Strawberry rhubarb pie is the flavor combination you have been waiting for. This pie has it all. It is tangy, sweet, juicy and buttery. It's an easy recipe and everyone seems to love a slice of this fruity treat since the filling is syrupy instead of watery. Serve with dollops of vanilla ice cream. By the way, have you tried my rhubarb pie?
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Photo tutorial
Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.
Stir rhubarb, strawberries, both sugars, salt, and vanilla together in a large bowl and set aside.
On a lightly floured surface roll out the first dough disc into a 12-inch circle.
Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form.
Drain filling and discard all of the liquid.
Add cornstarch and stir to combine.
Note: The fact that you discard all the liquid and stir in the cornstarch afterward leads to a perfectly saucy instead of watery filling.
Add filling to the pie dish. Then cut butter into small pieces and put on top of the filling.
Then roll out the second dough disc and place on top of the filling. Decorate to your preference.
If you cover the filling with a dough circle, then cut a few slits in the top layer that the steam can escape throughout baking. If you want to arrange a lattice, then cut top layer into strips and lay strips over and under one another carefully. Seal and flute the edges.
If desired, brush with egg wash (1 large egg and 1 tablespoon water), egg yolk, egg white, or melted butter, and sprinkle with sugar. Bake, chill, and serve.
Expert tips for success
- Always use cold butter when making the crust because that is what makes the crust flakey. Also, don't overwork the dough in the food processor.
- To avoid a watery filling, place the filling in a colander and allow to sit for 10 minutes or so, then discard any liquid that comes out.
- Chill the cooled pie in the fridge for at least 4 hours (preferably overnight) so that the filling has time to set.
How long does it last and how to store it?
It will last around 3 days in the fridge. Make sure to cover it tightly so it doesn't come in contact with air. You can let it sit on the counter for up to 2 days, but it won't age as well. The texture of the pie filling and crust is better when it's cold.
Can I freeze it?
Yes! Tightly cover the pie with aluminum foil and then place in an airtight container. You can put it in the freezer whether it's cooked or uncooked. The pie will last 6-8 months in the freezer. The uncooked pie crust can be tossed in the oven to bake it without defrosting. Or if you have previously baked the rhubarb pie then you can set it on the counter to thaw it or place it in the refrigerator overnight.
More pie recipes to try
- No Bake Strawberry Cream Cheese Pie
- Chocolate Cream Pie
- Blackberry Pie
- Pineapple Pie
- Blueberry Pie
- Strawberry Chocolate Pop Tarts
Recipe
Strawberry Rhubarb Pie
Ingredients
Double Pie Crust
- 2 ½ cups all-purpose flour, spooned and leveled
- ½ teaspoon salt
- ½ teaspoon granulated white sugar
- 1 cup unsalted butter, cold
- 4-6 tablespoon water, cold
Filling
- 3 cups sliced rhubarb, ½-inch pieces
- 2 heaping cups chopped strawberries, ½-inch pieces
- ½ cup packed light brown sugar
- ¼ cup granulated white sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup cornstarch
- 1 tablespoon butter
Instructions
Double Pie Crust
- Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
- If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
- Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.
Filling and assembling
- Stir rhubarb, strawberries, both sugars, salt, and vanilla together in a large bowl and set aside.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form.
- Drain filling and discard all of the liquid. Add cornstarch and stir to combine. Add filling to the pie dish. Then cut butter into small pieces and put on top of the filling.
- Then roll out the second dough disc and place on top of the filling. Decorate to your preference. If you cover the filling with a dough circle, then cut a few slits in the top layer that the steam can escape throughout baking. If you want to arrange a lattice, then cut top layer into strips and lay strips over and under one another carefully. Seal and flute the edges.
- If desired, brush with egg wash (1 large egg and 1 tablespoon water), egg yolk, egg white, or melted butter, and sprinkle with sugar.
- Bake for about 45 minutes until golden brown. Cover with parchment paper after 30 minutes to prevent it from heavy browning. Let cool to room temperature and transfer to the refrigerator. Chill for about 3 hours to allow the filling thicken up. Store in an airtight container in the refrigerator for up to 3 days.
- Enjoy warm or cold with ice cream and fresh fruits.
Video
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Roger
This is the best on the net. Very easy for the such quality.
Auro
Question, if I can't find rhubarb in my country, can I just substitute it for the apples you mentioned as optional additional flavor, and make it a no rhubarb,rhubarb pie?
Sabine
Absolutely! Just follow the instructions and replace the rhubarb for apples. Hope that helps.
Rachel
Thank you so much for this recipe. My family and I love it. Thank you.
Sabine
I’m happy about that, Rachel! Thank you!
Polly Helman
Just about ready to take from the oven to cool....3 hours???...I don't know but we're going to tough it out. LOL! Just one question, how long should mixture sit before pouring off the liquid?
Sabine
I let mine always cool for about 3 hours to give the filling time to thicken up. But it's totally ok when you let them cool for just one hour or so.
After I sugared the strawberries and the rhubarb, I preheat the oven. When the oven is ready, then I drain it off (about 10-15 minutes).
Enjoy it, Polly!
Alia @ Everyday Easy Eats
This looks so delicious! My aunt used to make rhubarb pie when I was little all the time, so this definitely brings back some good memories. Your photos are gorgeous!
Sabine
Aww, thank you so much, Alia! Traditional baking goods are the best!
Karly
Give me allllllladis. Seriously looks SO good- and that ice cream on top? Swoon.
Sabine
Yap, that ice cream on top changes everything!
Ann
Strawberry rhubarb pie is my all time favorite pie but I've never actually made it. I love the idea of straining the filling so it isn't watery. I'm going to need to make this next week!
Sabine
Ann, enjoy it! I would love to hear from you soon.