Name: Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 60 min
Total time: 270 min
Ingredients: 2 ½ cups sliced fresh strawberries; 2 ½ cups chopped rhubarb (about ½-inch pieces); 1 cup granulated sugar; ¼ cup cornstarch; 1 tablespoon fresh lemon juice; ⅛ teaspoon salt; 1 double pie crust (homemade or store-bought); 1 egg; 1 tablespoon cream or milk; 1 tablespoon granulated sugar (for sprinkling)

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Strawberry Rhubarb Pie is a classic Summer Fruit Pie that brings the perfect balance of sweet strawberries and tart rhubarb, nestled in a golden, flaky crust. This pie is a summer staple, delivering clean slices with a vibrant filling that’s neither too sweet nor too runny. Ideal for family gatherings, picnics, or a cozy dessert night, Strawberry Rhubarb Pie is a reliable, crowd-pleasing treat that’s easier to make than you might think.

Why You’ll Love Strawberry Rhubarb Pie

I absolutely love this recipe because it’s a dependable, no-fuss dessert that delivers every time. The Strawberry Rhubarb Pie is a Summer Fruit Pie that combines juicy strawberries and tangy rhubarb in a filling that sets beautifully, thanks to a smart use of cornstarch and a key resting step. The crust is crisp and golden, and the filling’s balance of flavors makes every bite irresistible. Whether you’re a pie-making novice or a seasoned baker, this Summer Fruit Pie is straightforward and rewarding.

Ingredients for Strawberry Rhubarb Pie

Here’s what you’ll need for Strawberry Rhubarb Pie (serves 8):

For the Filling:
- 3 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped into ½-inch pieces
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- ¼ tsp salt
For the Crust:
- 2 store-bought or homemade pie crusts (one for bottom, one for top)
- 1 egg, beaten with 1 tbsp milk (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)

Equipment

9-inch pie dish
Mixing bowl
Slotted spoon
Rolling pin (if using homemade crust)
Pastry brush
Baking sheet
Pie shield or foil

Ingredient Tips

Strawberries: Fresh for brightest flavor; frozen works if thawed and drained.
Rhubarb: Firm, red stalks for best texture; avoid woody pieces.
Cornstarch: Ensures a set filling; don’t substitute with flour.
Pie Crusts: Store-bought for ease; homemade for flakier results.
Egg Wash: Adds shine and crispness; use cream if milk-free.

Directions for Strawberry Rhubarb Pie

Let’s bake this delicious Strawberry Rhubarb Pie!

Prepare the Filling

In a large mixing bowl, I combine 3 cups halved strawberries, 2 cups chopped rhubarb, ¾ cup granulated sugar, ¼ cup cornstarch, 1 tbsp lemon juice, and ¼ tsp salt. I toss gently and let the mixture rest for 30 minutes to release juices, stirring occasionally. Using a slotted spoon, I scoop the fruit into the pie crust, leaving excess liquid behind to prevent a soggy bottom.

Assemble the Pie

I roll out one pie crust and gently press it into a 9-inch pie dish, letting the edges hang. I add the prepared filling using a slotted spoon. For the top crust, I roll out the second crust and create a lattice pattern or cover with a solid sheet, trimming and crimping the edges to seal. I brush the top with the egg wash (1 egg beaten with 1 tbsp milk) and sprinkle with 1 tbsp coarse sugar for a golden, textured finish.

Bake the Pie

I preheat the oven to 400°F and place the pie on a baking sheet to catch drips. I bake for 20 minutes, then reduce the temperature to 350°F and bake for another 30–40 minutes, until the crust is golden and the filling bubbles. If the edges brown too quickly, I cover them with a pie shield or foil. I let the Strawberry Rhubarb Pie cool on a wire rack for at least 3 hours to set.

Nutrition

Prep Time: 20 minutes
Cooking Time: 50–60 minutes
Total Time: ~4 hours (including cooling)
Servings: 8
Calories: ~350 kcal per serving
Macros per Serving: 45g carbs, 4g protein, 16g fat, 3g fiber

Variations for Strawberry Rhubarb Pie

Try these twists on Strawberry Rhubarb Pie:

Berry Mix: Swap 1 cup strawberries for raspberries in a vibrant Summer Fruit Pie.
Spiced Twist: Add ½ tsp cinnamon or nutmeg to the filling for warmth in a Summer Fruit Pie.
Gluten-Free: Use a gluten-free pie crust for dietary needs.
Crumb Topping: Replace the top crust with a streusel of ½ cup flour, ¼ cup sugar, and ¼ cup butter.
Citrus Zest: Add 1 tsp orange zest to the filling for a zesty kick.

Serving Ideas:

Pair with Layla Cooks’ Summer Mango Coconut Float Milkshake for a refreshing summer dessert duo.
Serve with a dollop of whipped cream or vanilla frozen yogurt for a creamy Summer Fruit Pie contrast.
Offer at a picnic with iced tea or lemonade for a seasonal spread.

Storage

I store Strawberry Rhubarb Pie covered at room temperature for the first day, then in the refrigerator for up to 3 days to maintain freshness. I bring slices to room temperature before serving for the best crust texture. For longer storage, I freeze individual slices, wrapped tightly in plastic wrap and foil, for up to 2 months. I reheat in a 300°F oven for 10–15 minutes to restore crispness.

Serving Tips

Presentation: Serve Strawberry Rhubarb Pie on a rustic platter to highlight the golden crust.
Garnish: Add a dusting of powdered sugar or a scoop of ice cream for flair.
Pairing: Enjoy with a glass of rosé, herbal tea, or sparkling water to complement Strawberry Rhubarb Pie.
Temperature: Serve at room temperature or slightly warm for optimal flavor.
Portion Size: One-eighth of the pie per person for a satisfying slice.

FAQs About Strawberry Rhubarb Pie

Here are answers to some common questions about this recipe:

Can I use frozen strawberries or rhubarb for this pie?
Yes, frozen strawberries and rhubarb work, but thaw and drain them well to reduce excess liquid. Increase cornstarch to ⅓ cup and rest the filling longer (45 minutes) to manage moisture. Fresh fruit gives the best flavor and texture for Strawberry Rhubarb Pie.

How do I prevent a soggy pie crust?
To avoid a soggy crust, let the fruit mixture rest for 30 minutes and use a slotted spoon to leave excess liquid behind. Pre-baking the bottom crust for 10 minutes at 400°F can also help.

Can I make this pie gluten-free?
Yes, use a gluten-free pie crust and ensure all other ingredients (like cornstarch) are gluten-free. Check labels to confirm for a gluten-free Strawberry Rhubarb Pie.

How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling bubbles through the lattice or vents, about 50–60 minutes. Check that the filling is thickened when cooled for clean slices.

Can I make the pie dough ahead of time?
Yes, you can prepare homemade pie dough up to 2 days in advance and refrigerate it, wrapped tightly, or freeze it for up to 1 month. Thaw in the fridge overnight before rolling out.

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Conclusion

Strawberry Rhubarb Pie is a timeless summer dessert that’s perfect for any occasion. Its golden, flaky crust and balanced fruit filling make it a standout treat that’s as beautiful as it is delicious. Whether you’re serving it at a family gathering or savoring a slice on a quiet evening, this pie is sure to impress. Try this reliable recipe to bring a slice of summer to your table.