Perfect Strawberry Rhubarb Pie Recipe in Just 50 Minutes

There’s nothing quite like the first bite of a homemade strawberry rhubarb pie in summer—that perfect balance of sweet berries and tangy rhubarb bubbling under a golden, flaky crust. This pie takes me straight back to my grandma’s kitchen, where she’d make it every June when her rhubarb patch went wild. I’d stand on a stool, “helping” by sneaking strawberry slices while she patiently showed me how to crimp the edges just right. After years of tweaking her recipe (and plenty of messy attempts), I’ve landed on this foolproof version that celebrates summer’s best flavors. Trust me, once you try this sweet-tart combo with a scoop of vanilla ice cream melting on top, you’ll understand why it’s been my family’s favorite for generations.

Why You’ll Love This Strawberry Rhubarb Pie

This pie is everything you want in a summer dessert—here’s why it’ll become your go-to:

• Effortless magic: Just toss the filling together and let the oven do the work (no fancy techniques required).
• Sweet-meets-tangy perfection: Juicy strawberries balance rhubarb’s zing in every bite—it’s like summer on a fork.
• Instant nostalgia: That golden crust and fruity aroma will have everyone hovering around the kitchen.
• Versatile crowd-pleaser: Equally delicious warm with ice cream or room-temperature for picnics.

Ingredients for Strawberry Rhubarb Pie

Gather these simple ingredients—you probably have most in your kitchen already! The magic happens when they all come together:

• 2 cups fresh strawberries, hulled and sliced (about 1/4-inch thick—not too thin or they’ll disappear!)
• 2 cups fresh rhubarb, chopped into 1/2-inch pieces (trim those leafy tops—they’re not edible!)
• 1 cup granulated sugar (pack it lightly—this balances the rhubarb’s tartness)
• 1/4 cup cornstarch (our thickening hero—don’t skip it!)
• 1 tbsp lemon juice (brightens everything up)
• 1/2 tsp vanilla extract (the flavor booster)
• 1/4 tsp salt (trust me, it makes the fruit pop)
• 2 pie crusts (homemade if you’re feeling fancy, but store-bought works beautifully—I won’t tell!)
• 1 egg, beaten (for that golden shine)
• 1 tbsp coarse sugar (optional, but that crunchy top? Worth it.)

Ingredient Notes & Substitutions

No fresh fruit? Frozen works—just thaw and drain well to avoid a soggy crust. If your strawberries are super sweet, reduce sugar by 2 tbsp. Gluten-free? Swap in your favorite GF pie crust. For extra zing, add 1/2 tsp orange zest to the filling—Grandma’s secret trick!

How to Make Strawberry Rhubarb Pie

Ready to create pie magic? Follow these simple steps—I promise it’s easier than you think! Just take your time with the crust, and don’t panic when you see all that juicy filling (it’ll thicken up beautifully).

1. Preheat your oven to 375°F (190°C)—this gives the crust a head start on getting crisp and golden.
2. Mix the filling: In a big bowl, gently toss strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt until everything’s coated (those ruby-red juices will start pooling—that’s good!).
3. Roll out the bottom crust and fit it into a 9-inch pie dish, letting the edges hang over slightly. No need to be perfect—rustic is charming!
4. Pour in the filling (it’ll mound up high, but it’ll settle as it bakes).
5. Top it off: Roll out the second crust, drape it over, and crimp the edges together with your fingers or a fork. Cut 4-5 slits in the top—this lets steam escape so your pie doesn’t explode (learned that the hard way!).
6. Brush with egg wash and sprinkle with coarse sugar if using—this gives that gorgeous, crackly finish.
7. Bake 45-50 minutes until the crust is deep golden and you see thick, bubbly juices peeking through the vents. If edges brown too fast, tent with foil.
8. Cool completely—at least 3 hours (I know, torture!). This lets the filling set so you get clean slices.

Tips for the Perfect Crust

Chill your dough before rolling (cold butter = flaky layers). Vent the top crust generously—those slits prevent soggy bottoms. And that egg wash? It’s not just pretty; it seals the crust so juices stay put. Golden rule: never skip the cooling time!

