Strawberry Rhubarb Pie Recipe

Recipe Information

Prep Time: 40 minutes
Chill Time: 2 hours
Bake Time: 55–65 minutes
Total Time: 4 hours
Yield: 8–10 servings

Ingredients

For the Pie Crust

• 2½ cups (315g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, very cold and cubed
• 6–8 tablespoons ice water

For the Strawberry Rhubarb Filling

• 3 cups (450g) fresh rhubarb, sliced into ½-inch pieces
• 3 cups (450g) fresh strawberries, hulled and sliced
• 1 cup (200g) granulated sugar
• ¼ cup (50g) light brown sugar
• ¼ cup (32g) cornstarch
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces

For the Egg Wash

• 1 large egg
• 1 tablespoon milk

Optional Topping

• Coarse sugar for sprinkling

Instructions

Step 1: Make the Pie Dough

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter cubes.
3. Cut the butter into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. Add ice water one tablespoon at a time, mixing gently until the dough comes together.
5. Divide into two equal disks.
6. Wrap and refrigerate for at least 2 hours.

Step 2: Prepare the Filling

1. In a large mixing bowl, combine:
   • Rhubarb
   • Strawberries
   • Granulated sugar
   • Brown sugar
   • Cornstarch
   • Flour
   • Salt
2. Toss until evenly coated.
3. Stir in lemon juice and vanilla extract.
4. Let stand for 15 minutes.

This allows the fruit to release some juices and helps the filling thicken properly during baking.

Step 3: Roll Out the Bottom Crust

1. Preheat oven to 425°F (220°C).
2. Roll one dough disk into a 12-inch circle.
3. Transfer to a 9-inch pie plate.
4. Press gently into the bottom and sides.
5. Trim excess dough.

Step 4: Fill the Pie

1. Spoon the fruit mixture into the prepared crust.
2. Spread evenly.
3. Dot the top with small pieces of butter.

Step 5: Add the Top Crust

Lattice Crust

1. Roll the second dough disk into a circle.
2. Cut into strips about 1 inch wide.
3. Weave strips over the filling.
4. Trim and crimp the edges.

Full Crust

1. Place the second crust over the filling.
2. Seal and crimp the edges.
3. Cut several slits in the top for ventilation.

Step 6: Apply Egg Wash

1. Whisk together the egg and milk.
2. Brush over the crust.
3. Sprinkle with coarse sugar if desired.

Step 7: Bake

1. Place the pie on a baking sheet.
2. Bake at 425°F (220°C) for 20 minutes.
3. Reduce oven temperature to 375°F (190°C).
4. Continue baking for 35–45 minutes.
5. The crust should be golden brown and the filling should be bubbling.

If the edges brown too quickly, cover them loosely with foil.

Step 8: Cool

1. Remove the pie from the oven.
2. Allow it to cool for at least 3–4 hours before slicing.

This step is important for a thick, sliceable filling.

Expert Tips

Use Fresh Rhubarb

Fresh rhubarb provides the best texture and tangy flavor.

Don’t Skip the Thickener

Rhubarb releases a lot of liquid, so cornstarch is essential.

Chill the Dough

Cold dough helps create a flaky, tender crust.

Let the Pie Cool Completely

Cutting too early can result in a runny filling.

Variations

Strawberry Rhubarb Crumble Pie

Replace the top crust with a buttery streusel topping.

Orange Strawberry Rhubarb Pie

Add 1 tablespoon orange zest to the filling.

Berry Rhubarb Pie

Mix in blueberries or raspberries for added flavor.

Almond Strawberry Rhubarb Pie

Add ½ teaspoon almond extract to the filling.

Storage

Room Temperature

Store covered for up to 2 days.

Refrigerator

Store for up to 5 days.

Freezer

Freeze baked pie for up to 3 months.

Serving Suggestions

Serve with:

• Vanilla ice cream
• Fresh whipped cream
• Custard sauce
• Hot coffee
• Sweetened crème fraîche