Strawberry rhubarb pie is a colorful, fresh, and vibrant dessert that is perfect for Spring. The combination of sweet strawberries and tart rhubarb will make your tastebuds sing! A flaky homemade pie crust along with a heaping scoop of vanilla ice cream to serve it with is non-negotiable.
Strawberry rhubarb pie is my husband’s number one favorite dessert, so as soon as rhubarb season arrives I know I will be making it a lot!
What is Rhubarb?
Rhubarb is a tart fruit that looks like a magenta-colored celery. Rhubarb is primarily available in grocery stores April through June. Sometimes if you’re lucky you can also find it in the frozen section. Frozen rhubarb is perfect for pie because it doesn’t need to be thawed before baking and it comes in perfectly pre-cut slices. Rhubarb is often paired with strawberries because the sweet flavor complements the tartness perfectly.
What is in Strawberry Rhubarb Pie:
- Homemade pie crust: You can also use a store-bought pie crust to save time if necessary. You will need two 9″ pie crusts.
- Sliced strawberries: You can use fresh or frozen. Frozen strawberries are slightly cheaper but I prefer using fresh because I like to slice them into small, even pieces.
- Sliced rhubarb: Again, fresh or frozen work fine. If using frozen, do not thaw.
- The strawberry to rhubarb ratio in this recipe is relatively even, with just slightly more rhubarb than strawberries so the flavor is more prominent.
- Freshly squeezed lemon juice: Don’t use bottled lemon juice, which is concentrated and a lot stronger in flavor than fresh-squeezed.
- Cornstarch: Used to thicken the filling. Stir all of the fillling ingredients together and then use a slotted spoon to add it into the pie crust. Leave out any excess liquid that remains in the bowl.
- Butter: Cut into even-sized pieces, to dot the top of the filling.
How to Lattice Pie Crust:
Learning how to lattice pie crust can take a bit of practice, for me it took a lot, but I got there! This is a method that I learned not too long ago and it has made things a little easier for me, here’s what you do:
- Start by rolling out your pie crust as you would normally. Take a pizza slicer or a knife and slice it into 1″ wide strips. Arrange the strips vertically over the top of the pie, leaving the edges hanging over slightly.
- Fold every other strip back towards you and add a strip going vertically underneath them. Fold the strips over the newly added vertical strip and back across the pie.
- Now pull the other strips back toward you and add another vertical strip.
- Repeat this process until all of the vertical pie strips are added. Trim the edges that are hanging over and crimp to seal.
- Brush the top with a beaten egg and sprinkle with coarse sugar (optional)
For visual learners, this is a great video tutorial done by King Arthur Flour: How to lattice pie crust
How to Bake Strawberry Rhubarb Pie:
Strawberry rhubarb pie requires two separate baking temperatures. The first, high temperature is meant to brown the crust, and the second, lower temperature allows the filling to cook through without running the risk of the crust getting burnt. The initial high temperature also melts the butter which creates steam that makes the crust flaky.
Strawberry Rhubarb Pie
- 9" pie pan or 9" tart pan
- Storebought or Homemade Pie Crust (2 - 9" pie crusts)
- 3 cups sliced rhubarb fresh or frozen
- 2 and ½ cups sliced strawberries
- 1 tbsp. freshly squeezed lemon juice
- ¾ cups sugar
- ¼ cup cornstarch
- ¼ tsp. salt
- 2 tbsp. butter sliced into even pieces
- 1 egg for brushing the top of the pie crust
- coarse sugar optional, for sprinkling on top of the crust.
- Preheat oven to 425°. Grease a 9" pie pan or 9" tart pan with non-stick cooking spray.
- Roll out half of the chilled pie dough and carefully place it into your prepared pan.
- Make the filling: In a medium bowl stir together sliced rhubarb, sliced strawberries, lemon juice, sugar, corn starch, and salt. Use a slotted spoon to add the filling into your pie crust. Discard any excess liquid remaining in the bowl.
- Dot the filling with the pieces of butter.
- Make the lattice: Roll out second pie dough into a large circle. Use a pastry wheel, pizza cutter, or a knife to slice the dough into strips about 1" wide. Arrange the strips vertically across the top of the filling and hanging over the edges. Pull back every other strip and add a strip going horizontally under and over the other strips. Repeat this until you have all of the vertical pie strips going under and over one another. Here is a good video tutorial done by King Arthur Flour: How to lattice pie crust
- Brush the top of the pie crust with a beaten egg yolk and sprinkle with coarse sugar, if using.
- Bake the pie for 25 minutes until the crust is golden brown. With the pie still in the oven, reduce the temperature to 350° and bake an additional 25-30 minutes. The pie is done when the filling is bubbly and the fruit is easily pierced. If the crust starts to get too browned you can cover the top with aluminum foil.