Baking and Serving Your Strawberry Rhubarb Pie

Here’s the hardest part—waiting! That gorgeous pie needs to cool completely (yes, completely) before you dive in. I know it smells incredible, but trust me, letting it rest for at least 3 hours means you’ll get perfect slices instead of a fruity lava flow. The filling thickens as it cools, turning that bubbly juice into a luscious, sliceable consistency. Pro tip: If you cut too soon, you’ll see me nodding sympathetically when you tell me about your “pie soup” situation.

When it’s finally time to serve, run a sharp knife under hot water and dry it before slicing—clean cuts every time. Room temperature is ideal for tasting all the flavors, but if you can’t resist, warm slices with a scoop of vanilla ice cream are heavenly. The cold cream melting into the sweet-tart filling? Absolute magic. For brunch, try it with barely sweetened whipped cream—the lightness lets the fruit shine. And if there’s any left (unlikely!), it’s even better the next day when the flavors have mingled overnight.

Storage and Reheating

If by some miracle you have leftovers (seriously, who does with this pie?), here’s how to keep it tasting fresh: At room temperature, it’ll stay perfect for about 2 days—just loosely tent it with foil to protect from dust but still let the crust breathe. After that, pop it in the fridge for up to 5 days. The cold makes the crust a bit softer, but a quick warm-up fixes that.

Freezing? Absolutely! Wrap the whole cooled pie tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Now for the best part—bringing it back to life! For that just-baked feel, reheat slices in a 350°F oven for 10-15 minutes until warm. The microwave works in a pinch (15-20 seconds per slice), but it’ll soften the crust. My favorite trick? Give microwaved slices a quick 2-minute broil to crisp up the top—almost as good as fresh from the oven!

Strawberry Rhubarb Pie FAQs

Over years of baking (and eating!) this pie, I’ve gotten every question under the sun. Here are the big ones—save yourself some trial and error!

Can I use frozen strawberries or rhubarb?
Absolutely! Thaw them first in a strainer over a bowl to catch all that excess liquid—about 2 hours should do it. Give the fruit a gentle press to squeeze out extra juice (save it for smoothies!). Too much liquid = soggy crust disaster. Frozen fruit might need an extra 1 tbsp cornstarch too.

Help—my bottom crust is always soggy!
Oh, I’ve been there! Three tricks: 1) Preheat your baking sheet in the oven, then set the pie dish on it—the extra heat crisps the base. 2) Vent the top crust well (those slits aren’t just decorative!). 3) Bake until truly bubbly—if juices aren’t thickly bubbling through the vents, it’s not done yet.

Can I assemble the pie ahead and bake later?
Yes! Prep the filling (it’ll keep 1 day refrigerated) and crust separately. Store the rolled crust between parchment in the fridge. Assemble just before baking—waiting longer risks a weepy filling. Or freeze the unbaked pie up to 3 months! Bake straight from frozen, adding 20-25 extra minutes.

Why does my filling leak everywhere?
Two culprits: underbaking (keep going until those bubbles look like lava!) or cutting too soon. That 3-hour cool? Non-negotiable—it lets the cornstarch fully set. If it still runs, next time try tossing the fruit with 1 extra tbsp cornstarch if your berries are extra juicy.

Can I skip the top crust?
Sure—but you’ll lose that signature juice-bubbling magic! For a crumb topping instead, mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 tsp cinnamon, and 3 tbsp cold butter until crumbly. Sprinkle over filling before baking. No venting needed, but still bake until bubbly!

Nutritional Information

Let’s keep it real—this is pie, not a salad! But if you’re curious (or just keeping track), here’s the general scoop per slice: about 320 calories, 25g sugar, and 3g fiber. Remember, these numbers can change depending on your exact ingredients—like if you use a little extra butter in the crust (no judgment here!) or swap in coconut sugar. The rhubarb does bring some fiber to the party, and those strawberries pack vitamin C, so hey, it’s basically a fruit serving, right? Enjoy every bite—life’s too short not to savor homemade pie.

Share Your Pie!

I’d love to see your strawberry rhubarb pie masterpiece! Tag me in your photos or leave a note below—nothing makes me happier than hearing about your kitchen adventures (especially the messy ones—that’s how memories are made!).

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