Description
Fresh Strawberry Rhubarb Pie combines sweet strawberries and tart rhubarb in a flaky, buttery crust, offering a perfect balance of flavors. This dessert is the ultimate treat for spring and summer, perfect for any family gathering or special occasion!
Ingredients
Scale
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 6–8 tablespoons ice water (adjust as needed)
For the Filling:
- 4 cups fresh strawberries, hulled and halved
- 4 cups fresh rhubarb, chopped into 1-inch pieces
- 1 1/2 cups granulated sugar (adjust to taste depending on how sweet your berries are)
- 2 tablespoons cornstarch (for thickening)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (to brighten the flavors)
- 1/4 teaspoon salt
For the Topping:
- 1 tablespoon butter, cut into small pieces (for dotting the top)
Instructions
- Prepare the Pie Crust: Combine flour, salt, and sugar. Cut cold butter into small cubes and mix with the flour until coarse crumbs form. Add ice water gradually until the dough holds together. Refrigerate for 30 minutes.
- Prepare the Filling: In a bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla, lemon juice, and salt. Let it sit for 10-15 minutes.
- Roll Out the Pie Dough: Roll dough on a floured surface to fit a 9-inch pie dish. Press it into the dish and crimp the edges.
- Add the Filling: Pour the fruit filling into the prepared crust, spreading it evenly. Dot with butter.
- Top the Pie: Create a lattice crust or cover with a top crust and cut slits for steam to escape.
- Bake the Pie: Preheat oven to 425°F (220°C). Bake the pie for 15 minutes, then reduce to 350°F (175°C) and bake for 45-50 minutes, until golden and bubbling.
- Cool and Serve: Let the pie cool for 2 hours before slicing. Serve with whipped cream or vanilla ice cream.
Notes
- Use fresh, in-season rhubarb: It gives the best flavor and texture. If using frozen rhubarb, thaw and drain it first.
- Don’t overfill the pie: Be careful not to spill the filling while baking. Leave a small gap at the top for the filling to expand.
- Chill the dough: This prevents the crust from shrinking during baking and gives it a flaky texture.
- Let the pie cool: Allow it to cool for 2 hours before slicing to prevent a runny filling.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 40g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Strawberry Rhubarb Pie, Fresh Rhubarb Pie, Fruit Pie, Summer Pie, Homemade Pie, Easy Pie Recipe