Sweet, tangy, and colorful, this homemade strawberry and rhubarb pie has a juicy filling and is held together with a flaky, buttery crust. You’d be surprised at how well the flavors play together. The tartness from the rhubarb brings out the sweetness of the strawberries while the strawberries mellow out the tanginess of the rhubarb.
This pie is always a crowd-pleaser, and I look forward to making this whenever rhubarb is in season. Sometimes I even freeze extra rhubarb so I can make this later in the year! If you’re in a pie-making mood, you should also try out my Apple Pie Recipe or Peach Pie Recipe just don’t forget the whipped cream!
WHAT YOU NEED TO MAKE THIS RECIPE
Pie crust — I like to use my homemade pie crust. It’s buttery, flakey, and comes together quickly. Alternatively, you can use store-bought pie crust but be sure to thaw your pie crust in the fridge before you use it.
Strawberries — when selecting strawberries, keep in mind that once picked, the ripening process stops. So be sure to choose fully ripe bright red strawberries for this pie, so they’re super sweet.
Rhubarb — rhubarb can vary in color from bright red to pale green. Unlike strawberries, the colors are not indicators of their ripeness. Instead, look for rhubarb stalks that are firm and tender which are not very thick and woody. If the leaves are still on the rhubarb stalks, then discard them. Do not eat the leaves as they are poisonous.
HOW TO MAKE STRAWBERRY RHUBARB PIE
1. Wash, hull, and cut the strawberries into small pieces, then place them in a large bowl.
2. Wash the rhubarb and cut them into pieces a bit less than ½ an inch, then transfer them to the bowl of strawberries.
3. Add the sugar, cornstarch, and salt to the bowl.
4. Mix the pie filling to combine and set aside.
5. Roll one piece of the chilled pie dough out on a lightly floured surface into a 12 inch round.
6. Transfer the dough into your pie dish and transfer the pie filling into the pie crust. Discard any liquid at the bottom of the bowl. Smooth the top into an even layer, then dot with butter.
7. Roll the second piece of pie dough out and cut it into roughly 1-inch thick strips and place them on top of the pie to form a lattice.
8. In a bowl, whisk together an egg yolk with two teaspoons of water, milk, or cream and brush the mixture on top of the pie crust. Bake the pie at 425F for 20 minutes before reducing the oven temperature to 375F and bake an additional 35 to 40 minutes.
PRO TIPS FOR MAKING THIS RECIPE
- If the pie crust dough starts to tear and crack when you’re rolling it out, then allow the dough to rest for a few minutes at room temperature before trying to roll it again.
- If the filling looks runny, allow the pie to bake longer. The filling should bubble and be thick once it’s ready. The filling will also thicken as it cools.
- You can use tapioca flour in place of cornstarch.
- You can make the pie dough and filling a day or two in advance. Then, assemble and bake the day of for a fresh pie!
- While I like using a ceramic baking dish, a metal pie tin will give you a crispier bottom and slightly reduce the bake time.
FREQUENTLY ASKED QUESTIONS
Can I use frozen strawberries and rhubarb?
You can swap fresh strawberries and rhubarb for frozen if they are out of season. I recommend thawing them in the fridge overnight. This way, you don’t end up with a watery filling if you were to bake them from frozen. Drain any liquid before making the filling.
How do I store this pie?
You can store this strawberry rhubarb pie at room temperature for up to three days, just be sure to cover the top with some aluminum foil. If you’d like to keep the pie for longer than three days, then you can store the pie in the fridge instead.
Can I freeze this?
You can freeze this pie once it has cooled. I recommend using an aluminum pie dish for baking if you are planning on freezing the entire strawberry rhubarb pie for later. When reheating a pie from frozen, the aluminum dish can go straight from frozen to the oven without worrying that the dish will crack. Wrap it up tightly with a couple of layers of plastic wrap before freezing. You can do the same for individual slices as well.
If you love this recipe try these out!
If you’ve tried this Strawberry Rhubarb Pie, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Strawberry Rhubarb Pie
Equipment
- Pie Dish
- Rolling Pin
Ingredients
- 1 Double Pie Crust
- 2 ½ cups strawberries washed, hulled, and cut into pieces 16oz
- 3 cups rhubarb sliced into pieces a bit less than ½ an inch, stalks, no leaves.
- ¾ cup sugar plus more to taste
- ¼ cup cornstarch
- 1 tbsp butter room temperature cut into small pieces
- ¼ tsp salt
- 1 tsp vanilla
- egg yolk to brush on the pie crust
- coarse sugar for sprinkling on top optional
Instructions
- Preheat oven to 400F. Wash, hull, and cut your strawberries into small pieces, then place them in a large bowl. Wash the rhubarb and cut into pieces a bit less than 1/2 an inch, then transfer to the bowl of strawberries.
- Sprinkle the sugar, cornstarch, and salt over the mixture, then mix to combine and set aside.
- Roll your first piece of chilled pie dough out on a lightly floured surface into a 12 inch round. Keep the dough moving and re-flour as needed.
- Transfer dough into your pie dish and push from the outside so it conforms to your pie dish.
- Roll the second piece of pie dough out and cut it into roughly one inch thick strips.
- Give your filling one last toss then spoon into the pie dish. Excess liquid at the bottom of the bowl is not needed and can be discarded. Smooth the top into an even layer then dot with butter. In a small bowl mix the egg yolk with two teaspoons of water, milk, or cream. Brush the edge of the pie crust then arrange the strips in a lattice on top. Brush the lattice with the egg wash and sprinkle with coarse or granulated sugar if desired.
- Bake at 425F for 20 minutes then reduce oven temp to 375F and bake an additional 35-40 minutes. Tent the pie around the 40 minute mark. Allow pie to cool before cutting. Serve with vanilla ice cream.
Video
Notes
- If the pie crust dough starts to tear and crack when you’re rolling it out, allow the dough to rest for a few minutes at room temperature before trying to roll it again.
- If the filling looks runny, allow the pie to bake longer. The filling should bubble and be thick once it’s ready. The filling will also thicken as it cools.
- You can use tapioca flour in place of cornstarch.
- You can make the pie dough and filling a day or two in advance. Then, assemble and bake the day of for a fresh pie!
- While I like using a ceramic baking dish, a glass dish is excellent for beginners as you can see the bottom of the crust as it bakes and visually check for doneness.
