Strawberry Rhubarb Pie – Sweet, Tart & Perfectly Flaky

Strawberry Rhubarb Pie is the ultimate balance of sweet strawberries and tart rhubarb baked in a buttery, flaky crust. This classic pie is perfect for spring and summer when fresh strawberries and rhubarb are in season. The bubbling filling pairs beautifully with the crisp crust, creating a dessert that’s both comforting and vibrant.

Why You’ll Love This Recipe

• Combines sweet strawberries and tangy rhubarb for perfect balance
• Buttery, flaky pie crust baked to golden perfection
• Simple, fresh ingredients
• Perfect for spring and summer gatherings
• Classic homemade dessert that impresses without stress

Ingredients

Pie Crust

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6–8 tablespoons ice water

Filling

• 3 cups fresh strawberries, hulled and halved
• 3 cups fresh rhubarb, chopped
• 1 ¼ cups granulated sugar
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Optional Topping

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar for sprinkling

Step-by-Step Instructions

1. Preheat oven to 425°F.
2. Prepare the pie crust by combining flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Divide into two discs and refrigerate for at least 30 minutes.
3. In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon juice. Let sit for 10 minutes.
4. Roll out one dough disc into a 12-inch circle and line a 9-inch pie pan. Trim excess edges.
5. Pour the strawberry rhubarb filling into the crust.
6. Roll out the second dough disc for the top crust. Place over filling and crimp edges to seal. Cut a few slits for steam vents. Optionally, brush with beaten egg and sprinkle with coarse sugar.
7. Bake for 15 minutes at 425°F, then reduce temperature to 350°F and bake 40–45 minutes more until crust is golden and filling bubbles.
8. Cool completely before slicing to allow the filling to set.

Tips & Variations

• Use frozen strawberries and rhubarb if fresh aren’t available; thaw and drain excess liquid.
• Add a teaspoon of almond extract for extra flavor.
• Make a lattice crust for a decorative top.
• Chill filling before adding to pie crust to prevent sogginess.
• Serve with whipped cream or vanilla ice cream for added indulgence.

Storage & Freezer Instructions

• Store leftover pie covered at room temperature for 2 days.
• Refrigerate for up to 5 days; slice as needed.
• Freeze unbaked pie wrapped tightly for up to 2 months. Bake directly from frozen, adding 10–15 minutes to baking time.
• Freeze baked slices for up to 1 month; thaw in the refrigerator overnight before serving.

Serving & Pairing Ideas

• Serve slightly warm with vanilla ice cream or whipped cream.
• Pair with a cup of coffee, tea, or lemonade.
• Garnish with fresh mint leaves for a vibrant look.
• Serve as a centerpiece dessert for holidays or summer picnics.
• Slice into small squares for potluck-friendly portions.

Frequently Asked Questions

Can I make this pie ahead of time?

Yes. Assemble the pie the day before and refrigerate, but bake just before serving for best crust texture.

Can I use store-bought pie crust?

Absolutely. Use one regular or butter-flavored crust for convenience.

How do I prevent a soggy bottom?

Make sure to roll the bottom crust evenly and pre-chill before adding filling. Using cornstarch helps thicken the filling.

Can I adjust the sweetness?

Yes, adjust sugar according to the tartness of your rhubarb and strawberries. Taste the filling before adding it to the crust.

Ready to Make It?

Strawberry Rhubarb Pie brings a perfect balance of sweet and tart to a buttery, flaky crust. It’s a classic dessert that’s ideal for spring and summer, offering bright color and bold flavor. Save this recipe and enjoy a timeless pie that always impresses.

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• Key Lime Pie Bars – Tangy and creamy citrus bars.

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