Homemade Strawberry Rhubarb Pie Recipe

There’s just something magical about a warm, bubbling Homemade Strawberry Rhubarb Pie fresh out of the oven. This pie is the ultimate tribute to the season—sweet, slightly tart, and nestled in a flaky, buttery crust. It’s a recipe that feels like summer in every bite and yet is so simple and approachable, even if you’re not an everyday baker. Perfect for busy weeknights when you’re craving something cozy and nostalgic, or when guests are coming and you need a crowd-pleasing dessert that looks impressive without being complicated.

Why You’ll Love This Recipe

• Perfectly Balanced Flavor: The combination of sweet strawberries and tangy rhubarb creates a mouthwatering harmony that’s neither too sugary nor too sharp.
• Easy to Make from Scratch: With a straightforward filling and a foolproof crust, this pie doesn’t require any fancy techniques—just basic ingredients and a little love.
• Great for Any Occasion: Whether it’s a casual weeknight, a weekend BBQ, or a holiday table centerpiece, this pie fits right in.
• Make-Ahead Friendly: Prepare it the night before or freeze it for a future treat—it holds up beautifully.

Ingredients You’ll Need

Here’s what you’ll need to bring this classic pie to life:

• Strawberries: Fresh or frozen, they add natural sweetness and juiciness to the filling.
• Rhubarb: Bright, tart, and the perfect contrast to the sweet strawberries. Be sure to trim the leaves, as they’re not edible.
• Sugar: Helps balance the tartness of the rhubarb and enhances the fruit’s flavor.
• Cornstarch: Essential for thickening the filling and keeping it from becoming soupy.
• Lemon Juice: Just a splash to brighten the flavors and add depth.
• Vanilla Extract: Adds warmth and a subtle aromatic note to the fruit mixture.
• Pie Crust: Use your favorite homemade recipe or a high-quality store-bought one. You’ll need both a bottom and a top crust (lattice or full).
• Egg Wash: A mix of egg and a bit of water for brushing on the crust to give it that golden, glossy finish.
• Coarse Sugar: Optional but recommended for a beautiful, slightly crunchy crust topping.

Variations

• Mixed Berry Twist: Add raspberries or blueberries along with the strawberries for a more complex berry flavor.
• Crumble Topping: Swap the top crust for a buttery oat crumble for a rustic, streusel-like finish.
• Gluten-Free Version: Use a gluten-free pie crust and make sure your cornstarch is certified gluten-free.
• Mini Pies: Make individual pies in muffin tins—perfect for serving at parties or picnics.

How to Make Homemade Strawberry Rhubarb Pie

Step 1: Prepare the Filling

In a large bowl, mix sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Stir until the fruit is well coated and the mixture begins to thicken slightly.

Step 2: Prepare the Pie Crust

Roll out the bottom crust and press it into a 9-inch pie dish. Trim the edges and set aside. If making a lattice top, roll out and cut strips from the second crust.

Step 3: Assemble the Pie

Pour the fruit filling into the crust. Top with the second crust or lattice, crimp the edges to seal, and brush the top with egg wash. Sprinkle with coarse sugar if using.

Step 4: Bake

Bake at 400°F (200°C) for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for another 30–40 minutes, or until the crust is golden and the filling is bubbling.

Step 5: Cool and Serve

Let the pie cool completely on a wire rack—this helps the filling set properly. Slice and serve at room temperature or slightly warmed.

Pro Tips for Making the Recipe

• Don’t Overfill the Pie: Too much filling can cause the pie to overflow and become soggy. Keep the fruit slightly mounded, not heaping.
• Let It Cool: It might be tempting to slice into it right away, but letting the pie cool completely will allow the filling to thicken properly.
• Use a Baking Sheet: Place the pie dish on a lined baking sheet to catch any drips and prevent oven messes.
• Chill Your Dough: A cold crust helps achieve those beautiful flaky layers—refrigerate it before and after assembling the pie.

How to Serve

This pie is heavenly on its own, but if you want to take it up a notch, here are some serving ideas:

Classic Combo:

Serve warm with a generous scoop of vanilla ice cream or a dollop of whipped cream.

Brunch Vibes:

Pair with a cup of coffee or hot tea for a delightful mid-morning treat.

Summer Style:

Drizzle with a little cream or pair with fresh berries for a light, fresh twist.

Make Ahead and Storage

Storing Leftovers

Keep leftover pie covered at room temperature for up to 2 days, or in the fridge for up to 5 days.

Freezing

Freeze the assembled, unbaked pie for up to 3 months. Wrap tightly in plastic wrap and foil. Bake straight from frozen, adding 15–20 minutes to the baking time.

Reheating

Warm individual slices in the microwave for 30 seconds or reheat the whole pie in a 300°F oven until warmed through.

FAQs

Can I use frozen fruit instead of fresh?
Yes, both strawberries and rhubarb can be used frozen. Don’t thaw them before mixing, but be sure to add a little extra cornstarch to absorb the extra moisture.

Why is my filling runny?
This usually happens if the pie is sliced too soon or if not enough thickener was used. Let the pie cool completely before cutting for best results.

Can I make this pie ahead of time?
Absolutely! The pie can be made a day in advance and stored at room temperature or in the fridge. The flavors even deepen overnight.

What can I use instead of rhubarb?
If rhubarb isn’t available, try using tart apples or even cranberries for a different kind of tangy-sweet flavor balance.

Final Thoughts

This Homemade Strawberry Rhubarb Pie is a celebration of contrast—sweet, tart, soft, and flaky all in one glorious dessert. It’s simple enough for a weeknight bake yet elegant enough for special occasions. If you’ve never made a fruit pie from scratch, this is the one to start with. Give it a try and enjoy every sweet and tangy slice!

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