Strawberry Rhubarb Pie

There’s something deeply nostalgic about a strawberry rhubarb pie. I still remember the first time I tasted it at a summer potluck in my neighbor’s backyard. I was hesitant—rhubarb sounded like something pulled from a Victorian garden journal. But the moment I bit into that flaky crust filled with warm, sweet strawberries and tart rhubarb, I was hooked. Years later, it’s the first pie I make when rhubarb season hits. This recipe is perfect for beginner bakers because it’s forgiving, simple, and incredibly rewarding. The mix of flavors feels fancy, but it’s as easy as a pie can get. Plus, it’s a lighter dessert option with real fruit, no artificial flavors, and just enough sweetness to satisfy.

Why This Recipe is Special

This strawberry rhubarb pie strikes a perfect harmony between sweet and tangy, wrapped in a flaky, homemade crust that’s achievable even for novice bakers. What makes it especially beginner-friendly is the straightforward process and flexibility—no hard-to-find ingredients or complicated equipment needed. The recipe uses basic pantry items, and the pie filling comes together in minutes. Best of all, it’s a “quick and healthy meal” in the dessert world, with fruit-forward flavors and a touch of rustic charm that makes it feel both comforting and elegant.

Ingredients and Preparation

Rhubarb
This bright red stalk is the star of the show. Its tartness brings a tangy edge that balances the sweetness of strawberries. Rhubarb also adds moisture and a subtle earthy aroma.

Strawberries
These add natural sweetness, a vibrant red color, and juicy softness to the filling. Fresh is best, but frozen strawberries can work in a pinch (just thaw and drain well).

All-Purpose Flour
Used to thicken the filling and prevent a runny mess. Flour helps the fruit juices set into a jammy consistency.

Granulated Sugar
Essential for sweetening the tart rhubarb and enhancing the strawberries. You can adjust this to taste—reduce it slightly for a more tart pie or use raw sugar for a deeper flavor.

Shortening
The key to a tender, flaky crust. It creates layers that melt in your mouth. You can substitute with butter or a butter-shortening blend if preferred.

Salt
Just a pinch brings out the flavors in the crust and keeps it from tasting flat.

Ice Water
Keeps the dough cold, which is crucial for a flaky crust. Cold water prevents the fat from melting before baking.

Milk and White Sugar (for topping)
Brushed over the crust before baking, this duo creates a golden, slightly crisp, and sweet top.

Optional Alternatives

• Swap rhubarb with tart apples or cranberries if out of season.
• Use a store-bought crust for convenience.
• Add orange zest or vanilla extract for a flavor twist.

Step-by-Step Instructions

Step 1 Start by preparing the crust. Combine flour, shortening, and salt in a bowl. Using a pastry blender or your fingertips, cut in the shortening until the mixture resembles coarse crumbs. Slowly drizzle in ice-cold water and toss gently with a fork until the dough just comes together. Divide into two equal balls and refrigerate for 20–30 minutes if needed.

Step 2 Roll out one dough ball into a circle and place it in a deep 9-inch pie dish. In a separate bowl, mix rhubarb and strawberries. In another bowl, stir together sugar and flour. Sprinkle 1/4 of the sugar-flour mixture onto the bottom crust to prevent sogginess.

Step 3 Add the fruit mixture to the pie shell and then sprinkle the remaining sugar-flour mixture evenly over the top. Roll out the second dough ball and lay it over the filling. Crimp the edges to seal and cut 3–4 slits in the top for steam to escape.

Step 4 Brush the top crust with milk and sprinkle with white sugar for a golden, crunchy finish. Place the pie on a foil-lined baking sheet (this helps catch any drips).

Step 5 Bake at 425°F (220°C) for 15 minutes, then reduce heat to 325°F (165°C) and continue baking for 1 hour. Check the pie at the 30-minute mark—if the crust is browning too quickly, loosely tent with foil.

Step 6 Let the pie cool completely before slicing. This allows the filling to set and prevents a soupy mess when serving.

Beginner Tips and Notes

• If your crust browns too fast, cover with foil to prevent burning.
• Soggy bottom crust? Pre-sprinkling with the flour-sugar mix helps keep it crisp.
• No pastry blender? Two forks or clean hands work just fine for mixing dough.
• Don’t overwork the dough. The less you handle it, the flakier it will be.
• Frozen fruit users: Thaw and drain thoroughly before mixing to avoid excess moisture.

Serving Suggestions

This easy sheet pan dinner (in dessert form!) pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of zing, try adding lemon zest to the filling or a lemon glaze drizzle on top. Serve warm for ultimate comfort, or chilled for a refreshing twist.

Leftovers can be stored at room temperature for 24 hours, or in the refrigerator for up to 4 days. Wrap loosely in foil or keep in an airtight container.

Conclusion

Whether you’re baking your very first pie or looking to master a classic, this lemon herb chicken—wait, just kidding—this strawberry rhubarb pie is a winner. It’s a recipe that teaches fundamental baking skills while delivering a deeply satisfying result. If you try this at home, let me know how it turned out! Share your twists, baking photos, or questions in the comments below—I’d love to hear from you and help you bake your best pie yet.

FAQ About Strawberry Rhubarb Pie

More Relevant Recipes

• Strawberry Rhubarb Cheesecake Bars
• Rhubarb Oat Bars
• Best Rhubarb Bread

Print