Strawberry rhubarb pie is a delightful treat that perfectly balances the sweet and tart. When you sink your teeth into a slice, you’re greeted by the juicy, vibrant filling nestled in a flaky, buttery crust. It’s like summer on a plate, evoking warm days and family gatherings. Originating as a traditional favorite in many households, this pie combines the earthy tang of rhubarb with the succulent sweetness of strawberries, creating a harmonious flavor experience. If you love simple desserts that pack a punch, this one’s for you.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Rhubarb Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Rhubarb Pie

I still remember the first time I made strawberry rhubarb pie in my grandmother’s kitchen. The aroma of fresh strawberries and the zesty scent of lemon wafting through the air created an atmosphere of nostalgia and warmth. This recipe brings back those cherished memories while delivering a delicious pie that never fails to impress. Perfect for lazy weekend baking or as a standout dessert at gatherings, this strawberry rhubarb pie is just a breeze to whip up. Trust me, once you try it, you’ll find yourself coming back for seconds!

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep, you can have this pie ready to bake in no time.
Irresistible Flavor: Juicy strawberries and tangy rhubarb combined with hints of cinnamon create a mouthwatering filling.
Eye-Catching Appeal: The vibrant colors of the filling peeking through a golden crust make it stunning for any table setting.
Flexible Serving: Enjoy it warm with a scoop of vanilla ice cream or at room temperature as a lovely afternoon treat.
Diet-Friendly Options: Easily adapt the recipe with gluten-free flour for a delicious twist if you need it.

Ingredients You’ll Need

1 Egg, Beaten: This acts as a glaze for the crust, giving it a lovely golden finish. Feel free to substitute with a splash of plant-based milk for a vegan option.
1 tsp Water: Added to the egg for the egg wash, ensuring it spreads evenly over the crust.
Sugar: Essential for sweetening the filling; you can adjust to taste depending on your preference for sweetness.
2 1/2 cups Rhubarb, Chopped: Fresh or frozen rhubarb works here. Just be sure to thaw and drain frozen rhubarb to avoid excess moisture.
2 1/2 cups Strawberries, Chopped: Use fresh strawberries for the best flavor, but frozen works too—just thaw and drain them before using.
1 cup Sugar: This balances the tartness of the rhubarb. You can use less if your strawberries are particularly sweet.
3 tbsp Minute Tapioca: This helps thicken the filling and absorb excess moisture. Cornstarch is a good substitute if you don’t have tapioca on hand.
1 tbsp Flour: Used to promote a stable filling. All-purpose flour is perfect, but feel free to use a gluten-free blend if desired.
1/2 tsp Lemon Zest: Adds a fresh, zesty note that elevates the sweetness of both fruits.
1/2 tsp Lemon Juice: Enhances the flavors, ensuring a perfectly balanced pie.
1/2 tsp Cinnamon: Adds warmth to the filling and complements the flavors beautifully.
1 tsp Vanilla: Brings out the sweetness—always use pure vanilla for deeper flavor.
3 tbsp Butter: Dots on top of the filling ensuring richness as it bakes. Vegan butter can easily replace it.
2 cups Flour: For the pie crust; a mix of all-purpose flour works best for flakiness.
3/4 cup Butter Flavored Crisco: Creates a tender crust; feel free to use regular unsalted butter or a vegan alternative.
1 tsp Salt: Enhances the flavors in your crust and filling.
4 tbsp Cold Water: Helps bring the crust together without warming the fats. Make sure it’s ice-cold for the best texture.

How to Make Strawberry Rhubarb Pie

Prepare the Pie Crust: In a large bowl, mix 2 cups flour with 3/4 cup butter-flavored Crisco and 1 tsp salt. Cut the fat into the flour until it resembles coarse crumbs. Add 4 tbsp cold water, one tablespoon at a time, mixing gently until the dough forms. Split the dough in half, shape into discs, and refrigerate for at least 30 minutes.
Preheat Your Oven: Preheat your oven to 425°F (220°C) while the dough chills. This ensures a flaky crust when you bake it.
Make the Filling: In a large mixing bowl, combine 2 1/2 cups chopped rhubarb, 2 1/2 cups chopped strawberries, 1 cup sugar, 3 tbsp minute tapioca, 1 tbsp flour, 1/2 tsp lemon zest, 1/2 tsp lemon juice, 1/2 tsp cinnamon, and 1 tsp vanilla. Mix until well combined and set aside to allow the juices to meld.
Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to fit your pie pan, allowing some overhang for crimping later. Transfer it to the pan and remove any excess dough.
Add the Filling: Pour your prepared filling into the pie crust. Dot the top with small pieces of 3 tbsp butter to enhance the richness.
Top the Pie: Roll out the second disc of dough and place it over the filling. Cut slits to create a lattice design or simply poke holes with a fork for ventilation. Crimp the edges to seal and brush the top with the beaten egg mixed with 1 tsp water for an appetizing shine.
Bake the Pie: Place the pie in the preheated oven and bake for 15 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes, or until the crust is golden brown and the filling is bubbling up through the slits.
Cool and Serve: Let the pie cool for at least 2 hours before slicing. This allows the filling to set beautifully.

