Easy Strawberry Rhubarb Pie
With a flaky, buttery crust and a perfectly sweet-tart filling, this Easy Strawberry Rhubarb Pie is the best homemade strawberry rhubarb pie recipe. This easy spring dessert is made from scratch with fresh strawberries and rhubarb, using simple ingredients and a tried-and-tested recipe complete with step-by-step instructions. Perfect for family gatherings or a delicious summer treat!
I have made this yummy from-scratch recipe of Strawberry Rhubarb Pie twice last week and served it to both family and friends. It was really a test run, and I wanted to get their feedback. I am slightly insecure about my pie-making skills, so I wanted to conduct two separate trials to ensure the recipe is great and awesome!
The verdict! A+!!! My hubby especially loved this pie and tried and tested both sets of pies I made. My friends from church also mentioned how delicious the buttery crust was. Yes, he had two slices because one wasn’t enough. So, I guarantee you will love this, too!
I opted for a full butter crust because I wanted the crust to contribute to the overall flavor, and it certainly did! It truly enhanced the pie – the buttery flavor perfectly complemented the sweet-tangy flavors of the rhubarb and strawberry combination. The addition of a hint of cinnamon and vanilla extract truly elevated this pie, adding a delicate complexity that you won’t find in a typical straight or plain rhubarb pie.
Most of all, it’s not a complicated recipe at all. The making of the crust is straightforward, and even a novice pie maker will be able to hack it.
So, if you’re searching for the best easy strawberry rhubarb pie recipe, you’ve come to the right place! This classic dessert combines tart rhubarb and sweet strawberries in a flaky, buttery homemade pie crust – you can’t go wrong with that! With step-by-step instructions and expert tips, this guide will help you bake a show-stopping strawberry rhubarb pie that’s perfect for spring and summer gatherings. So, before rhubarb season is over, go and make this. You won’t be disappointed!!!
Why You’ll Love This Easy Strawberry Rhubarb Pie
Perfect for Any Occasion: This pie is a crowd-pleaser, whether you’re celebrating a holiday or enjoying a weekend treat.
Homemade Flaky Crust: Nothing beats a from-scratch pie crust, and this recipe delivers a perfectly tender, golden pastry.
Sweet-Tart Filling: The blend of strawberries and rhubarb creates a balanced, juicy filling with just the right amount of sweetness.
Simple Ingredients: No fancy tools or hard-to-find ingredients—just fresh fruit and pantry staples.
Ingredients for Easy Strawberry Rhubarb Pie
For the Pie Crust:
- 3 cups flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold
- 6 tablespoons cold milk or ice water (add more as needed, one tablespoon at a time)
For the Strawberry Rhubarb Filling:
- 3 cups rhubarb, diced
- 2 cups strawberries, sliced
- 1 ¼ cups sugar
- 5 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
How to Make Strawberry Rhubarb Pie
Step 1: Prepare the Pie Crust
By Hand:
In a medium bowl, whisk together the flour, sugar, and salt until well combined. Cut the cold butter into ½-inch cubes, then use your hands or a pastry cutter to work the butter into the flour mixture until it forms coarse crumbs. Gradually add cold milk or ice water, kneading gently until the dough comes together. Add extra liquid one tablespoon at a time if needed.
In a Food Processor:
Combine the flour, sugar, and salt in the processor. Add cubed butter and pulse or process until crumbly. Slowly add milk or water through the spout, pulsing until the dough forms.
Divide the Dough:
Split the dough in half. Form one half into a disc, wrap in plastic, and refrigerate. Press the other half into the bottom and sides of a 9-inch pie pan, then chill while making the filling.
Step 2: Make the Strawberry Rhubarb Filling
In a large bowl, combine diced rhubarb, sliced strawberries, sugar, flour, cinnamon, and vanilla extract. Mix well.
Step 3: Assemble the Pie
Preheat your oven to 425°F (220°C). Pour the strawberry rhubarb filling into the chilled pie crust.
