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strawberry rhubarb pie recipe
Cat Corakitchen

Strawberry Rhubarb Pie Recipe (Easy & Delicious)

A delightful classic featuring a perfect balance of sweet strawberries and tart rhubarb encased in a flaky, buttery crust. This easy-to-follow recipe guarantees a beautifully golden and sumptuously filled pie, perfect for any occasion.
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE PIE DOUGH:
  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (226g) cold unsalted butter, cut into cubes
  • 1/2 cup (120ml) ice water, plus more if needed
  • FOR THE FILLING:
  • 6 cups (about 750g) fresh or frozen strawberries, hulled and halved or quartered
  • 4 cups (about 500g) fresh or frozen rhubarb, cut into 1-inch pieces
  • 1 cup (200g) granulated sugar, plus more for sprinkling
  • 1/4 cup (30g) cornstarch or all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • FOR THE EGG WASH:
  • 1 large egg, beaten
  • 1 tablespoon granulated sugar (for sprinkling)

Equipment

  • 9-inch pie plate, Pastry blender (optional), Rolling pin, Baking sheet

Method
 

  1. strawberry rhubarb pie recipe recipe
  2. Step 1: Prepare the Pie Dough: In a large bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide into two disks, wrap, and refrigerate for at least 30 minutes.
  3. Step 2: Prepare the Filling: In a large bowl, gently combine strawberries and rhubarb. In a small bowl, whisk together sugar, cornstarch, and salt. Add this mixture, lemon juice, and vanilla to the fruit and toss gently to coat. Let sit for 15-20 minutes.
  4. Step 3: Assemble the Pie: Roll out the larger dough disk into a 12-inch circle and line a 9-inch pie plate. Trim overhang to 1 inch. Pour the filling evenly into the crust. Roll out the second dough disk for the top crust or lattice. Place over filling, trim edges, fold under, and crimp to seal.
  5. Step 4: Bake the Pie: Preheat oven to 400°F (200°C). Brush top crust with beaten egg wash and sprinkle with sugar. Place pie on a baking sheet and bake for 20 minutes. Reduce oven temperature to 375°F (190°C) and bake for another 30-40 minutes, or until crust is golden and filling is bubbling thickly. If edges brown too quickly, cover with foil or a pie shield.
  6. Step 5: Cool and Serve: Let the pie cool completely on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly. Serve warm or at room temperature.

Nutrition

Calories: 380 | Carbohydrates: 50 | Protein: 5 | Fat: 18 | Fiber: 4 | Sugar: 25

Notes

STORAGE: Once cooled, cover loosely and store at room temperature for up to 2 days, or refrigerate for 3-4 days. Freezing unbaked pie is recommended for best results. For baked pie, freeze for up to 2 months, thawing overnight in the refrigerator.
MAKE AHEAD: Pie dough can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months. The filling can be prepared a day in advance and refrigerated.
SUBSTITUTIONS: For a dairy-free pie, use a vegan butter substitute or solid vegetable shortening for the crust and a plant-based milk for the wash. For a gluten-free crust, use a reliable gluten-free flour blend, adding 1/4 teaspoon xanthan gum if it's not included.
PRO TIPS: Keep all dough ingredients very cold to ensure a flaky crust. Don't overwork the dough. For a set filling, bake until the center is actively bubbling. Allow the pie to cool for at least 2-3 hours before slicing.
SERVING SUGGESTIONS: Serve warm or at room temperature, plain, with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
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