Rhubarb and strawberry pie brings together tart rhubarb and sweet strawberries. This classic dessert shines in spring and summer. Bakers love its balance of flavors. The flaky crust holds juicy filling perfectly. Follow this guide for a pie everyone will rave about.
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 kitchen tools like a rolling pin and pie dish.
Ingredients
Gather these for the crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon 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 lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
For assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Use fresh produce for the best taste. Rhubarb should be firm and bright red. Strawberries need to be ripe but not mushy.
Step-by-Step Instructions
Start with the crust. This double-crust pie needs two disks of dough.
Make the Pie Crust
Combine flour, salt, and sugar in a large bowl. Add cold butter cubes. Use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs. Butter pieces should be pea-sized.
Drizzle ice water, one tablespoon at a time. Stir gently with a fork. The dough should hold together when pinched. Do not overwork it. Divide into two equal parts. Flatten each into a disk. Wrap in plastic wrap. Chill for at least 1 hour.
Prepare the Filling
Preheat oven to 400°F (200°C). Rinse and chop rhubarb. Remove strawberry tops and slice them.
In a big bowl, toss rhubarb and strawberries with sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Mix well. Let it sit for 10 minutes. This draws out juices and thickens the filling.
Assemble the Pie
Flour your work surface lightly. Roll one dough disk into a 12-inch circle. Fit it into a 9-inch pie dish. Press edges gently. Trim overhang to ½ inch.
Pour filling into the crust. Dot with butter pieces.
Roll out the second disk into another 12-inch circle. Place over filling. Fold top crust edges under bottom ones. Crimp to seal. Cut 4-5 slits in the top for steam.
Brush with egg wash. Sprinkle coarse sugar if using.
Bake the Pie
Place pie on a baking sheet. This catches drips. Bake at 400°F for 20 minutes. Reduce to 375°F (190°C). Bake 30-40 more minutes. Crust turns golden. Filling bubbles.
Cool on a wire rack for at least 3 hours. This sets the filling.
Tips for Perfect Results
- Choose the right rhubarb. Field-grown rhubarb tastes best. Avoid greenhouse varieties if possible. They can be stringy.
- Balance sweetness. Taste your strawberries. Add more sugar if they are tart.
- Prevent sogginess. Cornstarch thickens the juices. Do not skip it.
- Chill dough well. Cold butter creates flaky layers.
- Bake thoroughly. Juices must bubble through slits. Underbaked pie leaks later.
- Store leftovers in the fridge. Cover with foil. It keeps for 3 days. Reheat slices at 350°F for 10 minutes.
- Freeze unbaked pie. Assemble and wrap tightly. Bake from frozen, adding 10-15 minutes.
Variations to Try
- Go gluten-free. Swap flour for a 1:1 gluten-free blend.
- Add rhubarb boost. Mix in ½ teaspoon ground ginger.
- Berry mix. Swap half strawberries for raspberries.
- Lattice top. Weave strips for a pretty look. Brush with egg wash.
- Vegan version. Use plant-based butter and egg replacer.
- Mini pies. Use muffin tins for individual treats.
Why This Pie Works
Rhubarb brings sharp tang. Strawberries soften it with sweetness. Together, they create harmony. Cinnamon and vanilla add warmth. Lemon brightens everything.
The crust stays crisp thanks to chilling and egg wash. Cornstarch ensures sliceable filling. No runny mess.
This pie fits any occasion. Serve at picnics or dinners. Pair with vanilla ice cream or whipped cream.
Nutrition Information
One slice (1/8 pie) has about 450 calories. It includes 60g carbs, 5g protein, 22g fat. Fiber comes from fruit at 3g per slice. Sugar totals 30g.
Values vary by ingredients. Use less sugar for a lighter option.
FAQs
- Can I use frozen fruit?
- Yes. Thaw and drain well first. Pat dry to reduce moisture. Add 1 extra tablespoon cornstarch.
- Why is my filling runny?
- It might need more cornstarch or longer cooling. Always cool fully before slicing.
- Is rhubarb safe to eat?
- Yes, the stalks are edible. Leaves contain toxins—discard them. Cook rhubarb to neutralize oxalic acid.
- How do I know when rhubarb is ripe?
- Look for firm, glossy stalks 1-2 feet long. Red color is best, but green works too. Harvest in spring.
- Can I make this pie ahead?
- Yes. Bake and cool completely. Refrigerate up to 2 days. Or freeze baked pie for 2 months.
This pie captures seasonal joy. Bake it soon and enjoy the tart-sweet magic.