Strawberry Rhubarb Pie is that perfect balance of sweet and tart, with ruby-red fruit nestled in a golden, flaky crust. Each bite delivers juicy strawberries and tangy rhubarb, all held together by a whisper of cornstarch and a hint of vanilla. A quick egg wash and sprinkle of coarse sugar give the top that irresistible crackly shimmer. Whether you’re new to pie baking or a seasoned enthusiast, this dessert promises to be a showstopper at your next gathering—so let’s dive in and get baking!
Key Ingredients
Before we begin, let’s meet the heroes of our Strawberry Rhubarb Pie:
- 350 g strawberries: Juicy, sweet berries that provide vibrant color and natural sweetness.
- 350 g rhubarb: Tart stalks that balance the strawberries and add a pleasant zing.
- 200 g granulated sugar: Sweetens the filling and helps the fruit release its juices.
- 30 g cornstarch: Thickens the fruit juices into a glossy, sliceable filling.
- 1 tbsp lemon juice: Brightens flavors and cuts through sweetness with fresh acidity.
- 1 tsp vanilla extract: Adds a warm, fragrant note to enhance the fruit.
- 1/4 tsp salt: Rounds out flavors and brings depth to the filling.
- 2 unbaked pie crusts: A tender, flaky shell that holds all that fruity goodness.
- 1 egg: Creates a glossy, golden finish when brushed on the crust.
- 1 tbsp water: Thins the egg for an even wash and helps it adhere.
- 1 tbsp coarse sugar: Gives the top crust a sparkling, crunchy texture.
How To Make Strawberry Rhubarb Pie
Baking this pie is a rewarding process that fills your kitchen with anticipation. You’ll layer fresh fruit, seal in that bubbly filling with a second crust, and finish with an egg wash for a dazzling look. With straightforward steps and beginner-friendly techniques, you’ll master this classic in no time.
1. Preheat your oven to 190°C (375°F). Make sure it reaches the full temperature so the crust bakes evenly and the filling bubbles.
2. Trim rhubarb and slice into 1 cm pieces, hull strawberries and halve if large. Cutting the fruit uniformly ensures it cooks at the same rate.
3. In a bowl combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently until the fruit is evenly coated and the cornstarch absorbs any excess moisture.
4. Place one pie crust in a 9-inch pie dish and spoon the filling evenly over it. Press down lightly to remove air pockets and distribute the fruit.
5. Drape the second crust over the top, seal the edges, and cut vents for steam. Crimp or flute the edges to lock in the juices.
6. Beat egg with water and brush the crust, then sprinkle coarse sugar on top. This step creates a crackly, crackling finish that’s as pretty as it is tasty.
7. Bake for 45–55 minutes until the filling is bubbly and the crust is golden brown. If the edges brown too quickly, cover them with foil.
8. Allow the pie to cool on a rack for at least 2 hours before slicing. This resting time lets the filling set so your slices are clean and beautiful.
Serving Suggestions
There’s no wrong way to enjoy Strawberry Rhubarb Pie, but here are a few of my favorite ways to elevate every slice:
- A scoop of vanilla ice cream: The cold, creamy texture contrasts beautifully with the warm, tangy filling.
- A dollop of whipped cream: Light and airy, it adds a touch of richness without overpowering the fruit.
- Fresh mint leaves: Sprinkle torn leaves over each slice for a pop of color and a hint of herbal brightness.
- Warm with a drizzle of honey: Gently reheat slices and finish with a thin stream of honey for extra sweetness and shine.
Tips For Perfect Strawberry Rhubarb Pie
With a few friendly pointers, your pie will turn out fantastic every time. I’ve learned these tricks from trial, error, and more than a few taste tests—so you don’t have to!
- Serve slightly warm or at room temperature for best texture
- Store leftover pie covered in the refrigerator for up to 3 days
- Frozen strawberries and rhubarb can be used, just increase baking time by 5–10 minutes
- For extra flavor, add 1 tsp of almond extract to the filling instead of vanilla extract
How To Store It
Proper storage keeps your Strawberry Rhubarb Pie as delightful on day two as it was on day one. Follow these simple methods to maintain that flaky crust and perfectly set filling:
- Refrigerate: Once completely cooled, cover the pie loosely with foil or plastic wrap and refrigerate for up to 3 days.
- Freeze slices: Wrap individual slices in plastic and place in an airtight container. Freeze for up to 1 month; thaw in the fridge before reheating.
