The sweet-tart harmony of strawberries and rhubarb finds a perfect stage in this classic pie. Encased in a buttery, golden crust and finished with a delicate sugar sparkle, each slice tells a story of springtime indulgence and homemade comfort. Whether you’re hosting a garden brunch or simply indulging in a weekday treat, this pie elevates the everyday. What makes this pie stand out isn’t just its flavors—it’s the balance of simplicity and elegance. With easy-to-follow steps and straightforward ingredients, even novice bakers can achieve bakery-quality results. Serve it warm with a scoop of vanilla bean ice cream or chilled with a dollop of whipped cream for a refreshing twist.
Full recipe:
Ingredients:
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1 homemade double pie crust (top and bottom)
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3 cups (300g) rhubarb, sliced into ½-inch pieces
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2½ cups (380g) fresh strawberries, chopped
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⅓ cup (67g) packed light brown sugar
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⅓ cup (67g) granulated sugar
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¼ cup (32g) cornstarch
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¼ teaspoon salt
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1 tablespoon (15ml) fresh orange juice
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½ teaspoon pure vanilla extract
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2 tablespoons (28g) unsalted butter, diced
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1 large egg mixed with 1 tablespoon (15ml) milk (for egg wash)
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Coarse sugar, for garnish (optional)
Directions:
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Roll out one portion of the dough and fit into a 9-inch pie dish, leaving an overhang. Refrigerate while preparing the filling.
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In a large bowl, gently combine the rhubarb, strawberries, both sugars, cornstarch, and salt until well coated.
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Add orange juice and vanilla extract; stir to blend.
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Pour the fruit mixture into the chilled crust and dot the surface evenly with diced butter.
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Roll out remaining dough and create a lattice or solid crust with vents. Seal and crimp the edges.
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Brush the top with egg wash and sprinkle with coarse sugar if using.
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Bake at 400°F (204°C) for 20 minutes. Reduce heat to 350°F (177°C) and continue baking 25–30 minutes until crust is golden and filling is bubbling.
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Let cool for at least 3 hours on a wire rack before slicing to allow the filling to set.
Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 20 minutes
Kcal: 360 kcal per slice (estimated) | Servings: 8 servings
The Ultimate Guide to Strawberry Rhubarb Pie
A Sweet-Tart Icon of Springtime Baking
There’s something undeniably nostalgic and heartwarming about a freshly baked pie cooling on the windowsill. Among the many varieties, Strawberry Rhubarb Pie holds a special place in culinary tradition. With its irresistible combination of sweet strawberries and tart rhubarb tucked into a flaky, golden crust, this pie is a true celebration of spring’s earliest bounty. In this in-depth guide, we’ll explore the story behind this iconic dessert, why it’s so beloved, and how to make a version that’s both easy to master and utterly delicious. Whether you’re a seasoned baker or a pie-making novice, this recipe has all the tips and insights you need to create a showstopping dessert that’s sure to become a seasonal favorite.
A Slice of History: The Origins of Strawberry Rhubarb Pie
Though now a beloved staple in American kitchens, rhubarb is not native to North America. It originated in Asia over 2,000 years ago and was initially used for medicinal purposes before making its way into European cuisine in the 18th century. Rhubarb became popular in pies once sugar became more widely accessible, taming the stalk’s tartness with sweetness. Strawberries, native to both Europe and the Americas, were a natural partner for rhubarb. The two fruits complement each other beautifully—rhubarb’s sour tang contrasts with the juicy sweetness of ripe strawberries. By the early 19th century, recipes combining them in pies began appearing in American cookbooks. Today, strawberry rhubarb pie is a spring and early summer favorite, often signaling the start of seasonal fruit baking.
Why Strawberry Rhubarb Pie Is So Beloved
So what makes this pie a go-to for so many bakers and dessert lovers?
1. Perfect Balance of Flavors
The magic of strawberry rhubarb pie lies in its contrast of flavors. The strawberries provide juicy sweetness and vibrant color, while the rhubarb lends a bright, citrusy tartness that keeps the dessert from becoming cloying. It’s this interplay that makes each bite so satisfying and dynamic.
2. Textural Harmony
A good fruit pie isn’t just about flavor—it’s about texture. This pie’s filling is silky and slightly thickened thanks to cornstarch, while the crust is crisp and buttery, offering a delightful contrast. Biting into the combination of flaky pastry and tender fruit is part of the pie’s charm.
