This Rhubarb Strawberry Pie is a sweet and tangy treat that tastes like summer! The juicy strawberries and tart rhubarb blend perfectly in a buttery crust.
When I bake this pie, the smell fills the whole house—it’s heavenly! Plus, it’s a great way to use up extra rhubarb from the garden. Yum! 🥧
Key Ingredients & Substitutions
Fresh Strawberries: Sweet and juicy strawberries bring a bright flavor. If they aren’t available, you can substitute with frozen strawberries—just thaw and drain them first. Raspberries could also give a nice tangy twist!
Rhubarb: Look for firm, vibrant pink stalks. If rhubarb is hard to find, tart apples or even sour cherries can be used, though the texture will differ.
Sugar: Granulated sugar is standard, but if you’re cutting back on refined sugar, consider using honey or agave syrup. Just keep in mind that it may alter the final sweetness level a bit.
Cornstarch: This helps thicken the filling. If you’re out, you can use tapioca starch or even all-purpose flour, but the filling may be less clear and glossy.
Cinnamon: This spice adds depth, but it’s optional. If you prefer a different flavor, nutmeg or allspice can also work well here.
How Do I Make the Perfect Lattice Crust?
A lattice crust adds a beautiful touch to the pie, but it can be tricky! Here are some simple steps to get it just right:
- Roll out the second pie crust on a floured surface until it’s about 1/8 inch thick.
- Cut the dough into strips, about 3/4 inch wide. Use a sharp knife or pizza cutter for clean edges.
- Lay half of the strips vertically across the filled pie. Then, fold back every other strip to create a starting point for weaving.
- Place a horizontal strip across the center and unfold the vertical strips over it. Repeat with the remaining strips, alternating directions as you go.
- Trim any excess dough and press the edges to seal. Crimp those edges for a stunning finish!
How to Make Rhubarb Strawberry Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups fresh strawberries, hulled and halved if large
- 3 cups rhubarb stalks, chopped into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
For the Pie Crust:
- 1 package (about 14 oz) refrigerated or homemade double pie crust dough
- 1 egg (for egg wash)
- 1 tablespoon sugar (for sprinkling on top crust)
How Much Time Will You Need?
This pie takes about 20 minutes to prepare and about 50-55 minutes to bake. So, total time from start to enjoying your slice is around 1 hour and 15 minutes, plus cooling time!
Step-by-Step Instructions:
1. Prepare Your Oven and Ingredients:
First, preheat your oven to 425°F (220°C). While it’s heating, wash and prepare your strawberries and rhubarb. Chop the rhubarb into small, bite-sized pieces, and halve the strawberries if they’re large.
2. Make the Fruit Filling:
In a large bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, cornstarch, vanilla extract, lemon juice, optional cinnamon, and salt. Stir gently until all the fruit pieces are fully coated in the mix. Let it sit for about 10-15 minutes so the flavors can meld together and the mixture can thicken up a bit.
3. Prepare the Pie Crust:
While the filling is macerating, roll out one of the pie crusts and fit it into a 9-inch pie dish. Make sure to trim any excess dough hanging over the edges.
4. Fill the Pie Crust:
Pour the fruit filling evenly into the prepared pie crust, spreading it out gently to ensure it’s even.
5. Create the Lattice Top:
Roll out your second pie crust. Use a sharp knife or pizza cutter to cut it into strips, about 3/4 inch wide, for a lattice top. Lay these strips over the fruit filling in a crisscross pattern, creating the woven look.
6. Seal and Crimp the Edges:
Trim any excess dough from the lattice strips and bottom crust. Press the edges to seal everything together, and crimp the edges using your fingers or a fork for a decorative finish.
7. Add the Egg Wash:
Beat the egg in a small bowl and brush it over the lattice crust for a glossy finish. Sprinkle a little sugar evenly over the top for extra sweetness and sparkle.
8. Bake the Pie:
Place your pie on a baking sheet to catch any drips. Bake it in the preheated oven for 15 minutes. After that, lower the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
9. Cool and Enjoy:
Once baked, remove the pie from the oven and let it cool completely on a wire rack. This cooling period allows the filling to set, making it easier to slice. Once cool, grab a slice and enjoy your delicious homemade Rhubarb Strawberry Pie!
Can I Use Frozen Strawberries or Rhubarb?
Yes, you can use frozen strawberries and rhubarb, but make sure to thaw and drain them before adding to the filling. This prevents excess moisture from making the pie soggy.
How Can I Store Leftover Pie?
Store any leftover pie in an airtight container in the fridge for up to 3 days. To reheat, gently warm slices in the microwave or a 350°F (175°C) oven for about 10-15 minutes.
What Can I Substitute for Cornstarch?
If you don’t have cornstarch, you can use all-purpose flour or tapioca starch. If using flour, you may need to increase the amount slightly to achieve the right thickness for the filling.
How Do I Know When the Pie is Done?
Your pie is done when the crust is golden brown and the filling is bubbly. You can also check the filling by gently shaking the pie; it should jiggle slightly but shouldn’t be overly liquidy.