Let Me Tell You About This Pie (Grab a Chair!)
Every time I bake a strawberry rhubarb pie, I’m thrown right back to that summer at my aunt’s—her kitchen was hotter than the blazes and somehow smeared with flour on every surface, including, weirdly, the dog. There’s just something about the scent of strawberries and rhubarb bubbling together that makes all the mess totally worth it. I remember the first time I attempted this pie solo, I used way too much sugar and, well, let’s just say it was more like a jam explosion than a pie. Lesson learned (sort of).
Why You’ll Love This (Besides the Fact It’s Pie)
I make this when strawberries are cheap at the market, or when I spot rhubarb and can’t resist—my family goes nuts for it because it’s that perfect blend of tart and sweet, and it looks like you fussed a lot (even if you didn’t). My dad claims it’s the only pie that’s “proper for breakfast” (no arguments here). And honestly, after that one time I forgot the cornstarch and ended up with a soupy mess, I religiously double-check my pantry before starting. If you’re not into overly sugary desserts, this one’s for you—it’s got zing, but also just enough comfort.
What You’ll Need (But Don’t Sweat the Small Stuff)
- 2 cups fresh strawberries, hulled and sliced (I’ve used frozen ones in a pinch, just don’t thaw them first!)
- 2 cups chopped rhubarb (some folks swear by the redder stalks, but honestly, green is fine too)
- 1 cup sugar (sometimes I do half brown sugar for depth, or less if berries are super ripe)
- 1/4 cup cornstarch (or 3 tbsp tapioca flour if you’re fancy—my gran used this old school)
- 1/4 tsp salt
- 1 tsp lemon juice (adds zing, but skip if you’re out—it’s not a dealbreaker)
- Pastry for a double crust 9-inch pie (store-bought works fine; homemade if you’re feeling Martha Stewart-y)
- 1 egg, lightly beaten, for brushing (or just a splash of milk, I sometimes get lazy)
- A handful of sugar for sprinkling on top (makes it all sparkly)
How To Make This Pie (Don’t Panic!)
- Preheat your oven: 425°F (220°C). Or whatever your oven likes—mine runs a bit hot, so I start peeking early.
- Mix filling stuff: In a big bowl, toss strawberries and rhubarb with sugar, cornstarch, salt, and lemon juice. It’s going to look weirdly gloopy; just trust.
- Roll out your crust: Line your pie plate with the bottom pastry. Try not to stretch it (I always do, and regret it when it shrinks). Dump in the filling, and sneak a berry—no one’s watching.
- Top it off: Cover with the top crust—do a lattice if you’re feeling artsy, or just slap the whole thing on and poke holes. Pinch edges, crimp if you want. (I usually just mash it together and call it rustic.)
- Brush and sprinkle: Brush top with egg or milk. Sprinkle sugar for that sparkle effect.
- Bake: 20 minutes at 425°F, then drop temp to 375°F (190°C) and bake another 35-40 minutes. If it’s getting too brown on top, tent with foil. Juice bubbling up? That’s a good sign.
- Cool it: Let it cool for a couple hours. (I know, torture, but if you cut too soon it’ll run like a river. Trust me—been there.)
Notes from the Pie Trenches
- Actually, I find it works better if you bake the whole thing on a rimmed baking sheet—catches drips, saves your oven.
- I forgot salt once. Didn’t ruin the pie but it was missing, like, that punch. Don’t skip.
- If you don’t have cornstarch, flour works, but your filling might be cloudier (not a tragedy—just saying).
Things I’ve Tried (Some Worked, Some…Not So Much)
- Orange zest: Zings up the flavor. Works great if you’re feeling citrusy.
- All-butter crust: Amazing, but also a pain if your kitchen’s hot. I’ve used half shortening, half butter and no one complained.
- Subbed in blueberries once: Eh. Blueberry-rhubarb is just not my thing. But you do you!
Do You Really Need Fancy Equipment?
I mean, a pie plate is ideal, but I’ve baked in a cake tin before—came out fine, just a bit deeper. If you don’t have a rolling pin, I’ve used a wine bottle. Just watch for the label sticking. I once forgot my pastry brush and used a clean finger—worked okay, but not my proudest moment.
Will It Keep? (Not That You’ll Get The Chance)
Officially, cover and store at room temp for a day or in the fridge up to 3 days. But honestly, in my house, it never lasts more than a day! If you do stash it, cold pie is really good for breakfast (just saying).
Serving: The Fun Part
We always eat ours with a scoop of vanilla ice cream, but my uncle swears by a slice of sharp cheddar on top (I thought it was weird, now I’m hooked). Sometimes I’ll drizzle a bit of cream—depends what’s lurking in the fridge. Oh, and if you’re feeling fancy, this homemade vanilla ice cream is ridiculously good with it.
Stuff I Learned The Hard Way (Don’t Be Like Me)
- I once tried to cut the cooling time in half. Ended up with pie soup—tastes good, but looks like a disaster. Patience pays.
- Don’t overfill the pie—if you’ve got too much fruit, just snack on the extra. If it’s too full, it’ll boil over and make your oven smell like burnt sugar for a week.
- On second thought, do use that baking sheet. I skimped once. Never again.
FAQ—You Asked, I Answered
- Can I use frozen rhubarb? Yep! No need to thaw, just toss it in. If it’s super icy, maybe add an extra bit of cornstarch.
- Is it okay to use pre-made crust? Of course. Sometimes life’s too short to fuss with pastry, and honestly, most people can’t tell.
- Do I have to peel the rhubarb? Nah, unless it’s super stringy. I usually just chop and go—saves loads of time.
- What if I don’t have lemon juice? Skip it. Maybe add a tiny splash of apple cider vinegar. Or just leave it out, works fine.
- Can I make this gluten-free? I’ve tried store-bought GF crusts like the King Arthur Baking one—not bad! For thickener, use tapioca or GF flour blend.
Oh, quick unrelated story: Last time I made this, my neighbor wandered in, drawn by the smell, and ended up staying for dinner. Pie really is the best kind of open invitation, don’t you think?
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 double pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
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1Preheat the oven to 400°F (200°C). Place the bottom pie crust into a 9-inch pie dish.
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2In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, salt, and lemon juice. Toss until the fruit is evenly coated.
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3Pour the fruit mixture into the prepared pie crust. Dot the filling with pieces of butter.
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4Cover with the top pie crust, trim and crimp the edges, and cut a few slits for steam to escape. Brush the crust with beaten egg and sprinkle with coarse sugar if desired.
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5Bake for 20 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for an additional 35 minutes, or until the crust is golden and the filling is bubbling.
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6Allow the pie to cool for at least 2 hours before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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