 4: Layer in the Fruity Goodness

Scoop the vibrant fruit mixture into the pie crust. Dot small pieces of butter across the top, creating little pockets of richness.

Step 5: Crown the Pie with Perfection

• Drape it completely over the filling
• Create a classic lattice pattern by cutting strips and weaving them

Trim the edges and create a beautiful crimped border. Brush the top with a beaten egg and sprinkle with coarse sugar for extra sparkle.

Step 6: Bake to Golden Brilliance

Preheat the oven to 400°F. Place the pie on a baking sheet (trust me, this catches any bubble-over). Bake for 20 minutes, then reduce heat to 350°F and continue baking for 35-40 minutes. Look for a golden crust and bubbling filling.

Step 7: Patient Cooling

Allow the pie to cool completely on a wire rack. This crucial resting time helps the filling set and makes slicing a dream. Resist the temptation to cut too soon!

Serve and watch everyone’s eyes light up with pure pie joy!

Tips For The Best Strawberry-Rhubarb Pie Crust And Filling

• Chill Dough Strategically: Refrigerate pie crust for at least an hour to prevent shrinking and ensure a flaky, tender texture during baking.
• Prevent Soggy Bottom: Sprinkle a thin layer of breadcrumbs or ground nuts on the bottom crust to absorb excess fruit moisture and maintain a crisp base.
• Balance Fruit Sweetness: Adjust sugar levels based on the ripeness of strawberries and tartness of rhubarb, tasting the filling mixture before adding to the crust.
• Create Beautiful Lattice: Use a pizza cutter or sharp knife to create clean, even strips for a professional-looking lattice top that allows steam to escape.
• Protect Pie Edges: Cover crust edges with aluminum foil during baking to prevent over-browning and ensure even, golden-brown coloration.

How To Store Best Strawberry-Rhubarb Pie Without Worry

• Refrigerate your delectable strawberry-rhubarb pie in an airtight container for up to 4 days.
• Seal the pie loosely with plastic wrap or aluminum foil to prevent drying out and preserve its incredible flavor.
• Keep the pie at room temperature for the first day, then transfer to the refrigerator to maintain its freshness.
• Freeze individual slices or the entire pie for longer storage – wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn.
• Frozen pie can last up to 3 months, allowing you to enjoy this delightful dessert anytime a craving strikes.
• When ready to serve a frozen pie, thaw overnight in the refrigerator and gently reheat in the oven at 350°F for 15-20 minutes to restore that just-baked texture and warmth.

Tasty Pairings For Best Strawberry-Rhubarb Pie

• Pair with Creamy Vanilla Ice Cream: Scoop a generous dollop of cold, smooth vanilla ice cream next to a warm slice of strawberry-rhubarb pie. The rich, velvety texture and sweet vanilla flavor perfectly balance the pie's tart and fruity filling.
• Complement with Rosé Wine: Select a crisp, light rosé wine that enhances the pie's bright berry notes. The wine's subtle sweetness and refreshing acidity will cut through the pie's richness and cleanse the palate between bites.
• Serve with Earl Grey Tea: Brew a hot cup of fragrant Earl Grey tea with its bergamot undertones. The tea's delicate citrusy notes will harmonize with the pie's lemon juice and provide a sophisticated accompaniment to this classic dessert.
• Match with Whipped Lavender Cream: Whip heavy cream with a touch of lavender extract for a floral, elegant topping. The subtle herbaceous flavor will add depth and complexity to the pie's sweet-tart profile.

Twist Ideas For Best Strawberry-Rhubarb Pie

• Rustic Free-Form Galette: Skip the pie plate and create a more casual, rustic strawberry-rhubarb dessert by rolling out the dough into a large circle, piling the fruit mixture in the center, and folding the edges over loosely.
• Mini Personal Pies: Transform the recipe into individual hand pies by cutting smaller circles of dough, filling them with the strawberry-rhubarb mixture, and folding into cute handheld pastries perfect for picnics or parties.
• Crumble-Topped Version: Replace the traditional top crust with a buttery, crunchy streusel topping made from flour, brown sugar, oats, and cold butter for added texture and warmth.
• No-Bake Chilled Pie: Adapt the recipe into a cool, refreshing dessert by using a graham cracker crust and creating a no-bake filling with whipped cream and a gelatin-stabilized strawberry-rhubarb compote.

