This strawberry rhubarb pie has become a staple in our house, bursting with fresh flavors and that perfect sweet-tart twist. It’s a warm, comforting dessert that feels like a hug after a long day.
This recipe addresses issues like soggy crusts and overly runny fillings, providing clear solutions for perfect strawberry rhubarb pie every time.
I remember the first time I tried to bake it, let’s just say I learned the hard way that moisture from the fruit can lead to a soggy crust. Now, I’ve nailed it down, and family and friends often ask for a slice when they visit.
What makes this recipe so reliable is the careful blend of ripe strawberries and tangy rhubarb, resulting in a filling that thickens beautifully while baking. In about 30 minutes of prep plus an hour in the oven, you end up with a golden pie ready to brighten any get-together.
If you’re looking for another delightful fruit dessert, check out my Rhubarb and Strawberry Tart Recipe.
Table of contents
Why You Will Love This Recipe
- Crisp, Flaky Crust The crust of this strawberry rhubarb pie offers a delightful crunch that complements the tender, juicy filling. The homemade or store-bought options provide a buttery richness that adds to the overall enjoyment.
- Vibrant Flavor Duo The tart rhubarb mingles with sweet strawberries for a refreshing and zesty combination. This duo creates a lively mix of flavors that feels like a celebration of summer in every slice.
- Convenient Prep With a quick 30 minutes of preparation, you can have the filling ready to rest while the crust awaits. This recipe is friendly for bakers looking to whip up dessert without spending all day in the kitchen.
- Long-Lasting Freshness Once baked, this strawberry rhubarb pie remains flavorful for days when stored properly. You can savor a slice well into the week, making it a great option for enjoying throughout the week or sharing with friends.
Strawberry Rhubarb Pie
- Prep Time: 30 minutes
- Cool Time: 2 hours
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
Delicious strawberry rhubarb pie with a flaky crust and sweet filling, perfect for dessert lovers.
Ingredients
- 4 cups (about 600 g) rhubarb stalks, cut into ¼ to ½ inch pieces
- 4 cups (about 600 g) fresh strawberries, cleaned and chopped small
- 1 cup (200 g) granulated sugar
- ⅓ cup (45 g) tapioca flour
- 1 tablespoon orange zest
- 1 pinch salt
- 1 unbaked 9-inch (23 cm) pie crust bottom (homemade or store-bought)
- 1 unbaked 9-inch (23 cm) pie crust top (homemade or store-bought)
- 1 egg (for egg wash)
Instructions
- Step 1: In a large bowl, thoroughly combine the rhubarb, strawberries, sugar, tapioca flour, orange zest, and salt. Allow the mixture to sit for 15 to 30 minutes. This resting period activates the tapioca, aiding in thickening the filling.
- Step 2: After the resting period, carefully drain any excess juice collected at the bottom of the bowl to avoid a soggy crust.
- Step 3: If using homemade pie dough, let it rest at room temperature for 10 minutes. This softens the dough, making it easier to roll out.
- Step 4: Roll out each pie dough disk to approximately ⅛ inch thick. Line a 9-inch pie plate with the bottom crust, trimming any excess overhang so it fits neatly.
- Step 5: Spoon the drained fruit filling evenly into the prepared bottom crust, ensuring even distribution for balanced texture and flavor.
- Step 6: Roll out the top crust and gently place it over the filling. Trim any excess dough. Crimp the edges to seal the pie securely. Cut a few slits on the top crust to allow steam to escape during baking.
- Step 7: Place the pie in a preheated oven. Bake at 425°F (218°C) for 15 minutes. Then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 45 to 60 minutes. The pie is done when the crust is golden brown and the filling bubbles visibly through the slits.
- Step 8: Allow the pie to cool completely for at least 2 hours to let the filling set, preventing messy slices when serving.
Notes
- Room Temperature: Store the pie in an airtight container at room temperature for up to 2 days. Keep out of direct sunlight and away from heat sources.
- Refrigeration: Cover the pie with plastic wrap or aluminum foil and refrigerate for up to 4 days. Bring it to room temperature before serving.
- Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, then place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If the filling becomes too watery, let the fruit mixture rest for 20 minutes longer after mixing to allow tapioca flour to absorb excess moisture.
- Protect pie edges from over-browning by covering them with foil strips during the last 30 minutes of baking if needed.
- For a golden-colored crust, brush the top with an egg wash about 5 minutes before baking.
- Properly draining excess liquid after resting the fruit is essential to prevent soggy crusts.
