Strawberry Rhubarb Pie Recipe: A Delicious Classic Delight
This Strawberry Rhubarb Pie is the ultimate spring dessert, combining sweet strawberries and tart rhubarb in a buttery, flaky crust. The fruit filling is thick, juicy, and perfectly spiced—making each slice a celebration of seasonal flavor and nostalgic comfort.
Ingredients
- 1 9-inch unbaked pie crust4 cups sliced strawberries3 cups chopped rhubarb1 cup granulated sugar¼ cup all-purpose flour1 tablespoon cornstarch¼ teaspoon ground cinnamon¼ teaspoon salt¼ cup water1 tablespoon lemon juice1 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, flour, cornstarch, cinnamon, salt, water, and lemon juice. Mix until well coated.
- Pour the fruit mixture into the unbaked pie crust. Dot the top with the small butter pieces.
- Bake at 425°F for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for 30–45 minutes, or until the crust is golden and the filling is bubbly and thickened.
- Let the pie cool completely on a wire rack before slicing to allow the filling to set.
Notes
For a crispier crust, brush the top with egg wash before baking.
Allowing the pie to cool fully helps the filling thicken and slice cleanly.
Serve with whipped cream or vanilla ice cream for a classic pairing.
You can use a lattice or crumb topping for a decorative finish.
Allowing the pie to cool fully helps the filling thicken and slice cleanly.
Serve with whipped cream or vanilla ice cream for a classic pairing.
You can use a lattice or crumb topping for a decorative finish.