3. Visual Appeal
With its ruby-red filling and golden crust, a strawberry rhubarb pie is as beautiful as it is delicious. A lattice top crust allows the vivid filling to peek through, creating an Instagram-worthy dessert perfect for holidays, picnics, or special occasions.
Health & Nutritional Benefits
While a slice of pie is certainly a treat, there are some nutritional perks to this fruity dessert.
- Rhubarb is rich in vitamin K, calcium, and fiber. It’s low in calories and high in antioxidants that help fight inflammation.
- Strawberries are a great source of vitamin C, manganese, and antioxidants like anthocyanins and ellagic acid.
- When made at home, you have full control over the sugar content, and you can also choose to use whole wheat flour, organic butter, or plant-based alternatives to suit dietary preferences.
What Makes THIS Recipe the Best?
While there are countless versions of strawberry rhubarb pie out there, this one stands out for a few key reasons:
1. Ideal Sweet-Tart Ratio
This recipe uses a precise balance of sugars and fruit to ensure the pie isn’t too sour or overly sweet. By combining brown sugar (for depth) and granulated sugar (for brightness), it enhances the natural flavors of the fruit.
2. Thickened to Perfection
Runny pie fillings are a common issue. Here, cornstarch is used in just the right amount to thicken the juices released during baking, creating a sliceable yet juicy filling.
3. Butter Dots & Vanilla
Adding small dots of butter on top of the filling before covering it with crust adds richness and a subtle creaminess to the pie. A touch of vanilla extract enhances the aroma and rounds out the fruitiness.
4. Customizable Crust
This recipe is flexible—use your favorite homemade crust or even a store-bought one in a pinch. Go with a classic full crust, a rustic lattice, or cut-out shapes for a personal touch.
5. It’s Foolproof for Beginners
The instructions are clear and beginner-friendly while still producing a professional-looking pie. Even novice bakers can feel confident taking this recipe on.
How to Select the Best Ingredients
Rhubarb Tips
Look for rhubarb stalks that are:
- Firm and crisp
- Bright red or pale green (color does not affect ripeness)
- Free from blemishes or limpness
Note: Only the stalks are edible—rhubarb leaves are toxic.
Strawberry Tips
Use fresh strawberries that are:
- Fully red with no green or white patches
- Fragrant and plump
- Ideally in season (late spring to early summer)
Avoid using frozen fruit unless you’ve thoroughly drained and dried it to reduce excess moisture.
Helpful Baking Tips
- Chill your dough before rolling—it prevents shrinkage and ensures flakiness.
- Don’t overfill the crust. Leave enough space so the filling doesn’t bubble over.
- Use a baking sheet under the pie dish to catch spills.
- Let the pie cool completely before slicing—this allows the filling to set.
- For a glossy, golden top, always apply an egg wash before baking.
Serving Suggestions
Strawberry rhubarb pie is delicious on its own, but these pairings elevate it even further:
- With a scoop of vanilla ice cream: the cold creaminess contrasts beautifully with the warm pie.
- Fresh whipped cream: lightly sweetened, it adds a soft, airy touch.
- Greek yogurt: a tangy, protein-rich alternative for a slightly healthier option.
- Lemon zest garnish: adds an extra zing that brightens the dessert even more.
It also makes a wonderful brunch dessert, picnic centerpiece, or weekend baking project with kids.
Frequently Asked Questions (FAQ)
Can I use frozen strawberries or rhubarb?
Yes, but be sure to thaw and drain them thoroughly. Frozen fruit releases more water, which can make the filling soupy if not handled properly.
Can I make this pie gluten-free?
Absolutely. Simply use a gluten-free pie crust or make your own using a mix of almond flour and a gluten-free flour blend. The filling itself is naturally gluten-free.
How long does it last?
Store the pie covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. It can also be frozen for up to 3 months—just thaw in the fridge overnight and warm in the oven before serving.
How do I prevent a soggy bottom crust?
Blind baking is optional but not necessary in this case. Instead, bake the pie on a lower oven rack and make sure your oven is fully preheated. Using a metal or ceramic pie plate also helps transfer heat evenly.
Conclusion
Strawberry rhubarb pie is more than just a dessert—it’s a tradition, a conversation starter, and a beautiful way to enjoy nature’s bounty. Whether you’re celebrating spring’s arrival, hosting a family dinner, or treating yourself to a baking day, this recipe offers everything you could want: If you’ve never made one before, now’s the perfect time. This recipe walks the line between classic and modern, offering just enough sophistication while staying true to its roots. With a flaky crust and a lush, tangy filling, this pie is one that brings people together—slice by slice.