Strawberry Rhubarb Pie Recipe

If you’re on the hunt for a pie that perfectly balances the tangy zing of rhubarb with the juicy sweetness of strawberries, you’ve just struck gold with this Strawbery Rhubarb Pie Recipe. Every bite bursts with vibrant color, fresh fruit, and that flaky, buttery crust we all dream about. Whether you’re a seasoned pie maker or a curious newbie, this recipe brings a comforting classic to life with flair and heart.

Ingredients You’ll Need

Getting the ingredients right is the first step toward pie perfection. Each component here is simple yet plays a crucial role—from the fresh rhubarb and strawberries bringing brightness and sweetness, to the cornstarch and lemon juice which ensure the filling sets beautifully and tastes fresh.

• Grenadine syrup (1/2 cup, optional): Adds sweetness and helps brighten the rhubarb’s color for an eye-catching filling.
• Homemade double pie crust: A buttery, flaky base and top that elevate the whole pie — seriously worth making from scratch.
• Chopped rhubarb (3 and 1/4 cups): About 6 stalks, this tart vegetable is the star that makes this pie uniquely irresistible.
• Chopped strawberries (3 and 1/4 cups): Adds golden sweetness and juicy texture, balancing the rhubarb’s tang.
• Granulated sugar (1 and 1/3 cups): Sweetens the filling perfectly without overpowering the fresh fruit.
• Lemon zest (1/2 teaspoon): Lifts the flavors with a bright citrus note that cuts through the richness.
• Fresh lemon juice (2 tablespoons): Adds a zesty freshness that enhances the fruits’ natural flavors.
• Kosher salt (1/4 teaspoon): Just a pinch to balance sweetness and deepen flavor complexity.
• Nutmeg (1/8 teaspoon): A warm, subtle spice to add depth without taking over.
• Cornstarch (1/4 cup): Thickens the juicy filling so every slice holds beautifully.
• Butter (2 tablespoons, cut in pieces): Dotting the filling with butter adds richness and a glossy finish.
• Milk (1 tablespoon, for brushing): Helps the crust develop a lovely, matte golden brown during baking.
• Granulated sugar (1 and 1/2 tablespoons, for sprinkling): Creates a slight crunch atop the crust, adding texture and sparkle.
• Vanilla ice cream or whipped cream: The classic, dreamy toppings that make every bite a celebration.

How to Make Strawberry Rhubarb Pie Recipe

Step 1: Soak the Rhubarb in Grenadine (Optional)

This soaking step is a game changer if you want a beautiful, vibrant red pie filling. Grenadine syrup brightens the normally greenish rhubarb while sweetening it slightly, making the pie more visually appealing and delicious. If you’re short on time or don’t have grenadine, feel free to skip this—your pie will still taste fantastic.

Step 2: Chop Your Rhubarb with Confidence

Use a very sharp knife to slice 4 to 6 stalks of rhubarb lengthwise, especially if they’re thick. Then chop into 1/4 inch pieces. A clean cut ensures you keep that gorgeous red edge intact without shredding the stalk in ribbons. This precision really shows in the texture and color of your filling.

Step 3: Combine and Chill the Rhubarb

Measure out exactly 3 and 1/4 cups rhubarb, then pour 1/2 cup grenadine syrup over it if you’re using it. Stir well and cover the bowl. Let the rhubarb chill in the fridge for at least an hour or even overnight to let those flavors meld and the color deepen.

Step 4: Make Your Pie Crust from Scratch

Trust me on this one: a homemade pie crust transforms your Strawberry Rhubarb Pie Recipe from good to unforgettable. It’s flaky, buttery, and gives you that perfect base and golden top crust that store-bought versions can’t match. Roll out a double crust and chill until you’re ready to assemble.

Step 5: Preheat and Prepare Your Oven

Set your oven to 425°F. This hotter initial temperature helps set the crust edges and starts baking the filling evenly. Don’t forget to place your pie on a baking sheet — it helps catch any delicious filling that bubbles over.

Step 6: Make the Pie Filling

After draining the chilled rhubarb, return it to the bowl and add chopped strawberries. Toss in 1 and 1/3 cups sugar, lemon zest, lemon juice, salt, nutmeg, and cornstarch. Stir gently until every piece of fruit is coated but not smashed.

