Strawberry Rhubarb Pie: A Classic Summer Delight

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8 generous slices
• Difficulty: Medium

Introduction

There is something magical about the moment when the first bite of strawberry rhubarb pie meets your tongue. The sweet, sun‑kissed strawberries dance with the tangy, slightly tart rhubarb, all wrapped in a buttery, flaky crust that crumbles delicately with each forkful. This Strawberry Rhubarb Pie has been a staple at family gatherings, farmers’ markets, and backyard picnics for generations, cherished for its balance of flavors and its comforting, homemade feel. In the warm days of late spring and early summer, when strawberries are at their peak and rhubarb stalks are just starting to soften, this pie becomes the star of the dessert table. Its popularity endures because it captures the essence of the season in a single slice, offering both the nostalgic aroma of a classic pie and the fresh, vibrant taste of a fruit‑forward dessert. Whether you are a seasoned baker looking for the best Strawberry Rhubarb Pie recipe or a beginner seeking an easy Strawberry Rhubarb Pie to impress friends, this guide will walk you through every step with confidence, warmth, and expert insight.

Ingredients

• 1 ½ cups (190 g) all‑purpose flour, plus extra for dusting
• ½ teaspoon salt
• ¼ cup (55 g) granulated sugar, divided
• 1 cup (225 g) unsalted butter, chilled and cut into small cubes
• 4–6 tablespoons ice‑cold water
• 4 cups (approximately 560 g) fresh strawberries, hulled and quartered
• 2 cups (about 300 g) fresh rhubarb, trimmed and sliced into ¼‑inch pieces
• ¾ cup (150 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 egg, lightly beaten (for egg wash)
• 1 tablespoon coarse sea salt (optional, for topping)

Instructions

1. Begin by preparing the crust for your homemade Strawberry Rhubarb Pie. In a large bowl, whisk together the flour, salt, and 2 tablespoons of granulated sugar. Add the chilled butter cubes and, using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea‑size pieces of butter still visible.
2. Drizzle 4 tablespoons of ice‑cold water over the mixture and gently stir with a fork. If the dough feels dry, add additional water a tablespoon at a time, just until it holds together when pressed. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This rest period allows the gluten to relax and the butter to firm up, ensuring a flaky crust in the finished easy Strawberry Rhubarb Pie.
3. While the dough chills, turn your attention to the filling. In a separate large bowl, combine the prepared strawberries and rhubarb. Sprinkle the brown sugar, remaining granulated sugar, cornstarch, cinnamon, ginger, and a pinch of salt over the fruit. Toss gently to coat the fruit evenly, then add the vanilla extract and lemon juice, mixing just until everything is combined. The lemon juice not only brightens the flavor but also helps the fruit retain its vibrant color.
4. Preheat your oven to 400°F (200°C). Place a parchment‑lined baking sheet in the oven to heat while you roll out the crust. This step helps the bottom crust bake evenly and prevents sogginess.
5. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll the dough into a 12‑inch circle, about ¼‑inch thick. Carefully transfer the rolled dough to a 9‑inch pie plate, allowing the excess to hang over the edges. Gently press the dough into the plate, ensuring there are no air pockets.
6. Pour the strawberry‑rhubarb filling into the prepared crust, spreading it out evenly with a spoon. The filling should mound slightly in the center, as it will bubble and rise during baking.
7. For the top crust, you have several options: a full lattice, a solid crust with vent cuts, or decorative cut‑out shapes. If you choose a lattice, roll out the remaining dough, cut it into strips about ½‑inch wide, and lay them across the pie in a criss‑cross pattern. For a solid top, roll out the dough, lay it over the filling, and trim the excess, leaving a 1‑inch overhang. Fold the overhang under the bottom crust edge and crimp with your fingers or a fork. Cut 4–6 small slits in the solid top crust to allow steam to escape.
8. Brush the entire top crust with the beaten egg. This egg wash will give your best Strawberry Rhubarb Pie recipe a gorgeous, golden sheen. If desired, sprinkle a tablespoon of coarse sea salt over the crust for a subtle crunch and flavor contrast.
9. Place the prepared parchment sheet (with the pie on it) into the preheated oven. Bake at 400°F (200°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30–35 minutes, or until the crust is deep golden brown and the filling is bubbling vigorously around the edges.
10. Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. This cooling period lets the filling set, making it easier to cut clean slices. Serve the Strawberry Rhubarb Pie warm or at room temperature, perhaps with a dollop of freshly whipped cream or a scoop of vanilla ice cream for extra indulgence.

