Strawberry Rhubarb Pie
This strawberry rhubarb pie is filled with tart rhubarb and sweet strawberries in a homemade pie filling for a classic dessert that’s tart, juicy, and perfect for spring!
Table of Contents
This is an absolutely delicious pie! The flavors are wonderful and I loved that it had just the right tartness to it! …Thanks for the great recipe!
The combination of strawberries and rhubarbs in this pie is classic and for good reason. I think the sweetness of the strawberries balances the tartness of the rhubarb, and when they bake together, the result is a pie that’s packed with flavor and the perfect balance of sweet and tart.
This is my all-time favorite strawberry rhubarb pie recipe. I stumbled across this recipe in a 2014 Food Network magazine and pretty much followed it to a “T”. It’s sweet, tart, juicy, and well…perfect.
If you’re a fan of rhubarb desserts, you’ll definitely also want to try this old-fashioned rhubarb pie and rhubarb cake. They’re some of our favorites!
Why I Love This Recipe
- The homemade pie crust used in this recipe is absolutely perfect. It’s flaky, and buttery, and complements the fruit filling beautifully.
- Over the years, this pie has become a family favorite. It’s the perfect dessert to share on late spring evenings, especially when topped with a scoop of ice cream.
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Key Ingredients and Substitutions
Find the full list of ingredients and printable recipe below.
- Homemade Pie Crust: This will be the buttery, flaky vessel that holds our delicious strawberry rhubarb filling. I prefer making homemade crust but you can also substitute with store bought.
- Ripe Strawberries: These will add a sweet, juicy flavor and a pop of color to our pie. Blueberries, raspberries, or even a handful of blackberries can make a great addition to the pie.
- Rhubarb: Known for its tangy flavor, rhubarbs will perfectly complement the sweetness of the strawberries.
- Fresh Lemon Juice: This will add a bright, tangy flavor to the pie and also help the rhubarbs keep their vibrant color.
- Ground Cinnamon: It will add a warm, spicy note that pairs beautifully with the sweet-tart flavors of the fruits. Consider adding a teaspoon of ground ginger or a pinch of nutmeg to the fruit filling. These warm spices complement the sweet-tart flavor of the strawberries and rhubarbs.
Equipment
- Pie Plate – You’ll need a 9-10 inch pie plate to hold the pie crust and the strawberry rhubarb. It’s essential for shaping and baking the pie.
- Rolling Pin – A rolling pin is necessary to roll out the pie dough to the right thickness. This ensures that your pie crust is even and bakes properly.
- Knife or Decorative Cutter – You’ll use a knife or a decorative cutter to cut 1-inch strips of dough for the lattice topping. This creates a beautiful and professional-looking finish for your pie.
How to Make Strawberry Rhubarb Pie
Preparation
Start by making a homemade pie crust. Unlike this crumbly topped rhubarb pie, you will need enough dough to make both a bottom and top crust, so be sure there are at least 2 cups of flour in the recipe.
Step 1 – Prepare the Fruit and Filling
Hull and slice the strawberries. Then, slice the rhubarb. In a large bowl, mix the rhubarb and strawberries with sugar, flour, cinnamon, salt, vanilla, and lemon juice.
Step 2 – Preheat the Oven and Roll Out the Pie Crust
Preheat your oven to 425˚F. Take the dough out of the refrigerator and roll the larger portion to fit your pie plate. Roll the smaller portion to make the top crust.
Step 3 – Assemble the Bottom Crust
Gently press the bottom crust into the pie plate and leave the edges overhanging. This will help to form the lattice top later on.
Step 4 – Add the Rhubarb Filling
Spread the strawberry rhubarb filling into the bottom crust.
Step 5 – Add the Lattice Top
Place the pie crust strips horizontally across the pie, weaving them over and under to form a lattice pattern. Trim the excess dough from the lattice strips and tuck the edges into the bottom crust. Brush the top crust with cream and sprinkle it with coarse sugar if you like.
Step 6 – Bake the Pie
Place the pie in the preheated oven and bake it for 20 minutes at 425˚F. Then, decrease the temperature to 375˚F and bake for an additional 50 minutes.
Lynette’s Tip
To prevent a messy oven, place a pan on the bottom rack to catch any drips from the pie. This simple step will make cleanup a lot easier! And if the edges of the pie start to darken too much during the last 10 minutes of baking, just cover them with a pie crust cover or strips of foil.
What to Serve With
- For a classic dessert pairing, serve your strawberry rhubarb pie with a dollop of homemade whipped cream. The lightness of the cream compliments the sweet and tart flavors of the pie, making for a perfect after-dinner treat.
- If you’re a fan of a la mode, you can’t go wrong with a scoop of vanilla ice cream. The creamy, vanilla flavor is a great contrast to the bold flavors of the pie, and it’s a hit with kids and adults alike.
- If you want to get creative, try serving your pie with a scoop of strawberry ice cream. The extra burst of strawberry flavor takes the dessert to a whole new level, and it’s a fun, colorful option for summer get-togethers.
