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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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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 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 look at the history of this classic dessert, share some tips for making the perfect pie, and give you a recipe that’s sure to impress your friends and family.
History of Strawberry Rhubarb Pie
Strawberry rhubarb pie has a long history, dating back to the early days of American colonialism. Rhubarb was originally cultivated in China and made its way to Europe in the 1600s. It wasn’t until the early 1800s that rhubarb was introduced to North America, where it quickly became a popular ingredient in pies and other desserts.
Strawberries, on the other hand, were native to the Americas and were used by indigenous peoples for thousands of years before Europeans arrived. When the settlers arrived, they quickly began incorporating strawberries into their cooking, and it wasn’t long before they started combining them with rhubarb in pies.
Today, strawberry rhubarb pie remains a beloved dessert, especially during the spring and summer when both fruits are in season. It’s a classic American dish that has stood the test of time and is still enjoyed to this day!
Now that you know a little bit about the history of strawberry rhubarb pie and some tips for making it, here’s a recipe to get you started:
Strawberry Rhubarb Pie Ingredients
Exact measurements are in the recipe card below, but here’s a list of what you will need:
- Double ready-made pie crust
- Fresh strawberries, sliced
- Fresh rhubarb, chopped
- Granulated sugar
- Cornstarch and salt
- Salted or unsalted butter
- Large egg for egg wash
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.
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Strawberry Rhubarb Pie
- 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
- 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.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.