Strawberry Rhubarb Pie is the kind of dessert that instantly warms your kitchen with its sweet, tangy aroma. When I pulled mine from the oven, the golden lattice crust was perfectly browned, and the bubbling fruit juices peeked through in a way that made it impossible to resist.
The combination of tart rhubarb and sweet strawberries created a filling that was bright, juicy, and perfectly balanced. Every bite felt special, yet the recipe itself is simple enough to make anytime you want a homemade treat.
What I love most about this pie is how naturally the flavors complement one another. The sweetness of the strawberries softens the rhubarb’s tartness, while a touch of orange juice and vanilla adds warmth and depth. It’s a dessert that celebrates fresh ingredients and the simple pleasure of baking from scratch.
Key Ingredients in Strawberry Rhubarb Pie Recipe
* homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
* 3 cups (about 300g) sliced rhubarb (1/2 inch pieces)
* 2 and 1/2 cups (about 380g) chopped strawberries
* 1/3 cup (67g) packed light brown sugar
* 1/3 cup (67g) granulated sugar
* 1/4 cup (32g) cornstarch
* 1/4 teaspoon salt
* 1 Tablespoon (15ml) orange juice
* 1/2 teaspoon pure vanilla extract
* 2 Tablespoons (28g) unsalted butter, cut into small pieces
* 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
* optional: coarse sugar for garnish
How to Make Strawberry Rhubarb Pie Step-by-Step
- Prepare your homemade pie crust according to your recipe and chill the dough.
- In a large bowl, combine rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla. Set aside while preheating the oven.
- Preheat your oven to 400°F (204°C).
- Roll out one disc of dough into a 12-inch circle and carefully place it in a 9-inch pie dish. Spoon in the filling, leaving excess liquid behind, and dot with butter.
- Roll out the second dough disc and cut into strips for a lattice, or cover fully and cut vents. Seal and crimp edges.
- Brush the top with egg wash and sprinkle with coarse sugar if desired.
- Bake for 20 minutes, then reduce oven temperature to 350°F (177°C) and bake for another 30–35 minutes until the filling is bubbling.
- Allow the pie to cool for at least 3 hours before slicing to let the filling set.
Serving and Storage Tips
- Serve slightly warm or at room temperature for the best flavor and texture.
- Pair with vanilla ice cream or whipped cream for an extra indulgence.
- Store leftovers in the refrigerator for up to 5 days, covered tightly.
- Reheat slices gently to bring back that fresh-baked experience.
FAQ
| Question | Answer |
|---|---|
| Can I use frozen fruit? | Yes, but thaw and drain well to avoid excess moisture. |
| Why is my filling runny? | It may need more cooling time or slightly more cornstarch. |
| Can I skip the lattice crust? | Absolutely, a full top crust or crumble topping works well. |
| How do I prevent a soggy crust? | Avoid adding excess liquid from the fruit mixture. |
| Can I make it ahead? | Yes, bake it a day in advance and store in the fridge. |
Conclusion
This Strawberry Rhubarb Pie is a timeless dessert that never fails to impress. From the first aroma to the last bite, it delivers a perfect sweet-tart balance with a flaky, golden crust. Baking it from scratch is pure joy and makes every slice feel special.