Few desserts capture the spirit of summer quite like Strawberry Rhubarb Pie. This classic country pie is a celebration of freshness and nostalgia, blending tart rhubarb and sweet strawberries under a flaky, golden crust. Every bite bursts with juicy flavor, making it the ultimate treat for family gatherings or as a showstopper at your next picnic. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it chilled the next day, Strawberry Rhubarb Pie guarantees smiles and second helpings!
Ingredients You’ll Need
This pie proves that simple ingredients can create something truly special. Each component plays a crucial role in delivering bright flavor, lush texture, and an irresistible color that draws you in from the very first slice. Here’s what you’ll need and why you’ll love each one:
- All purpose flour: Forms the sturdy base for your crust and thickens the juicy pie filling to the perfect consistency.
- Shortening: Gives your homemade crust its signature flaky, melt-in-your-mouth texture, so every bite is as tender as can be.
- Salt: Enhances the flavor, bringing out the best in both the buttery crust and the fruit filling.
- Ice cold water: Keeps your crust dough cool, making it easier to work with and ensuring ultimate flakiness.
- Fresh rhubarb: Delivers that signature tartness and gorgeous pink hue that makes Strawberry Rhubarb Pie so memorable.
- Fresh strawberries: Adds natural sweetness and a burst of summery flavor that pairs beautifully with rhubarb.
- Sugar: Balances rhubarb’s tang with just the right amount of sweetness—feel free to adjust if you like a more tart pie.
- All purpose flour (for filling): Helps the fruit juices thicken as the pie bakes, so your slices cut cleanly without running.
How to Make Strawberry Rhubarb Pie
Step 1: Prepare the Pie Crust
Start by adding flour, shortening, and salt to a large bowl. With a pastry blender (or two forks if that’s what you have), cut in the shortening until the mixture looks like fine crumbs. Make a well in the center, drizzle in ice cold water, and gently toss everything together until a ball forms. Divide into two equal parts—one for the bottom crust and one for the top. Roll your bottom crust out and gently fit it into your pie plate, trimming any overhang.
Step 2: Make the Filling
Mix your sliced rhubarb and strawberries in a large bowl. In another bowl, stir together sugar and flour for your thickener. Want your Strawberry Rhubarb Pie more tart? Use a scant cup of sugar instead of the full amount. Sprinkle a bit of the flour-sugar mixture over the bottom crust, add in the fruit, and then top the fruit with the remaining flour-sugar mixture. This layering helps prevent a soggy base.
Step 3: Assemble the Pie
Now, roll out your second dough ball for the top. Carefully lay it over the fruit, letting the edges overlap the dish. Crimp the edges together—rustic or fancy, this is your signature touch! Cut a few slits in the top crust for steam to escape. For a beautiful finish, brush with a little milk and sprinkle with white sugar. This step gives your Strawberry Rhubarb Pie a golden, sparkling look.
Step 4: Bake the Pie
Place your pie on a foil-lined baking sheet to catch any bubbling juice. Start by baking at 425 degrees for 15 minutes to set the crust, then lower the oven to 325 and continue baking for about an hour. Check at the half-hour mark; if the crust is already golden brown, tent it loosely with foil to protect it from over-browning. The aroma will fill your kitchen—don’t be surprised if you find the family gathering early!
Step 5: Cool and Set
When the pie is finished baking, let it cool completely for several hours. This patience pays off, allowing the filling to set up perfectly so your slices come out clean (not soupy!). Serve and enjoy the best Strawberry Rhubarb Pie you’ve ever tasted.
How to Serve Strawberry Rhubarb Pie
Garnishes
A simple scoop of vanilla ice cream is the classic, but a dollop of whipped cream or a sprinkle of powdered sugar can give your Strawberry Rhubarb Pie that extra-special finishing touch. Fresh sliced strawberries or a bit of lemon zest add color and brightness.
Side Dishes
Pair a slice with a fresh fruit salad for a vibrant dessert plate, or serve alongside a mild cheese like mascarpone to really highlight the fruit flavors. Hot coffee or herbal tea balances out the pie’s richness for the perfect end to a meal.
Creative Ways to Present
Try turning individual slices into parfaits by layering chunks of Strawberry Rhubarb Pie with vanilla yogurt in mason jars. Cut the pie into fun shapes using cookie cutters for a playful brunch tray, or serve mini pies baked in muffin tins for easy grabbing at parties.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, keep them loosely covered in the refrigerator. Strawberry Rhubarb Pie holds up well for about 2-3 days without losing its fresh flavor or crispness. Simply cover it with foil or plastic wrap once completely cool.
