This Rhubarb Strawberry Pie is a perfect blend of sweet and tangy flavors. The fresh strawberries pair beautifully with tart rhubarb, all wrapped in a golden crust!
Just the sight of this pie warms my heart! Every slice brings back memories of sunny picnics. It’s a fun treat to bake, and I love serving it with a scoop of vanilla ice cream on top!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb gives the pie its signature tartness. If unavailable, you can use frozen rhubarb—just thaw and drain excess liquid.
Strawberries: Fresh strawberries are sweeter and ideal for this recipe. If you want a different flavor, feel free to substitute with other berries like raspberries or blueberries.
Sugar: I usually stick with granulated sugar, but you can reduce the amount if your fruit is very sweet. For a healthier option, try using honey or maple syrup in smaller quantities.
Cornstarch: This thickens the filling. If you don’t have cornstarch, you can use all-purpose flour, but it may take a bit longer to thicken.
Vanilla Extract: While optional, I love the depth it brings. If you want a twist, you can add almond extract for a different flavor dimension.
Pie Crust: Store-bought pie crust saves time, but homemade is great if you have the energy. If you’re gluten-free, use a gluten-free pie crust as a substitute.
How Do You Make the Filling Just Right?
Getting the filling perfect is key to a delicious rhubarb strawberry pie. Start by combining the fruits so their flavors blend. Here’s a quick guide to help you:
- Chop rhubarb into 1/2-inch pieces for even cooking. Small pieces help it soften well while baking.
- Halve strawberries to balance texture with rhubarb. You can slice them smaller if you prefer a more uniform filling.
- Mix sugar with cornstarch and salt before adding to the fruits. This ensures an even sweetening and thickening.
- Let the mixture rest for about 10 minutes. This draws out juices and helps in creating a luscious filling.
Don’t rush this step; it makes a big difference in consistency! After baking, allow the pie to cool before slicing. This lets the filling set nicely.
Rhubarb Strawberry Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and halved
- 1 1/4 cups granulated sugar (adjust based on sweetness of fruit)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract (optional)
- 2 tablespoons unsalted butter, cut into small pieces
For the Crust:
- 1 package (2 crusts) refrigerated pie pastry or homemade pie dough (for top and bottom crust)
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling on top
How Much Time Will You Need?
This delicious Rhubarb Strawberry Pie takes about 30 minutes to prepare and 55-60 minutes to bake. After that, it’s best to let it cool for at least 2 hours before serving. So, in total, you’ll need around 3 hours, but most of this is just waiting for it to bake and cool!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures it’s nice and hot when you put in your pie.
2. Prepare the Fruit:
In a large bowl, combine the chopped rhubarb and halved strawberries. This fruity mix is going to be the star of your pie!
3. Mix the Dry Ingredients:
In a separate small bowl, mix together the granulated sugar, cornstarch, and salt. This combination will help sweeten and thicken your pie filling.
4. Combine Fruit with Sugar Mixture:
Pour the sugar mixture over the fruit mixture, add the lemon juice and vanilla extract if you’re using it, and gently toss everything together until all the fruit is well-coated. Let this sit for about 10 minutes to let the sugar draw out the juices from the fruit.
5. Prepare the Pie Crust:
Roll out one of the pie crusts into a 9-inch pie dish. Make sure to trim the edges so it fits nicely. This will be the bottom crust holding all that delicious filling.
6. Add the Filling:
Pour the fruit filling into the pie crust, spreading it evenly. Don’t forget to dot the top with small pieces of butter for extra richness!
7. Add the Top Crust:
Roll out the second pie crust. You can either cut it into strips for a fun lattice top or simply cover the filling with the whole crust. If using a whole crust, make sure to cut a few slits in it to let steam escape.
8. Seal the Pie:
Trim any excess dough, crimp the edges to secure the crusts together, and make sure it’s sealed well so nothing leaks out while baking.
9. Egg Wash and Sugar:
Brush the top crust or lattice with the beaten egg wash, and then sprinkle coarse sugar on top for a delightful crunch and shine.
10. Bake the Pie:
Place the pie in the preheated oven and bake at 425°F for 15 minutes. After that, reduce the temperature to 350°F (175°C) and continue baking for another 40-45 minutes until the crust is golden brown and the filling is bubbly.
11. Cool the Pie:
When the pie is done baking, take it out of the oven and let it cool for at least 2 hours. This cooling time helps the filling set up nicely.
12. Serve and Enjoy:
Once cooled, slice your pie and serve it plain or with a scoop of vanilla ice cream or whipped cream on top. Enjoy every delicious bite!
Can I Use Frozen Rhubarb or Strawberries for This Pie?
Yes, you can use frozen rhubarb or strawberries! Be sure to thaw and drain any excess liquid from the fruit before using it in the recipe to avoid a soggy filling.
How Can I Adjust the Sweetness of the Filling?
If your fruit is particularly sweet, you can reduce the amount of sugar in the recipe. Start with less sugar, taste the filling after mixing, and adjust as needed. You can always add more sugar later if needed!
Can This Pie Be Made Ahead of Time?
Absolutely! You can prepare the pie the day before and store it in the fridge. Just be sure to cover it with plastic wrap or foil to keep it fresh. You can also freeze the unbaked pie and bake it directly from the freezer—just add a few extra minutes to the baking time.
How Do I Store Leftover Pie?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze the pie (without toppings) for up to 2 months. Just reheat in the oven at 350°F until warmed through when you’re ready to enjoy it again!