Storing & Reheating

To store your strawberry rhubarb pie, cover it loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days in an airtight container. If you want to keep it longer, wrap it well and freeze for up to 3 months. When you’re ready to enjoy, reheat slices in a preheated oven at 350°F (175°C) for about 15 minutes, or until warmed through. While freezing may soften the crust slightly, refreshing it in the oven restores its delightful crispiness.

Chef’s Helpful Tips

Keep your ingredients, especially butter and water, as cold as possible when making the dough to ensure a flaky texture in your crust.
When mixing the fruit filling, let it sit for 10-15 minutes to allow the sugar to draw out juices—this helps develop flavor.
If you notice the crust browning too quickly, shield the edges with aluminum foil throughout the baking process.
Experiment with spices! A pinch of nutmeg can complement the cinnamon beautifully.
If you want to make ahead, the pie can be assembled a day in advance and stored unbaked in the refrigerator until ready to bake.

Strawberry rhubarb pie is a gem in the world of desserts, combining the best flavors of the season into something universally loved. It’s not only delicious but also provides a quick and lovely dessert for any occasion. Don’t hesitate to play with the flavors, experiment with the toppings, and make it your own—each pie holds the promise of a little sweetness. Gather your ingredients, roll up those sleeves, and prepare for a delightful kitchen adventure. You’ll create something beautiful that you—and everyone you share it with—will love!

Recipe FAQs

Can I use frozen strawberries and rhubarb?

Absolutely! Frozen fruits work just as well. Just be sure to thaw and drain any excess liquid to prevent a soggy pie.

How can I adjust the sweetness of the filling?

Feel free to adjust the sugar to your preference, especially if your strawberries are particularly sweet. You can always taste the filling before baking to find the perfect balance.

Can I make this pie ahead of time?

Yes! The pie can be made and stored in the refrigerator a day in advance before baking. Alternatively, bake it, let it cool, and refrigerate it, but the crust will be best if baked fresh.

What can I serve with strawberry rhubarb pie?

This pie pairs wonderfully with vanilla ice cream or freshly whipped cream! You can also enjoy it with a dollop of yogurt for a lighter option.

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Strawberry Rhubarb Pie

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Author: Peter
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Strawberry Rhubarb Pie features the perfect blend of sweet strawberries and tart rhubarb, creating an unforgettable flavor. With simple prep and classic ingredients like sugar and cinnamon, it’s ideal for gatherings or a comforting dessert at home.

Ingredients

Scale

1 Egg, Beaten
1 tsp Water
3 1/2 cups Sugar
2 1/2 cups Rhubarb, Chopped
2 1/2 cups Strawberries, Chopped
3 tbsp Minute Tapioca
1 tbsp Flour
1/2 tsp Lemon Zest
1/2 tsp Lemon Juice
1/2 tsp Cinnamon
1 tsp Vanilla
3 tbsp Butter
2 cups Flour
3/4 cup Butter Flavored Crisco
1 tsp Salt
4 tbsp Cold Water

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Instructions

Preheat the oven to 375 degrees F.
In a large bowl, mix flour, Crisco, and salt for the pie crust, then gradually add cold water to form a dough.
Divide the dough in half. Roll out the first half on a floured surface and place it in a pie pan, pressing gently to shape.
Roll out the second half of the dough and set it aside for the top crust.
In another bowl, combine the chopped rhubarb, chopped strawberries, 3 1/2 cups of sugar, minute tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla until well mixed.
Pour the fruit mixture into the prepared pie crust.
Dot the top of the filling with small chunks of butter.
Brush the edges of the crust with water and cover with the top crust, sealing the edges together with a fork or fingers.
Combine the beaten egg with water and brush over the top crust. Sprinkle sugar on top and cut slits for venting.
Cover the pie edges with aluminum foil to prevent over-browning.
Bake for 45-50 minutes until the filling is bubbling and the crust is golden. If needed, cover with foil if the crust darkens too quickly.
Allow cooling before slicing.

Notes

For extra flavor, consider adding a pinch of nutmeg to the filling.
Serve warm with a scoop of vanilla ice cream for a delightful dessert.
Store leftovers in the refrigerator for up to 3 days.