Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie is a delicious summer treat that combines the sweet flavors of ripe strawberries and tangy rhubarb. The filling is in a flaky pie crust, making it the perfect dessert for any occasion.
Have you ever tried rhubarb? This unique and tart vegetable is often overlooked in the produce aisle, but it can create some delicious desserts like this easy pie recipe.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s a great way to use summer seasonal produce while it’s at peak season to get a delicious dessert.
- It’s also super easy to make even beginners can make this recipe.
- You can serve this pie at holidays, cookouts, potlucks, or just any day of the week!
🛒Ingredients
While this list of ingredients may seem long, most of these items are pantry staples so you don’t have to worry about breaking the bank when you want to make this delicious rhubarb pie recipe.
- flour
- salt
- butter
- ice water
- sliced rhubarb
- sliced strawberries
- lemon zest
- cornstarch
- sugar
- brown sugar
- cinnamon
- vanilla
- salt
- butter
- egg
See the recipe card below for quantities.
🔪 How to Make This Strawberry Rhubarb Pie
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the printable recipe card at the bottom of this post.
Make the crust by mixing flour and salt in a large bowl. Cut in the cold butter, then add the ice cream until a dough forms. Wrap the dough in plastic wrap and chill for 30 minutes or so.
Add the sliced strawberries and rhubarb to a large bowl. Then add the lemon zest and cornstarch and toss to coat. Add the brown sugar cinnamon, vanilla and salt and mix until combined.
Divide the dough into two equal parts, and ole out the first one on a large flat surface. Until you have a circle that is larger than the pie tin. Place the crust into the pie pan.
Spoon the filling into the pie crust and place slices of butter on top of the filling.
Roll the second crust out and cut into strips. Make a lattice on the top of the pie, and brush with an egg wash.
Once the egg wash is applied to the crust bake in a preheated 350 degree oven for 45-50 minutes or until golden brown and bubbly.
🥄 Equipment
Besides measuring cups you will also need this list of equipment to help you make this pie:
- large mixing bowl
- Pastry cutter
- plastic wrap
- pie plate
- Rolling Pin
- sharp knife or pizza cutter
🥫 Storage
Storage – Store leftover pie in an airtight container in the fridge for up to 3 three days. If you don’t have a pie keeper, you can cover the top of your pie with plastic wrap or aluminum foil to keep it fresh.
Freezing – You can also freeze this dish for later use. Simply let it cool completely before placing it in an airtight container and freezing it for up to three months. When ready to eat, thaw overnight in the refrigerator.
Serve With
This delicious pie is great when served on its own, however, you can also pair it with your favorite meal like this Roasted Habanero Little Smokies with a side of this Parmesan Crusted Zucchini Bake.
💭 Tips
Here are a few tips that you can use to help ensure that this strawberry rhubarb pie turns out perfect for you when you make it.
- If you want to save a little time and effort in the kitchen you can use a premade pie crust instead of making your own.
- Allow the pie to cool before you slice it, this will allow the filling time to thicken up instead of being runny.
- If your crust starts to get a little too dark you can cover it with a pie shield or aluminum foil to prevent it from burning.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
No, you don’t have to peel rhubarb before baking, however, if you have some tough pieces then we recommend peeling those.
The cornstarch in the pie filling will prevent your pie from being watery.
🍽 More Strawberry Recipes
Do you enjoy strawberry recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Rhubarb Pie
Equipment
- large mixing bowl
- Pastry cutter
- plastic wrap
- pie plate
- Rolling Pin
- sharp knife or pizza cutter
Ingredients
Crust
- 2 ½ cups flour
- ¾ teaspoon salt
- ¾ cup butter cold
- ¼ – ½ cup ice water
Pie Filling
- 3 cups sliced rhubarb
- 2 ½ cups sliced strawberries
- Zest from 1 lemon
- ¼ cup cornstarch
- ⅓ cup sugar
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 tablespoons butter
- 1 egg beaten
Instructions
- To make the crust, place the flour and salt in a large bowl.
- Add the butter in cubes and using a pastry cutter, mix the butter into the flour to create crumbs.
- Add the ice water in small amounts until the dough forms a ball and sticks together.
- Wrap in plastic wrap and place in the refrigerator while making the filling.
- Wash and slice the rhubarb into thin slices, about ½” thick and add to a large bowl.
- Wash and slice the strawberries.
- Add the lemon zest and mix.
- Add the cornstarch and stir to coat each piece of fruit.
- Add the sugar, brown sugar, cinnamon, vanilla and salt and stir well.
- Preheat the oven to 350 degrees.
- Divide the pie dough into 2 equal sizes. Roll out the pie crust on a large flat surface, lightly dusted with flour until you have a circle roughly 2-3” larger than the pie tin.
- Place the crust in the pie tin and let the edges drape over until later.
- Spoon the filling in the middle of the pie and add slices of butter on top.
- Roll the remaining half of the pie dough into a large rectangle.
- Cut large stripes, roughly 2” wide and lay the strips over the top of the pie, weaving them into a basket style weave. Once all the strips are done, trim and crimp the edges of the pie.
- Beat the egg and brush it over the entire top of the pie.
- Place the pie on a baking tray and bake for 45-50 minutes, until the top is golden brown. (if the edge of the crust gets too dark, cover with foil).
- Allow the pie to cool to room temperature before slicing.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
