Classic Strawberry Rhubarb Pie
Sweet, Tart, and Wrapped in Flaky Perfection
This Strawberry Rhubarb Pie is a timeless dessert that strikes the perfect balance between sweet and tangy flavors, all encased in a golden, buttery crust. Juicy strawberries and tart rhubarb combine with sugar and flour to create a luscious filling that’s just the right consistency—not too runny, not too firm. The top crust is brushed with egg yolk for a beautiful golden sheen and sprinkled with sugar for a touch of sparkle and crunch.
The first time I baked this pie, I was inspired by my grandmother’s recipe box—a treasure trove of family favorites. This pie quickly became a springtime tradition in my home, signaling the arrival of the season with its vibrant ruby-red filling and irresistible aroma. There’s nothing quite like the magic of sweet strawberries meeting tangy rhubarb in a flaky crust!
Why You’ll Love This Recipe
- Perfectly Balanced Flavor: The sweet strawberries and tart rhubarb create a complex, crowd-pleasing filling.
- Gorgeous Presentation: The ruby-red filling and golden crust make this pie a showstopper for any occasion.
- Beginner-Friendly: Even novice bakers can achieve pie perfection with this simple, step-by-step recipe.
Ingredients
For the Filling:
- 1 cup white sugar
- ½ cup all-purpose flour
- 1 pound rhubarb, trimmed and sliced into ¼-inch pieces
- 2 pints fresh strawberries, hulled and quartered
- 2 tablespoons butter, cut into small pieces
For the Crust:
- 1 (14.1-ounce) package pastry for a double-crust 9-inch pie (store-bought or homemade)
For the Topping:
- 1 large egg yolk, beaten
- 2 tablespoons white sugar
How to Make Strawberry Rhubarb Pie
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 400°F (200°C). Position a rack in the lower third of the oven and place a baking sheet on the rack to catch any drips and ensure even cooking of the bottom crust.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the sugar and flour until well combined. This ensures the flour is evenly distributed and prevents clumps in the filling.
Step 3: Prepare the Fruit
Trim and slice the rhubarb into uniform ¼-inch pieces. Hull and quarter the strawberries, keeping the pieces small for even cooking. Add the prepared fruit to the sugar-flour mixture and gently toss until all the fruit is evenly coated. Let the mixture stand for 30 minutes to allow the sugar to draw out the juices and the flour to begin absorbing them.
Step 4: Roll Out the Bottom Crust
Roll out the bottom pie crust to about 12 inches in diameter and carefully transfer it to a 9-inch pie dish. Gently press it into the corners without stretching the dough, and trim the edges to leave a ½-inch overhang.
Step 5: Fill the Pie Shell
After 30 minutes, stir the fruit mixture again and pour it into the prepared pie shell, including all the juices. Dot the filling with the small pieces of butter, distributing them evenly over the top.
Step 6: Add the Top Crust
Roll out the top crust and place it over the filling. Trim the edges as needed, then fold the overhang of the bottom crust over the top crust and crimp the edges together to seal. Cut 5-6 slits in the top crust to allow steam to escape while baking.
Step 7: Finish the Crust
Brush the top crust with the beaten egg yolk for a golden, shiny finish. Sprinkle with sugar for a touch of sweetness and sparkle.
Step 8: Bake the Pie
Place the pie on the preheated baking sheet in the oven and bake for 20 minutes at 400°F. Then reduce the oven temperature to 350°F and continue baking for another 25-30 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
Step 9: Cool Completely Before Serving
Transfer the pie to a wire rack and let it cool for at least 3 hours before slicing. This resting period allows the filling to set, ensuring clean slices and a perfect texture.
Tips for Success
- Prevent a Soggy Bottom: Brush the bottom crust with beaten egg white before adding the filling to create a barrier against the juices.
- Shield the Edges: If the edges of the crust brown too quickly, cover them with strips of foil or a pie shield during baking.
- Use Fresh Ingredients: For the best flavor and texture, use fresh rhubarb and strawberries when they’re in season.
Serving Suggestions
This pie is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a unique twist, try folding a touch of ground ginger into the whipped cream for a subtle spice that complements the fruit.
Whether served at a spring gathering, Easter dinner, or a casual family meal, this pie is guaranteed to impress with its vibrant color and irresistible flavor.
Storage and Make-Ahead Tips
- Room Temperature: The pie can be stored at room temperature, lightly covered, for up to 2 days.
- Refrigeration: For longer storage, refrigerate the pie for up to 5 days, though the crust may soften slightly.
- Freezing: To freeze the pie unbaked, assemble it completely, then freeze until solid. Wrap tightly in plastic wrap and foil, and store for up to 2 months. Bake directly from frozen, adding 15-20 minutes to the baking time.
Frequently Asked Questions
1. Can I use frozen fruit?
Yes! Thaw and drain the fruit first, then pat it dry to remove excess moisture before mixing with the sugar and flour.
2. Why is my filling runny?
A runny filling is often caused by skipping the 30-minute maceration step. This step is crucial for allowing the sugar to draw out juices and the flour to thicken them.
3. Can I make a lattice crust?
Absolutely! A lattice crust works beautifully and showcases the vibrant filling. Simply cut the top crust into strips and weave them over the filling before brushing with egg yolk and sprinkling with sugar.
4. How do I know the pie is done?
The pie is ready when the crust is golden brown and the filling is bubbling through the slits or lattice.
Final Thoughts
This Strawberry Rhubarb Pie is more than just a dessert—it’s a celebration of spring, a nod to tradition, and a showcase of simple, seasonal ingredients. Whether you’re a seasoned baker or just starting out, this recipe is approachable, rewarding, and guaranteed to become a favorite.
The sweet-tart filling, flaky crust, and nostalgic flavors will have everyone coming back for seconds. So grab some fresh rhubarb and strawberries, and let’s bake this classic pie—it’s a slice of springtime perfection!
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 85 minutes
Servings: 8 slices
