Nothing quite captures the perfect balance of tart and sweet like a homemade Strawberry Rhubarb Pie Recipe. This classic dessert combines the vibrant tang of rhubarb with the natural sweetness of strawberries, all wrapped in a flaky, buttery crust. Every bite bursts with freshness and charm, making it an unforgettable treat that’s perfect for any occasion from family dinners to picnic gatherings. If you adore fruit pies that deliver both flavor and nostalgia, this recipe will quickly become a treasured favorite in your baking repertoire.
Ingredients You’ll Need
The simplicity of the Strawberry Rhubarb Pie Recipe shines through in its few but carefully chosen ingredients. Each one plays a crucial role in building layers of texture and flavor—from the flakiest pie crust to the luscious filling that sets just right.
- 2 1/2 cups all-purpose flour: The sturdy base for your pie crust, ensuring it’s tender yet holds together well.
- 1/2 teaspoon salt: Enhances and balances the sweetness in the crust and filling.
- 3/4 cup cold unsalted butter (diced): Key to that flaky, melt-in-your-mouth crust texture.
- 1 teaspoon apple cider vinegar: A secret ingredient that keeps your crust tender and resilient.
- 1/2 cup ice-cold water: Helps bring the dough together without melting the butter.
- 3 cups sliced rhubarb (1-inch pieces): Adds the signature tartness everyone loves in this pie.
- 3 cups strawberries (quartered): Balances the rhubarb’s tartness with juicy sweetness and vibrant color.
- 1 cup sugar: Sweetens the filling to bring out the fruit’s natural flavors.
- 1/3 cup light brown sugar: Adds deep, caramel-like notes that enrich the filling’s complexity.
- 1/4 cup minute tapioca: Vital for thickening the filling without cloudiness.
- 2 tablespoons cornstarch: Helps achieve the perfect, sliceable consistency.
- 1/2 tablespoon vanilla extract: Infuses a gentle warmth and enhances the fruit flavors.
- 1 teaspoon lemon juice: Brightens the filling and heightens the fresh berry taste.
- 1/2 teaspoon ground cinnamon: Offers a subtle cozy spice that complements the fruit’s natural flavors.
- Pinch of salt: Balances and amplifies the sweetness and tartness.
- 2 tablespoons butter (diced): Dotting over the filling before baking adds richness and silky texture.
- 1 egg white (beaten): For brushing the crust to achieve a beautiful golden shine.
- Granulated sugar: Sprinkled on top for a sparkling, sweet crust finish.
How to Make Strawberry Rhubarb Pie Recipe
Step 1: Prepare the Pie Crust
Start by combining the flour and salt in a large bowl. Add the cold, diced butter and gently work it into the flour with your fingers or a pastry blender until it resembles coarse crumbs. The cold butter is crucial here—it creates pockets in the dough that bake into that signature flaky texture. Next, stir in the apple cider vinegar and slowly add ice-cold water, mixing just until the dough comes together. Avoid overworking to keep the crust tender. Wrap the dough in plastic and chill it for at least 30 minutes to rest.
Step 2: Make the Filling
While the dough chills, toss together the sliced rhubarb and quartered strawberries in a large bowl. Sprinkle with sugar, light brown sugar, minute tapioca, cornstarch, ground cinnamon, salt, vanilla extract, and lemon juice. Gently stir to combine, allowing the sugars and thickening agents to coat every piece of fruit. Let this mixture sit for about 10 minutes—this helps the tapioca start absorbing juices so you get a perfect, thick filling after baking.
Step 3: Assemble the Pie
Roll out half of your chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer it to the dish and trim the edges. Spoon the prepared strawberry and rhubarb filling evenly into the crust, making sure to distribute the fruits and their juices evenly. Dot the top of the filling with the diced butter for bursts of richness. Roll out the second half of the dough for the top crust—choose your favorite style, whether a full cover with slits, a lattice pattern, or decorative cutouts. Trim and seal the edges by pinching or crimping to prevent leaks.
Step 4: Bake to Perfection
Brush the top crust with beaten egg white to give it a glossy, golden finish once baked. Sprinkle granulated sugar over the top for added sparkle and crunch. Place your pie on the center rack of a preheated oven at 375°F (190°C) and bake for about 60 minutes. Keep an eye on the crust; if it browns too quickly, tent with foil to prevent burning. After baking, let the pie cool completely so the filling sets beautifully—this step ensures each slice holds together with a lush, vibrant filling.
How to Serve Strawberry Rhubarb Pie Recipe
Garnishes
Serving this Strawberry Rhubarb Pie Recipe with a scoop of vanilla ice cream creates a heavenly contrast of warm pie and cool creaminess. Alternatively, a dollop of freshly whipped cream or a sprinkle of finely chopped mint leaves adds an elegant, fresh finishing touch that brightens every bite.
Side Dishes
Pair this pie with a simple green salad dressed in a vinaigrette for a light balance, or enjoy it with a cup of aromatic herbal tea or freshly brewed coffee. The bright fruit flavors of the pie complement both sweet and savory accompaniments wonderfully, making your dessert experience even more satisfying.