Roll out the remaining dough for the top crust. Place it over the filling, trim the excess, and crimp the edges to seal. Cut several vents in the top crust to allow steam to escape.
Step 4: Bake the Pie
Bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for another 40-45 minutes, until the crust is golden and pink juices bubble from the vents. If the edges begin to darken, cover them with foil strips or a pie shield. For a beautiful finish, brush the top crust with egg wash about 10-15 minutes before the pie is done.
Step 5: Cool and Serve
Let the pie cool for at least 30 minutes before slicing to allow the filling to set. Serve warm or at room temperature, topped with vanilla ice cream for the ultimate treat. This can be prepared up to 2 days in advance.
Tips for the Best Strawberry Rhubarb Pie
- Use Cold Butter: This ensures a flaky, tender crust.
- Don’t Overwork the Dough: Mix just until it comes together for the best texture.
- Let the Pie Cool: This prevents a runny filling and makes slicing easier.
- Protect the Edges: Use foil or a pie shield to avoid over-browning.
Frequently Asked Questions (FAQs): Easy Strawberry Rhubarb Pie
Can I use frozen strawberries or rhubarb?
Fresh is best, but in a pinch, yes, you can use frozen. Make sure to thaw and drain them well before using to prevent excess moisture in the filling.
Why is my pie filling runny?
Be sure to let the pie cool completely before slicing. The flour in the filling will thicken the juices as it cools, so you won’t have a runny pie. Preferably, make this a day ahead so it’s perfectly set.
Do I need to peel rhubarb?
No, just trim the ends and wash the stalks. Peel only if the skin is particularly tough.
How do I store strawberry rhubarb pie?
Cover and store at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices as needed.
Can I freeze this pie?
Yes! Bake the pie, let it cool, then wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
What’s the best way to serve strawberry rhubarb pie?
Warm or warmed up with a scoop of vanilla ice cream or a dollop of whipped cream.
This easy strawberry rhubarb pie recipe is a must-try for anyone who loves classic homemade desserts. With a flaky, buttery crust and a sweet-tart fruit filling, it’s sure to become a favorite in your kitchen. Whether you’re a pie pro or a beginner, follow our tips for a perfect pie every time. Happy baking!
Easy Strawberry Rhubarb Pie
Ingredients
For the Pie Crust:
- 3 cups flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup unsalted butter cold
- 6 tablespoons cold milk or ice water add more as needed, one tablespoon at a time
For the Strawberry Rhubarb Filling:
- 3 cups rhubarb diced
- 2 cups strawberries sliced
- 1 ¼ cups sugar
- 5 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
Instructions
For the Pie Crust:
By Hand:
- In a medium bowl, whisk together the flour, sugar, and salt until well combined. Cut the cold butter into ½-inch cubes, then use your hands or a pastry cutter to work the butter into the flour mixture until it forms coarse crumbs. Gradually add cold milk or ice water, kneading gently until the dough comes together. Add extra liquid one tablespoon at a time if needed.
In a Food Processor:
- Combine the flour, sugar, and salt in the processor. Add cubed butter and pulse or process until crumbly. Slowly add milk or water through the spout, pulsing until the dough forms.
- Divide the Dough: Split the dough in half. Form one half into a disc, wrap in plastic, and refrigerate. Press the other half into the bottom and sides of a 9-inch pie pan, then chill while making the filling.
- Preheat the oven to 425°F as you’re making the pie filling.
For the Strawberry Rhubarb Filling:
- Prepare the rhubarb and strawberries. To make the pie filling, mix the diced rhubarb, sugar, flour, ground cinnamon, and vanilla extract in a large bowl. Pour into the crust-lined pie pan.
- Roll out the remaining dough for the top crust. Place it over the filling, trim the excess, and crimp the edges to seal. Cut several vents in the top crust to allow steam to escape.
- Bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for another 40-45 minutes, until the crust is golden and pink juices bubble from the vents. If the edges begin to darken, cover them with foil strips or a pie shield. For a beautiful finish, brush the top crust with egg wash about 10-15 minutes before the pie is done.
