Sweet and Tangy Strawberry Rhubarb Pie Recipe
A classic Strawberry Rhubarb Pie featuring a flaky homemade crust filled with a sweet and tangy mixture of fresh strawberries and rhubarb, baked to a bubbly, golden perfection. This pie balances the tartness of rhubarb with the natural sweetness of strawberries, making it a perfect dessert for spring and summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Filling
- 3 cups fresh strawberries, hulled and halved
- 3 cups rhubarb, chopped into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch (optional, for thickening)
- 1 tablespoon lemon juice
For the Crust
- 1 package (14 oz) refrigerated pie crusts or 2 cups homemade pie crust dough
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling)
Instructions
- Prepare the Filling: In a large bowl, combine the halved strawberries, chopped rhubarb, granulated sugar, cornstarch if using, and lemon juice. Gently toss to mix the ingredients evenly and let the mixture sit for 10-15 minutes to macerate and release natural juices.
- Preheat the Oven: Set your oven to 425°F (220°C) to get it hot and ready to bake the pie.
- Roll Out the Crust: On a lightly floured surface, roll out one portion of the dough and fit it into a 9-inch pie plate. Trim the edges, leaving about a half-inch overhang.
- Fill the Pie: Pour the prepared strawberry and rhubarb filling into the crust, spreading it evenly.
- Add the Top Crust: Roll out the second portion of dough and either cover the pie completely or create a lattice pattern. Trim excess dough and seal and flute the edges. Cut small slits or holes in the top crust if using a full cover to allow steam to escape.
- Apply Egg Wash and Sugar: Brush the top crust with beaten egg to promote browning and sprinkle with sugar to add a sweet crunch.
- Bake the Pie: Place the pie on the middle oven rack and bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-45 minutes, or until the filling is bubbly and the crust is golden brown.
- Cool Before Serving: Remove the pie from the oven and let it cool for at least 2 hours. This cooling time allows the filling to set properly for easier slicing.
Notes
- For best results, use fresh, ripe strawberries and crisp rhubarb stalks.
- If you prefer a less sweet pie, reduce the sugar to 1 cup.
- Cornstarch helps prevent a runny filling but can be omitted for a more syrupy texture.
- Refrigerate leftover pie and consume within 3-4 days.
- Allow the pie to cool completely for the filling to thicken before slicing.
Keywords: Strawberry Rhubarb Pie, homemade pie, fruit pie, spring dessert, summer dessert, classic American pie
