Go Back
Strawberry rhubarb pie is a beloved classic that evokes nostalgia and warmth in the hearts of many. This delightful dessert embodies the essence of spring and summer, bringing together two distinct flavors that create a perfect harmony. The sweetness of ripe strawberries meets the tartness of fresh rhubarb, resulting in a pie that is both refreshing and satisfying. Whether served warm with a scoop of vanilla ice cream or chilled on a hot day, this pie is a staple at family gatherings, holiday celebrations, and summer picnics.

Strawberry Rhubarb Pie

Indulge in the perfect harmony of sweet strawberries and tart rhubarb with this timeless Strawberry Rhubarb Pie recipe. Ideal for any occasion, this delightful dessert captures the essence of spring and summer. With vibrant colors and fresh ingredients, each slice promises a tasty balance that will have friends and family coming back for more. Serve it warm with vanilla ice cream or chilled on hot days. Bake and create memories! #StrawberryRhubarbPie #Baking #DessertRecipes #PieLovers #SpringBaking #SummerDesserts
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh strawberries, hulled and halved

2 cups rhubarb, cut into 1/2-inch pieces

1 cup granulated sugar

1/4 cup cornstarch

1 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon lemon juice

1 tablespoon butter, cut into small pieces

1 package (14 oz) double-crust pie pastry (or homemade)

1 egg (for egg wash)

1 tablespoon milk (for egg wash)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

    Prepare the Filling: In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla extract, salt, and lemon juice. Toss gently until the fruit is coated. Set aside to let the juices meld, about 15 minutes.

      Roll Out Crust: On a floured surface, roll out one pie pastry into a 12-inch circle. Carefully place it into a 9-inch pie dish, trimming any excess to leave a 1-inch overhang.

        Add the Filling: Pour the strawberry-rhubarb mixture into the prepared pie crust, spreading it evenly. Dot the top with small pieces of butter.

          Top Crust: Roll out the second pie pastry and cut it into strips or a lattice pattern. Place it over the fruit filling, crimping the edges to seal. If using strips, weave them alternately to create a lattice design.

            Egg Wash: In a small bowl, whisk together the egg and milk. Brush the egg wash over the crust to give it a golden color.

              Bake: Place the pie on a baking sheet (to catch any drips) and bake it in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbling and the crust is golden brown.

                Cool: Remove the pie from the oven and let it cool for at least 2 hours before slicing. This will help the filling set up properly.

                  Serve: Enjoy your delicious strawberry rhubarb pie warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream on top!

                    Prep Time, Total Time, Servings: 20 min | 1 hr 10 min | 8 servings