Strawberry rhubarb pie is an easy and timeless dessert. It uses few ingredients and comes together quickly, making it not only great tasting but easy to make. A tried and true favorite as well as a crowd-pleaser.
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”Everything good, everything magical happens between the months of June and August.” -Jenny Han
Every year I find myself waiting for this pie. Hoping the rhubarb will last till the strawberries come in, and hoping the strawberries come in before the rhubarb goes to seed. I find myself getting a little impatient waiting for that perfect moment when spring and summer collide when summer-warmed strawberries and the end-of-season rhubarb come together in a pie and that first bite that tastes a little bit like heaven on earth.
Strawberry rhubarb pie strikes me as a timeless dessert. A dessert that is always good no matter what. Fresh, frozen, June or January, whether it thickened nicely or it comes out as runny as soup, it’s always good. Serve it with ice cream, or whipped cream, for breakfast, dessert, or a snack, with coffee or a glass of wine. No matter what, no matter when it’s always good.
The fact that it is easy to make uses few ingredients and always takes good, no matter how badly you may have massed it up, is just an added bonus.
How To Make Strawberry Rhubarb Pie
3 cups rhubarb, fresh or frozen. Sliced
2 cups strawberries, fresh or frozen, sliced
1 1/4 cups sugar
3 tbsp. cornstarch
2 8-inch pie crusts, homemade or store-bought
Preheat the oven to 3575F.
In a large bowl combine the rhubarb, strawberries, sugar, and cornstarch, mix well and set aside when you prepare the crust.
Roll out the first crust and carefully line an 8-inch pie pan with it, gently press it down to make sure that the bottom and the sides are touching the pie pan.
Carefully scoop the filling into the pie pan, making sure to scrape out the bowl to be sure you got as much of the juices as possible.
Roll out the second crust and place it over the filling. Trim and crimp the crust, then using a fork poke a few holes in the top crust, or using a knife cut 3-4 slits in the crust. Sprinkle with sugar.
Cover the edges of the pie crust using foil or a silicone pie shield.
Place the pie in the oven and bake for 25min. Remove the foil or silicone pie shield and bake for another 25min, or until the crust has turned a light golden color.
Allow the pie to cool for 15-20min. before serving. Personally, I like to let this pie set up overnight then re-heat it at 250F the next day before serving.
The pie will keep on the counter for 3-5 days.
You can easily reheat the pie, by placing it in the oven at 250F for 15min. Or until warm.
This is pie is great served warm with vanilla ice cream or whipped cream.
Tips and Tricks.
Use cornstarch for fruit/berry pies. I’ve tried just about everything under the sun to get fruit pies to thicken. Flour, and tapioca, draining the juices, and cook the filling. And let me tell you nothing works as well as corn starch does. It never seems to fail me, it gives pies the perfect texture, not too runny, not too gluey. You can also replace the flour in basically any pie recipe with cornstarch. I would recommend using 2-3 tbsp. of cornstarch to replace a 1/4 -1/3 cup of flour. You may have to play around with it a little but I promise it will be worth it in the end. And since we are here I might as well mention I would recommend using non-GMO cornstarch.
What if I am using Frozen fruit/berries? If you are using frozen fruit/berries in place of fresh, you don’t need to be anything different.
There is no need to thaw the fruit ahead of time, you can even slice/chopped frozen fruit with little difficulty
Simply make the pie the same as you would if using the fresh fruit. The only thing to watch for is that the filling may need to sit for a few extra minutes, to ensure that the fruit has started to break down and there is juice.
How to avoid spills in the oven. This is my favorite pie hack, I use it just about every time I make a pie but especially when I make fruit/berry pies.
Line a baking sheet with foil or parchment paper(I use foil because it can be reused later if it doesn’t get dirty) and place the baking sheet on the rack below the pie. This way if your pie spills over, it will spill unto the baking sheet instead of the bottom of the oven. Plus using foil/parchment makes for a super easy clean-up!
Tip for using a silicone pie shield. Naturally, these shields are quite hot when they come out of the oven, I find it’s best to remove them with a hot pot holder, then place them right into the sink and run cold water over it for a minute or two. This cools it off and ensures that no one gets burned on it.
Tips for cooking with Fresh Rhubarb.
Here are a few tricks for cooking with fresh rhubarb. For more tips and tricks check out my Rhubarb pie recipe.
Choose smaller/thinner stalks. The bigger rhubarb gets the tougher and woodier it gets. To ensure that the rhubarb that your pie will be soft, opt for thinner stalks.
To avoid strings? The easiest way to do this is to make sure you have a shape knife. If your knife can cut through both the peel and stalk with ease, it is almost a 100% guarantee that you won’t have to worry about strings. Another option is to peel the bottom of the rhubarb stalk.
Strawberry Rhubarb Pie
- 3 cups fresh or frozen rhubarb sliced
- 2 cups fresh or frozen strawberries sliced
- 1 1/4 cups sugar
- 2 8-inch pie crusts homemade or bought
- Preheat the oven to 375F
- In a large bowl combine the rhubarb, strawberries, sugar, and cornstarch, mix well and set aside when you prepare the crust.
- Roll out the first crust and carefully line an 8-inch pie pan with it, gently press it down to make sure that the bottom and the sides are touching the pie pan.
- Carefully scoop the filling into the pie pan, making sure to scrape out the bowl to be sure you got as much of the juices as possible.
- Roll out the second crust and place it over the filling. Trim and crimp the crust, then using a fork poke a few holes in the top crust, or using a knife cut 3-4 slits in the crust. Sprinkle with sugar.
- Cover the edges of the pie crust using foil or a silicone pie shield.
- Place the pie in the oven and bake for 25min. Remove the foil or silicone pie shield and bake for another 25min, or until the crust has turned a light golden color.
- Allow the pie to cool for 15-20min. before serving.