Pro Tips & Notes

• Balancing Sweetness and Tartness: If your strawberries are exceptionally sweet, reduce the granulated sugar in the filling by a tablespoon. Conversely, if the rhubarb is very tart, add an extra tablespoon of brown sugar to achieve a harmonious flavor.
• Preventing a Soggy Bottom: Pre‑bake (blind bake) the crust for 10 minutes with a layer of parchment paper and pie weights before adding the filling. This creates a barrier that keeps the crust crisp.
• Substitutions for a Gluten‑Free Version: Use a 1‑to‑1 gluten‑free all‑purpose flour blend in place of regular flour. Ensure the blend contains xanthan gum for structure. The rest of the steps remain identical, delivering a delicious gluten‑free easy Strawberry Rhubarb Pie.
• Flavor Boosters: Add a teaspoon of almond extract or a splash of bourbon to the filling for an adult‑only twist. Both ingredients complement the fruit’s natural flavors without overpowering them.
• Storage Tips: Store leftover pie in an airtight container in the refrigerator for up to four days. Reheat individual slices in a 350°F (175°C) oven for 10 minutes to revive the crust’s crispness.
• Make-Ahead Convenience: Assemble the pie up to the point of baking, then wrap it tightly with plastic wrap and freeze. Bake from frozen, adding an extra 10–15 minutes to the baking time. This is perfect for busy holidays or impromptu gatherings.

Nutrition Facts (per serving)

• Calories: 320
• Carbohydrates: 55 g
• Protein: 4 g
• Fat: 12 g

Frequently Asked Questions

• How should I store Strawberry Rhubarb Pie? Allow the pie to cool completely, then cover it loosely with foil or place it in an airtight container. Store in the refrigerator for up to four days. For longer storage, freeze the unbaked pie or the baked slices wrapped tightly in plastic and foil.
• Can I substitute the rhubarb with another fruit? Absolutely. If rhubarb is unavailable, try a mix of strawberries with a tart fruit like cranberries or green apples. Adjust the sugar level to balance the natural sweetness of the substitute.
• How do I scale this recipe for a larger pie or a smaller batch? To double the recipe, use a 9‑inch deep‑dish pie pan and increase the crust ingredients by 1¼‑times to ensure enough dough. For half the recipe, use a 6‑inch mini pie pan and reduce all ingredients proportionally, keeping the crust ratio consistent.
• What are common mistakes that cause a soggy crust? Overloading the filling with juice, not using enough thickener, and skipping the blind‑bake step are typical culprits. Also, ensure the fruit is well‑drained after washing and that the crust is pre‑chilled before baking.
• Can I use pre‑made pie crusts? Yes, pre‑made refrigerated crusts work well for a quick version of the homemade Strawberry Rhubarb Pie. Choose a crust without added seasonings to let the fruit shine.

Closing

There is nothing quite like the comforting familiarity of a perfectly baked Strawberry Rhubarb Pie to celebrate the bounty of spring and summer. Whether you are serving it at a family reunion, a casual brunch, or simply enjoying a slice on a quiet afternoon, this pie delivers a delightful blend of sweet and tart flavors wrapped in a buttery, flaky crust that you’ll remember long after the last crumb is gone. With the tips, variations, and step‑by‑step guidance provided, you now have everything you need to create the best Strawberry Rhubarb Pie recipe in your own kitchen. So roll up your sleeves, preheat the oven, and let the aromas of fresh strawberries and tangy rhubarb fill your home. Happy baking!

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