Strawberry Rhubarb Pie – Sweet & Tangy Classic Dessert
Strawberry Rhubarb Pie is a timeless dessert that perfectly balances the sweetness of strawberries with the tartness of rhubarb. A favorite in spring and summer, this pie brings vibrant colors and refreshing flavors to your table. Homemade pies like this are not only visually stunning but also deliver a rich, comforting taste that store-bought pies can’t match.
The combination of juicy berries, tangy rhubarb, and a flaky buttery crust makes this pie a crowd-pleaser for family gatherings, holiday celebrations, or casual weekend treats.
Ingredients (1 9-inch Pie)
For the Pie Crust:
- 2 ½ cups all-purpose flour (312 g)
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, cold and cubed (226 g)
- 6–8 tbsp ice water
For the Filling:
- 2 cups fresh strawberries, hulled and halved
- 2 cups fresh rhubarb, chopped into ½-inch pieces
- ¾ cup granulated sugar (adjust to taste)
- ¼ cup brown sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
For the Topping (optional):
- 1 egg, beaten (egg wash)
- 1 tbsp sugar for sprinkling
Step by Step Cooking Guide
- Prepare the crust – In a large bowl, combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, until dough comes together. Divide into two discs, wrap in plastic, and chill for 1 hour.
- Preheat oven – Set oven to 400°F (200°C).
- Prepare filling – In a large bowl, mix strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, vanilla, and cinnamon. Toss gently to coat evenly.
- Roll out crust – On a floured surface, roll out one disc to fit a 9-inch pie pan. Transfer to pan and trim edges.
- Add filling – Pour the strawberry rhubarb mixture into the prepared crust.
- Top crust – Roll out the second disc for a full top or create a lattice. Seal edges and trim excess. Brush with egg wash and sprinkle sugar if desired.
- Bake pie – Bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) and bake for an additional 30–35 minutes until crust is golden and filling is bubbly.
- Cool – Let the pie cool at room temperature for at least 2 hours before slicing to allow filling to set.
Cooking Time & Serving Size
- Prep Time: 30–40 minutes
- Cook Time: 50–55 minutes
- Total Time: 1 hour 30 minutes
- Serving Size: 1 slice (serves 8)
Tips & Variations
- Lattice crust: Use a lattice pattern for a beautiful, classic presentation.
- Extra sweetness: If strawberries are tart, increase sugar to 1 cup total.
- Frozen fruit: Can substitute frozen strawberries and rhubarb; thaw and drain excess liquid before baking.
- Spices: Add nutmeg or ginger for extra depth of flavor.
- Mini pies: Make individual pies using tart pans or ramekins for parties.
Nutrition Info (Per Slice – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 3 g |
| Carbohydrates | 50 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 28 g |
Healthy Alternatives
- Low-Fat: Use a reduced-fat butter or margarine in crust.
- Sugar-Free: Replace sugar with a sugar substitute suitable for baking.
- Gluten-Free: Use a gluten-free flour blend for the crust.
- Keto-Friendly: Use almond flour crust and sugar-free sweeteners; reduce fruit portion to keep carbs low.
Serving Suggestions
Serve Strawberry Rhubarb Pie slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. The tangy-sweet filling combined with a flaky, golden crust makes each bite irresistible. Perfect for summer picnics, holiday dinners, or cozy weekend desserts, this pie is a crowd-pleasing classic that celebrates the flavors of fresh fruit.
FAQ’s
Q1: Can I make this pie ahead of time?
Yes, prepare the pie a day ahead and store it covered at room temperature. Bake just before serving for best results.
Q2: Can I use frozen fruit?
Yes, thaw and drain frozen strawberries and rhubarb to prevent a soggy crust.
Q3: How do I prevent a soggy bottom crust?
Blind bake the bottom crust for 10 minutes, or sprinkle 1–2 tbsp of cornstarch or breadcrumbs before adding the filling.
Q4: Can I make a mini version?
Absolutely! Use tart pans or muffin tins for individual pies. Bake for 20–25 minutes at the same temperature.
Q5: How long does leftover pie last?
Cover and refrigerate leftover slices for up to 3 days. Bring to room temperature before serving.
