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Strawberry Rhubarb Pie with a homemade all butter flaky crust is a mouthwatering, sweet, tart, dessert that everyone loves.
During the early summer months, you should make this delicious fruit pie with fresh strawberries and rhubarb. But don’t worry, frozen fruit works just fine when it’s not in season.
Scratch made Strawberry Rhubarb Pie makes my mouth water. As far as summer fruit pies go, this one tops the list, although you can’t argue with a delicious fresh Blueberry Pie, Cherry Pie, or Strawberry Pie with a hidden chocolate layer.
This Strawberry Rhubarb Pie is definitely a summer pie. Mine is made with fresh, Northwest grown, strawberries and rhubarb.
This fruit pie is sweet and tart and tangy and delicious.
Fun fact: I actually made this pie years before I ever started my food blog. I only took photos of it because it turned out so damn delicious and beautiful. I was extremely proud of the pie crust because I had never been successful at making a flaky pie crust on my own, yet my mom could make it with her eyes closed.
Little did I know back then that one day I’d be hosting my own food blog!
Photos aren’t too shabby for someone who never intended to share them online, eh? If the photos are making you hungry, I have succeeded. I think I could do much better now though. It’s starting to sound like I need to make another pie simply so that I can re-photograph this recipe.
What does a strawberry rhubarb pie taste like?
Heaven. It tastes like heaven.
Most everyone knows what strawberries taste like, but rhubarb is not as widely known or appreciated. If you’ve never had rhurbarb, it is visually similar to celery but is much more dense and is reddish in color. Fresh rhubarb is also extremely tart. As in, your mouth will pucker shut, it’s so sour. That’s why any time you make a dessert with rhubarb, you must use a fair amount of sugar.
Strawberry and rhubarb together, however, are a match made in heaven. They’re both beautifully red when cooked. The strawberries are sweet and juice and the rhubarb is tart and compliments the strawberries oh so well.
Strawberry rhubarb recipes:
Love the flavor combination? Well, then, you should make
- Strawberry Rhubarb Lemonade
- Strawberry Rhubarb Jam (recipe video at the bottom of this post)
- Strawberry Rhubarb Streusel Muffins
Do you have to peel rhubarb for pie?
Nope.
I just cut off the ends much like you would for celery. Then I chop the stalks and cook them. The smaller the pieces, the quicker they’ll cook.
Can you eat raw rhubarb stalks?
Rhubarb is too tough to eat raw but when it cooks down, it is heavenly and smooth.
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Equipment
Ingredients
- 2 tablespoons corn starch
- 1 pound fresh rhubarb chopped
- 1 cup granulated sugar
- 2 pints fresh strawberries sliced
- 2 pie crusts
- 2 tablespoons butter
- 1 egg yolk
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 400°F.
- Lay one pie crust into your pie dish. Cut your other pie crust into strips that are about one inch wide for the lattice top.
- Whisk 2 tablespoons corn starch into 1/4 cup water until well blended. Combine with 1 pound fresh rhubarb and 1 cup granulated sugar and heat in medium sized pot over medium low heat until thickened, about 10 minutes. Combine with 2 pints fresh strawberries and allow to sit for 30 minutes. Add fruit mixture to pie shell. Dot with 2 tablespoons butter.
- Arrange dough strips into lattice pattern and tuck ends under. Beat 1 egg yolk and brush onto top of crust. Sprinkle with 2 tablespoons granulated sugar.
- Bake at 400°F until golden and bubbly, about 35 minutes. Turn oven off and allow pie to remain in warm oven for 15 additional minutes. Remove from oven and cool on rack. Serve pie warm with a scoop of vanilla bean ice cream or enjoy it at room temperature with your morning coffee.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally created in March 2015 (Pi Day) and has been updated with more fun facts and tidbits for your reading pleasure.
I’ve made this pie recipe many times but it seems like my filling is always runny and doesn’t set up. I am not sure what I’m doing wrong. When I add the strawberries to the rhubarb mixture, am I supposed to leave it on the heat for 30 mins? I’ve been removing it from heat.
Hmmm. I don’t cook the berries, I do just let the mixture sit, but my guess is that it’s not setting for you because of the berries. Fresh strawberries vary drastically and I tend to cook with Hood strawberries that are grown for a very short time period here in Oregon. That being said, I recommend cooking your strawberries with the rhubarb over low heat to cook off some of the excess moisture that I suspect is what’s making your filling runny.
Thank you! I will try that. I’m making another one right now:)
Can I use frozen Rhubarb?
Yep!
I first tried baking your Strawberry Rhubarb Pie four years ago I think. It is now the ONLY recipe I use. It is the best ever Strawberry Rhubarb Pie & nothing says summer like Strawberry Rhubarb Pie! Thank you for sharing!
About how many cups of rhubarb are in 1 pound?
I would guess a pound of rhubarb would yield about 3 cups.
do you have your pie crust recipe?
here you go! https://selfproclaimedfoodie.com/not-your-mamas-all-butter-pie-crust/