Strawberry Rhubarb Pie brings together a vibrant duo of tart rhubarb and sweet strawberries that bakes into a golden, bubbling masterpiece. Juicy fruit simmers with sugar and a splash of lemon before getting tucked under a flaky, egg-washed crust that crackles in every bite. Perfect for warm afternoons or cozy evenings, this beginner-friendly dessert captures summer’s best flavors and will have your friends begging for a slice.
Key Ingredients
Gather these simple ingredients to build the perfect Strawberry Rhubarb Pie, from the flaky crust to the glossy, perfectly thickened filling.
- 1 9-inch pie crust: ready-made or homemade base that creates a buttery, flaky vessel for the filling.
- 3 cups strawberries, halved: sweet and juicy layers that balance rhubarb’s tang.
- 3 cups rhubarb, diced: tart stalks add zing and firm texture to the filling.
- 1 1/2 cups granulated sugar: sweetens and helps draw out fruit juices.
- 1/4 cup brown sugar: adds caramel notes and richness to the berry-tang combo.
- 1/3 cup cornstarch: thickens the juices to a glossy, sliceable consistency.
- 1/2 teaspoon salt: enhances the sweetness and balances flavors.
- 1 teaspoon vanilla extract: warms and deepens the overall taste profile.
- 1 tablespoon lemon juice: brightens the fruit and accentuates flavors.
- 1 teaspoon lemon zest: adds a fragrant citrus kick.
- 1 egg: creates an egg wash that gives the crust a golden sheen.
- 1 tablespoon milk: thins the egg wash so it brushes on smoothly.
- 1 tablespoon butter: dotted on top to melt into pockets of rich flavor.
How To Make Strawberry Rhubarb Pie
Baking this Strawberry Rhubarb Pie is a fun journey from prep to golden perfection. You’ll start by mixing a bright, tangy filling, then carefully assemble your crust before brushing on that shiny egg wash. A high-heat start locks in crispiness, followed by a gentle finish to ensure the filling bubbles and thickens. Ready to master every step and wow your kitchen? Let’s dive into the details.
1. Preheat oven to 400°F (200°C).
Position a rack in the center and allow the oven to reach full temperature to ensure even baking.
2. In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, salt, vanilla extract, lemon juice and lemon zest.
Toss gently with a spatula until the fruit is evenly coated and the cornstarch is well distributed.
3. Place pie crust in a 9-inch pie dish, trimming any excess dough around the edges.
Press gently to fit the dough snugly in the dish and use kitchen shears or a sharp knife to remove extra crust.
4. Spoon the fruit filling into the crust and dot evenly with pieces of butter.
Spread the filling carefully, leaving a small border around the edge for the top crust.
5. Roll out excess dough or use a second crust to cover the pie, sealing edges and cutting vents on top for steam.
Crimp or flute the edges to seal, then cut 4–6 small vents in the top crust to release steam.
6. In a small bowl, whisk together egg and milk, then brush the mixture over the crust surface.
This egg wash will help the crust achieve a golden, glossy finish.
7. Bake for 20 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake an additional 35 to 40 minutes until the crust is golden and the filling is bubbly.
Watch the edges; if they brown too quickly, cover them with foil.
8. Allow the pie to cool for at least 2 hours to set before slicing.
Cooling sets the filling so slices hold their shape when served.
Serving Suggestions
Elevate each slice of Strawberry Rhubarb Pie with these crowd-pleasing pairings. They enhance the tangy-sweet filling and highlight that buttery crust, making every bite feel extra special.
- Vanilla ice cream: A cold scoop melting over warm pie creates a creamy contrast.
- Fresh whipped cream: Lightly sweetened and softly folded for a pillowy topping without overpowering the fruit flavors.
- Powdered sugar dusting: A fine dusting over the crust gives a professional, elegant look and a touch of extra sweetness.
- Mint sprigs or fresh berries: Garnish with a few mint leaves or extra strawberries for color and a hint of freshness.
Tips For Perfect Strawberry Rhubarb Pie
Every homemade pie has little secrets that turn good into unforgettable. These friendly tips will help you lock in flaky crust, avoid soggy bottoms, and balance sweetness with tartness so your Strawberry Rhubarb Pie dazzles on the first slice.
- For a flakier crust, chill the assembled pie for 30 minutes before baking.
- Adjust sugar levels to taste depending on the sweetness of your strawberries and rhubarb.
- Ensure filling bubbles through the vents to confirm the cornstarch has thickened properly.
- Leftover pie can be stored covered in the refrigerator for up to 4 days.
How To Store It
Keeping your Strawberry Rhubarb Pie tasting fresh is all about temperature and wrapping. Whether you’re saving slices for later or freezing for future cravings, these methods maintain that flaky crust and glossy filling.
