Fresh Strawberry Rhubarb Pie is the kind of dessert that instantly transports you to sun-drenched afternoons and lazy weekend get-togethers. This pie beautifully balances the tangy kick of fresh rhubarb with the juicy sweetness of ripe strawberries, creating a vibrant springtime treat that virtually sings on the palate. Whether you’re a seasoned pie baker or a kitchen novice, this recipe’s beginner-friendly approach—just 30 minutes of prep, 55 minutes of baking, and a 2-hour rest for that perfect set—makes it accessible and rewarding. Each forkful boasts a flaky, buttery crust yielding to a filling that’s both lush and slightly tart, ideal for pairing with a scoop of vanilla ice cream or a dollop of whipped cream.
As you slice into this double-crust delight, you’ll notice the glossy ruby-red juices gently bubbling through the lattice or vents of the top crust. It’s not just a dessert; it’s a conversation starter, a nostalgic nod to childhood fairs, and a fresh twist on a timeless fruit pie. At about 320 calories per serving, it’s indulgent without tipping into over-the-top territory, so feel free to share slices with friends, family, or that special someone. From the first crisp bite of golden pastry to the last drip of strawberry-stained finger-licking goodness, this pie embodies the spirit of homemade happiness.
KEY INGREDIENTS IN FRESH STRAWBERRY RHUBARB PIE
Before we dive into the step-by-step process, let’s get to know the stars of our pie. Each ingredient plays a unique role in achieving that classic balance of tartness, sweetness, and flakiness that makes this Fresh Strawberry Rhubarb Pie such a winner. You’ll find that using quality produce and pantry staples really elevates the flavors and texture.
- Fresh Rhubarb
Rhubarb brings a pleasantly tangy note that cuts through the sweetness of the strawberries. Its natural firmness softens as it bakes, offering a juicy, slightly tart bite. Make sure to chop it into uniform pieces for even cooking.
- Fresh Strawberries
Ripe strawberries contribute sweetness, vibrant color, and a fragrant aroma. They release lush, ruby-hued juices as they bake, melding beautifully with rhubarb for that signature springtime filling.
- Granulated Sugar
Sugar sweetens the tart rhubarb and balances the strawberry’s natural sugars. It also helps create a gentle syrup as the filling bakes, binding the fruits together.
- Cornstarch
Acting as a thickening agent, cornstarch prevents the filling from becoming runny. It soaks up excess fruit juices and yields a jammy, cohesive texture once the pie cools.
- Salt
A pinch of salt enhances the fruit flavors and brings out subtle nuances in both rhubarb and strawberry. It’s a small addition with a big impact.
- Lemon Juice
Fresh lemon juice brightens the entire filling, adding a zesty lift that complements the inherent tang of rhubarb. It also helps maintain the fruit’s vibrant colors.
- Vanilla Extract
Vanilla adds a warm, aromatic depth to the filling, rounding out the bright fruity notes with a gentle, comforting sweetness.
- Double-Crust Pie Dough
Whether store-bought or homemade, this buttery, flaky dough encases the filling in a golden blanket. A well-chilled dough ensures crisp layers and prevents shrinkage.
- Unsalted Butter
Small dots of butter enrich the filling with more buttery flavor and help create pockets of richness throughout the fruit.
- Egg (for Egg Wash)
Brushing the top crust with beaten egg results in a lustrous, golden-brown finish that’s as beautiful as it is tasty.
- Coarse Sugar (Optional)
A sprinkling of coarse sugar over the egg wash adds sparkle and a light crunch to each bite, elevating the presentation and texture.
HOW TO MAKE FRESH STRAWBERRY RHUBARB PIE
Let’s roll up our sleeves and get into the kitchen. This recipe is straightforward but yields professional-looking results. From preheating the oven to letting the pie rest, each step builds on the last to create that tantalizing interplay of tart and sweet within a flaky, golden crust.
1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crisp, flaky bottom crust. Placing your pie on a baking sheet will catch any drips and keep your oven clean.
2. In a large mixing bowl, gently toss together the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, salt, lemon juice, and vanilla extract. Make sure each piece of fruit is evenly coated so the filling thickens uniformly and bursts with consistent flavor. Set aside for a few minutes to allow the sugar and citrus to draw out natural juices.
3. On a lightly floured surface, roll out half of your pie dough to fit a 9-inch pie plate. Transfer it carefully into the dish, letting the edges hang over. This bottom crust will cradle the fruit mixture.
4. Pour the fruit filling into the pastry-lined pie plate, spreading it evenly. Dot the top with small pieces of unsalted butter—these add richness and create those little pools of buttery goodness as the pie bakes.
5. Roll out the remaining dough and choose your adventure: create a lattice top by cutting strips and weaving them or place the sheet whole and cut small vent slits. Both methods allow steam to escape and showcase the bubbling filling.
6. Trim any excess dough to achieve a neat edge. Use your fingers or a fork to crimp the edges, sealing the top and bottom crusts together to contain all that luscious filling.
7. Brush the entire top crust with the beaten egg to ensure a golden, glossy finish. If you love a little extra sparkle, sprinkle coarse sugar across the top—you’ll get a delicate crunch with every bite.
8. Bake the pie on a sheet for 20 minutes at the initial temperature. Then reduce the heat to 375°F (190°C) and continue baking for another 25–30 minutes, or until the crust is deeply golden and you see the fruit juices bubbling through.
