If you have a soft spot for the perfect balance of sweet and tangy, the Strawberry Rhubarb Pie Recipe is about to become your new obsession. This pie marries the juicy sweetness of ripe strawberries with the tart punch of rhubarb, all wrapped in a buttery, flaky crust that’s downright irresistible. Every bite bursts with vibrant color and flavor, making it a timeless dessert that feels like a warm hug from the inside out. Whether you’re serving it at a family gathering or indulging on a quiet Sunday afternoon, this pie never fails to brighten the moment.
Ingredients You’ll Need
These ingredients are straightforward, yet each plays a crucial role in building the perfect Strawberry Rhubarb Pie Recipe. From the fresh fruit that adds freshness and tang, to the flour that thickens the filling, every element comes together to create a pie that’s both beautiful and delicious.
- 2 cups fresh strawberries, hulled and quartered: Choose ripe, fragrant berries for maximum sweetness and vibrant color.
- 2 cups rhubarb stalks, sliced into 1-inch pieces: Tartness shines through here; slice evenly for consistent cooking.
- 1 cup granulated sugar (adjust to taste): Balances the tartness, so start with less if you prefer a less sweet pie.
- 1/4 cup all-purpose flour: This helps thicken the juicy filling so it sets beautifully when baked.
- 2 tbsp unsalted butter, cut into small pieces: Adds richness and creates little pockets of melt-in-your-mouth goodness.
- 1 tsp vanilla extract: Offers a subtle warmth and depth that complements the fruit flavors.
- 1 pie crust (store-bought or homemade): A flaky, buttery crust is the foundation for any great pie.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 425°F (220°C). This high heat will help set the crust, giving it that golden, flaky texture we all crave. Meanwhile, combine your quartered strawberries, sliced rhubarb, sugar, flour, and vanilla extract in a large bowl. Toss gently until the fruit is evenly coated. This careful mixing melds the flavors while keeping your fruit intact for a gorgeous filling.
Step 2: Roll Out the Pie Crust
Lightly flour your work surface and roll out your pie crust so it fits perfectly into your pie dish. This step is important for an even base that will support the juicy filling without becoming soggy. Once rolled out, gently ease the crust into the dish—don’t rush it; you want to keep that delicate flakiness intact.
Step 3: Fill and Dot With Butter
Pour your luscious fruit mixture into the prepared pie crust, spreading it out evenly. Next, scatter the small pieces of unsalted butter over the top of the filling. These little bursts of butter will melt as it bakes, giving the filling a glossy finish and enhanced richness that transforms each bite.
Step 4: Add the Top Crust or Lattice
You can opt for a simple full top crust or get creative with a lattice design—both work wonderfully. If placing a solid crust, be sure to cut vents so steam can escape and the filling won’t overflow. The lattice, on the other hand, creates that classic pie look and lets the fruit show through, teasing the senses before you even take a bite.
Step 5: Bake the Pie
Place your assembled pie in the preheated oven and bake for 15 minutes at 425°F (220°C). After this, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes. You’re looking for a beautifully golden crust and bubbling filling that signals your strawberry rhubarb masterpiece is ready.
Step 6: Cool Before Serving
Once baked, it’s tempting to dive right in, but patience pays off here. Allow your pie to cool on a wire rack for at least an hour. This rest time helps the filling thicken properly, so when you slice in, everything holds together splendidly, letting each slice showcase that perfect balance of gooey filling and flaky crust.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
A classic scoop of vanilla ice cream takes this pie to a whole new level, melting into the warm filling and adding creamy contrast. Alternatively, a dollop of freshly whipped cream or a sprinkle of powdered sugar can add a pretty finishing touch. For something a little different, a few fresh strawberry slices or a mint sprig on top make your presentation pop.
Side Dishes
This pie is a superstar on its own but pairs beautifully with light, refreshing sides if you want to build a full dessert spread. Consider serving alongside a crisp green salad with citrus vinaigrette or a simple lemon sorbet to cleanse the palate. If your gathering calls for it, a cup of freshly brewed coffee or tea will round out the experience perfectly.
