Strawberry Rhubarb Pie

The aroma of a freshly baked strawberry rhubarb pie wafts through the air like a warm hug on a chilly day. Imagine the sweet and tart symphony of strawberries and rhubarb dancing together beneath a flaky crust that practically begs you to take a slice. So grab your apron and prepare for culinary adventure because this delightful dessert will transport you straight to summer picnics and family gatherings.

As I recall my first attempt at making this pie, I can still see my grandmother’s kitchen filled with laughter and flour dust. She taught me that even if things get messy, the outcome is always worth it when you’re creating something delicious. Now it’s your turn to create those same memories

Baking this strawberry rhubarb pie truly brings back fond memories of family gatherings where everyone eagerly awaits dessert with forks at the ready.

Essential Ingredients

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

• Fresh Strawberries: Look for vibrant red berries that are firm and fragrant for maximum sweetness.
• Rhubarb Stalks: Choose bright pinkish-green stalks; avoid any that appear wilted or dull.
• Sugar: Granulated sugar balances the tartness of the rhubarb and enhances the strawberries’ sweetness.
• Flour: All-purpose flour is perfect for thickening the filling while keeping the crust light.
• Cinnamon: A pinch adds warmth and complexity to the flavors; it’s like a hug in spice form.
• Butter: Use cold unsalted butter in your crust for flakiness that melts in your mouth.
• Pie Crust: You can use store-bought or homemade; just ensure it’s chilled before filling.

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 and slicing the strawberries and rhubarb into bite-sized pieces. Make sure they are dry, as excess moisture can make your pie soggy.

Create the Filling: In a large bowl, combine sliced strawberries, rhubarb, sugar, flour, and cinnamon. Toss until everything is evenly coated—this mixture should smell irresistibl

Make the Pie Crust: If making homemade crust, blend flour and cold butter until crumbly. Add ice water gradually until dough forms. Chill for at least 30 minutes before rolling out.

Assemble the Pie: Roll out half of the dough on a floured surface to fit into a 9-inch pie dish. Fill it with your fruity mixture, then roll out the second half to cover or create lattice design.

Bake Your Masterpiece: Preheat oven to 425°F (220°C). Bake pie for 15 minutes; then reduce temperature to 350°F (175°C) and bake for an additional 35-40 minutes until bubbly and golden brown.

Cool Before Serving: Allow your pie to cool at room temperature before slicing—this helps set the filling perfectly so each slice holds its shape.

Enjoy every bite of your delightful strawberry rhubarb pie It’s not just food; it’s nostalgia served on a plate

Perfecting the Cooking Process

Start by preparing your crust first to ensure it’s chilled before rolling out. While it chills, mix your filling, allowing flavors to meld beautifully.

Add Your Touch

Feel free to swap strawberries with other berries or add a splash of vanilla for extra flavor. A sprinkle of cinnamon can also elevate the taste

Storing & Reheating

Store leftover pie in the fridge for up to three days. To reheat, pop it in the oven at 350°F for 15 minutes until warmed through.

Sometimes I laugh thinking about that time I made this pie for my grandma’s birthday. She took one bite and declared it “a slice of heaven,” which I’m pretty sure is her highest honor.

FAQ

Can I use frozen strawberries in my strawberry rhubarb pie?

Yes, frozen strawberries work well too; just thaw and drain excess moisture before using.

How do I prevent my pie from getting soggy?

Blind-bake your crust briefly before adding the filling to maintain crispiness.

What’s the best way to serve strawberry rhubarb pie?

Serve warm with a scoop of vanilla ice cream for a delicious contrast of temperatures

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Strawberry Rhubarb Pie

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 1 hour 15 minutes
• Yield: Serves 8

Print Recipe

Pin Recipe

Description

Enjoy the perfect blend of sweet strawberries and tangy rhubarb in this classic pie, wrapped in a flaky crust — a summer essential that delights every palate.

---

Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, sliced
• 2 cups rhubarb stalks, sliced
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, cubed
• 1 pie crust (store-bought or homemade)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a bowl, combine strawberries, rhubarb, sugar, flour, and cinnamon; mix well.
3. Roll out the pie crust and fit it into a 9-inch pie dish. Fill with fruit mixture and dot with butter.
4. Roll out a second crust to cover or create a lattice design on top.
5. Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 35-40 minutes until golden brown and bubbly.
6. Cool at room temperature before slicing.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (113g)
• Calories: 245
• Sugar: 33g
• Sodium: 105mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 10mg