Name: Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 2 cups fresh strawberries (hulled and halved); 3 cups rhubarb (trimmed and sliced into 1/2-inch pieces); 1 to 1 1/4 cups granulated sugar (adjust to taste); 1/3 cup cornstarch; 1 tbsp lemon juice; 1/4 tsp salt; 1/2 tsp vanilla extract (optional); 2 tbsp unsalted butter (diced); 1 double pie crust for a 9-inch pie (homemade or store-bought); 1 egg + 1 tbsp water (egg wash); 1 tbsp coarse sugar for sprinkling (optional)

Here’s a timeless summer pie: tender strawberries and bright rhubarb simmered into a glossy filling, tucked into a flaky double crust and finished with a classic lattice. The result is a perfectly balanced sweet-and-tart dessert that works warm with cream or cold with ice cream — comforting, nostalgic, and endlessly shareable.

Ingredients

– 2 cups fresh strawberries, hulled and halved

– 3 cups rhubarb, trimmed and sliced into 1/2-inch pieces

– 1 to 1 1/4 cups granulated sugar (adjust to taste)

– 1/3 cup cornstarch

– 1 tbsp lemon juice

– 1/4 tsp salt

– 1/2 tsp vanilla extract (optional)

– 2 tbsp unsalted butter, diced

– 1 double pie crust (homemade or store-bought) for a 9-inch pie

– 1 egg + 1 tbsp water (egg wash)

– 1 tbsp coarse sugar for sprinkling (optional)

Servings and Cooking Time

Makes: 8 servings. Serving size: about 1 slice (1/8 of pie). Preparation time: 30 minutes. Cooking time: 50–60 minutes (bake until filling bubbles and crust is golden). Total time: ~1 hour 20 minutes including cooling.

Nutritional Value

The following is approximate per serving (1 slice, 1/8 of a 9-inch pie):

– Calories: 320 kcal

– Carbohydrates: 60 g

– Sugars: 36 g

– Fat: 10 g

– Saturated fat: 4 g

– Protein: 3 g

– Fiber: 2 g

This nutritional estimate is for one person (one slice).

Step-by-Step Cooking Process

– Preheat oven to 400°F (200°C) and place a baking sheet in the oven.

– Roll out one crust and fit into a 9-inch pie dish, trimming excess.

– In a large bowl combine strawberries, rhubarb, sugar, cornstarch, lemon juice, salt, and vanilla; toss until evenly coated.

– Let the fruit sit 10 minutes so juices loosen and cornstarch hydrates.

– Pour the fruit mixture into the prepared crust and dot with diced butter.

– Roll out top crust and cut into strips for a lattice, or place whole and vent.

– Weave the lattice over the filling, crimp the edges to seal, and trim.

– Brush the crust with egg wash and sprinkle coarse sugar if desired.

– Bake on the preheated sheet at 400°F for 20 minutes, then reduce to 375°F (190°C) and bake 30–40 more minutes until filling bubbles.

– If edges brown too quickly, shield with foil; remove when filling is fully set and crust golden.

– Cool at least 2 hours to let filling thicken before slicing and serving.

– Store any leftovers refrigerated; reheat gently if serving warm.

Alternative Ingredients

You can swap white sugar for brown sugar for a deeper flavor or use maple syrup (reduce liquid and thicken with extra cornstarch). For a gluten-free crust use store-bought gluten-free pastry. Substitute arrowroot for cornstarch in equal amounts for a clearer filling.

Serving and Pairings

Serve slices warm or cooled. Pair with vanilla ice cream, whipped cream, or crème fraîche. Great alongside afternoon tea or as a light dessert after grilled meats. A sparkling rosé or lightly sweet Riesling complements the pie’s sweet-tart profile.

Storage and Reheating

Cool completely, then cover and refrigerate up to 3–4 days. To reheat, warm slices in a 325°F (160°C) oven for 10–12 minutes or microwave briefly; this refreshes the crust without overcooking the filling. The pie freezes well: freeze whole or in slices for up to 2 months; thaw overnight in the fridge, then reheat.

Cooking Mistakes

– Don’t overfill the pie — juices will bubble over.

– Avoid too little thickener; filling will be runny.

– Don’t skip chilling the crust; it prevents shrinking.

– Don’t open the oven frequently—loses heat and lengthens baking.

– Watch crust edges; use foil if they brown too fast.

– Don’t slice while piping-hot; filling needs time to set.

Helpful Tips

– Macerate fruit briefly to release juices before thickening.

– Use a mix of fine and coarse cornstarch for texture control.

– Blind-bake slightly for a crisper bottom if you prefer.

– Chill the pie after baking for neater slices.

– For extra flavor, add a pinch of ground ginger or cardamom.

FAQs

Can I use frozen strawberries or rhubarb?

Yes — frozen fruit can be used but expect extra liquid. Thaw and drain some juices, then increase thickener slightly (add 1–2 tbsp cornstarch) to compensate for released water and maintain a proper filling consistency.

How do I prevent a soggy bottom crust?

Blind-bake the bottom crust for 8–10 minutes, or brush with a thin layer of beaten egg white after prebaking to seal it. Also bake the pie on a preheated baking sheet to help set the bottom more quickly.

What sweetener ratio should I use?

Start with 1 cup sugar for a balanced sweet-tart pie; increase to 1 1/4 cups if your rhubarb is particularly tart or if you prefer a sweeter filling. Taste the fruit mixture before filling and adjust as needed.

Can I make this pie ahead of time?

Yes — you can assemble the pie and refrigerate (covered) for up to 24 hours before baking. Bake from chilled, adding a few extra minutes if needed. Alternatively, freeze assembled unbaked pie for longer storage.

How do I get a shiny filling like in the photo?

A glossy finish comes from proper thickening and a short gentle boil to activate the cornstarch. Brushing a light apricot glaze (warmed apricot jam thinned with water) after baking also adds shine.

Can I make a single-crust version?

Absolutely — use a crumb topping (streusel) or full top crust with vents. Keep baking time similar; cover edges if they brown too quickly and ensure filling bubbles through vents.

Is rhubarb poisonous raw?

Only rhubarb leaves are toxic and must be discarded. The stalks (what you use in pie) are perfectly safe to eat once trimmed and cooked; always remove and discard leaves before preparing.

Conclusion

Strawberry rhubarb pie is a bright, comforting dessert that celebrates peak-season produce. With a flaky crust, glossy sweet-tart filling, and a warm aroma, it’s an easy crowd-pleaser — adaptable, freezable, and ideal for summer gatherings or cozy nights in.