Strawberry-Rhubarb Pie

A Slice of Summer in Every Bite

You know that feeling when the warm breeze rolls in and everything smells like sunshine and fresh berries? That’s exactly what this strawberry-rhubarb pie delivers—a comforting bite of summertime, no matter the season. Maybe it reminds you of your grandmother’s kitchen, or perhaps you’re just looking for a simple, satisfying dessert to bring a little brightness to your day. Either way, you’re in the right place.

This guide will walk you through everything you need to know to make a foolproof, delicious strawberry-rhubarb pie. Whether you’re a beginner or a baking pro, this recipe is approachable, rewarding, and just the right blend of sweet and tart to impress anyone lucky enough to grab a slice.

Why You’ll Love This Easy Strawberry-Rhubarb Pie Recipe

Nostalgic Flavor with Modern Simplicity

• The classic combination of strawberries and rhubarb delivers that unmistakable flavor of home.
• Unlike complicated pastry recipes, this one is simple enough for weeknights, yet impressive enough for guests.
• Perfect for spring and summer, especially when fresh fruit is in abundance.

Beginner-Friendly Instructions

• No fancy tools or hard-to-find ingredients.
• Clear, step-by-step guidance that makes baking feel easy and even fun.
• Plenty of tips to help you avoid common pie-making mistakes.

Impress Without the Stress

• It looks as beautiful as it tastes—even if your lattice top isn’t bakery-perfect.
• Guaranteed to make your kitchen smell incredible.
• A pie that works for birthdays, brunches, barbecues, or just because.

Recommended Tools for Success:

• Rolling pin
• Mixing bowls
• Measuring cups & spoon
• Silicone spatula
• Stand Mixer for Your Kitchen

Ingredients for Easy Strawberry-Rhubarb Pie

Here’s everything you need to gather before you begin:

Ingredient	Amount	Notes
Fresh strawberries	2 cups, sliced	Use ripe berries, hulled and halved
Fresh rhubarb	2 cups, chopped	Firm, red stalks for the best flavor
Granulated sugar	1 cup	Adjust to taste depending on tartness
Cornstarch	1/4 cup	Thickens the filling
Lemon juice	1 tbsp	Enhances brightness of flavor
Vanilla extract	1 tsp	Adds subtle richness
Pie crust (store-bought or homemade)	2 rounds	One for the base, one for the top
Egg (for egg wash)	1, beaten	Optional, gives crust a golden finish

Pro Tip: If using frozen fruit, make sure it’s completely thawed and drained to prevent a watery pie.

How to Make Strawberry-Rhubarb Pie: Step-by-Step Instructions

Step 1 – Prep the Filling

• Slice the strawberries and chop the rhubarb into ½ inch pieces.
• In a large mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract.
• Stir gently using a silicone spatula until well coated, then let sit for 15-20 minutes.

Step 2 – Assemble the Pie

• Preheat your oven to 400°F (200°C).
• Roll out the bottom pie crust using a rolling pin and place it into a 9-inch pie pan.
• Spoon the fruit mixture into the crust, spreading it out evenly.
• Add your top crust: you can lay it flat with a few slits, or create a simple lattice pattern.
• Pinch or fold the edges together to seal. Crimp with your fingers or a fork for decoration.

Step 3 – Bake to Perfection

• Brush the top crust with a beaten egg for that golden finish.
• Place the pie on a 9×13 inch baking dish to catch any drips.
• Bake for 45 to 50 minutes until golden and bubbling.

Step 4 – Cool and Serve

• Let the pie cool on a rack for at least 2 hours. This helps the filling set.
• Cover any leftovers with plastic wrap.
• Display on a Recommended Bakery Display Case or a 2-in-1 Dessert Display for a stylish touch.

Tips for the Perfect Strawberry-Rhubarb Pie

Choosing the Best Rhubarb and Strawberries

• Look for rhubarb with bright, crisp red stalks—they’re sweeter and less stringy.
• Avoid overripe strawberries. You want them firm enough to hold their shape.

Avoiding a Runny Pie

• Don’t skip the resting time before baking; it draws out extra moisture.
• Be sure to bake until the filling bubbles. That’s how you activate the cornstarch.

Pie Crust Perfection

• Keep your crust chilled before baking to maximize flakiness.
• Don’t overwork the dough if you’re making it from scratch.
• An egg wash adds both shine and a satisfying crunch.

Variations and Add-Ons to Try

Make It Your Own

• Add a little orange or lemon zest to the filling for an extra citrusy note.
• Swap sugar with honey or maple syrup for a deeper, richer sweetness.
• A splash of almond extract can completely change the flavor profile (in a good way).

Gluten-Free or Vegan Options

• Use a gluten-free pie crust or make one with almond and oat flour.
• For a vegan version, skip the egg wash and use plant-based butter in your crust.

Storage and Reheating Tips

• Room Temperature: Store loosely covered for up to 2 days.
• Refrigerator: Keeps well for 4 to 5 days in an airtight container.
• Freezer: Wrap the entire pie tightly in plastic wrap and foil; freeze for up to 3 months.
• Reheating: Warm slices in a 300°F oven for 10–15 minutes to refresh the texture.

Frequently Asked Questions About Strawberry-Rhubarb Pie

Can I use frozen rhubarb or strawberries?

Absolutely. Just thaw and drain thoroughly before adding them to your filling.

Why is my strawberry-rhubarb pie too runny?

Most likely, it wasn’t baked long enough or didn’t rest before slicing. Be sure to bake until bubbling and let it cool fully.

How do I know when my strawberry-rhubarb pie is done?

The filling should be bubbling at the edges and through the vents. The crust should be golden brown.

Can I make this pie ahead of time?

Yes! It actually benefits from a few hours of rest. You can also bake it a day in advance and store it at room temperature or in the fridge.

Conclusion: Celebrate the Season with Every Slice

When it comes to dessert, few things hit the mark quite like a homemade strawberry-rhubarb pie. You get the vibrant flavor of ripe berries, the tangy zing of rhubarb, and that crisp, buttery crust holding it all together. It’s comfort food that doesn’t weigh you down. It’s simple, beautiful, and downright delicious.

So go ahead—gather your ingredients, preheat the oven, and make a pie that will make memories. Because the best part of baking isn’t just the taste. It’s the smiles, the stories, and the moments shared.

Ready to Bake Your First (or Next) Strawberry-Rhubarb Pie?

Share your experience in the comments or tag your creation with #MyBerryPie on social media. Have a question about substitutions or crust tricks? Drop it below—let’s bake this world a little sweeter, together.

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