When the tart zing of rhubarb meets the juicy sweetness of fresh strawberries in a buttery, flaky crust, you know you’re in for something special. In every slice of this Fresh Strawberry Rhubarb Pie, you’ll taste the lively dance between spring’s tangiest stalk and its sunniest berry. From the first bite, you’ll notice how the strawberries soften into a jammy sweetness, perfectly balancing the gentle bite of rhubarb. The crust itself, whether you roll out your own or savor the convenience of store-bought dough, provides that irresistible golden cradle for the fruit’s bright flavors to shine. And if you’re anything like me, you’ll find yourself sneaking pieces of crust off the counter as you assemble, because who can resist that buttery, crumbly promise?
There’s something about this pie that feels like a warm hug from the season. I still remember my first attempt: my kitchen dusted in flour, my hands sticky from berry juice, and the delicious anticipation as that pie bubbled away in the oven. You can practically hear it whispering your name as the edges brown and the filling thickens. This is more than dessert—it’s an experience you share with friends and family, with laughter spilled over the countertop and sweet memories baked into each slice. With just a handful of pantry staples and fresh fruit, you’ll capture the very essence of spring and early summer on your table.
KEY INGREDIENTS IN FRESH STRAWBERRY RHUBARB PIE
To craft this delightful pie, you’ll gather a handful of simple, fresh ingredients that each play a starring role. Every component works together to ensure you achieve that perfect balance of tart and sweet, with a crust that’s flaky and golden.
- Fresh rhubarb
The vibrant, tangy backbone of this pie. Chopped into bite-size pieces, it softens as it bakes and brings a refreshing contrast to the sweeter notes of strawberry.
- Fresh strawberries
These hulled and sliced gems offer juicy sweetness and a beautiful color. They meld into the rhubarb, releasing their natural juices for a lush, vibrant filling.
- Granulated sugar
Sweetens and balances the tartness of the fruits. It also helps to draw out moisture, creating a syrupy base that thickens beautifully.
- Cornstarch
Acts as a thickening agent, absorbing excess liquid released by the fruit and ensuring the filling sets just right without becoming runny.
- Salt
Enhances the flavors of both the fruit and the crust. A tiny pinch makes all the sweet and tart notes pop.
- Lemon juice
Adds an extra layer of bright acidity, rounding out the sweetness and accentuating the natural fruit flavors.
- Vanilla extract
Provides a warm, inviting aroma that complements the berries and rhubarb, rounding out the flavor profile.
- Double-crust pie dough
Whether homemade or store-bought, this buttery pastry creates a tender, flaky vessel that holds all that juicy goodness.
- Unsalted butter
Dotted over the fruit filling, melts into tiny pockets of richness for added depth and a silkier texture.
- Egg (for egg wash)
Brushed on the top crust to give it that gorgeous golden sheen and help any sprinkling of sugar stick.
- Coarse sugar (optional)
Sprinkled on top for a sparkling finish and a delightful crunch with every bite.
HOW TO MAKE FRESH STRAWBERRY RHUBARB PIE
Bringing together this pie is a joyful process that fills your kitchen with color and warmth. From mixing the vibrant filling to weaving that golden lattice or laying down a full top crust, each step invites you to slow down and savor the moment.
1. Preheat your oven to 425°F (220°C). Make sure the oven rack is centered so the crust browns evenly.
2. In a large mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, salt, lemon juice, and vanilla extract. Gently stir until every piece of fruit is coated. Let the mixture sit briefly so the sugar starts to draw out juices and the flavors marry.
3. Roll out half of the pie dough on a lightly floured surface into a circle that fits a 9-inch pie plate. Carefully transfer it to the dish, letting the edges hang slightly over to form a sturdy border.
4. Pour the fruit mixture into the pastry-lined plate, spreading it into an even layer. Dot the top with small pieces of unsalted butter for extra richness.
5. Roll out the remaining dough. You can cut it into strips for a classic lattice crisscross or simply place the whole sheet on top. If you choose a solid top, cut a few small slits to let steam escape.
6. Trim any excess dough so the edges are even with the lip of the pie plate. Crimp or flute the edges to seal the pie and create a decorative border.
7. Brush the top crust with the beaten egg to form a lovely golden sheen. If you like a bit of sparkle and crunch, sprinkle coarse sugar over the top.
8. Bake on a baking sheet for 20 minutes at 425°F, catching any potential drips. Then lower the temperature to 375°F (190°C) and continue baking for 25–30 minutes, until the crust is deep golden and the juices are happily bubbling.
9. Let the pie cool on a wire rack for at least 2 hours. This resting time allows the filling to set so you’ll get clean, beautiful slices.