Creative Ways to Present
For a festive touch, serve individual mini strawberry rhubarb pies in ramekins or tart pans. You can also layer the filling into parfait glasses topped with crumbled pie crust and whipped cream for a whimsical, deconstructed take on the classic Strawberry Rhubarb Pie Recipe that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Rhubarb Pie Recipe slices should be covered tightly with plastic wrap or stored in an airtight container in the refrigerator. This helps preserve the freshness of the filling and keeps the crust from getting soggy. It typically stays delicious for up to 3 days.
Freezing
You can freeze the pie either before or after baking. To freeze unbaked, wrap it securely with plastic wrap and foil—freeze for up to 2 months and bake from frozen by adding additional baking time. For a baked pie, wrap slices individually in plastic and foil, and freeze for about 1 month. Thaw overnight in the fridge before reheating.
Reheating
Reheat your Strawberry Rhubarb Pie Recipe slices in a 350°F (175°C) oven for 15-20 minutes to restore that freshly baked warmth and crisp up the crust slightly. Avoid microwaving if possible, as it can make the crust soggy. Enjoy your pie as though it just came out of the oven!
FAQs
Can I use frozen strawberries or rhubarb for this pie?
Yes, you can use frozen fruit if fresh is not available, but be sure to thaw and drain excess liquid beforehand to prevent a watery filling.
What is the best way to prevent a soggy bottom crust?
Using cold butter, chilling the dough properly, and allowing some of the filling juices to thicken before baking can help maintain a crisp crust. You can also pre-bake the crust slightly before adding filling if desired.
Is tapioca necessary in the filling?
Tapioca acts as a thickener that keeps the filling firm yet juicy. Without it, the filling may turn runny, so it’s highly recommended for that perfect texture.
Can I make this pie gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend suited for pie crusts, and adjust water quantities as needed for dough consistency.
How long does it take for the pie filling to set?
It’s best to let the pie cool completely after baking, which usually takes a couple of hours. This cooling period allows the filling to thicken and makes slicing easier and cleaner.
Final Thoughts
Sharing this Strawberry Rhubarb Pie Recipe feels like passing along a piece of sunshine wrapped in a golden crust. Its beautiful balance of tangy and sweet flavors will delight your family and friends, inviting smiles all around the table. Once you try this homemade classic, you’ll find yourself coming back to it time and again as a symbol of comfort and celebration. So, roll up your sleeves and bake a pie that’s bursting with love and flavor—you won’t regret it!
Print
Strawberry Rhubarb Pie Recipe
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the natural sweetness of strawberries, all encased in a flaky, buttery crust. Perfect for spring and summer gatherings, this pie offers a delightful balance of flavors with a hint of cinnamon and vanilla, making it a timeless dessert favorite.
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, diced
- 1 teaspoon apple cider vinegar
- 1/2 cup ice-cold water
For the Filling
- 3 cups sliced rhubarb, cut into 1-inch pieces
- 3 cups strawberries, quartered
- 1 cup sugar
- 1/3 cup light brown sugar
- 1/4 cup minute tapioca
- 2 tablespoons cornstarch
- 1/2 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons butter, diced
For Finishing
- 1 egg white, beaten
- Granulated sugar, for sprinkling
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the all-purpose flour and salt. Cut in the cold, diced unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add apple cider vinegar and ice-cold water gradually, mixing until the dough just comes together. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling: In a large bowl, combine sliced rhubarb, quartered strawberries, sugar, light brown sugar, minute tapioca, cornstarch, vanilla extract, lemon juice, ground cinnamon, and a pinch of salt. Stir gently to evenly coat the fruit with the dry ingredients, ensuring the mixture is thoroughly combined but not mushy.
- Assemble the Pie: Preheat your oven to 400°F (205°C). Roll out one chilled dough disk on a lightly floured surface into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the dish and trim excess dough from edges. Pour the prepared filling into the crust and dot the surface with diced butter. Roll out the second dough disk and either cover the pie fully or create a lattice top. Seal and crimp the edges to secure the top crust. Brush the top crust with beaten egg white and sprinkle with granulated sugar for a golden finish.
- Bake the Pie: Place the pie on the middle rack of the preheated oven. Bake for 20 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes or until the crust is golden and the filling is bubbly. If the crust browns too quickly, cover the edges with foil to prevent burning. Remove the pie from the oven and let it cool on a wire rack for at least two hours before serving to allow the filling to set properly.
Notes
- For best results, chill your pie crust dough thoroughly before rolling to ensure a flaky crust.
- If fresh rhubarb or strawberries aren’t available, frozen can be substituted; just thaw and drain excess liquid before mixing.
- The minute tapioca helps to thicken the filling without making it gummy.
- Let the pie cool completely to allow the filling to set, which makes slicing easier and cleaner.
- You can apply an egg wash (egg white) to achieve a shiny, golden crust finish and enhance sugar adherence.
