This Strawberry Rhubarb Pie is a sweet and tart treat that everyone loves! With juicy strawberries and tangy rhubarb wrapped in a flaky crust, it’s a slice of sunshine on your plate.
I can’t help but grab an extra piece every time! 🤭 Perfect with a scoop of ice cream on top, this pie has a way of making any day feel special.
Key Ingredients & Substitutions
All-purpose flour: Essential for the crust’s structure. If you’re gluten-free, consider using a 1:1 gluten-free flour blend, which works well in pastry recipes.
Unsalted butter: Cold butter helps create a flaky crust. If you’re vegan, substitute with chilled coconut oil or a plant-based butter for similar results.
Strawberries & rhubarb: These are the stars of the filling! If rhubarb is hard to find, you can swap it with additional strawberries, but remember the pie will be a tad sweeter. Mixed berries can also make a delightful filling!
Sugar: Adjust the sugar based on the fruit’s sweetness. If you want a healthier option, try using honey or maple syrup, just remember to adjust the liquid in the recipe.
Cornstarch: It’s used for thickening the filling. You can replace it with tapioca starch or arrowroot powder if you prefer, both work well for pies.
How Do I Make a Flaky Pie Crust?
The pie crust can be tricky, so let’s make sure yours turns out perfect! Start with cold ingredients, as this is critical for flakiness.
- Mix flour, salt, and sugar in a bowl. Add butter and use a pastry cutter or your fingers until it looks like coarse crumbs.
- Gradually add ice water, mixing until just combined. Overworking will make it tough.
- Chill the dough in the fridge for at least an hour; this helps with handling the dough later.
When rolling out, keep the surface and rolling pin lightly floured to prevent sticking. With a bit of practice, you’ll master that flaky crust!
How to Make Strawberry Rhubarb Pie
Ingredients You’ll Need:
For The Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 4-6 tablespoons ice water
For The Filling:
- 2 cups fresh strawberries, hulled and halved or quartered if large
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar (adjust based on sweetness of fruit)
- 1/4 cup cornstarch (for thickening)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
For The Topping:
- 1 egg, beaten (for egg wash)
- 1-2 tablespoons coarse sugar (turbinado or sanding sugar) to sprinkle on top
How Much Time Will You Need?
This Strawberry Rhubarb Pie will take about 30 minutes of active preparation time, plus 2 hours of chilling for the dough. In total, including baking, you’ll spend about 3 hours before it’s ready to serve. It’s well worth the wait for that deliciously golden pie!
Step-by-Step Instructions:
1. Make the Crust:
In a large bowl, mix together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to blend the butter into the flour until the mix looks like coarse crumbs, with some pieces the size of peas. This step is key to a flaky crust!
2. Form the Dough:
Carefully add ice water, one tablespoon at a time, mixing gently until the dough just comes together and holds when pressed. Be careful not to overwork it! Divide the dough into two discs, wrap in plastic wrap, and chill in the fridge for at least 1 hour.
3. Prepare the Filling:
While the dough chills, prep the filling. In a large bowl, combine the halved strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract (if using). Toss gently to mix everything together and let it sit for about 10-15 minutes to allow the flavors to meld.
4. Assemble the Pie:
Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out one dough disc into a circle large enough to fit a 9-inch pie pan. Carefully place the rolled dough into the pan and trim any excess hanging over the edges. Pour the fruit filling into the crust, spreading it out evenly.
5. Create the Lattice Topping:
Roll out the second dough disc and cut it into 1-inch wide strips. Weave the strips over the fruit filling in a lattice pattern, making sure to alternate the strips to create a beautiful crisscross design. Trim and crimp the edges of the crust to seal it snugly.
6. Add Finishing Touches:
Brush the lattice crust with the beaten egg to give it a nice golden color when baked. Sprinkle coarse sugar on top for a lovely shine and a little crunch.
7. Bake the Pie:
Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 20 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 30-40 minutes or until the crust is golden brown and you can see the filling bubbling.
8. Cool and Serve:
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set perfectly. Serve at room temperature or slightly warm, and if you like, top with a scoop of vanilla ice cream or some whipped cream for the ultimate treat!
Enjoy your beautifully golden, sweet-tart Strawberry Rhubarb Pie with a perfect flaky lattice crust!
Can I Use Frozen Strawberries and Rhubarb?
Yes, you can use frozen strawberries and rhubarb, but remember to thaw and drain any excess liquid before mixing them with the sugar and cornstarch. This will help prevent a runny filling!
How Do I Adjust the Sweetness?
The sweetness can be adjusted based on your fruit’s natural flavor. If your rhubarb is very tart, you might want to increase the sugar slightly. Always taste the filling mixture before adding the full amount of sugar and adjust as necessary!
Can I Prepare the Pie Ahead of Time?
Absolutely! You can prepare the crust and filling ahead of time. Assemble the pie and refrigerate it for up to 24 hours before baking. Just be sure to let it come to room temperature before baking for the best results.
What’s the Best Way to Store Leftover Pie?
Store leftover pie in an airtight container in the fridge for up to 3 days. To reheat, warm individual slices in the microwave or place the whole pie in a preheated oven at 350°F (175°C) for about 10-15 minutes.