SERVING SUGGESTIONS FOR FRESH STRAWBERRY RHUBARB PIE
After the pie has cooled and you’re ready to slice, presentation and pairings can turn this homey classic into a truly memorable dessert. Whether you’re hosting a weekend brunch or simply treating yourself, here are some fun ways to serve your fresh strawberry rhubarb creation.
- A la mode extravaganza – Serve warm slices with a scoop of creamy vanilla ice cream melting into the bubbling fruit. The contrast of hot and cold elevates every spoonful.
- Whipped cream crown – Top each piece with a dollop of freshly whipped cream, lightly sweetened and flavored with a hint of vanilla or lemon zest for extra zing.
- Fresh berry garnish – Scatter a handful of halved strawberries or thin rhubarb ribbons on the plate. A sprig of mint adds a pop of green and a refreshing aroma.
- Powdered sugar dusting – For a simple, elegant finish, sift a light layer of powdered sugar over the top crust just before serving. It’s like a whisper of sweetness and looks gorgeous on photo-worthy slices.
HOW TO STORE FRESH STRAWBERRY RHUBARB PIE
To keep your pie tasting as fresh and vibrant as the day it was baked, proper storage is key. Whether you plan to enjoy leftovers over a few days or save slices for a rainy afternoon, here’s how to maintain that flaky crust and luscious filling.
- Store at room temperature – If you plan to devour the pie within 24–48 hours, cover it loosely with foil or a pie keeper dome. This prevents the crust from becoming soggy while keeping the filling at the perfect consistency.
- Refrigerate for extended freshness – Wrap the pie—whole or in individual slices—in plastic wrap or place in an airtight container. Chilling for up to one week will slow any further softening of the crust and keep the filling stable.
- Freeze for long-term storage – Slice the pie first, then wrap each piece tightly in plastic wrap followed by a layer of aluminum foil. Store in a freezer-safe bag or container. When you’re ready to enjoy, thaw overnight in the fridge and warm briefly in the oven for that just-baked feeling.
- Reheat with care – To revive a refrigerated or thawed slice, preheat the oven to 350°F (175°C) and bake for 10–15 minutes. This crisps the crust and warms the filling without drying it out.
CONCLUSION
Delving into this Fresh Strawberry Rhubarb Pie has been a delightful journey through the sweet-tart symphony of spring flavors and classic baking techniques. From chopping those vibrant stalks of rhubarb and slicing sun-kissed strawberries, to feeling the warmth of the oven coax the filling into a bubbling crescendo, every step is an invitation to slow down and savor life’s simple pleasures. The golden crust offers a tender, buttery counterpoint to the lively fruit mixture, and pairing it with vanilla ice cream or a swish of whipped cream turns it into a feast for both the eyes and the taste buds. Best of all, this recipe showcases how humble ingredients—just a handful of fruits, sugar, and pantry staples—can transform into a dessert that feels like sunshine on your plate.
Feel free to print this article and save it for your recipe collection—you never know when you’ll crave that tangy-sweet bite of strawberry-rhubarb goodness! Scroll down to find a handy FAQ section that answers common questions about substitutions, variations, and troubleshooting. If you give this pie a try, I’d love to hear how it turned out: share your comments, questions, or feedback below. Whether you’re a baking novice or a seasoned pie aficionado, I’m here to help you nail that flaky crust and lush filling every time. Enjoy every slice, and happy baking!
Fresh Strawberry Rhubarb Pie
Description
This Fresh Strawberry Rhubarb Pie bursts with the perfect balance of tart rhubarb and sweet strawberries, all nestled in a flaky crust. It's a delightful dessert for any occasion.
Ingredients
Instructions
-
Preheat your oven to 425°F (220°C).
-
In a large mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, salt, lemon juice, and vanilla extract. Stir until the fruit is evenly coated and set aside to let the flavors meld.
-
Roll out half of the pie dough to fit a 9-inch pie plate. Carefully place the dough into the dish, allowing it to hang over the edges slightly.
-
Pour the fruit mixture into the pastry-lined pie plate. Dot with small pieces of butter.
-
Roll out the remaining pie dough and either cut into strips for a lattice top or place it whole over the fruit. If using whole, cut small slits to allow steam to escape.
-
Trim any excess dough and crimp the edges to seal the pie.
-
Brush the top crust with the beaten egg to achieve a golden finish. If desired, sprinkle coarse sugar over the top for extra texture and sweetness.
-
Place the pie on a baking sheet to catch any drips and bake for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the crust is golden brown and juices are bubbling.
-
Let the pie cool on a wire rack for at least 2 hours to allow the filling to set before slicing.
Note
- Rhubarb is naturally tart; adjust sugar levels based on your preference for sweetness.
- This pie is perfect for spring and early summer when both strawberries and rhubarb are in season.
- Serve with a scoop of vanilla ice cream for a delicious dessert.
- The pie can be stored at room temperature for a day or two, or refrigerated for up to a week.
