This Strawberry Rhubarb Pie is a buttery, flaky homemade crust filled with a blend of sweet strawberries and tart rhubarb, topped with turbinado sugar. It’s the perfect dessert to celebrate the flavors of summer! Enjoy a piece on its own. Or, add a scoop of no-churn ice cream or a dollop of whipped cream. I also have a Strawberry Rhubarb Crisp you may want to try!
Ingredients & Substitutions
Crust: For all your pie recipes, including this one, give my no-fail pie crust recipe a try! Once you use it, you will want to have the recipe on hand for all of your pies, both hot and cold. You could also use two unbaked store-bought crusts.
Rhubarb: For this recipe, you will need 3 cups of diced rhubarb. (For reference, that is about 1 pound of rhubarb.) I find that 1/4-inch dice are nice for a pie. You could also use frozen rhubarb, thawed and drained.
Strawberries: When choosing fresh strawberries, look for bright red, firm berries. After you have washed the strawberries, remove the leafy green parts of the berries. Then, cut them into quarters. If using frozen berries, thaw and drain excess liquid.
Butter: Dice three tablespoons of cold, unsalted butter to add to the top of the filling. It enhances the flavor and improves the texture.
Turbinado Sugar: Turbinado sugar, a coarse sugar, is sprinkled on top for added crunch and sweetness. You can also use granulated sugar or omit it altogether; the pie will still be delicious.
Let’s Talk Rhubarb
Experts typically recommend choosing stalks that are fresh, crisp, and free of blemishes and suggest that smaller leaves indicate younger stalks. They also advise avoiding limp stalks or those with split ends. While these guidelines may suit those seeking perfection, they aren’t always practical for everyone. However, I don’t insist on perfection. A few blemishes or larger leaves don’t concern me (they are removed, anyway), and split ends can be trimmed off. I’ve used both large and small stalks with great success; each adds something unique to the desserts I prepare. To me, any rhubarb can be good rhubarb when properly prepared.
Can I Make A Lattice Pie Crust?
Absolutely! A lattice crust involves weaving strips of pie dough over the top of the pie, creating a beautiful, decorative pattern. For a step-by-step tutorial, check out my Dwight’s Caramel Apple Pie post; there are specific instructions on creating a lattice pie crust.
Can I Make Strawberry Rhubarb Pie Ahead Of Time?
Yes, you can assemble the pie and keep it in the refrigerator, covered, for a few hours up to a day in advance. Brush the top with the egg wash right before baking. You could also freeze the unbaked pie. To freeze, double-wrap the pie in plastic wrap, then cover it with aluminum foil. When ready to bake, remove the coverings and bake straight from frozen, adding extra time to the baking process (usually 15-20 minutes) to ensure it cooks through.
How To Store Strawberry Rhubarb Pie
Baked strawberry rhubarb pie can be stored at room temperature for up to a day or two, covered. Try to keep it in a cool, dark place. For longer storage, place the cooled pie in the refrigerator. Cover it tightly with plastic wrap or aluminum foil. The pie can be stored in the refrigerator for about 3-4 days.
Can I Freeze Strawberry Rhubarb Pie?
Yes, you can freeze the baked strawberry rhubarb pie. Here is how to freeze a pie:
- First, allow the pie to cool completely at room temperature after baking.
- Once cooled, wrap the pie with plastic wrap or aluminum foil. You could then add another layer of wrapping or place it in a freezer-safe container.
- Place the wrapped pie in the freezer, making sure it is on a flat surface. The pie can be frozen for up to 2-3 months.
- When ready to enjoy or serve the pie, let it thaw in the refrigerator overnight. Then, you can reheat it in the oven until warm if preferred.
Strawberry Rhubarb Pie
Ingredients
- 3 cups (366 g) sliced fresh rhubarb (¼-inch pieces), divided
- 3 cups (432 g) quartered fresh strawberries, divided
- 1 cup (200 g) granulated sugar
- ¼ cup (32 g) cornstarch
- 1 recipe homemade pie crust, or 2 unbaked store-bought pie crusts
- 3 tablespoons unsalted butter, cold, diced
- 1 large egg, room temperature, beaten
- 1 tablespoon turbinado sugar, optional
Instructions
- Preheat oven to 375°F.
- To a medium saucepan over medium heat, add 1 cup of rhubarb and 1 cup of strawberries. Cook, stirring occasionally, until the rhubarb becomes soft, the strawberries start to break down, and the mixture has reduced to a jam-like consistency, about 5 minutes. Remove from heat and allow to cool slightly.
- Once slightly cooled, add the remaining uncooked rhubarb, strawberries, sugar, and cornstarch. Stir to mix well. Set aside.
- On a lightly floured surface, roll out one of the pie crusts into a 12-inch circle. Place into a 9-inch pie pan, overlapping the sides.
- Pour the berry mixture into the prepared pie crust. Add the diced butter evenly over the top of the filling.
- Roll out the second pie crust into a 12-inch circle and place it over the filled pie. Seal the edges and trim excess dough. Using your fingers or a fork, crimp the edges of the two pie crusts together.
- Brush the top crust with the beaten egg. Evenly sprinkle the turbinado sugar on top of the egg wash, if using.
- Using a sharp knife, cut several small slits into the pie crust for venting.
- Bake for 60-65 minutes or until the filling is bubbling and the crust is golden brown. (If the crust is getting too dark, cover with a pie shield or aluminum foil.)
- Allow the pie to cool completely before cutting and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I can't rave enough about this pie. If you have never tried a strawberry rhubarb pie, let this be your sign. The balance of sweet and tart flavors is perfect, and the crust is impeccable. I highly recommend!
Elizabeth
Oh. My. Goodness. Every bite was heavenly in flavor, texture, everything! I don't think I have had a piece of pie that I have loved as much as this one. Wow.
Selena
Perfection. This pie is just the perfect balance of sweet and tart, sets up well, and is just delicious. (Please use a homemade crust! It sets it apart!)
