Strawberry Rhubarb Pie Recipe
Nothing says comfort like a homemade pie fresh from the oven, and this strawberry rhubarb pie recipe is no exception. Featuring the perfect balance of tart rhubarb and sweet strawberries, this pie is a delightful way to end any meal. Whether you’re an experienced baker or just starting out, this pie is simple yet impressive enough to become a family favorite.
This recipe has been a staple at our family gatherings for decades. My grandmother used to make it every summer with rhubarb from her garden. I remember sitting at the kitchen table, watching her roll out the dough while she told stories of her childhood. Now, I bake this pie with my kids, sharing the same stories passed down through generations. It’s more than just a dessert; it’s a tradition that brings us together.
Why You’ll Love This Recipe
This pie combines the juicy sweetness of strawberries with the tart tang of rhubarb, creating a harmonious mix of flavors that dance on your tongue. The buttery, flaky crust envelops the filling perfectly, offering texture and depth. Plus, the recipe is simple to follow, making it accessible for bakers of all skill levels. You’ll love how the aroma fills your home, creating an inviting and warm atmosphere.
Ingredients Notes
For this recipe, you’ll need fresh strawberries and rhubarb; fresh produces the best flavor, but frozen can substitute in a pinch. When selecting rhubarb, choose stalks that are crisp and firm. For the crust, a high-quality, unsalted butter makes all the difference. If you’re running short on time, store-bought pie crust can be used as a substitute.
Recipe Steps
Step 1
Preheat the oven to 400°F (200°C). Prepare the pie crust by rolling out the bottom layer and placing it into a 9-inch pie dish. Chill in the refrigerator while you prepare the filling.
Step 2
In a large bowl, combine 3 cups of sliced strawberries and 3 cups of chopped rhubarb. Add 1 cup of granulated sugar, 1/4 cup of cornstarch, and a pinch of salt. Toss the ingredients until the fruit is well-coated. Let the mixture sit for about 15 minutes to allow the flavors to meld.
Step 3
Pour the fruit mixture into the prepared pie crust. Cover with the top crust, either fully or by creating a lattice. Trim and tuck the edges, then crimp to seal. Cut small slits in the top crust to allow steam to escape.
Step 4
Brush the crust with a beaten egg mixed with 1 tablespoon of water for a golden finish. Sprinkle with a tablespoon of granulated sugar for added sweetness and texture.
Step 5
Bake in the preheated oven for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes or until the crust is golden and filling is bubbly. Allow the pie to cool for at least 2 hours before serving.
Storage Options
Leftover pie can be stored at room temperature for up to two days, covered loosely with foil. For longer storage, refrigerate tightly covered for up to four days. For freezing, wrap the pie tightly in plastic wrap and foil, and store for up to three months. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.
Variations & Substitutions
If you’re catering to specific dietary needs, consider using a gluten-free pie crust or replacing the sugar with a natural sweetener. For a twist, incorporate other berries such as raspberries or blackberries. Adding a teaspoon of vanilla extract or cinnamon to the filling can also elevate the flavors.
Frequently Asked Questions
Can I use frozen strawberries and rhubarb? Yes, you can use frozen berries and rhubarb. Be sure to thaw them completely and drain any excess liquid to avoid a runny filling. Increase the cornstarch by a tablespoon to account for the additional moisture.
How can I prevent a soggy bottom crust? To avoid a soggy crust, you can blind bake the bottom crust for about 10 minutes before adding the filling. Another technique is to sprinkle a layer of ground nuts or breadcrumbs on the bottom crust before adding the fruit mixture, which helps absorb excess moisture.
Do I have to use an egg wash? An egg wash isn’t necessary but highly recommended as it gives the crust a beautiful golden color and sheen. If you don’t have eggs or prefer an alternative, brushing with milk or cream works well too. Vegan butter brush-on also provides a nice finish if you’re making a vegan pie.
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Strawberry Rhubarb Pie Recipe
Ingredients
Main Ingredients
- 2.5 cups strawberries, hulled and halved fresh or frozen
- 2 cups rhubarb, chopped fresh
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice freshly squeezed
- 1 piece pie crust homemade or store-bought
Instructions
Preparation Steps
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Mix well.
- Roll out the pie crust and place in a 9-inch pie dish. Fill with the fruit mixture.
- Cover with the top crust, seal edges, and make slits to allow steam to escape.
- Bake for 15 minutes in the preheated oven. Reduce the temperature to 375°F (190°C) and continue baking for 45 minutes.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