Step 7: Assemble the Pie

Pour your filling into the chilled bottom crust, mounding it slightly in the center. Dot the filling with butter pieces—this adds pockets of richness that melt into the fruit while baking. Cover with the second crust, whether you choose a classic full top or a lattice pattern for that beautiful, artisanal finish.

Step 8: Prep for Baking

Brush the top crust with milk to get that golden, matte look, then sprinkle with sugar for a subtle crunch. If you want shiny crust, you can whisk an egg with the milk—either way, your pie’s going to look stunning. Freeze the assembled pie for 20 minutes if you have time; this helps keep the crust flaky.

Step 9: Bake the Pie

Bake the pie at 425°F for 15 minutes until edges start browning. Then, make a foil shield to cover the crust edges and reduce the oven to 350°F. Continue baking for 45 minutes more, covering the entire top with foil during the final stretch if it’s browning too fast. This controlled heat baking ensures a perfectly golden crust without burnt edges.

Step 10: Cool the Pie Thoroughly

Once out of the oven, the real test begins—waiting at least 3-5 hours for the pie to cool to room temperature. Cutting early results in a juicy mess, so patience here is key to getting those perfect clean slices everyone dreams about.

How to Serve Strawberry Rhubarb Pie Recipe

Garnishes

A scoop of vanilla ice cream or a dollop of freshly whipped cream is the classic partner to this pie and for a great reason — the creamy, cold topping balances the sweet-tart filling beautifully. For an extra flourish, sprinkle finely chopped mint leaves or a light dusting of powdered sugar right before serving.

Side Dishes

This pie pairs wonderfully with simple sides at a casual gathering. Think fresh green salads with citrus vinaigrettes to complement the fresh lemon notes, or a sharp cheddar cheese platter if you’re feeling adventurous. The pie is quite rich, so lighter sides work best to balance the meal.

Creative Ways to Present

Want to wow friends or family? Try serving individual mini Strawberry Rhubarb Pie desserts in ramekins for personalized flair. Or present the bars on rustic wooden boards with berries sprinkled around for a charming picnic vibe. This Strawberry Rhubarb Pie Recipe is a showstopper no matter how you plate it.

Make Ahead and Storage

Storing Leftovers

Cover leftover pie tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 3 days. The flavors tend to deepen over time, making leftovers even tastier the next day!

Freezing

You can freeze unbaked pies or baked ones. To freeze baked pie, wrap it well in plastic wrap and aluminum foil to prevent freezer burn, and enjoy within 2 months. For unbaked, assemble and wrap the pie, then defrost fully in the fridge before baking.

Reheating

Warm slices gently in a 350°F oven for 15 to 20 minutes to revive that flaky crust and soften the filling without drying it out. Avoid the microwave if you want that fresh-baked texture.

FAQs

Can I skip soaking the rhubarb in grenadine?

Absolutely! Soaking in grenadine is optional. It’s mainly for enhancing the rhubarb’s color and adding a touch of sweetness. Your pie will still taste amazing without this step.

Can I use store-bought pie crust instead of homemade?

Of course, store-bought crust can save you time and still yield delicious results. Just be aware that homemade crust tends to be flakier and more flavorful, so it’s worth trying the homemade method when you have the chance.

What can I substitute for grenadine syrup?

If you don’t have grenadine, you can skip it or try a splash of pomegranate juice or a bit of bright red fruit juice to brighten the rhubarb’s color.

How ripe should the strawberries be?

Choose ripe, but still firm strawberries to keep the texture nice after baking and prevent the filling from becoming too watery.

Why do I need to cool the pie so long before slicing?

Cooling lets the filling set properly with the cornstarch thickener. Cutting too soon results in runny filling, making for messy slices instead of neat pieces.

Final Thoughts

This Strawberry Rhubarb Pie Recipe is truly one of those timeless desserts that feels like a warm hug. The way the tart rhubarb and luscious strawberries come together under a golden flaky crust is magic every single time. Whether for a holiday, weekend treat, or any special moment, make sure this pie earns a spot in your recipe collection—you won’t regret it!

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