Strawberry Rhubarb Pie Recipe

Introduction

Strawberry rhubarb pie is a classic spring dessert that perfectly balances sweet and tart flavors with a flaky, buttery crust. This recipe guides you through making a beautiful lattice-topped pie that’s as delicious as it is stunning.

Ingredients

• All Butter Pie Crust or Homemade Pie Crust (enough for 2 crusts, bottom and top)
• 3 cups (about 300g) sliced rhubarb (1/2-inch pieces)
• 2 1/2 cups (about 380g) chopped fresh strawberries
• 1/3 cup (67g) packed light brown sugar
• 1/3 cup (67g) granulated sugar
• 1/4 cup (32g) cornstarch
• 1/4 teaspoon salt
• 1 tablespoon (15ml) orange juice
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon (14g) cold unsalted butter, cut into small cubes
• Egg wash: 1 large egg beaten with 1 tablespoon (15ml) milk
• Optional: coarse sparkling sugar, for topping

Instructions

1. Step 1: Prepare your pie crust dough using your favorite recipe and chill it in the refrigerator for at least 2 hours.
2. Step 2: In a large bowl, combine the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract. Stir until evenly mixed and set aside.
3. Step 3: On a floured surface, roll out one disc of chilled dough into a 12-inch circle. Transfer it gently to a 9-inch pie dish and smooth it into place.
4. Step 4: Spoon the berry and rhubarb filling into the crust using a slotted spoon to leave excess liquid behind. Reserve any leftover juices.
5. Step 5: If there is extra liquid, pour it into a small saucepan and cook over medium-low heat, stirring constantly, until slightly thickened (3–4 minutes). Let cool for 5 minutes and drizzle it back over the filling. Gently toss the filling to combine.
6. Step 6: Dot the filling with small cubes of cold butter. Return the pie to the refrigerator while preparing the top crust.
7. Step 7: Roll out the second dough disc into a 12-inch circle. Cut into 1-inch wide strips and weave them over the filling to create a lattice pattern. Trim the edges and crimp them to seal.
8. Step 8: Brush the lattice and crust edges with egg wash. Sprinkle with coarse sugar if using. Chill the pie in the refrigerator for 20–30 minutes while preheating the oven.
9. Step 9: Place the pie on the center oven rack with a lined baking sheet underneath to catch drips. Bake at 425°F (220°C) for 20 minutes. Then reduce the heat to 350°F (177°C), add a pie crust shield, and bake an additional 50 minutes, until the crust is golden and filling bubbles.
10. Step 10: Remove the pie and cool on a rack for at least 5–6 hours before slicing to allow the filling to set.

Tips & Variations

• Use cold butter and ice water when making crust for a flakier texture.
• Reducing the excess juices before baking helps prevent a soggy crust.
• Try adding a pinch of cinnamon or ginger to the filling for a warming spice twist.
• Use frozen strawberries if fresh aren’t available, just thaw and drain extra liquid before mixing.

Storage

Cover leftover pie tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in a warm oven to restore flakiness, or enjoy chilled for a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries and rhubarb for this pie?

Yes, frozen can work well. Thaw completely and drain excess liquid before combining with other filling ingredients to avoid sogginess.

How can I tell when the pie is done baking?

The crust should be a deep golden brown and the filling should be bubbling around the edges and through the lattice. An internal temperature of 200–212°F (about 100°C) indicates the filling is cooked and thickened properly.

Strawberry Rhubarb Pie Recipe

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4.7 from 86 reviews

This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of fresh strawberries, encased in a buttery, flaky pie crust. The perfect balance of fruity filling and lattice-topped crust makes it an irresistible dessert, ideal for spring and summer gatherings.

