This Strawberry Rhubarb Pie is a sweet and tangy treat that pairs tart rhubarb with juicy strawberries. The flaky crust adds the perfect crunch to every bite!
There’s nothing quite like the smell of this pie baking—it’s like a hug from the oven! I love serving it warm with a scoop of vanilla ice cream on top. Yum!
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are important for their sweetness and juiciness. If strawberries aren’t available, you can use frozen ones, just be sure to thaw and drain excess liquid before using.
Rhubarb: This tart vegetable gives the pie its signature flavor. If you can’t find rhubarb, try using tart apples or sour cherries as a substitute. They won’t provide the exact taste, but it can work in a pinch!
Sugar: Granulated sugar helps balance the tartness of the rhubarb. If you’re cutting back on sugar, consider using a sugar substitute like stevia, but adjust it according to the product’s sweetness level.
Cornstarch: This thickener is essential for a nice, gooey pie filling. If you’re out of cornstarch, you can substitute it with tapioca flour or all-purpose flour, but the texture may differ slightly.
Cinnamon: This spice adds warmth to the flavors. It’s optional, so feel free to skip it if it’s not your thing or substitute with nutmeg for a different twist!
How Do I Get a Perfect Lattice Crust?
Creating a lattice crust can seem tricky, but it’s simpler than it looks! Here’s how to do it right:
- Roll out the second pie crust and slice it into 1-inch strips.
- Lay half of the strips horizontally across the pie, spaced evenly.
- Fold back every other strip and lay a new strip vertically over the folded strips.
- Unfold the strips to lay them back down over the vertical strip and repeat until the pie is covered.
- Trim the edges of the strips and crimp them with the bottom crust to seal.
For practice, you can also start with a traditional top crust, cutting slits to allow steam to escape. It may not be as stunning, but it will still taste delicious!
How to Make Strawberry Rhubarb Pie
Ingredients You’ll Need:
For the Fruit Filling:
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped into 1/2 inch pieces
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp salt
- 2 tbsp unsalted butter, cut into small pieces
For the Pie Crust:
- 1 package (about 14 oz) refrigerated pie crusts or homemade pie dough (enough for top and bottom crust)
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Granulated sugar or coarse sugar for sprinkling
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, with an additional 50-60 minutes for baking. After baking, it’s best to let the pie cool for at least 2 hours before slicing, bringing the total time to around 3 hours. But don’t worry, most of it is hands-off time while the pie bakes and cools!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures a nice, hot environment for baking your pie!
2. Prepare the Fruit Filling:
In a large bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, cornstarch, lemon juice, cinnamon (if you like), and salt. Gently toss everything together to coat the fruit evenly. Let this mixture sit for about 10 minutes. This rest time helps the sugar and cornstarch work their magic, releasing the fruity juices.
3. Shape the Bottom Crust:
Roll out one pie crust and fit it into a 9-inch pie plate. Make sure to leave about a 1/2 inch overhang around the edges for crimping later. Trim any excess as needed!
4. Fill the Pie:
Pour the fruit filling into the prepared pie crust. Make sure to distribute it evenly. Dot the top of the filling with small pieces of butter. This adds extra flavor and richness!
5. Create the Top Crust:
Roll out the second pie crust. You can either cut it into 1-inch wide strips for a lattice crust or place it directly over the filling and make cuts for ventilation. If weaving, start by laying half of the strips horizontally, then fold back every other one to place a vertical strip across. Repeat until your pie is covered and then trim and crimp the edges to seal it all up.
6. Brush with Egg Wash:
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush this over the top crust or lattice to give it a beautiful, golden finish. Sprinkle with granulated or coarse sugar for an extra crispy touch!
7. Bake the Pie:
Place your pie on a baking sheet to catch any drips as it bakes. Pop it in the oven and bake for about 50-60 minutes. Keep an eye on it; you want the crust to turn a lovely golden brown and the filling to bubble. If the edges brown too quickly, cover them with foil or a pie shield halfway through baking.
8. Cool Before Slicing:
Once it’s baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time allows the filling to set up nicely, making for easier slicing.
9. Serve and Enjoy:
Just before serving, dust lightly with powdered sugar if you like. Enjoy your delicious strawberry rhubarb pie plain or treat yourself to a scoop of vanilla ice cream alongside it!
This recipe yields a classic strawberry rhubarb pie with a sparkling, flaky lattice crust and a sweet-tart, juicy fruit filling that everyone will love!
Can I Use Frozen Strawberries or Rhubarb?
Yes, you can use frozen strawberries or rhubarb! Just make sure to thaw them completely and drain any excess moisture before mixing them with the other ingredients. This will help prevent a soggy pie.
How Do I Know When the Pie is Done Baking?
Look for a golden-brown crust and bubbling fruit filling as indicators that your pie is ready. If the crust edges start browning too quickly, cover them with foil or a pie shield halfway through the baking time.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie filling and store it in the fridge for up to a day before baking. If you want to bake it ahead, the pie can be made and stored at room temperature for a day, or refrigerated for up to three days.
What’s the Best Way to Store Leftovers?
Store any leftover pie in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also freeze the pie for longer storage; just wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. To reheat, simply bake it at a low temperature until warmed through.
