Strawberry Rhubarb Pie
Make this old-fashioned strawberry rhubarb pie! It’s sweet, tart, and so good with a scoop of vanilla ice cream. Perfect dessert for spring or summer!
I am all about pie right now! Something about summertime just inspires the pie baker in me. In the last few weeks, we have shared banana cream pie, key lime pie, and now today we have this old-fashioned strawberry rhubarb pie.
Have you ever tried strawberry rhubarb pie? It’s such a clasic! If you’ve never made it before, you’ve gotta try! It’s one of the best ways I can think of to celebrate the warm weather.
WHAT DOES STRAWBERRY RHUBARB PIE TASTE LIKE?
I didn’t discover strawberry rhubarb pie until later in life, and when I did it was like a revelation. There is something about rhubarb that brings out the best in strawberries. It somehow makes them taste even more strawberry!
Rhubarb is a vegetable that comes into season in spring, and thrives all throughout the summer. It grows in long, thick, red stalks and it has big green leaves at the top. Whatever you do, don’t eat the leaves! They are toxic.
But the stalks are perfectly safe and they’re quite delicious. They’re tart and tangy, and they give this strawberry rhubarb pie the most incredibly fruity, almost floral taste.
WHAT’S THE BEST WAY TO THICKEN STRAWBERRY RHUBARB PIE?
Strawberries are very juicy, and they become even more so as they bake. If you don’t use some kind of thickener in the filling, your pie could come out runny or watery.
When you research strawberry rhubarb pie recipes, you’ll see that most call for one of three kinds of thickeners: tapioca, flour, or cornstarch.
I don’t normally keep tapioca on hand, just because it’s only really good for a few limited uses. And while flour works well, I really prefer cornstarch.
Cornstarch thickens up the juices nicely and doesn’t cause them to become opaque. The filling stays together well and stays clear. It becomes thick just as the temperature hits the boiling point.
It’s also a good idea to use a slotted spoon when you transfer your fruit to the pie shell. This way any excess liquid gets left behind.
And be sure to cool your strawberry rhubarb pie completely before taking a slice! It can still be quite juicy when it’s warm.
CAN THIS STRAWBERRY RHUBARB PIE FILLING BE CANNED?
I prefer to bake everything together in the crust, but if you want to use this filling recipe in some other way, you can definitely can it! Just cook it in a large pot over medium heat, stirring, until it comes to a bubble and becomes thick. Then, ladle into sterilized jars and process as you would any other canned fruit or jam.
HOW TO TOP STRAWBERRY RHUBARB PIE
I love to do a lattice top pie crust on strawberry rhubarb pie because all those little windows allow the steam and moisture to escape, and help the filling to thicken up. If you’re intimidated by how intricate it looks, don’t be! I have a step-by-step video tutorial for you that makes it super-simple. You can check it out here: How to Make a Lattice Pie Crust.
But you can also bake this pie with a regular double crust, a single crust (open faced), or with a scrumptious crumb topping. Find the recipe for crumb topping here: Basic Streusel Recipe.
WHAT CAN BE SERVED WITH STRAWBERRY RHUBARB PIE?
This strawberry rhubarb pie is delicious on it’s own, but it’s even better with a scoop of vanilla ice cream! The combination of juicy fruit, buttery pastry, and sweet cream is just the best.
HOW TO STORE STRAWBERRY RHUBARB PIE
This pie can be kept at room temperature for up to 36 hours. After that, it’s best to cover it with foil and keep it refrigerated.
If it hangs around for more than 5 days or so, it’s probably best to freeze it. Just wrap it up tightly and slip it into a zip-top bag so it doesn’t pick up any funky freezer odors. It can be thawed in the fridge or at room temperature, and gently reheated in the oven or microwave if you like to eat it warm.
Have you ever had strawberry rhubarb pie before? Is it one of your favorites too?
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Strawberry Rhubarb Pie
- 1 recipe Simply Perfect Homemade Pie Crust, prepared
- 2 pounds (907.18 g) fresh rhubarb stalks, roughly chopped (about 4 1/2 cups)
- 32 ounces (907.19 g) fresh strawberries, hulled and halved (about 3 cups)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1 pinch kosher salt
- 3 tablespoons (44.36 g) unsalted butter
- egg wash, (1 egg beaten with 1 tablespoon water)
- clear sparkling sugar, for garnish
- Preheat the oven to 425 degrees F.
- Roll half the pie dough out to about 3 inches wider than the pie pan, and transfer it to the pie dish. Refrigerate the bottom crust while preparing the filling.
- Place the chopped rhubarb, halved strawberries, sugar, cornstarch, and salt in a large bowl and toss together to coat the fruit in the dry ingredients.
- Transfer the filling to the refrigerated pie crust.
- Dot with butter, and refrigerate while the top crust is prepared.
- Roll the second half of the pie dough out to about 3 inches wider than the pie pan.
- Cut into strips and arrange in a lattice pattern over the filled pie.*
- Trim excess, roll & crimp the edge, brush with egg wash, and sprinkle with clear sparkling sugar.
- Bake for 20 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake for an additional 45 to 55 minutes, or until evenly browned and bubbling.
- Cool for 2 hours before cutting and serving.