There is an undeniable charm in the delicate harmony of sweet strawberries and tangy rhubarb, perfectly embraced by a flaky, buttery crust. This classic pie embodies the essence of spring and early summer, offering a vibrant and aromatic dessert experience. Each slice showcases a balanced combination of textures and flavors, making it a stunning addition to any dessert table. Crafted with care and attention to detail, this strawberry rhubarb pie transforms simple ingredients into a timeless culinary masterpiece.

Table of Contents

Ingredients

2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, chilled and cubed
6 tablespoons ice water
3 cups fresh strawberries, hulled and halved
3 cups rhubarb, sliced into small pieces
1 cup granulated sugar
¼ cup brown sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
1 tablespoon coarse sugar (for sprinkling)

How to Make Strawberry Rhubarb Pie?

Begin by preparing the pie crust, combining flour, salt, and sugar in a large bowl. The chilled butter is cut into the flour mixture until it resembles coarse crumbs, and ice water is gradually incorporated until the dough comes together. Once formed, the dough is divided, wrapped, and chilled for at least an hour to achieve a tender and flaky texture.

Meanwhile, prepare the filling by gently tossing fresh strawberries and rhubarb with granulated and brown sugars, cornstarch, lemon juice, and vanilla extract. Allowing the fruit to sit releases natural juices and intensifies the flavors. The chilled dough is rolled out, placed into a pie dish, and filled with the vibrant mixture. A lattice crust is woven from the second dough disc, brushed with an egg wash, and finished with coarse sugar to create a golden, enticing top.

Cooking Time

The pie is baked on a preheated oven at 400°F (200°C) for 20 minutes before reducing the heat to 350°F (175°C) and baking for an additional 35 to 40 minutes. The total baking time ensures the crust is golden and crisp while the filling bubbles perfectly. Including preparation and chilling, the complete process takes approximately 2 hours and 30 minutes.

Nutritional Information

Each serving of this pie provides approximately 310 calories, with 48 grams of carbohydrates, 3 grams of protein, and 12 grams of fat. The sugar content is balanced at 28 grams, complemented by 3 grams of dietary fiber. This nutritional profile makes it a satisfying indulgence without overwhelming richness.

Storage and Reheating

Leftover pie can be stored at room temperature for up to two days, or refrigerated for up to five days to maintain freshness. Reheating is best done in a 300°F (150°C) oven for 10 minutes until warm and crisp. For long-term storage, baked slices can be tightly wrapped or placed in an airtight container and frozen for up to three months, ensuring convenience without sacrificing flavor.

Suggestions and Variations

Serve the pie slightly warm with a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream for an elevated experience. A drizzle of honey adds subtle sweetness, while adjusting the rhubarb or sugar allows for a more tart or balanced flavor. For a rustic twist, consider replacing the lattice top with a crumb topping, offering a different texture and visual appeal.

Seasonal Relevance

Strawberry rhubarb pie is a quintessential dessert for spring and early summer, capturing the brief period when both fruits are at their peak. Its bright flavors and vibrant colors make it ideal for garden parties, family brunches, and celebratory gatherings. This pie celebrates the freshness of the season, providing a dessert that is both visually stunning and delightfully flavorful.

Strawberry Rhubarb Pie Recipe

Recipe by Huma

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Total time

hour

minutes

This Best Strawberry Rhubarb Pie Recipe features a flaky, buttery crust filled with a perfectly balanced sweet-tart filling of fresh strawberries and rhubarb. It’s a classic summer dessert that’s vibrant, comforting, and bursting with homemade flavour ideal for picnics, gatherings, or cosy weekend baking.

Ingredients

For the filling:
2 ½ cups fresh strawberries, hulled and sliced
2 ½ cups chopped rhubarb
1 cup granulated sugar
¼ cup brown sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
For the crust:
2 ½ cups all-purpose flour
1 tsp salt
1 cup unsalted butter, chilled and cubed
6 tbsp ice water
For finishing:
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (for sprinkling)

Directions

Prepare the crust: In a bowl, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide in half, shape into discs, wrap, and refrigerate for at least 30 minutes.
Make the filling: In a large bowl, combine strawberries, rhubarb, sugars, cornstarch, lemon juice, vanilla, and salt. Toss gently and let sit for 15 minutes to release juices.
Assemble the pie: Roll out one dough disc and fit it into a 9 inch pie dish. Pour the filling into the crust. Roll out the second disc and place it on top, or cut into strips for a lattice pattern. Seal and crimp edges.
Add finishing touches: Brush the top with beaten egg and sprinkle with coarse sugar.
Bake: Place the pie on a baking sheet and bake at 400°F (200°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake for another 35 to 40 minutes until golden brown and bubbly.
Cool and serve: Allow the pie to cool for at least 2 hours before slicing to set the filling. Serve plain or with vanilla ice cream.

Recipe Video

Notes

For a richer flavour, add a pinch of cinnamon or nutmeg to the filling.
If using frozen fruit, thaw and drain before mixing to prevent a watery filling.
Store leftovers covered in the refrigerator for up to 4 days.

Best Strawberry Rhubarb Pie Recipe

Ingredients