Irresistible Strawberry Rhubarb Pie Recipe in 5 Simple Steps

There’s nothing quite like the first bite of strawberry rhubarb pie in early summer – that perfect balance of sweet berries and tangy rhubarb wrapped in a buttery, flaky crust. This classic dessert has been my family’s favorite since I was a kid picking ruby-red stalks from Grandma’s garden. The magic happens when the strawberries’ natural sweetness tames the rhubarb’s tartness, creating a filling that’s bright yet comforting. Whether you’re new to baking or a pie pro, this strawberry rhubarb pie recipe delivers that nostalgic taste of summer in every forkful. Trust me, one slice will have you coming back for seconds!

Why You’ll Love This Strawberry Rhubarb Pie

This pie isn’t just delicious – it’s downright irresistible! Here’s why it’ll become your new go-to dessert:

• Perfect sweet-tart balance – The strawberries and rhubarb play off each other beautifully, creating a flavor that’s bright yet comforting
• Flaky, buttery crust that shatters with every forkful – no soggy bottoms here!
• Surprisingly easy to make – Even if you’re new to pie-making, this recipe walks you through each step
• Total crowd-pleaser that disappears fast at potlucks and family gatherings

Honestly? The hardest part is waiting for it to cool before slicing!

Strawberry Rhubarb Pie Ingredients

Gathering the right ingredients is half the battle for an amazing pie – and I promise, every item here plays a crucial role. Here’s what you’ll need to make magic happen:

• For the filling: 2 cups fresh strawberries (sliced), 2 cups fresh rhubarb (chopped into ½-inch pieces), 1 cup granulated sugar (trust me, this balances the tartness perfectly), ¼ cup cornstarch (our thickening hero), 1 tablespoon lemon juice (brightens everything up), 1 teaspoon vanilla extract (for that warm depth), and ¼ teaspoon salt (to make flavors pop)
• For the crust: 2 pie crusts (homemade or store-bought – no judgment here! Just make sure they’re chilled)
• For finishing: 1 egg (beaten, for that gorgeous golden shine) and 1 tablespoon coarse sugar (those crunchy sparkles on top make all the difference)

Pro tip from my many pie experiments: Measure your rhubarb after chopping, not before. Those stalks can be deceivingly light when whole!

How to Make Strawberry Rhubarb Pie

Now for the fun part – let’s turn those beautiful ingredients into the pie of your dreams! I’ve made this recipe dozens of times, and these steps will guide you to perfect results every time. Just follow along and don’t rush – good pie takes patience (but oh, is it worth it!).

Preparing the Filling

First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your biggest mixing bowl and toss in the sliced strawberries and chopped rhubarb. Here’s my secret: sprinkle the sugar over the fruit and let it sit for 10 minutes before adding the other ingredients. This draws out the juices and makes the flavors sing!

After that sweet soak, add the cornstarch, lemon juice, vanilla, and salt. Mix gently but thoroughly – you want every piece coated evenly. The mixture should look glossy and slightly thickened already. If it seems too dry, don’t panic! The fruit will release more liquid as it bakes.

Assembling the Pie

Roll out your bottom crust and drape it lovingly into a 9-inch pie dish. No need to be perfect here – rustic is charming! Pour in that gorgeous pink filling, spreading it evenly. Now for the top crust: roll it out, place it over the filling, and crimp those edges together like you’re sealing a treasure chest. Don’t forget to cut several slits in the top – these vents let steam escape so your pie doesn’t explode (learned that the hard way!).

Brush the top with beaten egg and sprinkle with coarse sugar – this creates that irresistible golden, crackly crust. Pro tip: place the pie on a baking sheet before it goes in the oven. Trust me, you’ll thank me when you see those bubbling juices!

Baking and Cooling

Bake for 45-50 minutes, but start checking at 30. If the edges are browning too fast (they always do!), tent them with foil. You’ll know it’s done when the crust is deep golden and the filling bubbles thickly through the vents. That bubbling is crucial – it means the cornstarch has done its job!

Now the hardest part: let it cool completely, at least 2 hours. I know, I know – the smell is torture! But cutting too soon means runny filling. While you wait, the juices thicken into that perfect pie consistency. Serve slightly warm with vanilla ice cream, and prepare for the compliments to roll in!

Tips for the Best Strawberry Rhubarb Pie

After years of trial and error (and a few pie disasters!), I’ve learned these game-changing tricks that’ll take your strawberry rhubarb pie from good to legendary:

• Fresh is best – I know frozen fruit is tempting, but fresh strawberries and rhubarb give that perfect texture and bright flavor. If you must use frozen, thaw and drain them first!
• Bake on the bottom rack – This crisps up the bottom crust so it doesn’t get soggy from the juicy filling.
• Taste your rhubarb first – Some stalks are tarter than others. Adjust the sugar by ¼ cup if needed.
• Let it cool completely – I know it’s hard to wait, but this lets the filling set properly. No runny slices!
• Brush crust edges with egg wash – This creates a moisture barrier to keep that bottom crust crisp.

Remember – even “imperfect” pies still taste amazing. The secret ingredient is always love!

Strawberry Rhubarb Pie Variations

Once you’ve mastered the classic, try these fun twists to keep things interesting! My personal favorite? Adding a teaspoon of fresh grated ginger to the filling – it gives the pie a warm, spicy kick that pairs beautifully with the fruit. For a showstopper look, weave a lattice crust instead of a solid top (don’t worry, it’s easier than it looks!). If rhubarb’s hard to find, swap half the strawberries for raspberries – their tartness creates a similar balance. The best part? Each variation still gives you that signature sweet-tart magic we all love!

Serving and Storing Strawberry Rhubarb Pie

Oh, the moment we’ve been waiting for – serving this beauty! I always let my pie cool just until it’s warm (not piping hot) before slicing. That’s when the vanilla ice cream melts into those sweet-tart juices perfectly. For storage, leave it at room temperature if it’ll be eaten within a day – any longer, and it needs the fridge. Just pop slices in the microwave for 10 seconds to bring back that fresh-from-the-oven magic. Pro tip: The crust stays crispest when stored uncovered – but good luck having leftovers to worry about!

Strawberry Rhubarb Pie FAQs

Nutritional Information

Now, I know what you’re thinking – “Who cares about nutrition when pie tastes this good?” But for those curious minds (or if you’re just keeping track), here’s the scoop. Like all homemade recipes, the exact nutrition varies based on your specific ingredients and brands. These are just estimates per serving to give you a general idea.

What I can tell you is that those fresh strawberries pack vitamin C, and rhubarb brings fiber to the party. The crust? Well… let’s just say that’s where the “treat yourself” part comes in! At the end of the day, this is dessert – meant to be enjoyed in all its buttery, fruity glory. Life’s too short not to savor every delicious bite!

Alright, my fellow pie enthusiasts – it’s time to roll up those sleeves and get baking! This strawberry rhubarb pie is just waiting to become your new summer tradition. I can’t wait to hear how yours turns out – did you stick with the classic version or try one of the fun variations? Snap a photo of your masterpiece (even if the crust isn’t “perfect” – those homemade imperfections are what make it special!) and tell me all about it in the comments below. Trust me, once you taste that first sweet-tart bite of warm pie with melting ice cream, you’ll understand why this recipe has been my go-to for years. Happy baking!

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