Best Strawberry Rhubarb Pie Recipe

Best Strawberry Rhubarb Pie Recipe

This really is the best Strawberry Rhubarb Pie recipe made with a sweet-tart ruby-hued filling in a flaky, buttery homemade pie crust! It's fantastic all on its own or with a scoop of vanilla ice cream!

Ingredients

  • recipe double-crust pie crust
    1
  • rhubarb

    chopped into 1/2-inch pieces

    2 ½ c
  • strawberries

    washed, hulled and cut into pieces about the same size as the chopped rhubarb

    2 ½ c
  • granulated sugar
    1 c
  • minute tapioca
    3 tbsp
  • all-purpose flour
    1 tbsp
  • lemon zest
    ½ tsp
  • lemon juice
    ½ tsp
  • ground cinnamon
    ½ tsp
  • vanilla extract
    1 tsp
  • salted butter
    3 tbsp
  • beaten egg
    1
  • water
    1 tsp
  • extra sugar for sprinkling on top of crust

Directions

  1. 1

    Prepare double-crust pie crust recipe. Roll out one half of the crust and cover the bottom of a pie dish, while reserving the other half of the dough for the top crust.

  2. 2

    Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla together in a large bowl and pour out into prepared crust. Slice the butter into small chunks and place them around the top of the strawberry rhubarb filling.

  3. 3

    Roll out the remaining half of the pie crust and gently place it over the filling either as a solid crust with slits cut into it for ventilation or by cutting into strips and laying them out in a lattice pattern. Crimp to seal edges.

  4. 4

    Make an egg wash by beating the egg with 1 teaspoon of water in a small bowl, then brush it over the top of the pie with a pastry brush and sprinkle the top of the pie with a teaspoon or two of sugar.

  5. 5

    Loosely cover the edges of the pie with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling is bubbling and the crust is a golden brown.

  6. 6

    Let the pie cool for at least 2 hours before cutting and serving.

Best Strawberry Rhubarb Pie Recipe

Best Strawberry Rhubarb Pie Recipe

219 cal

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About this Recipe

Craving the ultimate classic dessert that perfectly balances sweet and tart? This really is the Best Strawberry Rhubarb Pie you'll ever bake, featuring a vibrant, ruby-hued fruit filling cradled in a gloriously flaky, buttery homemade pie crust that sings of springtime.

Why This Pie Works So Well

The secret to this standout strawberry rhubarb pie lies in its meticulously crafted filling. A clever combination of minute tapioca and all-purpose flour guarantees a beautifully set, juicy fruit mixture that’s never runny, ensuring every slice holds its magnificent shape. The careful balance of sweet strawberries, tart rhubarb, bright lemon zest and juice, and a hint of cinnamon creates a complex flavor profile that is simply irresistible.

From the first bite, you'll experience the delightful contrast of a golden, crisp, homemade pie crust giving way to a rich, jammy filling bursting with the flavors of summer. The strawberries offer their inherent sweetness, beautifully tempered by the rhubarb's refreshing tang, all enhanced by a subtle warmth from the cinnamon and vanilla. Each serving, a delightful indulgence, comes in at 219 calories.

Customization & Variations

While the classic combination of strawberry and rhubarb is hard to beat, you can subtly adjust the flavor profile to your preference. Consider adding a pinch of ground ginger to the filling for an extra layer of warmth that complements the fruit beautifully. For an even more decorative finish, explore different patterns for your lattice pie crust top, or simply go with a full top crust crimped elegantly around the edges.

Serving & Context

This delightful strawberry rhubarb pie is perfect for any occasion, from a casual family dinner to a special gathering. It’s fantastic served warm, truly shining on its own, but reaches peak perfection with a generous scoop of classic vanilla ice cream melting slowly over its sweet-tart filling.

Frequently Asked Questions