Freezing
This pie freezes beautifully! Wrap cooled slices or the whole pie tightly in plastic wrap and foil, then freeze for up to three months. To enjoy, thaw in the fridge overnight—easy enough for spontaneous pie cravings!
Reheating
To reheat, place the pie (or slices) in a 325 degree oven for about 10-15 minutes until warmed through. This brings back the just-baked texture and taste, especially if you serve it with a scoop of ice cream on top.
FAQs
Can I use frozen fruit for Strawberry Rhubarb Pie?
Absolutely! If fresh rhubarb or strawberries aren’t available, you can substitute frozen. Just thaw and drain them well before using so the filling doesn’t get too watery.
How do I keep the pie crust from becoming soggy?
Sprinkling some of the flour-sugar mixture on the bottom of the crust before adding the fruit acts as a barrier, helping keep the base crisp even with juicy filling.
Can I make Strawberry Rhubarb Pie without a top crust?
Yes! A lattice or crumb topping adds texture and allows more steam to escape, giving you a slightly drier (but still luscious) pie. Both options look beautiful and taste fantastic.
Is there a vegan version of Strawberry Rhubarb Pie?
Easily! Just use a vegan-friendly shortening and swap cow’s milk for a plant-based alternative when brushing the crust. Everything else in this recipe is naturally dairy-free.
Do I have to peel rhubarb before baking?
No need to peel rhubarb. Just trim the ends and any tough or stringy spots. The vibrant red and green skin adds beautiful color and bakes up tender in your pie.
Final Thoughts
If you’re craving a slice of comfort and pure summer goodness, there’s nothing quite like making your own Strawberry Rhubarb Pie. With each forkful, you’ll taste the sweet-tart balance that defines this timeless dessert. Give it a go—you might just create a new family tradition!
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Strawberry Rhubarb Pie Recipe
This classic Strawberry Rhubarb Pie perfectly balances sweet strawberries with tart rhubarb, tucked inside a tender, homemade double crust. The pie bakes to golden perfection with a juicy filling that sets beautifully as it cools. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream, for a delightful slice of homemade country comfort.
- Total Time: 1 hour 35 minutes
- Yield: 10 slices
Ingredients
Pie Crust
- 2 cups all purpose flour
- 2/3 cup plus 2 Tablespoons shortening
- 1 teaspoon salt
- 6 Tablespoons ice cold water
Strawberry Rhubarb Pie Filling
- 4 cups cut up fresh rhubarb
- 2 cups cut up fresh strawberries
- 1 1/3 cups sugar (reduce for a tarter pie)
- 7 Tablespoons all purpose flour
For Assembly
- Milk, for brushing the crust
- White sugar, for sprinkling on top
Instructions
- Make the Pie Crust: In a large bowl, combine flour, shortening, and salt. Using a pastry blender, cut in the shortening until the mixture resembles fine crumbs. Make a well in the center and add the ice-cold water. Toss the mixture lightly with your hands until a ball begins to form. Gently shape into a ball, then divide it into two equal portions. Roll one ball out into a circle to fit the bottom of your pie plate.
- Prepare the Filling: In a medium bowl, mix together the chopped rhubarb and strawberries. In a separate bowl, combine sugar and flour. Adjust the amount of sugar to taste if you prefer a more tart pie.
- Assemble the Pie: Preheat your oven to 425°F (220°C). Sprinkle 1/4 cup of the sugar and flour mixture over the bottom pie crust. Add the fruit mixture evenly over the crust. Sprinkle the remaining sugar and flour mixture on top of the fruit, allowing it to filter down through the fruit layers.
- Add the Top Crust: Roll out the second ball of dough and lay it over the fruit filling. Trim and crimp the edges to seal. Cut slits in the top crust with a sharp knife to vent steam. Brush the top with milk and sprinkle with sugar for a crisp, golden finish.
- Bake the Pie: Place the pie on a foil-lined baking sheet and bake on the middle rack at 425°F for 15 minutes. Reduce oven temperature to 325°F (165°C) and continue baking for 1 hour. Check after 30 minutes; if the crust is golden, loosely cover with foil to prevent over-browning.
- Cool and Serve: Remove pie from the oven and allow it to cool for several hours. This will help the filling set and make slicing easier. Serve as is, or add a scoop of vanilla ice cream on top for an extra treat.
Notes
- Use chilled shortening and water for the flakiest crust.
- Letting the pie cool completely ensures the filling sets properly and slices neatly.
- The sugar amount in the filling can be reduced for a more pronounced tartness from the rhubarb.
- Covering the pie with foil midway through baking helps prevent the crust from over-browning.
- Fresh rhubarb and strawberries yield the best flavor, but frozen can be used if well drained.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 258
- Sugar: 25g
- Sodium: 169mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg