Strawberry Rhubarb Pie

Strawberry rhubarb pie is like a slice of summer on your plate—a beautiful balance of sweet and tart that dances on your taste buds. Picture warm strawberries mingling with tangy rhubarb under a golden crust that shatters delightfully with each bite.

This pie always takes me back to my grandmother’s kitchen, where the air was filled with laughter and the scent of fresh-baked goods. Every family gathering felt incomplete without her famous strawberry rhubarb pie, which was as much a part of our tradition as arguing over who would get the last piece.

I still remember my cousin’s eyes lighting up when I brought out this pie at a family reunion—it was pure magic.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Look for ripe berries that are bright red and fragrant; they should be sweet and juicy.
• Rhubarb Stalks: Choose firm stalks that are bright pink or green; avoid wilted or discolored pieces for the best flavor.
• Sugar: Use granulated sugar to balance the tartness of the rhubarb; adjust based on your sweetness preference.
• Cornstarch: This will help thicken the filling; it’s essential for achieving that perfect pie consistency.
• Lemon Juice: Freshly squeezed lemon juice adds brightness and enhances the flavors of both fruits.
• Pie Crusts: You can use store-bought or homemade; just ensure it’s chilled before baking to maintain flakiness.
• Butter: Use unsalted butter for a rich flavor in your filling and to dot over the top of the pie before baking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Filling: Start by preheating your oven to 425°F (220°C). In a large bowl, combine sliced strawberries and chopped rhubarb with sugar and cornstarch. Toss well until all fruit pieces are coated evenly.

Add Lemon Juice: Squeeze fresh lemon juice over the fruit mixture. This step brightens up the flavors beautifully while balancing out the sweetness.

Assemble Your Pie: Roll out one pie crust into a 9-inch pie dish. Pour in your fruit mixture evenly spreading it out for even cooking. Dot small bits of butter over the top—it’s like giving your pie a cozy blanket

Top It Off: Place another rolled-out crust on top or create a lattice design if you’re feeling fancy Seal edges by crimping them with your fingers, then cut slits into the top crust for steam release.

Bake Away: Bake in your preheated oven for 15 minutes. Reduce temperature to 350°F (175°C) and bake an additional 30-35 minutes until bubbly and golden brown—your kitchen will smell heavenly

Cool & Serve: Let your pie cool for at least an hour before slicing. This allows juices to set up nicely; serve warm or chilled with a scoop of vanilla ice cream on top

Now you’re ready to enjoy this delightful strawberry rhubarb pie Whether it’s summer picnics or cozy winter gatherings, this dessert is bound to steal hearts—and maybe even arguments about who gets that last slice

Perfecting the Cooking Process

Start by preparing the pie crust while the strawberry-rhubarb filling is simmering on the stove to save time.

Add Your Touch

Consider adding a pinch of cinnamon or nutmeg to enhance the filling’s warmth and complexity.

Storing & Reheating

Store leftover pie in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

I remember my first attempt at making Strawberry Rhubarb Pie; my friends devoured it and begged for seconds. I felt like a baking rockstar

FAQ

Can I use frozen strawberries for Strawberry Rhubarb Pie?

Yes, but fresh strawberries yield better flavor and texture in this dessert.

How do I prevent my pie crust from getting soggy?

Blind bake the crust before adding filling to create a barrier against moisture.

What is the best way to serve Strawberry Rhubarb Pie?

Serve warm with a scoop of vanilla ice cream or whipped cream on top.

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Irresistible Strawberry Rhubarb Pie

Print Recipe

Pin Recipe

Savor the perfect blend of sweet strawberries and tart rhubarb in this delightful pie, encased in a flaky crust—ideal for any gathering or a cozy night in.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice (freshly squeezed)
• 1 pre-made pie crust (9-inch)
• 2 tablespoons unsalted butter, cut into small pieces

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix sliced strawberries and chopped rhubarb with sugar and cornstarch until evenly coated.
3. Add lemon juice to the fruit mixture and stir gently to combine.
4. Roll out one pie crust into a 9-inch pie dish and fill with the fruit mixture. Dot with butter pieces.
5. Cover with a second rolled-out crust or create a lattice top. Seal edges by crimping and cut slits in the top for steam.
6. Bake for 15 minutes; then reduce temperature to 350°F (175°C) and bake an additional 30-35 minutes until bubbly and golden brown.
7. Allow the pie to cool for at least one hour before slicing.

Nutrition

• Serving Size: 1 slice (125g)
• Calories: 210
• Sugar: 18g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 10mg

Keywords: - For added flavor, sprinkle a pinch of cinnamon or nutmeg into the filling. - Store leftover pie in an airtight container at room temperature for up to two days or refrigerate for longer freshness.