Strawberry Rhubarb Pie is a timeless dessert that perfectly balances sweet and tart flavors in every bite. The juicy strawberries bring natural sweetness, while rhubarb adds a refreshing tang that keeps the filling bright and vibrant. Wrapped in a flaky golden crust, this pie is ideal for family gatherings, holidays, or a simple homemade treat.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 3 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 package refrigerated pie crusts (2 crusts)
Instructions
Preheat your oven to 425°F (220°C) so it is ready for baking.
In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, cinnamon, and salt. Gently toss everything together until the fruit is evenly coated and the mixture begins to look slightly syrupy.
Roll out one pie crust and carefully place it into a 9-inch pie dish. Press it gently into the bottom and sides.
Pour the fruit filling into the prepared crust and spread it evenly. Dot the top with small pieces of butter to enhance flavor and richness during baking.
Cover the pie with the second crust. Seal the edges by crimping them with your fingers or a fork. Cut a few small slits on the top crust to allow steam to escape while baking.
Bake for 15 minutes at 425°F (220°C). Then reduce the temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the crust turns golden brown and the filling is bubbling through the vents.
Remove the pie from the oven and let it cool completely on a wire rack before slicing. This step is important as it helps the filling set properly.
Recipe Details
- Prep Time: 20 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Calories: 320 kcal per serving
- Servings: 8
Tips for Best Results
For a flakier crust, always keep your pie dough chilled before using it. This helps maintain a light texture after baking. Also, allow the pie to cool fully before cutting—this ensures clean slices and prevents the filling from spilling out.
Enjoy this classic Strawberry Rhubarb Pie warm or at room temperature, optionally served with a scoop of vanilla ice cream.