- Let the pie cool fully for at least 2 hours before slicing to ensure the filling firms up for neat serving.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Fresh strawberries: Look for bright red berries with a sweet aroma. They should be firm but not overly hard. Freshness ensures vibrant flavor and texture in the pie.
- Rhubarb: Choose fresh rhubarb stalks that are bright pink or red, avoiding any yellowish ones. The tangy flavor balances the sweetness of the strawberries perfectly.
- Sugar: Granulated sugar works well for sweetness and helps enhance the natural flavors of the fruit. Adjust according to your taste preference, but don’t skimp!
- All-purpose flour: Opt for good quality all-purpose flour for a tender crust. It helps to stabilize the filling and gives the pie structure. Avoid using self-rising flour as it alters the recipe balance.
- Butter: Unsalted butter is my go-to for pie crust. It offers better control over salt levels and adds richness. Make sure it’s cold for a flakier crust!
- Lemon juice: Fresh lemon juice brightens flavors and balances sweetness. Be sure to use fresh lemons, as bottled varieties can be less flavorful.
- Salt: A pinch enhances the sweetness of fruits. This tiny bit of salt balances flavors without being noticeable.
- Cornstarch: The cornstarch helps thicken the filling, preventing it from being runny. Make sure to mix it well with the sugar before combining with fruit for even distribution.
- Fresh strawberries: Look for bright red berries with a sweet aroma. They should be firm but not overly hard. Freshness ensures vibrant flavor and texture in the pie.
- Rhubarb: Choose fresh rhubarb stalks that are bright pink or red, avoiding any yellowish ones. The tangy flavor balances the sweetness of the strawberries perfectly.
- Sugar: Granulated sugar works well for sweetness and helps enhance the natural flavors of the fruit. Adjust according to your taste preference, but don’t skimp!
- All-purpose flour: Opt for good quality all-purpose flour for a tender crust. It helps to stabilize the filling and gives the pie structure. Avoid using self-rising flour as it alters the recipe balance.
- Butter: Unsalted butter is my go-to for pie crust. It offers better control over salt levels and adds richness. Make sure it’s cold for a flakier crust!
- Lemon juice: Fresh lemon juice brightens flavors and balances sweetness. Be sure to use fresh lemons, as bottled varieties can be less flavorful.
- Salt: A pinch enhances the sweetness of fruits. This tiny bit of salt balances flavors without being noticeable.
- Cornstarch: The cornstarch helps thicken the filling, preventing it from being runny. Make sure to mix it well with the sugar before combining with fruit for even distribution.
Recipe Tips
- If the filling becomes too watery, let it rest for 20 minutes after mixing to allow the tapioca flour to absorb excess moisture.
- When baking, if the edges brown too quickly, cover them with strips of foil for the last 30 minutes to prevent burning.
- If you struggle with a soggy crust, drain excess liquid thoroughly after resting the fruit mix for at least 30 minutes.
- For a golden crust, brush the top with an egg wash 5 minutes before baking to enhance its color.
- When slicing, allow the pie to cool for at least 2 hours after baking to help the filling set properly and maintain structure.
Serving Suggestions
Serve strawberry rhubarb pie warm or at room temperature with whipped cream or vanilla ice cream. I often enjoy it alongside a scoop of sugar-free ice cream for a low-carb dessert option.
Use strawberry rhubarb pie filling to make strawberry rhubarb crumble or bars. Add it to yogurt or oatmeal for a sweet twist on breakfast.
Top with a dusting of powdered sugar or a drizzle of homemade strawberry sauce. A scoop of Greek yogurt also adds creaminess and tang.
Recipe variations
- You can use fresh or frozen rhubarb stalks for this recipe. Using fresh rhubarb delivers a firmer texture, while frozen works well when thawed and drained thoroughly first.
- Add 1 tablespoon of orange zest and a pinch of salt to the fruit filling for brightness. The citrus zest heightens the strawberry and rhubarb flavors subtly.
- Either store-bought or homemade pie crust can be used. If using store-bought, make sure it fits a 9-inch pie plate and is chilled before rolling out.
- If doubling this strawberry rhubarb pie recipe, use 8 cups each of rhubarb and strawberries, 2 cups sugar, and bake in two 9-inch pie plates separately to ensure even baking. This makes for a great summer dessert spread, and it pairs nicely with my Vanilla Salted Cream Cold Brew.
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How to Store?
To keep your strawberry rhubarb pie fresh and delicious, follow these storage tips:
Room Temperature: Place the pie in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat sources.
Refrigeration: Cover the pie with plastic wrap or aluminum foil and store it in the refrigerator up to 4 days. Allow it to come to room temperature before serving.
Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, place it in a freezer container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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