Can I use frozen strawberries and rhubarb?

You can, but fresh really is best for texture. If using frozen, thaw completely first and drain off all the excess liquid (I squeeze mine gently in a clean kitchen towel). You might need an extra tablespoon of cornstarch since frozen fruit releases more juice.

Help! My filling came out runny - how can I fix this next time?

First, make sure you're letting the pie cool completely - that filling keeps thickening as it sits! If it's still too loose, try increasing the cornstarch by 1-2 tablespoons next time. Also, bake until you see thick bubbles coming through the vents - that's your sign the thickener has activated.

Can I make strawberry rhubarb pie ahead of time?

Absolutely! The filling actually gets better after a day as the flavors meld. You can assemble and refrigerate the unbaked pie up to 24 hours before baking (just add 5-10 minutes to the bake time since it'll be cold). Baked pie keeps well at room temp for a day or in the fridge for 3 days.

My crust edges burn before the filling is done - what can I do?

This happens to me too! Around the 30-minute mark, I tent the edges with foil or use a pie crust shield. You can also bake on the lower rack - the bottom gets crispier while the top browns more slowly.

Can I reduce the sugar in this recipe?

You can, but be careful - rhubarb needs that sweetness to balance its tartness. I wouldn't go below ¾ cup sugar, and maybe add a tablespoon of honey to help round out the flavor. Taste your fruit first - super tart rhubarb needs all the sugar!

Irresistible Strawberry Rhubarb Pie Recipe in 5 Simple Steps

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic Strawberry Rhubarb Pie with a perfect balance of sweet and tart flavors, encased in a flaky, buttery crust.

Author: PureCookingJoy
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 3 hours 10 minutes (includes cooling)
Yield: 1 pie (8 servings) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups fresh strawberries, sliced
2 cups fresh rhubarb, chopped
1 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
2 pie crusts (homemade or store-bought)
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (for sprinkling)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt.
Roll out one pie crust and place it in a 9-inch pie dish.
Pour the filling into the crust.
Roll out the second crust and place it over the filling. Crimp the edges to seal.
Cut slits in the top crust to vent. Brush with egg wash and sprinkle with coarse sugar.
Bake for 45-50 minutes, until the crust is golden and the filling is bubbly.
Cool for at least 2 hours before serving.

Notes

Use fresh strawberries and rhubarb for the best flavor.
If the crust browns too quickly, cover the edges with foil.
Let the pie cool completely to allow the filling to set.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 180mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 3g
Cholesterol: 25mg

Find it online: https://purecookingjoy.com/strawberry-rhubarb-pie-recipe/