Best Strawberry Rhubarb Pie Recipe

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A sweet, tart fruit filling and golden, flaky crust make this Strawberry Rhubarb Pie the dessert of the summer. With a pie this fresh and decadent, you won’t want store-bought again! The juicy sweetness of strawberry and the bright, tart flavor of rhubarb is a winning combination, perfect for a summertime treat! My peach, lemon, and key lime pies are more family favorites with summer-ready flavor that you are going to love making this season!

Perfect Strawberry Rhubarb Pie Recipe

Being my mom’s favorite, we always had strawberry rhubarb pie on hand growing up at our house. For some reason, I was never too keen on the idea of having a vegetable in a sweet pie. I wish I could go back in time and have my younger self try this strawberry rhubarb pie because it is the BEST! If you are unsure about rhubarb, it is time to give this delicious pie a try. With the perfect soft, flaky crust and combination of fruity flavors, I am positive it will make you a believer, too! It’s rhubarb season right now, so don’t miss out! Fresh rhubarb always tastes best in baked goods. The tart, tangy flavor pairs perfectly with things like muffins, cobblers, and crisps! It is also really easy to prepare. Most fresh rhubarb comes with its toxic leaves already removed, so all you need to do is chop it up and add it to your recipe! This strawberry rhubarb pie is the perfect addition to your summer desserts.

Fresh Strawberry Rhubarb Pie Ingredients

A lot of these ingredients will already be in your pantry, all you need is fresh fruit and a homemade crust to make your pie really pop! See all the measurements in the recipe card below.

Homemade or Store-Bought Pie Crust: You will need a 9-inch pie crust. You can get this from the store, but if you want your pie to be extra buttery and flaky, try incorporating my grandma’s perfect pie crust!Fresh Rhubarb: Chopped into small pieces. Sometimes fresh rhubarb can be hard to find, so you can use frozen rhubarb as a substitute.Fresh Strawberries: Hulled and chopped into small pieces.Granulated Sugar: To sweeten your fruit filling and help flavors melt together.Brown Sugar: Adds moisture and richness to your fruit filling.Cornstarch: Keeps fruit filling from becoming too runny. This can also be substituted with tapioca flour.Salt: A pinch to enhance flavors.Vanilla Extract: To add flavor to your filling. Pure vanilla extract works best.Lemon Zest: To balance sweetness and add zesty flavor.Lemon Juice: Adds fresh, juicy flavor to your fruit filling.Salted Butter: I like using salted butter to enhance the flavors in this pie.Egg Yolk: The fat content in an egg yolk adds richness and binds ingredients together.Water: To mix with egg yolk to create egg wash.

How to Make Homemade Strawberry Rhubarb Pie

Making a pie at home doesn’t have to be complicated. Follow these instructions for a fresh, delicious pie baked to perfection! This combination of strawberry and rhubarb taste like summer in every bite!

Rhubarb: When shopping for fresh rhubarb, look for firm stalks that are not ripped or blemished. If your rhubarb is bright, this typically means that it has a more tart flavor. To prepare fresh rhubarb, simply wash, make sure leaves are discarded, and cut into small pieces. If using frozen rhubarb, thaw and drain before adding to your pie or it will become runny and mushy.Strawberries: Make sure your strawberries are plump and deep red in color. Once strawberries are picked, they do not continue to ripen, so avoid strawberries with too much green or white on them. Using Too Much Flour: If making your pie crust from scratch, try not to use too much flour when rolling out your dough. It can absorb extra flour and leave you with a hard, tough crust.Cold Pie Crust: This is the secret to getting a perfectly flaky crust. When a cold pie crust is put in the oven, a chemical reaction occurs and a flaky outer layer is created.Let Your Pie Cool Completely: One of the harder tips to follow, I know, but patience is key! Letting your pie cool completely is the only way to ensure that you will not have a soupy mess when its cut into. Wait at least 30 minutes before serving.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website