Creative Ways to Present
Don’t be afraid to get creative when serving this Strawberry Rhubarb Pie Recipe! Try cutting it into mini tartlets for individual servings—perfect for parties and easier to handle. You could also serve warm wedges topped with a drizzle of honey or a sprinkle of toasted almonds for added texture and flavor complexity that impresses guests.
Make Ahead and Storage
Storing Leftovers
If you have any pie left (and with a good reason, many don’t), store it covered in the refrigerator. This will keep the filling fresh and the crust from drying out for up to 3 days. For best flavor, bring slices to room temperature before serving, or warm slightly in the oven.
Freezing
This pie freezes well, which is perfect if you want to make it ahead for special occasions. Wrap tightly with plastic wrap and aluminum foil to protect it from freezer burn, and store for up to 2 months. When ready to indulge, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for about 15 minutes. This method helps revive the crust’s crispness and warms the filling perfectly, making leftovers taste just like freshly baked.
FAQs
Can I use frozen strawberries and rhubarb for this Strawberry Rhubarb Pie Recipe?
Yes, you can absolutely use frozen fruit if fresh isn’t available. Just be sure to thaw and drain excess liquid well before mixing the filling to avoid a runny pie.
How do I prevent a soggy bottom crust?
Pre-baking the crust for a few minutes or brushing it with a thin layer of egg white before adding the filling can help form a moisture barrier, keeping the crust crisp.
Can I make this pie gluten-free?
Definitely! Use a gluten-free flour blend in place of all-purpose flour and substitute a gluten-free pie crust. The filling flavors remain just as delightful.
Is it necessary to include vanilla extract?
While optional, vanilla extract adds a lovely depth and warmth that elevates the filling’s flavor. It’s a small addition that makes a big difference.
Why does the recipe call for a high initial baking temperature?
Starting at a higher temperature helps set the crust and encourages the filling to bubble properly before reducing heat for even baking. This technique results in a crisp crust and perfectly cooked filling.
Final Thoughts
There’s something truly special about making and sharing the Strawberry Rhubarb Pie Recipe. It’s not just a dessert; it’s a celebration of fresh flavors, simple ingredients, and time-tested baking techniques. I can’t wait for you to try it yourself and experience the joy of that perfectly sweet and tart filling encased in a buttery crust. Trust me, once you’ve made this pie, it will become a beloved staple in your recipe collection too!
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful homemade Strawberry Rhubarb Pie featuring a perfect balance of sweet strawberries and tart rhubarb in a flaky pie crust. This classic dessert is easy to prepare and baked to golden perfection, making it an ideal treat for any occasion.
Ingredients
Filling
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb stalks, sliced into 1-inch pieces
- 1 cup granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
Crust
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Filling: In a large bowl, gently combine the quartered strawberries, sliced rhubarb, granulated sugar, all-purpose flour, and vanilla extract until everything is evenly coated.
- Prepare Crust Base: On a floured surface, roll out the pie crust evenly and carefully place it into your pie dish, ensuring it fits snugly.
- Fill Pie: Pour the prepared fruit filling into the pie crust. Dot the filling with the small pieces of unsalted butter. Then, cover with another layer of pie dough or create a lattice top to seal the pie.
- Bake Pie: Bake the pie at 425°F (220°C) for 15 minutes. After that, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes until the crust is golden brown and the filling is bubbly.
- Cool: Remove the pie from the oven and place it on a wire rack. Allow it to cool for at least one hour before serving to let the filling set.
Notes
- You can adjust the sugar quantity based on the sweetness of your strawberries and personal preference.
- If the pie crust edges brown too quickly, cover them with foil halfway through baking.
- Letting the pie cool properly ensures a cleaner slice and better texture.
- Fresh or frozen strawberries and rhubarb can be used; if using frozen, thaw and drain excess liquid before mixing.