• Author: Clara
• Prep Time: 30 minutes (plus 2 hours chilling time)
• Cook Time: 1 hour 10 minutes
• Total Time: 3 hours 40 minutes (including chilling and cooling)
• Yield: 1 (9-inch) pie, serves 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Crust

• All Butter Pie Crust or Homemade Pie Crust (enough for bottom and top crust)

Filling

• 3 cups (about 300g) sliced rhubarb (1/2-inch pieces)
• 2 1/2 cups (about 380g) chopped fresh strawberries
• 1/3 cup (67g) packed light brown sugar
• 1/3 cup (67g) granulated sugar
• 1/4 cup (32g) cornstarch
• 1/4 teaspoon salt
• 1 Tablespoon (15g/ml) orange juice
• 1/2 teaspoon pure vanilla extract
• 1 Tablespoon (14g) cold unsalted butter, cut into small cubes

Egg Wash

• 1 large egg beaten with 1 Tablespoon (15g/ml) milk

Optional Topping

• Coarse sparkling sugar

Instructions

1. Prepare the Pie Crust: Prepare either the all butter or homemade pie crust recipe up to step 5, ensuring the dough chills in the refrigerator for at least 2 hours to properly firm up before use.
2. Make the Filling: In a large bowl, combine the sliced rhubarb, chopped strawberries, light brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract. Stir thoroughly until all ingredients are well mixed, then set aside.
3. Roll Out the Bottom Crust: On a floured surface, roll out one disc of chilled pie dough into a 12-inch diameter circle. Transfer gently into a 9-inch pie dish, pressing gently to fit and smooth the dough along the bottom and sides.
4. Add the Filling: Use a slotted spoon to transfer the mixed fruit filling into the prepared crust, leaving excess juice behind. Reserve any leftover liquid for the next step if it has pooled from juicy strawberries or resting time. Place the pie dish in the fridge while reducing the juices if needed.
5. Reduce Excess Juices (Optional): Pour the reserved liquid into a small saucepan and cook over medium-low heat, stirring constantly, until the liquid slightly thickens and reduces, about 3-4 minutes. Let cool for 5 minutes before gently tossing it back with the fruit filling in the crust for better consistency. Dot the filling with cold butter pieces, then refrigerate the pie while preparing the top crust.
6. Prepare the Lattice Top Crust: Remove the second disc of chilled dough and roll it out to a 12-inch circle. Cut into 1-inch wide strips using a sharp knife or pastry wheel. Weave a lattice pattern by threading the strips over and under one another carefully, then press the edges to seal against the bottom crust. Trim excess dough and flute or crimp the edges for a neat finish.
7. Apply Egg Wash and Chill: Brush the assembled pie’s crust and edges lightly with the egg wash mixture. Sprinkle with coarse sparkling sugar if desired. Refrigerate the pie for 20-30 minutes while preheating the oven.
8. Bake the Pie: Place the pie on the center rack of a preheated oven. Position a baking sheet lined with parchment paper on the rack below to catch spillover drips. Bake at 425°F (218°C) for 20 minutes; then reduce oven temperature to 350°F (177°C). Add a pie crust shield to protect edges from over-browning and bake for an additional 50 minutes until the crust is golden and filling is bubbling around the edges and through the lattice. The internal temperature should reach approximately 200–212°F (around 100°C) for doneness.
9. Cool Before Serving: Remove the pie from the oven and place on a cooling rack. Allow it to cool completely for at least 5–6 hours to let the filling set and prevent it from being too runny when sliced.
10. Storage: Cover any leftovers tightly. Store at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Notes

• Chilling the dough is crucial for a flaky crust and easy handling.
• Reducing the leftover fruit juices improves filling consistency and prevents a soggy crust.
• Use a thermometer to check pie filling temperature for perfect doneness.
• A lattice crust not only looks beautiful but allows steam to escape, enhancing texture.
• Let pie cool thoroughly before slicing to avoid a runny filling.
• Coarse sugar on top adds a lovely crunch and sparkle but is optional.

Keywords: Strawberry pie, Rhubarb pie, Lattice pie, Summer dessert, Fruit pie