- For a special brunch treat, pair your pie with a cup of hot coffee. The slightly bitter coffee is a great match for the pie’s sweetness, and it’s a nice way to start your day.
Make Ahead Instructions
Pies can easily be made the day before you are set to enjoy them. If you have not sliced into your pie yet, you can store it at room temperature.
Recipe FAQs
The combination of strawberries and rhubarb gives this pie a unique and delicious flavor. The strawberries add a natural sweetness, while the rhubarbs bring a tartness that balances the pie’s overall sweetness.
Yes, you can. If you’re short on time, a store-bought pie crust will work just fine. However, I recommend making your own homemade pie crust for the best results.
The pie is done when the crust is a deep golden brown and the filling is bubbling. This usually takes about 70 minutes in total, but it’s a good idea to start checking at the 60-minute mark to prevent the pie from overbaking.
No, you don’t. The rhubarbs will soften as the pie bakes, so there’s no need to pre-cook them. Just make sure to slice them into 1/2 inch pieces so that they can easily soften in the oven.
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Serving Size
- What to Expect: This strawberry rhubarb pie recipe yields one 9-inch pie, enough to serve 8 generous slices.
- How to Scale: If you’re planning to serve a larger crowd, you can also make two separate pies using the same recipe for a larger yield.
Strawberry Rhubarb Pie
Ingredients
- 1 homemade pie crust
- 2 pints ripe strawberries
- 1 1/4 pounds rhubarb
- 1 Cup granulated sugar
- 2 Tablespoons all-purpose flour
- 2 Tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Additions
- cream and granulated sugar to spread onto the top crust for more golden browning
Instructions
Homemade Pie Dough Prep
- If making a homemade pie crust, divide the dough into two balls; one ball is slightly bigger than the other. Flatten the balls into discs and refrigerate them for at least 30 minutes.
- Remove the dough discs from the refrigerator and roll the larger one out into a 12-inch circle. Gently press the circle into a 9-10 inch pie plate and tuck in the edges instead of trimming them. Set aside.
- Roll out the smaller disc into an 11 inch circle and cut 1 inch strips with a knife or decorative cutter. Set aside.
Pie Filling Prep
- Hull and slice the strawberries. Remove the green leaves and slice the rhubarb into 1/2-inch pieces.
- Combine the rhubarb, strawberries, sugar, flour, cinnamon, salt, vanilla, and lemon juice in a large bowl. Mix well.
Pie Assembly and Baking
- Preheat your oven to 425˚ F.
- Spread your strawberry rhubarb filling into the bottom crust.
- Place six dough strips horizontally across the pie, about ¾ inch apart. Working from the right side, peel back strips 1,3 and 5 and place a new strip vertically across the pie on the far right side. Lay the peeled strips back over, covering the vertical strip. Next, again working from the right, peel back strips 2, 4, and 6 and place a new strip vertically across the pie next to the other vertical one. Lay the peeled strips back over. Repeat this process twice, working your way right to left. Tuck the edges of the lattice into the folded edge of the pie.
- Brush the top of the pie crust with cream and sprinkle with coarse sugar (optional)
- Bake the pie on the center rack for 20 minutes at 425˚F. Without opening the oven, decrease the temperature to 375˚ F and bake an additional 50 minutes.
- Cool completely before cutting. (About 3 hours.) Serve with whipped cream or ice cream.
Notes
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- Different Fruit: While this recipe calls for strawberries and rhubarbs, feel free to mix and match them with your favorite fruits. Blueberries, raspberries, or even a handful of blackberries can make a great addition to the pie.
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- Add Some Spice: Consider adding a teaspoon of ground ginger or a pinch of nutmeg to the fruit filling. These warm spices complement the sweet-tart flavor of the strawberries and rhubarbs.
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- Add Nuts: You can sprinkle chopped nuts like almonds or walnuts to the top of your pie before baking. This will add a delicious crunch to contrast with the soft fruit filling.
Nutrition
This recipe was originally published in 2019. I’ve updated the instructions to be more clear but the recipe remains the same.
Hi. Next to my mom’s pumpkin custard holiday pies, this is my favorite pie. But I live in Tucson, AZ, and have never seen fresh rhubarb here. I can’t find frozen, either. I did find canned rhubarb. Can I tweak this recipe to use the canned, instead of fresh?
Hello CMC!
You can certainly use canned rhubarb, but since it’s pre cooked, the consistency of this filling will be different than using fresh. Rhubarb is rhubarb, however, so it should still be tasty!
Just wondering if the salt is really needed. My husband is on a very restricted salt diet. I know just a little salt can have hundreds of MGs of sodium. Thank you in advance for your opinion about leaving out the salt.
Hi Judy!
Since the recipe only calls for 1/4 tsp., you can certainly leave it out. No biggie 🙂
This is an absolutely delicious pie! The flavors are wonderful and I loved that it had just the right tartness to it! Mine turned out rather soupy though and I’m wondering the best way to remedy that for next time. Thanks for the great recipe!
Hi Shirley!
I am so glad that you liked it! Sometimes my pie comes out a little more soupy too if I’m using home grown berries. Can add an extra Tablespoon of flour 🙂