Strawberry Rhubarb Pie Recipe

Introduction

Strawberry Rhubarb Pie is a delightful balance of sweet and tart flavors encased in a buttery, flaky crust. This classic dessert is perfect for spring and summer when fresh berries and rhubarb are in season. With a beautiful lattice top, it’s as stunning as it is delicious.

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 and 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: coarse sparkling sugar, for topping

Instructions

1. Step 1: Prepare your pie crust recipe through step 5 and chill the dough in the refrigerator for at least 2 hours before using.
2. Step 2: In a large bowl, combine rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract. Stir thoroughly and set aside.
3. Step 3: On a floured surface, roll out one disc of the chilled pie dough into a 12-inch circle. Carefully place it into a 9-inch pie dish and smooth it out with your fingers.
4. Step 4: Using a slotted spoon, transfer the fruit filling into the crust. If there is leftover juice in the bowl, reserve it for the next step. Chill the pie while you prepare the juice.
5. Step 5: Optional: Pour the leftover juice into a small saucepan. Cook over medium-low heat, stirring constantly, until it thickens slightly (3–4 minutes). Cool for 5 minutes, then pour it over the filling in the crust and gently toss together.
6. Step 6: Dot the top of the filling with small cubes of cold butter. Return the pie to the refrigerator while you prepare the top crust.
7. Step 7: Roll out the second disc of dough into a 12-inch circle. Cut the dough into 1-inch strips and weave them into a lattice pattern over the filling. Press and seal the edges with the bottom crust, trimming any excess dough, and flute the edges.
8. Step 8: Brush the top and edges of the crust with egg wash. Sprinkle with coarse sugar if desired. Refrigerate for 20–30 minutes while preheating your oven.
9. Step 9: Place the pie on the center rack with a baking sheet lined with parchment paper on the rack below. Bake at 425°F (220°C) for 20 minutes.
10. Step 10: Reduce oven temperature to 350°F (177°C). Add a pie crust shield and bake for an additional 50 minutes, until the crust is golden and filling is bubbling. Check doneness with an instant-read thermometer; it should read 200–212°F (around 100°C).
11. Step 11: Cool the pie on a rack for 5–6 hours before slicing to allow the filling to set properly.

Tips & Variations

• Use cold butter and cold water when making your crust to ensure flakiness.
• If your strawberries are very juicy, reducing the leftover liquid helps prevent a soggy crust.
• Try adding a teaspoon of ground cinnamon or ginger for a warm spice twist.
• For a decorative touch, use coarse sparkling sugar on the lattice before baking.

Storage

Store leftover pie tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat gently in a low oven if desired, but the pie is delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries or rhubarb?

Frozen fruit can be used but will release more juice, so reduce the liquid carefully and add extra thickener if needed to prevent sogginess.

How do I prevent a soggy bottom crust?

Chilling your crust before baking, reducing excess filling juice, and using cornstarch as a thickener all help keep the crust crisp and reduce sogginess.

Strawberry Rhubarb Pie Recipe

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★★★★★

4.7 from 658 reviews

This classic Strawberry Rhubarb Pie features a tender, flaky all-butter crust filled with a luscious blend of tart rhubarb and sweet strawberries, perfectly balanced with brown and granulated sugars. The filling is thickened with cornstarch and enhanced with a hint of orange juice and vanilla, all enveloped in a beautifully latticed top crust. The pie is baked to golden perfection, delivering a delightful combination of textures and flavors ideal for spring and summer dessert lovers.

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

Ingredients

Scale 1x2x3x

Pie Crust

• All Butter Pie Crust or Homemade Pie Crust (enough for bottom and top crust, about 2 discs)

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

Finishing

• Egg wash: 1 large egg beaten with 1 Tablespoon (15g/ml) milk
• Optional: coarse sparkling sugar, for topping

Instructions

1. Prepare the Pie Crust. Follow your chosen all-butter or homemade pie crust recipe up to step 5, then chill the dough discs in the refrigerator for at least 2 hours to ensure easy handling and a flaky crust.
2. Make the Filling. In a large bowl, combine sliced rhubarb, chopped strawberries, light brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract. Stir until thoroughly combined and set aside.
3. Roll Out Bottom Crust. On a floured surface, roll one chilled dough disc into a 12-inch diameter circle. Transfer it carefully into a 9-inch pie dish, smoothing it with your fingers to fit snugly.
4. Fill the Pie. Using a slotted spoon, transfer the prepared filling into the crust, reserving any excess juices left in the bowl. Place the pie in the refrigerator to chill.
5. Optional Juice Reduction. If there is excess liquid, pour it into a small saucepan and cook over medium-low heat, stirring constantly for 3–4 minutes until it thickens slightly. Let it cool for 5 minutes, then pour over the pie filling and gently toss to combine.
6. Add Butter Dots and Chill. Dot the filling with cold butter cubes, then return the pie to the refrigerator while you prepare the top crust.
7. Prepare the Lattice Top. Roll the second dough disc into a 12-inch circle. Cut into 1-inch wide strips with a pastry wheel or knife. Weave the strips over and under to create a lattice pattern on top of the filled pie, sealing and crimping edges to the bottom crust.
8. Apply Egg Wash and Sugar. Brush the lattice and edges lightly with the egg wash. Sprinkle coarse sparkling sugar on top if desired. Chill the pie in the refrigerator for 20–30 minutes while the oven preheats.
9. Bake the Pie. Place pie on the center rack with a parchment-lined baking sheet below to catch drips. Bake at 425°F (218°C) for 20 minutes. Reduce temperature to 350°F (177°C), add a pie crust shield, and bake another 50 minutes until crust is golden and filling bubbles. Check internal temperature of filling aiming for 200–212°F (93–100°C) for doneness.
10. Cool Before Serving. Remove from oven and cool on a rack for at least 5–6 hours to allow filling to set, preventing a watery slice.
11. Store Leftovers. Cover tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days.

Notes

• Chilling the pie dough for at least 2 hours is crucial for a flaky crust and easier handling.
• Reducing excess filling juice before baking helps prevent a soggy crust and overly runny filling.
• The lattice top not only gives a beautiful presentation but also allows steam to escape during baking.
• Use a pie crust shield or foil to prevent the edges from over-browning during the longer bake time at lower temperature.
• Allowing the pie to cool completely before slicing ensures cleaner slices and better texture.
• Use an instant-read thermometer to accurately check filling doneness, aiming for around 200–212°F (93–100°C).

Keywords: Strawberry Rhubarb Pie, Fruit Pie, Lattice Pie, Summer Dessert, Rhubarb Recipes, Strawberry Dessert, Homemade Pie, Classic Pie