Strawberry Rhubarb Pie

The aroma of freshly baked strawberry rhubarb pie wafts through the kitchen, filling the air with a sweet and tart promise of delight. This Strawberry Rhubarb Pie takes about an hour to prepare and bake, and its success lies in the harmonious blend of fresh fruits, sugar, and a flaky crust.

This recipe is perfect for anyone looking to impress guests or enjoy a classic dessert at home. Ideal for summer gatherings or holiday celebrations, it can also be made ahead of time and stored in the freezer for a later treat.

Why You’ll Love This Recipe

• The blend of sweet strawberries and tangy rhubarb creates a unique flavor combination.
• A crisp, golden crust adds the perfect contrast to the soft, juicy filling.
• It’s easy to make with just a few simple steps.
• A crowd-pleaser that pairs beautifully with vanilla ice cream.

What You’ll Need

Gather these ingredients to create your delicious pie.

For the Filling

• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, chopped
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For the Crust

• 1 pie crust (store-bought or homemade)

Store-bought crust saves time.

Substitutions & Swaps

• Use frozen strawberries if fresh aren’t available.
• Adjust sugar based on fruit sweetness.
• Cornstarch can be swapped for tapioca flour.
• Lemon juice can be replaced with lime juice.

How to Make It

Follow these easy steps to make your pie.

Preheat

1. Preheat the oven to 425°F (220°C).
   This high temperature ensures a flaky crust.

Cook Filling

2. Combine strawberries, rhubarb, sugar, cornstarch, salt, vanilla extract, and lemon juice in a saucepan.
   Cook over medium heat until the mixture starts to bubble and thicken.

Cool Filling

3. Remove from heat and let cool slightly.
   This step is crucial to avoid a soggy crust.

Pour Filling

4. Pour the fruit filling into the pie crust.
   Ensure it’s evenly spread for proper cooking.

Cover Pie

5. Cover with a second pie crust or create a lattice top, sealing the edges.
   This adds visual appeal while trapping the steam.

Vent Crust

6. Cut a few slits in the top crust to allow steam to escape.
   This prevents the filling from bubbling over.

Bake

7. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
   Keep an eye on it towards the end to avoid burning.

Cool Pie

8. Allow to cool before serving.
   This will help set the filling for clean slices.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, can be frozen for up to 3 months if wrapped tightly.
Reheat: Bake at 350°F for 10-15 minutes until warmed through.

Tips for Best Results

• Utilize fresh strawberries and rhubarb for the best flavor.
• Chill your pie crust before using for added flakiness.
• Brush the top crust with egg wash for a shiny finish.
• Serve with a scoop of vanilla ice cream for a delightful contrast.

Serving Suggestions

• Pair with whipped cream for an extra treat.
• Great for picnics or backyard barbecues.
• Serve as a light dessert after a hearty meal.