Rhubarb strawberry pie brings together tart rhubarb and sweet strawberries in a flaky crust. This classic dessert shines in spring and summer. Bakers love it for its vibrant flavors and beautiful pink filling. Making it at home is simple with the right steps. Follow this guide for a perfect pie every time.
This recipe serves 8 people. Prep time is 30 minutes. Baking takes 50 to 60 minutes. Total time is about 4 hours, including cooling. You need basic ingredients and tools. No special equipment required.
Ingredients
Gather these for the crust and filling.
For the double pie crust (makes two 9-inch crusts):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6 to 8 tablespoons ice water
For the filling:
- 3 cups fresh rhubarb, chopped into ½-inch pieces (about 4-5 stalks)
- 3 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
For assembly and baking:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Step-by-Step Instructions
Start with the crust. Work in a cool kitchen. Cold ingredients make flaky pastry.
Make the Pie Crust
- In a large bowl, whisk flour, salt, and sugar.
- Add cold butter cubes. Use a pastry cutter or your fingers. Cut butter into flour until it looks like coarse crumbs. Some pea-sized pieces are good.
- Drizzle ice water, one tablespoon at a time. Mix with a fork until dough holds together. Do not overmix.
- Divide dough into two equal balls. Flatten into disks. Wrap in plastic. Chill for at least 1 hour.
Cold dough is key. It prevents a tough crust.
Prepare the Filling
- In a big bowl, toss rhubarb and strawberries with sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt.
- Let sit for 15 minutes. Fruit releases juices. This thickens the filling.
- Stir again. Set aside.
Taste the mix. Adjust sugar if fruit is very tart.
Assemble the Pie
- Preheat oven to 400°F (200°C). Place a baking sheet on the bottom rack. It catches drips.
- On a floured surface, roll one dough disk into a 12-inch circle. Fit into a 9-inch pie plate. Trim edges to ½-inch overhang.
- Spoon filling into crust. Dot with butter pieces.
- Roll second dough disk into a 12-inch circle. For a lattice top, cut into 10 strips. Weave over filling. Or drape full top and cut slits for steam.
- Fold bottom overhang over top. Crimp edges. Brush with egg wash. Sprinkle coarse sugar.
A lattice shows off the red filling.
Bake the Pie
- Place pie on preheated baking sheet. Bake at 400°F for 20 minutes.
- Reduce to 375°F (190°C). Bake 30 to 40 more minutes. Edges should be golden. Filling bubbles thickly.
- Cool on a wire rack for at least 3 hours. This sets the filling.
Serve warm or at room temperature. Pair with vanilla ice cream.
Tips for Success
- Use fresh, firm rhubarb. It has bright red stalks and crisp leaves to trim. Strawberries should be ripe but not mushy.
- Rhubarb leaves are toxic. Discard them right away.
- Cornstarch thickens best. Tapioca works too, but cornstarch is common.
- Blind bake? Not needed here. The fruit juices cook the bottom crust.
- Frozen fruit? Thaw and drain first. Fresh is best for texture.
- Store leftovers in the fridge up to 3 days. Reheat slices at 350°F for 10 minutes.
Why Rhubarb Strawberry Pie Works
Rhubarb tastes sharp and celery-like. Strawberries balance it with sweetness. Together, they create harmony. Sugar tempers tartness. Lemon brightens. Cinnamon adds warmth.
This combo dates back to American farm kitchens. Rhubarb grows easily. Strawberries pair perfectly. The pie became a staple in the Midwest.
Science helps too. Pectin in fruit and cornstarch make a glossy filling. No runny slices.
Experiment. Add orange zest or ginger for twists.
Common Mistakes to Avoid
- Overfill the pie. Stick to measurements. Excess leads to spills.
- Skip chilling dough. Warm butter melts. Crust turns tough.
- Bake too little. Underbaked filling stays soupy. Look for bubbles.
- Rush cooling. Hot pie slices messy. Patience pays off.
- Wrong oven spot. Middle rack after initial bake ensures even browning.
Variations
- Go gluten-free. Use a 1:1 gluten-free flour blend.
- Vegan version. Swap butter for coconut oil or vegan shortening. Use plant milk for egg wash.
- Mini pies. Use muffin tins. Bake 25 minutes.
- Add rhubarb compote. Cook half the rhubarb first for extra tenderness.
- Spice it up. Try cardamom or nutmeg.
Nutrition Info (Per Slice)
About 450 calories. 60g carbs. 20g fat. 4g protein. High in vitamin C from strawberries. Fiber from rhubarb.
Portion control helps. Enjoy as a treat.
FAQs
1. Can I use frozen rhubarb and strawberries?
Yes. Thaw completely. Drain excess liquid. Pat dry with paper towels. Add 1 extra tablespoon cornstarch to compensate.
2. Why is my pie filling runny?
It might need more thickener or longer bake time. Ensure cornstarch is fully mixed. Cool completely before cutting.
3. How do I know when rhubarb is fresh?
Look for firm, glossy stalks without blemishes. They snap cleanly. Avoid limp or brown ones.
4. Can I make the crust ahead?
Yes. Prepare up to 2 days in advance. Keep chilled. Or freeze wrapped disks up to 3 months. Thaw overnight in fridge.
5. Is rhubarb safe to eat raw?
No. Cook it first. Oxalic acid makes raw rhubarb bitter and potentially harmful in large amounts.