This Rhubarb Strawberry Pie is a lovely mix of tart rhubarb and sweet strawberries, all wrapped in a flaky crust. It’s the perfect treat for a sunny day!
Every slice is like a little burst of summer on your plate! I love serving it warm with a scoop of vanilla ice cream on top—pure bliss! 🍦
Key Ingredients & Substitutions
Rhubarb: Rhubarb adds a lovely tartness to the pie. If you can’t find fresh rhubarb, frozen works well too! Just thaw and drain any excess liquid before using.
Strawberries: Fresh strawberries add sweetness and flavor. You can use other berries like raspberries or blueberries if strawberries are not available or out of season.
Sugar: Adjust the sugar based on the sweetness of your fruit. If you’re trying to cut back, use a sugar substitute, or consider a mix of sugar and honey for a different flavor.
Cornstarch: This thickens the filling. If you’re out of cornstarch, you can substitute with flour, but you may need to adjust the amount slightly as flour is less effective.
Lemon Juice: This brightens the flavor. Lime juice can be a great substitute if you don’t have lemon on hand.
Pie Crust: Store-bought crusts are convenient; homemade is a great option if you have time. Use a gluten-free dough if needed. Pre-made graham cracker crusts can also add a fun twist!
How Do I Make Sure My Pie Filling Is Perfectly Thick?
Getting the filling just right is key to a great pie. Here’s how to make sure it thickens properly:
- Mix the fruit with sugar, cornstarch, lemon juice, and spices, and let it sit for about 10-15 minutes. This helps draw out the juices!
- Make sure to coat the fruit evenly with the cornstarch; this helps thicken as it cooks.
- If the filling seems too runny after mixing, you can add a little more cornstarch to thicken it up when you pour it into the crust.
Remember, the filling will thicken further as it bakes and cools, so don’t worry if it looks a bit saucy before it goes in the oven!
How to Make Rhubarb Strawberry Pie
Ingredients You’ll Need:
Filling:
- 2 1/2 cups rhubarb, chopped into 1/2-inch pieces
- 2 1/2 cups strawberries, hulled and halved or quartered if large
- 1 1/4 cups granulated sugar (adjust based on sweetness of fruit)
- 1/3 cup cornstarch
- 1 tbsp lemon juice
- 1/4 tsp ground cinnamon (optional)
- 1/8 tsp salt
- 1 tbsp unsalted butter, cut into small pieces
Crust:
- 1 package (14 oz) refrigerated pie crusts (2 crusts) or homemade pie dough
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
How Much Time Will You Need?
This delightful Rhubarb Strawberry Pie will take about 20 minutes to prepare and 45-55 minutes to bake. You’ll need at least 2 hours of cooling time afterward, so set aside some time to enjoy the delicious aroma filling your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures your pie bakes evenly and perfectly golden.
2. Prepare the Fruit Filling:
In a large bowl, mix together the chopped rhubarb and strawberries. Then, sprinkle in the granulated sugar, cornstarch, lemon juice, ground cinnamon (if using), and salt. Toss everything gently until the fruit is evenly coated, and let this mixture sit for about 10-15 minutes. This resting time helps the fruit release its juices!
3. Roll Out the Crust:
Roll out one pie crust and carefully fit it into a 9-inch pie plate, making sure to press it into the edges. If there’s any excess dough hanging over, trim it off.
4. Add the Filling:
Pour your fruity filling into the prepared crust, spreading it evenly. Dot the filling with small pieces of butter to add extra flavor!
5. Create the Top Crust:
Now roll out the second pie crust. You can create a decorative lattice top by cutting the crust into strips, or simply top it with a whole crust and make a few vents for steam. Arrange the strips over the filling in a crisscross pattern if you’re making a lattice.
6. Seal and Brush:
After arranging the top crust, trim any excess dough and crimp the edges to seal your pie. Brush the top crust with the beaten egg and sprinkle with coarse sugar for a nice crunchy finish.
7. Baking Time:
Place the pie on a baking sheet to catch any drips and pop it into your preheated oven. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it—if the edges brown too quickly, cover them with foil or a pie shield halfway through baking!
8. Cooling Time:
Once baked, remove your pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time allows the filling to set perfectly!
9. Serve and Enjoy:
Serve your Rhubarb Strawberry Pie slightly warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the delicious blend of tart and sweet flavors!
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen rhubarb and strawberries! Just make sure to thaw them and drain any excess liquid before mixing them into the filling to prevent a watery pie.
Can I Adjust the Sweetness of the Filling?
Absolutely! Start with 1 1/4 cups of sugar and adjust based on the sweetness of your fruit. Taste the filling mixture before pouring it into the crust. If it’s too tart, feel free to add more sugar!
How Do I Prevent a Soggy Pie Crust?
To prevent a soggy bottom, you can brush the bottom crust with a beaten egg or sprinkle it with a little cornstarch before adding the filling. This will help create a barrier against moisture.
How to Store Leftover Pie?
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for about 3 to 4 days. You can serve it cold or reheat slices in the microwave for a few seconds!