FAQs You Should Know About Best Strawberry-Rhubarb Pie

• Why does my rhubarb and strawberry pie filling look watery?

The cornstarch in the recipe helps thicken the filling by absorbing excess liquid from the fruits. Letting the fruit mixture sit for 10-15 minutes before baking allows the cornstarch to start working, creating a more stable filling.

• Can I use frozen fruits for this pie?

Yes, you can use frozen strawberries and rhubarb. Just thaw and drain them completely before mixing with other ingredients to prevent excess moisture in the pie. Fresh fruits will still give the best flavor and texture.

• How do I prevent a soggy bottom crust?

To avoid a soggy crust, make sure to chill the dough before rolling, use a glass or ceramic pie dish, and place the pie on the lower rack of the oven. Preheating a baking sheet can also help crisp up the bottom crust by providing direct heat.

• What if my pie crust edges start browning too quickly?

If the edges are browning faster than the rest of the pie, cover them with aluminum foil or a pie crust shield. This prevents over-browning while allowing the pie to continue baking and the filling to set properly.

Best Strawberry-Rhubarb Pie Recipe

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4.9 from 22 reviews

• Total Time: 2 hours 30 minutes
• Yield: 8 1x

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Description

Sweet summer memories bloom in this classic strawberry-rhubarb pie, where tangy rhubarb dances with sun-kissed strawberries beneath a golden, flaky crust. Seasonal perfection awaits as warm slices promise comfort and pure homemade delight.

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Ingredients

Scale 1x2x3x

Fruits and Vegetables:

• 3 cups fresh rhubarb, chopped (about ½-inch pieces)
• 2 ½ cups fresh strawberries, hulled and halved

Sugars and Thickeners:

• 1 cup granulated sugar
• ¼ cup light brown sugar
• ¼ cup cornstarch
• 1 tablespoon sugar

Crust and Flavor Enhancers:

• 2 ½ cups all-purpose flour
• 1 cup (2 sticks or 226 grams) unsalted butter, cold and cut into cubes
• 68 tablespoons (4 ¼ cups or 1 liter) ice water
• 1 teaspoon salt
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract
• 1 tablespoon butter, cut into small pieces (for dotting)

Egg Wash and Topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional, for sprinkling)

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Instructions

1. Craft the pie pastry by blending flour, salt, and sugar in a mixing bowl, then incorporate cold butter until the mixture resembles grainy texture. Gradually introduce ice water, kneading gently until dough forms cohesively. Separate dough into two equal portions, shape into flat discs, encase in plastic wrap, and refrigerate for minimum one hour.
2. Create fruit mixture by combining chopped rhubarb and sliced strawberries with granulated and brown sugars, cornstarch, pinch of salt, fresh lemon juice, and vanilla extract. Allow ingredients to macerate, releasing natural juices and intensifying flavors for approximately 10-15 minutes.
3. Dust work surface with flour and roll out first pastry disc, carefully transferring it into a 9-inch pie dish. Trim overhanging edges with precision, ensuring clean borders.
4. Gently transfer macerated fruit mixture into prepared crust, distributing evenly. Strategically dot surface with small butter fragments to enhance richness and create additional depth of flavor.
5. Prepare top crust by rolling second pastry disc and either covering completely or creating decorative lattice pattern. Seal edges by crimping or pressing with fork tines. Brush surface with whisked egg for golden sheen and sprinkle with optional coarse sugar crystals.
6. Position pie on rimmed baking sheet to catch potential drippings. Preheat oven to 400°F, then bake for initial 20 minutes. Reduce temperature to 350°F and continue baking 35-40 minutes until crust turns golden brown and fruit filling bubbles temptingly.
7. Remove from oven and allow pie to rest at room temperature, permitting filling to stabilize and set completely before slicing. Patience ensures clean, well-structured servings with optimal texture.

Notes

• Chill the pie dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
• Let the fruit mixture sit to release excess moisture, preventing a soggy bottom crust and creating a perfect pie consistency.
• Use a mix of ripe strawberries and tart rhubarb for a balanced sweet-tangy flavor profile that sings in every bite.
• Create decorative pie crust edges by crimping with your fingers or using a fork to seal and add a professional touch to your homemade pie.

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

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 25 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 40 mg