Strawberry Rhubarb Pie is the culinary equivalent of a warm hug on a chilly day. Picture this: a golden, flaky crust cradling a beautifully vibrant filling that dances between sweet strawberries and tangy rhubarb. As you slice into it, the aroma wafts through the air, inviting everyone to gather around the table.

This delightful pie doesn’t just bring joy; it also sparks memories of summer picnics and family gatherings where laughter fills the air. It’s the type of dessert that makes you feel all warm inside, reminding you of simpler times spent with loved ones over delicious food.

I still remember the first time I made this pie; my family devoured it within minutes, leaving me wondering if I should’ve baked two

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Choose ripe strawberries for the best sweetness; they add a delightful burst of flavor.
• Rhubarb Stalks: Select firm stalks without blemishes; they provide the essential tartness that complements the sweetness of strawberries.
• Sugar: Use granulated sugar to balance the tartness; adjust based on your taste preference.
• Flour: All-purpose flour works best for thickening the filling while maintaining a tender texture.
• Butter: Unsalted butter brings richness; ensure it’s cold for a perfectly flaky crust.
• Pie Crust: Use store-bought or homemade; either works wonderfully for this recipe.
• Lemon Juice: Fresh lemon juice enhances flavor brightness and complements both fruits beautifully.
• Cinnamon: A pinch adds warmth and depth to your filling without overpowering the fruit flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by washing your strawberries thoroughly and hulking them. Chop your rhubarb stalks into small pieces while marveling at their beautiful color.

Make the Filling: In a large bowl, combine sliced strawberries and chopped rhubarb with sugar, lemon juice, flour, and cinnamon. Stir well until everything is coated; let it sit for 10 minutes while you prepare your crust.

Preheat Your Oven: Preheat your oven to 425°F (220°C). This temperature ensures that your crust gets nice and crispy while allowing the filling to bubble perfectly.

Assemble Your Pie: Roll out half of your pie dough on a lightly floured surface. Place it in your pie dish, then fill it with your fruit mixture. Top with dots of butter before rolling out the second half of the dough as a lid.

Bake Away! Cover your pie with the top crust and cut slits for steam to escape. Bake in preheated oven for about 45-50 minutes until bubbling and golden brown.

Cool Down: Once baked, remove from oven and allow cooling for at least an hour before slicing. This helps set your filling so each slice holds its shape

Enjoy sharing this delightful Strawberry Rhubarb Pie with friends or family while basking in compliments about your baking skills

Perfecting the Cooking Process

Start by preheating your oven while you roll out the pie crust. Prepare the filling next, allowing it to rest before pouring it into the crust for optimal flavor absorption.

Add Your Touch

Feel free to swap strawberries for raspberries or add vanilla extract for extra depth. You could even sprinkle a little nutmeg on top before baking; it adds a surprising twist.

Storing & Reheating

Store leftover pie in an airtight container in the fridge for up to three days. Reheat slices at 350°F until warm, ensuring that flaky crust stays crisp.

Memories of my first strawberry rhubarb pie flood back; my grandma guided me through every step, her laughter echoing as we made a delicious mess together.

FAQ

What makes strawberry rhubarb pie special?

The unique blend of sweet strawberries and tart rhubarb creates a delightful flavor profile.

Can I use frozen fruit for this recipe?

Yes, frozen strawberries and rhubarb work well; just thaw and drain excess liquid first.

How do I know when the pie is done baking?

The crust should be golden brown, and juices should bubble around the edges when perfectly baked.

Print

Strawberry Rhubarb Pie

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 1 hour 10 minutes
• Yield: Serves 8

Print Recipe

Pin Recipe

Description

Strawberry Rhubarb Pie is a delightful blend of sweet strawberries and tart rhubarb in a flaky crust, perfect for summer gatherings and family celebrations.

---

Ingredients

Scale 1x2x3x

• 4 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• ¼ cup all-purpose flour
• 2 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 pie crust (store-bought or homemade)
• 3 tbsp unsalted butter, cut into small pieces

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and cinnamon. Toss well and let sit for 10 minutes.
3. Roll out the pie crust and place it in a pie dish. Pour the filling into the crust and dot with butter.
4. Cover with the top crust, cut slits for steam to escape, and bake for 45-50 minutes until golden brown.
5. Allow cooling for at least an hour before slicing.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 22g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 15mg