Strawberry Rhubarb Pie
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Strawberry Rhubarb Pie is a hallmark of the season. A simple, sweet and tangy, flavorful pie with simple ingredients, a double ready-made pie crust, and some time in the oven. Perfect for picnics, BBQ’s or summer entertaining!
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Why I Love Making This Recipe in the Spring
Spring and summer are the perfect seasons for fresh, juicy fruits, and what better way to enjoy them than in a delicious pie? One of the most popular pie recipes for this time of year is a strawberry rhubarb pie.
Not only is it delicious, but it’s also easy to make and a great way to use up all those ripe strawberries and tangy rhubarb stalks from your garden or local farmers’ market.
In this post, we’ll take a quick look at it’s history, share some tips for making the perfect pie, and give you a recipe that’s sure to impress your friends and family.
Ingredients
Exact measurements are in the recipe card below, but here’s a list of what you will need:
- Double pie crust: Depending on your time, you can use either a prepared (or store-bought) crust or a homemade crust.
- Strawberries: Look for fresh strawberries that are firm, bright ruby red, plump, and juicy.
- Rhubarb: Younger, thinner stalks of rhubarb are best for pie, as they are more tender and sweet. Be sure the stalks are firm and crisp for the best texture and flavor.
- Granulated sugar: Helps enhance the flavor and balances the tartness of the rhubarb.
- Cornstarch: This helps thicken the filling in the pie.
- Butter: You can use either salted or unsalted butter.
- Large egg: A simple egg wash not only makes the pie beautiful but enhances the crust!
Tips for Making the Perfect Strawberry Rhubarb Pie
Making a perfect strawberry rhubarb pie can be tricky, but you can create a delicious and easy dessert with a few tips:
- Use fresh, ripe ingredients. Fresh, ripe fruit is the key to a great strawberry rhubarb pie. Look for strawberries and rhubarb that are bright in color and firm to the touch. Avoid using mushy or overripe fruit, as it will affect the pie’s texture.
- Don’t forget the cornstarch. Rhubarb contains a lot of water, which can make your pie runny if you don’t use a thickener. Cornstarch is the most common thickener in fruit pies, so add it to your filling.
- Keep it simple. Strawberry rhubarb pie is a classic dessert that doesn’t need a lot of extra ingredients to taste great. Keep your recipe simple, and let the natural sweetness of the fruit shine through.
- Use a lattice top crust. A lattice top crust looks beautiful and allows the filling to bubble and thicken properly. But if you want to make it easy, simple add a whole top crust, seal and crimp the edges, and cut 4 vent holes in the top of the pastry.
- Let it cool completely. Digging into your pie as soon as it comes out of the oven can be tempting, but it’s important to let it cool completely before slicing. This will allow the filling to set up properly and make for a cleaner cut.
A Brief History
Strawberry rhubarb pie has roots in early American cooking, combining native strawberries with rhubarb introduced from Europe in the 1800s. The pairing became popular due to the complementary flavors—sweet strawberries mellowing the tartness of rhubarb.
FAQs
es, you can use frozen strawberries and rhubarb. However, it’s best to thaw and drain them thoroughly before use to prevent excess moisture, which can make the pie runny.
To avoid a soggy pie, use a thickening agent like cornstarch or tapioca starch in your filling. Additionally, allow the pie to cool completely before slicing, as this helps the filling set properly.
Generally, peeling rhubarb is not necessary. However, if the stalks are particularly thick or have tough, stringy skins, you may choose to peel them for a smoother texture.
Store any leftover pie covered at room temperature for up to two days. For longer storage, refrigerate it for up to five days. You can also freeze the pie for up to three months; just wrap it tightly to prevent freezer burn.
More Recipes You May Also Enjoy
If you love the sweet-tart flavor of rhubarb, here are more delicious recipes you won’t want to miss:
- Rhubarb Cake – A simple, old-fashioned favorite I look forward to every spring.
- Strawberry Rhubarb Bars – Buttery, crumbly, and bursting with juicy fruit flavor.
- How to Grow, Harvest, and Store Rhubarb – Everything you need to know to grow rhubarb at home.
- Rhubarb Upside Down Cake – A beautiful dessert that’s as easy as it is impressive.
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Strawberry Rhubarb Pie
Equipment
Ingredients
- 2 ready made pie crusts
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 2 1/2 cups strawberries chopped
- 2 1/2 cups rhubarb chopped into 1/4-inch slices
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg + 1 teaspoon water for egg wash
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix cornstarch, sugar, and salt. Add strawberries, chopped rhubarb and vanilla. Toss together and let stand while preparing the crust.
- Line a 9-inch pie plate with 1 ready-made pie crust. If making a lattice top, see the notes section below.
- Pour filling into prepared pie crust. Dot top with butter, and cover with top crust or make a lattice pattern and add to the top of the pie. Seal edges of top and bottom crust with water.
- Brush egg wash on the top of the pie and sprinkle 1 tablespoon of granulated sugar over the top. If using a solid top crust, cut 4 vent holes in the pastry.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Notes
Making a Lattice Top:
To make a lattice top for the pie, roll a ready-made crust until it’s about 12-inches in diameter. Using a sharp knife or pizza cutter, cut strips 1/2 – 1 inch wide. Thread the strips over and under one another, pulling back strips as necessary to weave.Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hi, question, I did make your pie, last weekend, I’m not a great baker, but it was okay. I know that rhubarb is very sour, but we have couple of restaurants that make it, and there’s aren’t so sour. My husband and I love your pie, but we added sugar to the pie itself, too sour. So with all that said, can u recomment something I can do to pie, so not so sour? More sugar you think? I’ll make it again though/ thank u for your time
Hi Dee, I’m so sorry that it wasn’t sweet enough. Did you toss the strawberries and rhubarb in the sugar? I’m not sure I would add more than 1 and 1/2 cups of sugar as it could be too sweet. As you know, rhubarb can be very tart but generally the sweetness of the strawberries counteract the tartness. I would also probably try the strawberries before baking to see how sweet they are. If they are a little tart too, perhaps add an additional 1/4 cup of brown sugar which usually pairs well with rhubarb.
Another trick to working with rhubarb is to look for medium size stalks. Thicker stalks can be a little tough and often, more sour. If they are on the thicker side, peeling sometimes helps with sourness.
Thank you for trying the recipe!