- Room-temperature short-term: Cover with a cake dome if you plan to serve within 12 hours—just keep it in a cool, dry spot.
- Reheat gently: Warm slices at 160°C (325°F) for 10–15 minutes to revive the flaky crust and gooey filling.
Frequently Asked Questions
Here are some quick answers to the most common Strawberry Rhubarb Pie questions:
- How long does it take to prepare this recipe?
It takes about 20 minutes to prepare the filling and pie crust assembly. This includes trimming and slicing 350 g rhubarb into 1 cm pieces, hulling and halving 350 g strawberries, mixing them with sugar, cornstarch, lemon juice, vanilla extract, and salt, and draping the second crust over the filling. Baking requires 45–55 minutes and cooling requires at least 2 hours before slicing, for a total of roughly 3 hours.
- Can I use frozen strawberries and rhubarb instead of fresh?
Yes. Thaw and drain any excess liquid from the frozen fruit, then proceed with the recipe. Because frozen fruit releases more moisture, bake the pie for an additional 5–10 minutes, until the filling is fully bubbly and the crust turns golden brown.
- How can I prevent a soggy bottom crust?
Make sure your oven is fully preheated to 190 °C (375 °F) before baking. The 30 g of cornstarch in the filling will help absorb excess juices. Cut steam vents in the top crust to allow moisture to escape. After baking, allow the pie to cool on a rack for at least 2 hours so the filling sets, which reduces sogginess when slicing.
- What should I do if the filling seems too runny after baking?
If the filling is still very loose, bake the pie a few minutes longer, watching closely so the crust doesn’t overbrown. The cornstarch needs time to thicken as the pie cools. If you know ahead of time that your fruit is extra juicy, you can add an extra teaspoon of cornstarch to the filling mixture.
- How should I store leftover pie?
Once completely cooled, cover the pie loosely with foil or plastic wrap and refrigerate. It will keep for up to 3 days. Serve leftovers slightly warm or at room temperature to preserve the best texture.
- Can I flavor the filling with something other than vanilla extract?
Yes. For a nutty dimension, substitute 1 tsp almond extract for the vanilla. You could also experiment with a splash of orange zest or a pinch of cinnamon, but keep the quantity light so it doesn’t overpower the strawberry-rhubarb flavor.
- Is it possible to assemble the pie the night before?
You can prepare the filling and line the pie dish with the bottom crust, then refrigerate for up to 12 hours. Add the filling, top crust, egg wash, and coarse sugar just before baking to prevent the crust from becoming soggy. Increase baking time by a few minutes if the pie is very cold going into the oven.
What Makes This Special
What truly sets this Strawberry Rhubarb Pie apart is the dance between sweet berry softness and tangy rhubarb zing, all tucked into a tender, flaky shell that’s been kissed with a crackly, coarse sugar finish. It’s a beginner-friendly recipe that still feels fancy enough for company—plus, it’s begging to be printed out and pinned on your fridge for easy access. If you give it a whirl, let me know how it goes, share your twists, or ask any questions. Happy baking and happy eating!
Print
Strawberry Rhubarb Pie
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Desserts
Description
Sweet strawberries and tart rhubarb meld into a bubbling, juicy filling, all encased in a golden, flaky shell. A quick egg wash and sprinkle of coarse sugar give the crust a crackly, shimmering finish.
Ingredients
- 350 g strawberries
- 350 g rhubarb
- 200 g granulated sugar
- 30 g cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 unbaked pie crusts
- 1 egg
- 1 tbsp water
- 1 tbsp coarse sugar
Instructions
- Preheat your oven to 190°C (375°F).
- Trim rhubarb and slice into 1 cm pieces, hull strawberries and halve if large.
- In a bowl combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt.
- Place one pie crust in a 9-inch pie dish and spoon the filling evenly over it.
- Drape the second crust over the top, seal the edges, and cut vents for steam.
- Beat egg with water and brush the crust, then sprinkle coarse sugar on top.
- Bake for 45–55 minutes until the filling is bubbly and the crust is golden brown.
- Allow the pie to cool on a rack for at least 2 hours before slicing.
Notes
- Serve slightly warm or at room temperature for best texture
- Store leftover pie covered in the refrigerator for up to 3 days
- Frozen strawberries and rhubarb can be used, just increase baking time by 5–10 minutes
- For extra flavor, add 1 tsp of almond extract to the filling instead of vanilla extract