- Refrigerate whole: Cover the cooled pie loosely with plastic wrap or foil and store in the fridge for up to 4 days.
- Wrap individual slices: Slide slices onto parchment, wrap tightly in plastic wrap, and place in an airtight container for quick grab-and-go treats.
- Freeze unbaked: Assemble and egg-wash the pie, then flash freeze until firm. Wrap well and bake from frozen, adding 5–10 extra minutes to baking time.
- Freeze baked slices: Cool completely, wrap slices in foil or plastic, and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Got questions? I’ve got answers to the most common Strawberry Rhubarb Pie queries to make your baking journey smoother.
- How long does it take to prepare this recipe?
It takes about 20 minutes to prepare the filling and assemble the pie, plus 55 to 60 minutes of baking time and at least 2 hours of cooling time to set before slicing. Overall plan for around 3 to 3.5 hours from start to finish, most of which is hands-off.
- Can I make the strawberry rhubarb pie ahead of time and bake later?
Yes, you can assemble the pie up to one day in advance. After assembling and adding the egg wash, cover it tightly and refrigerate. If chilled longer than 30 minutes, you may need to add a few extra minutes to the baking time. If freezing, flash freeze the unbaked pie until firm, wrap well, and bake from frozen at 400°F for 25 minutes before lowering to 350°F and baking as directed.
- How can I prevent the crust from becoming soggy at the bottom?
To avoid a soggy bottom crust, ensure your fruit filling is thoroughly coated in cornstarch and excess liquid is minimized. You can blind bake the crust for 10 minutes before adding filling to create a barrier. Alternatively, brush the bottom crust with a thin layer of beaten egg white or milk before filling to seal it.
- Can I substitute frozen strawberries or rhubarb for fresh ones?
You can use frozen fruit, but thaw it completely and drain off any excess liquid before tossing with the sugar mixture. Pat the thawed fruit dry to minimize extra moisture that could dilute the cornstarch thickener. Adjust sugar if the frozen fruit tastes less sweet.
- How do I know when the pie is fully baked?
The pie is done when the crust is evenly golden brown and the filling is vigorously bubbling through the steam vents for at least a minute. The bubbling indicates the cornstarch has activated and thickened properly. If the edges brown too quickly, cover them with foil or a crust shield to prevent burning.
- How should I store leftover pie, and how long will it keep?
Once cooled, cover the pie loosely with foil or plastic wrap and store in the refrigerator for up to 4 days. Reheat slices in a warm oven at 300°F for 10 minutes or microwave them briefly before serving. You can also freeze individual slices wrapped tightly and store in an airtight container for up to 3 months.
- What can I add or change to customize the flavor of this pie?
For extra depth, add a pinch of ground cinnamon or nutmeg to the filling. You can stir in a tablespoon of orange zest instead of lemon zest for a citrus twist. If you like a crumb topping, combine flour, brown sugar, oats, and butter until crumbly, then sprinkle over the filling before baking.
What Makes This Special
This Strawberry Rhubarb Pie is a true summer showstopper—tart rhubarb and sweet strawberries marry under a flaky, egg-washed crust to create a symphony of flavors and textures. The hint of lemon and just-right cornstarch-thickened juices make every bite glossy and sliceable. It’s beginner-friendly yet impressive enough for company. Print and save this recipe for whenever you crave a fruity, flaky treat! Tried it? Share your thoughts, questions, or pie adventures in the comments—I’d love to hear how yours turned out.
Strawberry Rhubarb Pie
Description
Juicy strawberry slices and tangy rhubarb chunks simmer with sugar and lemon until they’re thick and glossy, then get tucked under a buttery, egg-washed crust that bakes golden and crackling.
Ingredients
Instructions
-
Preheat oven to 400°F (200°C).
-
In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, salt, vanilla extract, lemon juice and lemon zest. Toss gently until evenly coated.
-
Place pie crust in a 9-inch pie dish, trimming any excess dough around the edges.
-
Spoon the fruit filling into the crust and dot evenly with pieces of butter.
-
Roll out excess dough or use a second crust to cover the pie, sealing edges and cutting vents on top for steam.
-
In a small bowl, whisk together egg and milk, then brush the mixture over the crust surface.
-
Bake for 20 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake an additional 35 to 40 minutes until the crust is golden and the filling is bubbly.
-
Allow the pie to cool for at least 2 hours to set before slicing.
Note
- For a flakier crust, chill the assembled pie for 30 minutes before baking.
- Adjust sugar levels to taste depending on the sweetness of your strawberries and rhubarb.
- Ensure filling bubbles through the vents to confirm the cornstarch has thickened properly.
- Leftover pie can be stored covered in the refrigerator for up to 4 days.
