This Strawberry Rhubarb Pie is a beautiful, classic, flaky, buttery fruit pie that has a lattice pie crust. You will love the sweet tart flavor of the pie filling!
The combination of strawberry and rhubarb is simply magnificent! The sweetness of strawberries balances out the sour/tart flavor of rhubarb. I personally like to use more strawberries than rhubarb to make this pie, but the amount of rhubarb here is still awesome! (see ingredient list for detailed quantities).
So if you’re growing rhubarb this year, make this delicious pie! Want more ideas? Try these easy Rhubarb Cookies. For more pie recipes, check out this festive Pumpkin Slab Pie.
Why This Recipe Works
- Homemade is best! I’m making a homemade all-butter pie crust, and homemade pie filling – all from scratch!
- Corn starch is your friend. To thicken the filling you need a little bit of corn starch that is mixed with the strawberries and rhubarb, this makes sure that your pie filling is not soupy and the fruits will soften but also hold shape at the same time.
Ingredients
- Pie Crusts – You need double pie crust for this recipe, I like to make my own homemade crust because it’s so easy and tastes better than store-bought. But if you want to use store-bought crusts, that’s perfectly fine!
- Rhubarb – A fruit that looks like stalks of pinkish green, or magenta celery. It’s also called a “pie plant” as it’s mostly used in pies in combination with other fruits like strawberries. tart, but when cooked its sweetness is enhanced. I guess you know what I’m talking about since you’re reading this recipe!
- Strawberries – Look for ripe, fresh, and juicy strawberries for the best result.
- Butter – Add unsalted cubed butter to top the filling right before covering with the top crust and baking, this will keep your filling moist and buttery.
- Coarse sugar – To add sparkle to the pie.
How To Make Strawberry Rhubarb Pie
- Make the crust. To make the pie crust, follow my no-fail pie crust recipe here. It’s flaky and buttery. It has all the details about how to make the best pie crust!
- Preheat the oven to 400°F/190°C.
- Prep the fruits. To make the pie filling, start by washing the rhubarb stalks then slice them for about ½ inch.
- Mix: To avoid the filling from getting mushy and soupy, add cornstarch and toss to coat in corn starch.
- Add the pie filling. Gently spoon the fruit filling into the crust. Leave any liquids that come out of the fruits to avoid having a mushy pie. Then top it with small pieces of butter for rich flavors.
- Lattice Top: Roll the remaining pie dough into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough into long strips. Make a lattice top by arranging the strips over the pie and weaving them. Trim any excess dough and crimp the edges.
- Egg Wash: Make an egg wash by whisking together one egg and a tablespoon of water. Brush over the top of the pie using a pastry brush.
- Bake the pie as directed in the recipe card below. After baking, allow the pie to cool down for at least three hours before serving.
I suggest serving with a generous scoop of vanilla ice cream on top!
Tips For Making The Pie
- I used this beautiful classic lattice pie crust in this recipe. However, feel free to use a crumble topping if you prefer.
- Corn starch can be substituted with instant tapioca that also solves the mushiness problem.
What To Serve It With
The best thing ever is to finish the pie with a scoop of vanilla ice cream. This makes it heavenly delicious. You can also do some fresh whipped cream, or serve it on its own.
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Strawberry Rhubarb Pie
Equipment
- 1 9-inch pie pan
Ingredients
For the filling:
- 2 ½ cups strawberries chopped
- ½ cup rhubarb sliced to ½ inch pieces
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter cut into small pieces
- 1 tablespoon Coarse sugar for sprinkling before baking (optional)
- 1 egg for egg wash
For the crust:
- Double crust https://littlesunnykitchen.com/easy-pie-crust-recipe/ or store bought double crust (you need 2: one for bottom and 1 for top).
Instructions
- Preheat the oven to 400°F/190°C.
- To make the pie filling, start by washing the rhubarb stalks then slice them for about ½ inch.
- To avoid the filling from getting mushy and soupy, add cornstarch and toss to coat in corn starch.
- Gently spoon the fruit filling into the crust. Leave any liquids that come out of the fruits to avoid having a mushy pie. Then top it with small pieces of butter.
- Roll the remaining pie dough into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough into long strips. Make a lattice top by arranging the strips over the pie and weaving them. Trim any excess dough and crimp the edges.
- Make an egg wash by whisking together one egg and a tablespoon of water. Brush over the top of the pie using a pastry brush.
- Bake the pie for 20 minutes at 425°F/220°C, then reduce the heat to 375°F/190°C and continue baking for 30 minutes. After baking, allow the pie to cool down for at least three hours before serving.
Notes
Corn starch can be substituted with instant tapioca that also solves the mushiness problem.
I suggest serving with a generous scoop of vanilla ice cream on top!
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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