Print

Strawberry Rhubarb Pie Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/strawberry-rhubarb-pie-recipe/