strawberry and rhubarb pie recipe

Written ByJenny Smyth Posted on
strawberry and rhubarb pie recipe
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The Best strawberry and rhubarb pie recipe

I’ve always been fascinated by the combination of sweet strawberries and tart rhubarb in a pie. This classic dessert has its roots in traditional European cuisine, where it was often served as a sweet and savory treat.

The first time I made a strawberry and rhubarb pie, I was hooked – the flavors were perfect, and the texture of the filling was just right. My family loves this pie, and it’s always a hit at family gatherings.

The best part is that it’s incredibly easy to make, even for a beginner like me. I love how the sweetness of the strawberries balances out the tartness of the rhubarb, creating a flavor combination that’s both familiar and exciting.

This pie is perfect for any occasion, whether you’re looking for a comforting dessert or a show-stopping centerpiece for your next dinner party. The key to making this pie is to use high-quality ingredients and to take your time when mixing the filling – it’s worth it to get that perfect balance of flavors.

I’ve made this pie countless times, but it never gets old – every time I take a bite, I’m reminded of why I fell in love with it in the first place.

Strawberry and Rhubarb Pie

Strawberry and Rhubarb Pie

4.8 from 866 votes

This classic strawberry and rhubarb pie features a flaky crust filled with a sweet-tart strawberry and rhubarb filling. Perfect for dessert.

Prep Time40 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Filling

4 cups sliced strawberries
4 cups sliced rhubarb
1 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

For the Topping

1 egg, beaten
1 tbsp milk
1 tbsp granulated sugar

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large mixing bowl, combine flour, salt, and sugar.
3Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing until the dough just comes together.
5Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out one piece of dough to fit a 9-inch pie dish.
7Press the dough into the pie dish, making sure to cover the bottom and sides evenly.
8Trim the excess dough, leaving about 1 inch of overhang.
9Refrigerate the crust while preparing the filling.
10In a large bowl, combine sliced strawberries and rhubarb.
11In a separate bowl, mix sugar, cornstarch, lemon juice, and vanilla extract.
12Pour the sugar mixture over the fruit and toss to coat evenly.
13Let the filling sit for 10 minutes to allow the juices to release.
14Transfer the fruit filling into the chilled pie crust.
15Roll out the second piece of dough and place it over the filling.
16Crimp the edges to seal the pie.
17Cut slits in the top crust to allow steam to escape.
18In a small bowl, mix the beaten egg and milk.
19Brush the top of the pie with the egg mixture and sprinkle with granulated sugar.
20Place the pie on a baking sheet and bake at 425°F for 20 minutes.
21Reduce the oven temperature to 375°F and continue baking for an additional 20 minutes, or until the crust is golden brown and the filling is bubbling.
22If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
23Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
24This allows the filling to set properly.
25Serve warm or at room temperature, with a scoop of vanilla ice cream if desired.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 54g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: For a sweeter pie, increase the amount of sugar in the filling. To make the pie crust ahead of time, freeze the rolled-out dough in the pie dish for up to 3 months.

Watch Video Of How Strawberry and Rhubarb Pie Works

This strawberry and rhubarb pie recipe is always a good idea for any occasion – whether you’re looking for a comforting dessert or a show-stopping centerpiece for your next dinner party.

It’s easy to make and requires minimal preparation, making it perfect for busy home cooks like me.

Plus, it freezes beautifully, so you can enjoy it all year round.

❓ Frequently Asked Questions About Strawberry and Rhubarb Pie

Q: What is the ideal ratio of strawberries to rhubarb in this pie?

The ideal ratio is 2 parts strawberries to 1 part rhubarb. This allows the sweetness of the strawberries to shine through while still maintaining a nice balance of flavors.

Q: Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries, but be sure to thaw them first and pat them dry with paper towels to remove excess moisture.

Q: How do I prevent the filling from becoming too runny?

To prevent the filling from becoming too runny, make sure to cook it long enough so that it thickens properly. You can also add a little cornstarch or flour to thicken it if needed.

Q: Can I make this pie ahead of time?

Yes, you can make this pie ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 2 months.

Q: What type of sugar should I use in this recipe?

You can use either granulated sugar or brown sugar in this recipe – both will give you a delicious result.

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