Easy & Delicious Strawberry Rhubarb Pie Recipe

I call this the Best Strawberry Rhubarb Pie because one simple trick keeps the filling set while the homemade flaky crust bakes evenly, and I’ll show you exactly how.

I can’t stop thinking about this Easy Strawberry Rhubarb Pie, it’s one of those summer things that sneaks up on you. Bright, tart rhubarb and strawberries clash and sing together in a way that feels unexpected, and folks have even called it the Best Strawberry Rhubarb Pie, so yeah curiosity is allowed.

My version has a flaky homemade crust made from all purpose flour and cold unsalted butter, and every slice leaves you guessing if you should eat it now or save it for later. I’m always tempted to tweak one tiny thing, and somehow it never tastes the same twice.

Ingredients

• All purpose flour Gives structure mostly carbs protein not much fiber it makes flaky crust
• Unsalted butter Adds richness tender texture mostly fat make crust flavorful melts into pockets
• Strawberries Juicy and sweet adds natural sugar vitamin C some fiber bright fruity flavor
• Rhubarb Tart vegetable low calorie lots of fiber balances sweetness with sharp tang
• Cornstarch Thickens filling mostly carbs no real nutrients keeps juices from running
• Brown sugar Gives caramel notes adds moisture lots of sugar carbs deep sweet flavor
• Lemon juice Brightens flavor adds acid to balance sweet contains vitamin C

Ingredient Quantities

• 2 1/2 cups all purpose flour
• 1 tsp fine salt
• 1 tbsp granulated sugar (for crust)
• 1 cup cold unsalted butter, cubed (2 sticks)
• 1/4 cup cold vegetable shortening, optional
• 6 to 8 tbsp ice water
• 3 cups hulled strawberries, halved or quartered
• 3 cups chopped rhubarb, about 1/2 inch pieces
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/3 cup cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter, small pieces
• 1 large egg (for egg wash)
• 1 tbsp milk (for egg wash)
• 1 to 2 tbsp turbinado or coarse sugar, for sprinkling, optional

How to Make this

1. Make the crust: in a big bowl stir together 2 1/2 cups all purpose flour, 1 tsp fine salt and 1 tbsp granulated sugar. Cut in 1 cup cold unsalted butter (cubed) and 1/4 cup cold vegetable shortening if using, until mixture looks like coarse crumbs with some pea sized pieces. Sprinkle 6 to 8 tbsp ice water in a few tablespoons at a time and mix just until the dough holds when squeezed. Divide into two disks, wrap and chill at least 30 minutes, preferably 1 hour. Tip: keep everything cold and dont overwork the dough or it will get tough.

2. Prep the fruit: in a large bowl combine 3 cups hulled strawberries (halved or quartered) and 3 cups chopped rhubarb (about 1/2 inch pieces). Add 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/3 cup cornstarch, 1 tbsp fresh lemon juice, 1 tsp vanilla extract and 1/4 tsp salt. Toss gently to coat and let sit 10 to 15 minutes to pull out a little juice.

3. Preheat oven to 400°F and set a rack in the lower third. Line a baking sheet with foil to catch drips.

4. Roll out one chilled dough disk on a lightly floured surface to about 12 inches. Fit into a 9 inch pie plate, easing it into the corners without stretching. Trim leaving about 1/2 to 3/4 inch overhang.

5. Assemble filling: pour the macerated fruit and any juices into the crust and spread evenly. Dot the filling with 2 tbsp unsalted butter, cut into small pieces.

6. Top the pie: roll out the second dough disk and either place it whole over the filling or cut into strips for a lattice. Trim and crimp or flute the edges to seal. If using a full top make 4 to 6 vents so steam can escape. Dont forget to tuck and seal the edges so filling wont leak too much.

7. Egg wash and finish: whisk 1 large egg with 1 tbsp milk and brush the top crust and edges. Sprinkle 1 to 2 tbsp turbinado or coarse sugar over the top if you want a crunchy sparkle.

8. Bake: put the pie on the prepared baking sheet and bake at 400°F for 20 minutes. Then reduce oven temp to 375°F and bake another 30 to 40 minutes until the crust is deep golden and the filling is bubbling through the vents or lattice. If the edges brown too fast, tent them with foil or use a pie shield.

9. Cool and set: remove the pie to a wire rack and let cool at least 3 hours so the filling sets. For quicker serving you can chill after it comes to room temp, but cold will firm it up faster.

10. Serve and store: slice and serve with whipped cream or vanilla ice cream. Leftovers keep covered in the fridge for 3 to 4 days, or freeze slices wrapped well for longer.

Equipment Needed

1. Large mixing bowl, 4 quart or bigger, for the crust and for macerating the fruit
2. Pastry blender or small food processor to cut cold butter into the flour (either works)
3. Measuring cups and spoons, for flour, sugars, cornstarch, lemon, etc
4. Rolling pin and a lightly floured surface to roll out the dough
5. 9 inch pie plate (metal or ceramic) to bake the pie in
6. Rimmed baking sheet and aluminum foil to catch drips while baking
7. Pastry brush to apply the egg wash
8. Bench scraper or sharp knife for trimming and cutting lattice strips
9. Plastic wrap or cling film to wrap and chill the dough disks (dont skip chilling)
10. Wire cooling rack to let the pie cool and the filling set

FAQ

Easy & Delicious Strawberry Rhubarb Pie Recipe Substitutions and Variations

• All purpose flour — Substitute pastry flour 1:1 for a more tender, flaky crust; or use a cup-for-cup gluten free blend with xanthan if you need GF. You can also swap up to half the AP flour with whole wheat pastry flour, but the crust will be a bit denser.
• Cold unsalted butter (1 cup) — Use salted butter 1:1 and reduce the recipe salt by about 1/4 tsp; or replace with solid vegetable shortening 1:1 for extra flakiness but less buttery flavor; chilled coconut oil 1:1 works too, expect a slight coconut note.
• Cornstarch (1/3 cup) — Swap arrowroot powder 1:1 for a clearer, glossy filling; tapioca starch works 1:1 and gives a slightly chewier set; if using all purpose flour, use about double the volume (roughly 2/3 cup) since flour thickens less.
• Large egg (for egg wash) — Brush with 2 tbsp milk or heavy cream for a golden finish; melted butter gives nice color and flavor; for a vegan option use 2 tbsp aquafaba (the chickpea liquid) in place of the egg.

Pro Tips

1) Keep everything ice cold and move fast. Chill the butter, shortening and water, work the dough only until it just holds, and chill the disks at least an hour if you can. If your kitchen is warm, grate frozen butter or cut big chunks and you get nicer flaky pockets, its worth the extra step.

2) Stop a soggy filling before it starts. Let the strawberries and rhubarb macerate so you can judge how juicy they are, then either drain a little of the excess liquid or bump the thickener up a tablespoon or two (or use quick cooking tapioca) if they look watery. You can also cook the fruit for a few minutes on the stove to tighten the juices, but dont overcook or youll lose bright flavor.

3) Protect the edges and watch the heat. Put the pie on a rimmed baking sheet and bake low enough to cook the bottom crust, tent the rim with foil once it gets golden so the edges dont burn while the center finishes, and if the top is browning too fast move the pie down a rack for more bottom heat.

4) Let it set, and cut smart. Chill at least a few hours so the filling firms up, or pop it in the fridge after it cools to speed things up. When slicing, run your knife under hot water and wipe between cuts for clean slices, and if you reheat a slice warm it gently in the oven so the crust stays crisp.