This Strawberry Rhubarb Pie is a classic dessert bursting with sweet and tangy flavors. The juicy strawberries and tart rhubarb create a beautiful balance, all wrapped in a flaky crust.
Honestly, watching it bake fills the kitchen with an amazing smell—I can’t resist sneaking a taste of the filling! 🍓 I love serving it warm with a scoop of vanilla ice cream. So delicious!
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are key for this pie’s flavor. If they’re out of season, you can use frozen strawberries. Just make sure to thaw and drain excess liquid before mixing!
Rhubarb: Fresh rhubarb gives a tart kick. If you can’t find fresh rhubarb, you can use canned rhubarb. Just reduce the sugar in your filling since canned varieties often have syrup.
Sugar: Granulated sugar is essential for sweetness. If you’re looking for a healthier option, try using less sugar, or substitute with honey or a sugar alternative like stevia—just adjust to taste.
Cornstarch: This thickens the filling. If you don’t have cornstarch, you can use all-purpose flour, but you might need a bit more. About 1/3 cup should do the trick.
Pie Crust: You can use store-bought for convenience, but homemade crust always adds a special touch. For a gluten-free option, use a gluten-free pie crust mix.
What’s the Best Way to Get a Perfect Lattice Pie Top?
Creating a lattice top can be a bit tricky, but it adds a beautiful touch! Start with a rolled-out pie crust. Here’s how to do it:
- Roll out your second pie dough and cut it into strips, about 1-inch wide.
- Place half of the strips vertically across your pie, spaced evenly apart.
- Start weaving the remaining strips horizontally over and under the vertical strips. It’s okay if it’s not perfect—rustic is charming!
- Trim any excess dough and crimp the edges to seal.
Don’t forget to brush the lattice with egg wash for a lovely shine! Happy baking!
How to Make Strawberry Rhubarb Pie
Ingredients You’ll Need:
For the Filling:
- 2 1/2 cups fresh strawberries, hulled and halved or quartered
- 2 1/2 cups rhubarb, chopped into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
- 2 tablespoons unsalted butter, cut into small pieces
For the Crust:
- 1 double pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Granulated sugar for sprinkling on top
How Much Time Will You Need?
This delightful strawberry rhubarb pie will take about 20 minutes to prepare and around 1 hour for baking. Additionally, allow a couple of hours for cooling, making it a total time of about 2 hours and 20 minutes to enjoy a perfectly set pie!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 425°F (220°C). This will ensure the pie bakes evenly and gets that lovely golden-brown crust.
2. Prepare the Fruit Filling:
In a large bowl, toss together the strawberries, rhubarb, granulated sugar, cornstarch, salt, lemon juice, and vanilla extract (if you’re using it). Mix gently to coat all the fruit with the sugar and cornstarch—this helps thicken the filling and makes it delicious!
3. Prepare the Pie Crust:
Roll out one half of your pie dough and fit it into a 9-inch pie plate. Make sure it covers the bottom and sides well, then pour in the fruit filling, spreading it out evenly.
4. Add the Butter:
Dot the fruit filling with small pieces of butter. This will add richness and flavor to your filling!
5. Top with Crust:
Roll out the second half of the pie dough. You can either cut it into strips for a beautiful lattice top or simply place it over the filling as a whole crust—just be sure to cut a few slits in the top for steam to escape. Arrange the lattice strips or place the full crust and trim off any excess dough. Crimp the edges to seal everything in!
6. Egg Wash and Sugar Sprinkle:
Brush the top crust or lattice with the beaten egg. Sprinkle a little granulated sugar on top for a sweet, crunchy finish.
7. Bake the Pie:
Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. After that, reduce the temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes. You’ll know it’s done when the crust is golden brown and the filling is bubbling!
8. Cool Down:
Once baked, let the pie cool on a wire rack for at least two hours. This cooling time allows the filling to set nicely, making it easier to slice.
9. Serve and Enjoy:
After cooling, slice up your beautiful strawberry rhubarb pie and serve it warm or at room temperature. Enjoy it as it is or with a scoop of vanilla ice cream for an extra treat!
Enjoy your classic strawberry rhubarb pie with a flaky lattice crust!
Can I Use Frozen Strawberries or Rhubarb in This Recipe?
Yes, you can use frozen strawberries or rhubarb! Just be sure to thaw them and drain any excess liquid before mixing with the other ingredients. This will help prevent a soggy pie.
What If I Don’t Have Cornstarch?
If you don’t have cornstarch, you can substitute it with all-purpose flour. Use about 1/2 cup of flour instead, but keep in mind the filling might be less thick compared to using cornstarch.
How Should I Store Leftover Pie?
Leftover pie can be stored in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To warm it up, simply place a slice in the microwave for about 15-20 seconds.
Can I Make This Pie Gluten-Free?
Absolutely! Just use a gluten-free pie crust and check that the cornstarch and any other ingredients you use are gluten-free. Your pie will still be delicious!
