Easy Strawberry Rhubarb Pie Recipes
This is my favorite late-spring pie: a flaky, lightly sweetened crust cradling bright, tangy rhubarb and sun-warmed strawberries that burst with juice on the tongue. It sits somewhere between tart and cozy-sweet, and what makes this version special is a restrained sweetness and a glossy, slightly jammy filling—so the fruit sings without being cloying.
My husband calls it “that pie that tastes like summer,” and our kid ceremonially requests a slice every time the rhubarb shows up at the farmers’ market. It’s become our little ritual: I roll the crust while they argue over whether to top it with a lattice or full cover, and we always taste the filling while it’s still warm (a rule I happily enforce). It’s the sort of recipe that’s forgiving enough for a weeknight treat but impressive enough for a casual dinner with friends.
Why You’ll Love This Easy Strawberry Rhubarb Pie Recipes
– Bright, balanced flavor: the strawberries bring sweetness and the rhubarb brings acidity, so the pie is lively without being overly sugary.
– Beautiful texture: a flaky crust + a slightly thickened, glossy filling that isn’t runny.
– Year-round adaptability: use fresh in season for the best flavor, or frozen when spring is scarce—both work with small adjustments.
– Crowd-pleaser but not fussy: it looks like a showstopper but comes together with straightforward techniques.
Behind the Recipe
I’ve made this pie dozens of times and learned to respect a few non-intuitive things: don’t over-sweeten the filling at the start because cooked fruit concentrates, and give the pie a good long cool-down so the filling sets and you can slice neat pieces. A hand-mashed mix of strawberries and chopped rhubarb keeps texture interesting; small pieces of rhubarb soften faster and blend with the strawberries instead of staying stringy. The little touches that lift it are a splash of lemon juice to brighten, a whisper of vanilla, and a flaky-salt finish on the crust edge just before baking.
Shopping Tips
– Produce/Fruit: Choose firm rhubarb stalks without limpness or brown spots and fragrant, ripe strawberries with bright color and green caps intact.
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the crust and keep your sugar choices simple—granulated for the filling, a little coarse sugar for sprinkling on the crust if you like.
– Fats & Oils: Butter gives the best flavor and flakiness for the crust; you can use part butter and part shortening if you want a sturdier crust.
– Eggs: If you use an egg wash, pick a large egg for a glossy, golden top; beat it with a splash of water or milk.
– Sweeteners: Taste the fruit first and adjust sugar—if strawberries are very sweet, reduce sugar in the filling to keep the rhubarb’s acidity in balance.
Prep Ahead Ideas
– Chop the rhubarb and hull/halve the strawberries a day ahead and store them in a sealed container in the fridge to save assembly time.
– Make the pie dough up to two days ahead; wrap it tightly and keep it chilled so it’s easy to roll.
– Measure the dry ingredients and keep them in a labeled bag or small container so you can assemble quickly when you’re ready.
Time-Saving Tricks
– Use frozen strawberries (thawed and drained) if fresh aren’t available; toss them with a little sugar to macerate while you roll the crust.
– Keep your butter cold and grate it into the flour for a quicker “cutting in” step—this speeds up prep and still yields flake.
– Do your mise en place: have the fruit, thickeners, and citrus ready so you can mix the filling quickly and avoid over-macerating the fruit.
Common Mistakes
– Skipping the cool-down: I once sliced the pie too soon and it collapsed; patience is the fix—let it cool for a few hours for a neat slice.
– Over-sugaring: too much sugar masks the rhubarb’s character; taste and err on the side of less.
– Watery filling: not thickening enough or using very juicy frozen fruit without draining can make the pie runny—use an appropriate thickener and let excess juices reduce if needed.
What to Serve It With
A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is classic and perfect, but crème fraîche or a small spoon of mascarpone also complements the tartness nicely. For coffee or tea service, choose a medium-roast coffee or a bright, fruity tea to echo the pie’s flavors.
Tips & Mistakes
– If your crust browns too quickly, tent it with foil halfway through baking to prevent over-browning while the filling finishes.
– For a sturdier filling, let the mixed fruit sit with sugar for 10–15 minutes before adding the thickener—this draws off excess juice you can measure and control.
– If the bottom still seems soft, bake the pie on a preheated baking sheet to improve bottom crust crispness.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Variations and Substitutions
– Swap some strawberries for raspberries for extra tartness, or add a handful of blueberries for depth.
– Use tapioca instead of cornstarch for a slightly clearer, more gelatinous filling (especially helpful with frozen fruit).
– For a gluten-free crust, use your favorite GF flour blend and chill the dough well—texture will be a bit different but still delicious.
Frequently Asked Questions
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Easy Strawberry Rhubarb Pie Recipes
Ingredients
Main Ingredients
- 4 cup sliced strawberries
- 2 cup sliced rhubarb
- 1.5 cup granulated sugar Adjust to taste
- 0.25 cup all-purpose flour Used for thickening
- 1 tbsp lemon juice Freshly squeezed enhances flavor
- 1 tbsp butter For dotting on top
- 1 package pie crusts Store-bought or homemade
Instructions
Preparation Steps
- Preheat your oven to 425°F (220°C) and roll out one pie crust into a 9-inch pie plate. Make sure it's nicely fitted in there.
- In a large bowl, mix the sliced strawberries, rhubarb, sugar, flour, and lemon juice together. Let it sit for about 10 minutes so the juices can marry.
- Pour the fruit mixture into the pie crust, and dot the top with small pieces of butter. Cover with the second pie crust and seal the edges by crimping them together.
- Cut several slits in the top crust to allow steam to escape, then bake in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is bubbling.
- Once done, let the pie cool for at least 30 minutes before serving. Enjoy it warm or cold with a scoop of vanilla ice cream on the side!