Strawberry Rhubarb Pie
Strawberry Rhubarb Pie may just be the quintessential summer dessert. It’s a classic pie combining two summer favorites in one luscious pie. And it NEVER goes out of style. One bite and you’re back at Grandma’s on the porch in the shade enjoying pie and trying to figure out how to get another piece.
Sweet strawberries bring balance to tart rhubarb, all tucked into my favorite flaky, buttery pie crust. It’s simple, seasonal, summery, and always one of the first desserts to disappear at any summer gathering.
Use ANY Pie Crust You Like
You do not have to make my pie crust recipe ANY pie crust will work for this pie. I mean I make a killer crust but you can use a store bought crust if you want to. There is no shame it that, I’ve done it. But when your husband loves pie like mine does then you learn to make a good pie pretty darn fast.
These are my best tips to working with a store-bought crust, like a pillsbury crust.
- Keep them in the fridge until about 10-15 minutes before you want to use them and then let them warm up ever so slightly
- sprinkle a little flour the counter and lay the crust on it
- lightly roll out the crust with a rolling pin, you’re not doing this to make the crust substantially bigger, just a little bigger, about 1/2 inch bigger is perfect
- if there are any cracks in the pie crust use a dab of water to mend them, water on pie dough is like glue
- before you line the pie pan with the bottom crust sprinkle in a little flour, it helps the slices of pie slide out AND it can help soak up any leaks you may have
Ingredients For Strawberry Rhubarb Pie
A handful of simple ingredients is all it takes to make this classic pie. This pie is thickened with corn starch to keep the juices bright red. You can swap in flour instead of cornstarch if you like. Use the conversion on the back of the can or cornstarch for best results.
- Pie crusts for s double crust pie
- Rhubarb
- Strawberries
- Granulated sugar
- Cornstarch
- Lemon juice
- Vanilla extract
- Butter
- Egg
- Coarse sugar (optional)
To Make The Best Rhubarb Pie
And by that I mean one that isn’t a runny mess when you cut it, follow a couple of easy tips. Don’t decrease the thickener, cornstarch OR flour, they both work to make the filling not run when you cut the pie. I kind of prefer cornstarch as a thickener but both work equally well.
Cook the pie until the filling is completely bubbling inside the vents, that means the thickener is getting activated by the heat and you have a better chance at not having a runny filling.
Cool the pie completely before cutting into it, for the best non runny results. BUT remember a slice of pie still warm from the oven is one of life’s little pleasures. Especially when it’s got a scoop of ice cream or a drizzle of heavy cream melting together with the warm pie.
Rhubarb Recipes We Love!
One of our family favorites is this recipe for Rhubarb Bars. The oat crumble base and topping make them a winning summer recipe in our house. Rhubarb cobbler is another favorite way to use up bountiful summer produce, they’re perfect for dessert OR brunch.
Just one or two rhubarb plants will keep you in desserts almost all year long. Everything I know about rhubarb from growing to freezing is in this rhubarb post. I wish we could grow mulberries, I would definitely be making this mulberry pie all summer long.
Store Leftovers
Cover leftover pie and keep it at room temperature for up to two days or refrigerate it for up to five days. You can enjoy slices cold, let them come to room temperature, or warm them slightly before serving.
Strawberry Rhubarb Pie
Ingredients
- 1 tbsp all purpose flour for dusting the pie pan
- 2 pie crusts for a double crust pie
- 3 cups rhubarb chopped
- 2 cups strawberries quartered
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp butter cut into small pieces
- 1 large egg for egg wash
- Granulated sugar optional for sprinkling
Instructions
- Preheat the oven to 425°F
- Sprinkle the bottom of a 9-inch pie pan with flour
- Fit one pie crust into the pan
- Trim the edges about 1/2 inch beyond the rim
- Fold the overhanging crust under itself to create a thick edge
- Refrigerate while preparing the filling
- In a large bowl stir together the rhubarb, and strawberries
- Mix the sugar and cornstarch together, and then stir them into the rhubarb and strawberries
- Remove the chilled pie crust from the refrigerator
- Spoon the filling into the pie crust, if there is any extra sugar cornstarch mix left just sprinkle it over the top of the rhubarb
- Dot the filling with the butter
- Place the second pie crust over the filling
- Trim the top crust about 1/4 inch beyond the edge of the pie pan
- Brush a little water around the edge to seal the top and bottom crusts together
- Crimp the edges as desired, I use my thumb and forefinger to pinch the crusts together
- Cut several steam vents in the top crust
- If the pie dough has become warm, chill the pie for 10 minutes
- Whisk the egg with a splash of water and brush over the top crust
- OPTIONAL Sprinkle with sugar, if using
- Place the prepared pie on a lined baking sheet to catch any juicy dribbles
- Bake at 425°F for 15 minutes
- Reduce the oven temperature to 375°F and bake for another 40-50 minutes, or until the crust is deeply golden and you can see the filling is bubbling through the vents
- Cool completely on a wire rack before slicing for the cleanest slices
- Serve at room temperature or slightly warm
Video
Notes
- Cooling completely helps the filling set for cleaner slices.
- If serving warm, expect the filling to be softer and a little runny.
- A scoop of vanilla ice cream is a perfect pairing with warm strawberry rhubarb pie.
