Best Strawberry Rhubarb Pie Ever

Why Make This Recipe

Strawberry rhubarb pie is a classic dessert that perfectly balances sweet and tart flavors. The combination of sweet strawberries and tangy rhubarb creates a delicious filling that is loved by many. Not only does this pie taste amazing, but it also brings a sense of nostalgia, often reminding people of family gatherings and warm summer days. It’s a simple recipe that anyone can make, offering a delightful treat for any occasion.

How to Make The Best Strawberry Rhubarb Pie

Ingredients

• 2 cups sliced fresh or frozen strawberries
• 2 cups sliced rhubarb
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 pie crust (store-bought or homemade)
• 1 cup flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup cold butter
• Pinch of salt

Directions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla until combined.
3. Pour the fruit mixture into the pie crust and spread evenly.
4. In another bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt.
5. Cut in the cold butter until the mixture is crumbly.
6. Sprinkle the crumb topping over the fruit filling.
7. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes until the topping is golden and the filling is bubbly.
8. Let cool before serving.

How to Serve The Best Strawberry Rhubarb Pie

Serve the pie warm or at room temperature. You can enjoy it plain or add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It’s also great with a cup of coffee or tea, making it a perfect dessert for any meal or gathering.

How to Store The Best Strawberry Rhubarb Pie

Store any leftover pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. The pie can last for about 3 to 4 days. If you want to keep it longer, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months.

Tips to Make The Best Strawberry Rhubarb Pie

• Use fresh ingredients when possible for the best flavor.
• If using frozen strawberries or rhubarb, make sure to thaw and drain excess moisture.
• Adjust the sugar to your taste, especially if your strawberries are very sweet.
• Make sure the butter is cold when cutting it into the crumb topping for a better texture.

Variation

You can add different fruits like blueberries or blackberries to the filling for a mixed berry pie. Another option is to use a lattice crust instead of a crumb topping for a classic look.

FAQs

Can I use only strawberries or only rhubarb?

Yes, you can make the pie with only strawberries or only rhubarb. Adjust the sugar if using only rhubarb, as it is tart.

What can I do if my pie crust is soggy?

To avoid a soggy crust, pre-bake the pie crust for about 10 minutes before adding the filling. This helps to set the crust.

How do I know when the pie is done baking?

The pie is done when the topping is golden brown and the filling is bubbly. You can also check if the fruit filling is bubbling through the top.

Strawberry Rhubarb Pie

A classic dessert that combines sweet strawberries and tart rhubarb for a delicious and nostalgic treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Filling

• 2 cups sliced fresh or frozen strawberries Use fresh for best flavor.
• 2 cups sliced rhubarb Fresh or frozen; thaw and drain if frozen.
• 1 cup sugar Adjust to taste.
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 pie crust store-bought or homemade

Crumb Topping

• 1 cup flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup cold butter Must be cold for better texture.
• Pinch salt

Method

 

Preparation

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla until combined.
3. Pour the fruit mixture into the pie crust and spread evenly.

Crumb Topping

1. In another bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt.
2. Cut in the cold butter until the mixture is crumbly.
3. Sprinkle the crumb topping over the fruit filling.

Baking

1. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes until the topping is golden and the filling is bubbly.
2. Let cool before serving.

Notes

Serve warm or at room temperature. Great with vanilla ice cream or whipped cream. Can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.