Strawberry Rhubarb Pie

Pies & Tarts
July 6, 2021
Pies & Tarts
July 6, 2021

Strawberry Rhubarb Pie

  • Prep time: 20 min
  • Cook time: 1 hr
  • Total time: 1 hr 20 min

Equal parts sweet and tart, you’ll love this rustic strawberry rhubarb pie! Serve this scrumptious pie up à la mode for the fruit pie of your dreams!

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Strawberry Rhubarb Pie

We’ve only got eyes for this strawberry rhubarb pie. Made with a buttery homemade pie crust and a perfectly balanced (equally parts sweet AND tart) fresh strawberry and rhubarb filling, you’ll adore this summer pie. Preferably à la mode.

slice of strawberry rhubarb pie with ice cream

Strawberry Rhubarb Pie

So….you’ve got pie on your mind. Specifically strawberry rhubarb pie. You’ve come to the right place. I’ve eaten many pies in my lifetime. Cherry pie, chocolate pie, pecan pie, blueberry pie…I could go on for ages. But this strawberry rhubarb pie might just be my favorite. Shhh don’t tell the other pies. I don’t want them to feel badly.

Strawberry rhubarb pie is *so* delicious because it’s tart AND sweet and packed full of fun flavors that just make your tongue happy. Plus, it’s enveloped in a buttery, flaky homemade pie crust, which certainly doesn’t hurt.

strawberry rhubarb pie in a pie dish

Strawberry Rhubarb Pie Ingredients

The beautiful thing about pie is that you’ll only need a few simple ingredients. The simple, fresh flavors of in-season strawberries and rhubarb are able to really shine through in this scrumptious strawberry rhubarb pie, so make sure you’re use high quality produce! Here’s what you’ll need:

  • Fresh Strawberries
  • Rhubarb
  • Sugar
  • Orange Zest
  • Corn Starch
  • Vanilla Extract
  • Salt
  • Butter
  • Pie Crust

slices of strawberry rhubarb pie with ice cream

Tips for a perfect flaky pie crust

Now I haven’t always been a pie person, namely because I actually hate working with pie crust. In my early days of baking my pie crust was almost always too sticky or too crumbly AKA a pain to work with. Making homemade pie can seem pretty daunting when the crust isn’t cooperating. But lucky for you I struggled, so you don’t have to. I can confidently say we have perfected our pie crust recipe.

  • Use vodka instead of water: My mom has always made pie crust with vodka, so you can thank her for this lil’ tip (or more specifically, whatever cooking magazine she snagged it from!). Vodka’s high alcohol content causes it to evaporate off quickly in the oven, which will leave you with a tender, flaky pie crust.
  • Don’t over mix it: The key to a flaky pie crust is big, undisturbed chunks of butter. We like to make our pie crust with a pastry cutter or in a food processor and only mix it until it juuuuuust forms a dough. This will help you preserve those buttery pockets and keep your pie crust nice and flaky.
  • Keep it cold: The last thing you want is a melted, misshapen pie crust. Unfortunately if you overwork your dough or let it get too warm the cold butter can melt and leave you with a real mess. We recommend keeping your pie crust in the fridge unless you are directly working with it to make things as easy as possible!

For an in depth break down on perfect pie crust, check out our pie crust tutorial here!

slice of strawberry rhubarb pie with ice cream

Go get yourselves some ice cream. I simply won’t forgive you if you eat this pie sans a scoop or two 🙂

Happy baking!

XXX

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Strawberry Rhubarb Pie

5 from 1 reviews

Equal parts sweet and tart, you’ll love this rustic strawberry rhubarb pie! Serve this scrumptious pie up à la mode for the fruit pie of your dreams!

Equal parts sweet and tart, you’ll love this rustic strawberry rhubarb pie! Serve this scrumptious pie up à la mode for the fruit pie of your dreams!

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 1 full recipe for the best flaky pie crust
  • 3 1/2 cups fresh strawberries, quartered (about 1.5 pounds!)
  • 3 cups fresh rhubarb, cut into 1/4 inch pieces
  • 1/4 teaspoon salt
  • zest of half an orange
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 Tablespoons unsalted butter, cut into small pieces
  • 1 egg (for egg wash)
  • 2 Tablespoons coarse sugar, optional

Instructions

  1. Prepare the pie crust according to directions, divide into two equal disks, wrap in plastic wrap and set in the fridge for at least 30 minutes (but up to 2 days), to firm up.
  2. When you’re ready to make your pie, turn the dough out on a well floured surface and roll out into a large circle to about an 1/8th of inch thickness. Place the pie dish face down onto the dough circle and use a sharp knife to cut a border 2 inches wider than the pie dish.
  3. Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the dish, centering it. Place in the fridge to chill while you make the filling.
  4. While the pie crust chills, make the strawberry rhubarb filling. Place 1 cup of the strawberries and 1 cup of the rhubarb, in a small pot over medium heat. Cook until the rhubarb becomes soft, the strawberries start to break down the mixture has reduced to a jam like consistency, about 5 minutes.
  5. Remove from the heat and stir in the salt, orange extract and vanilla extract. Mix well transfer to a bowl to cool slightly. Add the remaining fruit along with the sugar and cornstarch to the cooked down fruit and toss to combine. This combination of cooked and fresh fruit will keep your pie from getting too watery.
  6.  Transfer the filling into your bottom pie crust, using a wooden spoon or spatula to pat it into an even layer. Drop the small pieces of butter over the filling. Set aside.
  7. Roll out the second disk of pie dough to make your top pie crust to the same size and thickness of the bottom crust. Roll the dough over your rolling pin and roll it over the filling, letting the overhang hang off the sides to match up with the bottom crust.
  8. Pinch the two crusts together to seal. Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.
  9. Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped.
  10. Use a sharp knife to cut vents into the top of the pie. This is essential so the pie is able to release steam.
  11. In a small bowl whisk together an egg and a teaspoon of water. Use a pastry brush to brush the whole top of the pie crust all the way to the edges. Sprinkle with coarse sugar.
  12. Bake at 375°F for 1 hour or until the filling has started to bubble and the crust is golden brown.*
  13. Allow to cool before slicing and serving with vanilla ice cream. Devour!

Keywords: strawberry rhubarb pie, the best, homemade

Notes

  1. You’ll want to check in on your pie after about 30 minutes to make sure the edges of the crust are not burning. If they are, use a pie protector or tinfoil to cover the pie.

— STILL HUNGRY? —

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    • Hi Josie! You certainly can blind bake if you’d prefer to–we just find that the gross doesn’t get super soggy even leaving that stage out so we don’t do it!