I love a pie that sings of late spring. Strawberry Rhubarb Pie is one of those pies. I make it when the berries are sweet and the stalks have tart life. I write this recipe so you can make a pie that brightens a table and keeps people coming back.
My Dad James showed me how to tell a good crust by feel. Mom Eva taught me to taste for balance. My sister Jennifer always asks for a second slice.
Your Ingredients List
- 1 pie crust
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp cinnamon
- 1 tbsp butter
My Go-To Equipment
I keep my tools simple. I use a nine inch pie dish, a mixing bowl, a bench scraper, and a small pastry brush. I also like a sharp knife to slice the fruit and a spatula to help lift the crust.
When I need a little extra inspiration, I read other comfort pie recipes and ideas like my apple cider whoopie pies post to remind me how small changes can make big memories. I work on a clean counter and I wear a light apron. I like a kitchen timer and a good oven thermometer. That helps me bake with calm.
The Simple Steps to Follow
- Preheat the oven to 425°F (220°C).
- Combine strawberries, rhubarb, sugar, cornstarch, vanilla, lemon juice, and cinnamon in a bowl.
- Place one pie crust in a pie dish and press it gently.
- Fill the crust with the fruit mixture.
- Dot the filling with small pieces of butter.
- Cover the filling with the second crust and seal the edges.
- Cut slits in the top crust to vent steam.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven to 350°F (175°C) and bake for 30 to 35 minutes more.
- Watch for the filling to bubble and the crust to turn golden.
- Let the pie cool on a rack so the filling can set.
- Slice and serve when it is warm or at room temperature.
Healthy Twists on a Classic
I like to make small swaps when I want a lighter pie. You can cut the sugar by a quarter cup and add a splash more lemon juice to keep the bright taste. I sometimes use a whole wheat pie crust for more fiber. If you want less cornstarch, try arrowroot at the same amount. For a low sugar option, use a sugar substitute that measures like sugar. The key is to keep the balance of tart and sweet so the strawberries and rhubarb still shine.
You can also add a few sliced apples for a firmer filling or a half cup of ground oats to thicken the juices in a more natural way. I do not change too many things at once. I change one thing and then taste.
Serving Suggestions From My Table
I like to serve this pie with a scoop of plain vanilla ice cream or a spoon of whipped cream. A thin slice pairs well with strong coffee. For a brunch idea, warm a slice and serve it with a side of yogurt and fresh berries.
For a lighter breakfast twist, I sometimes pair a small piece with my banana cream pie overnight oats to make a sweet start to the day that is still simple. A sprig of mint on top looks fresh and adds aroma.
Getting It Just Right
Heat and time matter. The first high heat gives the crust a jump start. The lower heat finishes the bake without burning. I check the crust edge at about 25 minutes in the lower oven. If the edges brown too fast, I tent them with foil.
You must see the filling bubble in the center near one of the vent slits. That tells you the cornstarch has cooked and the juices will thicken as the pie cools. If the filling still looks very thin after the full bake, return the pie to the oven for five to ten more minutes. Let the pie cool for at least two hours for the best slice.
How to Store Leftovers
I cool the whole pie to room temperature before I wrap it. I cover it loosely with foil or plastic wrap and put it in the fridge. The pie keeps well for four to five days in the fridge. Reheat single slices in the oven at 300°F for 10 minutes or warm them in the microwave for 30 to 45 seconds.
For long storage, I freeze slices. I wrap each slice in plastic and then in foil. The pie will keep in the freezer for up to three months. Defrost in the fridge and warm in a low oven before serving.
Enjoy Every Moment
I try to slow down when the pie is on the table. I watch people tuck into the first forkful and I listen to the small sounds of comfort. I savor the bright tart of rhubarb and the soft sweet of strawberries. I hope you find a little joy in this pie and in the shared plates at your table.
A Few Common Questions
How long should I bake Strawberry Rhubarb Pie to get a set filling?
Bake at 425°F for the first 15 minutes, then lower to 350°F and bake 30 to 35 more minutes. Look for a bubbly filling and a golden crust. If the filling still looks loose, give it five to ten more minutes and then let it cool to set.
Can I make Strawberry Rhubarb Pie ahead of time?
Yes. You can make the pie the day before you need it. Bake it fully, cool it, and wrap it lightly. Keep it in the fridge and take it out an hour before serving. If you want to freeze it, cool fully, wrap each slice, and freeze up to three months.
What can I use instead of cornstarch in this Strawberry Rhubarb Pie?
You can use the same amount of arrowroot powder or tapioca starch as a replacement for cornstarch. You can also use half a cup of quick oats or a quarter cup of ground almonds to help soak up juices. Each swap may change the texture a little, so test it once to see what you like best.
Print
Strawberry Rhubarb Pie
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Strawberry Rhubarb Pie that combines sweet strawberries and tart rhubarb in a flaky crust, perfect for sharing.
Ingredients
- 1 pie crust
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp cinnamon
- 1 tbsp butter
Instructions
- Preheat the oven to 425°F (220°C).
- Combine strawberries, rhubarb, sugar, cornstarch, vanilla, lemon juice, and cinnamon in a bowl.
- Place one pie crust in a pie dish and press it gently.
- Fill the crust with the fruit mixture.
- Dot the filling with small pieces of butter.
- Cover the filling with the second crust and seal the edges.
- Cut slits in the top crust to vent steam.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven to 350°F (175°C) and bake for 30 to 35 minutes more.
- Watch for the filling to bubble and the crust to turn golden.
- Let the pie cool on a rack so the filling can set.
- Slice and serve when it is warm or at room temperature.
Notes
For a lighter pie, consider reducing sugar or using a whole wheat crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: pie, strawberry, rhubarb, dessert, spring, baking