9. Remove the pie and place it on a wire rack. Let it rest for at least 2 hours—this cooling period allows the filling to thicken fully so you can slice cleanly into those gorgeous fruit layers.
SERVING SUGGESTIONS FOR FRESH STRAWBERRY RHUBARB PIE
Now that your pie is baked and cooled, let’s talk about the fun part—serving! This springtime favorite pairs beautifully with a range of accompaniments and presentations that highlight its bright flavors. Whether you’re hosting a brunch, packing a picnic, or simply treating yourself after a long day, these serving suggestions will take your pie from delicious to unforgettable.
- Serve a warm slice with a generous scoop of vanilla ice cream. The cold, creamy texture of the ice cream melting into the hot, tart-sweet filling creates a heavenly contrast in temperature and flavor.
- Offer individual servings with a dollop of freshly whipped cream lightly sweetened with a touch of sugar and vanilla. The airy creaminess accentuates the pie’s buttery crust and adds an elegant touch.
- For a charming outdoor gathering, pack slices in clear dessert cups layered with a bit of lemon zest and extra strawberry slices. This makes a portable, visually stunning treat that guests can enjoy on-the-go.
- Turn leftovers into a decadent parfait by layering chopped pie pieces with Greek yogurt, drizzles of honey, and toasted nuts. The tangy yogurt and crunchy nuts add complexity and make for a delightful brunch option.
HOW TO STORE FRESH STRAWBERRY RHUBARB PIE
Preserving the freshness and flavor of your pie is key so you can enjoy every last crumb. Whether you’ve hosted a crowd or simply want to extend your dessert delight, proper storage methods ensure your strawberries and rhubarb stay vibrant and your crust remains crisp on day two (or three!).
When storing at room temperature, loosely tent the cooled pie with foil or place it under a glass dome. This allows airflow while protecting against dust or insects. Enjoy within 48 hours for the best crust texture.
If you plan to keep the pie for longer, transfer it to the refrigerator. Wrap securely with plastic wrap or place in an airtight container to prevent it from absorbing odors. Properly stored, the pie will last up to 5–7 days. For firmer slices, chill it for at least 30 minutes before serving.
To freeze individual slices, wrap each piece tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw slices in the refrigerator overnight and reheat in a low oven (about 300°F/150°C) for 10–15 minutes to crisp the crust.
For a full pie freeze, consider par-baking the crust for 10 minutes, cooling, then adding the filling before wrapping and freezing. When ready to bake, thaw in the fridge overnight, then bake at 375°F (190°C) for 30–35 minutes or until hot and bubbly.
CONCLUSION
This Fresh Strawberry Rhubarb Pie is more than just a dessert—it’s a celebration of seasonal flavors, simple techniques, and the joy of homemade baking. From the first whisk of sugar and cornstarch to the satisfying moment of slicing through that flaky top crust, every step offers a chance to slow down, savor the process, and share happiness at the table. Whether you choose a pretty lattice design, sprinkle on coarse sugar for sparkle, or keep things classic with a solid top crust and vent slits, you’ll end up with a pie that’s as beautiful as it is delicious. Don’t forget to note that this recipe is rated Beginner for difficulty, takes just 30 minutes to prepare, requires 55 minutes in the oven, and asks for a 2-hour rest before slicing—making it perfectly manageable for bakers at any skill level.
Feel free to print this article and tuck it into your recipe binder, or save it digitally for whenever the strawberry and rhubarb seasons roll around. You can also find a FAQ below to answer any questions about ingredient swaps, troubleshooting, or customizing your pie. If you give this recipe a try, I’d love to hear how it turned out! Leave your comments, questions, or feedback—I’m here to help if you need tips on getting that perfect crust or balancing sweetness. Happy baking, friends!
Fresh Strawberry Rhubarb Pie
Description
This Fresh Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of ripe strawberries. Each slice is bursting with flavor, wrapped in a buttery, flaky crust perfect for springtime desserts.
Ingredients
Instructions
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Preheat your oven to 425°F (220°C).
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In a large mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, salt, lemon juice, and vanilla extract. Stir until the fruit is evenly coated and set aside to let the flavors meld.
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Roll out half of the pie dough to fit a 9-inch pie plate. Carefully place the dough into the dish, allowing it to hang over the edges slightly.
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Pour the fruit mixture into the pastry-lined pie plate. Dot with small pieces of butter.
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Roll out the remaining pie dough and either cut into strips for a lattice top or place it whole over the fruit. If using whole, cut small slits to allow steam to escape.
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Trim any excess dough and crimp the edges to seal the pie.
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Brush the top crust with the beaten egg to achieve a golden finish. If desired, sprinkle coarse sugar over the top for extra texture and sweetness.
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Place the pie on a baking sheet to catch any drips and bake for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the crust is golden brown and juices are bubbling.
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Let the pie cool on a wire rack for at least 2 hours to allow the filling to set before slicing.
Note
- Rhubarb is naturally tart; adjust sugar levels based on your preference for sweetness.
- This pie is perfect for spring and early summer when both strawberries and rhubarb are in season.
- Serve with a scoop of vanilla ice cream for a delicious dessert.
- The pie can be stored at room temperature for a day or two, or refrigerated for up to a week.
