Let Me Tell You About This Strawberry Rhubarb Pie (And My Messy Kitchen)
Okay, so picture this: it’s a sticky spring Saturday, windows open, and the neighbor’s dog won’t stop barking (honestly, every time I bake, it’s like he knows). That’s usually my cue to tackle something nostalgic, and for me, nothing does it like a big old Strawberry Rhubarb Pie. The sort of pie that reminds me of my gran’s kitchen—where somehow, flour got everywhere, even in places no one could explain. True story: one year, we found a strawberry in the sugar bowl a week after baking. No clue how it got there. Anyway, this is the recipe I come back to, odd little mishaps and all.
Why You’ll Love This Pie (Or At Least Tolerate My Version)
I make this when strawberries are almost too cheap at the market to be real, and rhubarb just shows up all blushing and gangly looking. My family goes bonkers for it, especially my brother who once ate three slices before dinner (and then blamed me for it). I love how the tart rhubarb and sweet strawberries balance—although, full disclosure, my first attempt was more of a rhubarb soup in a crust. The trick is, don’t rush the cooling (which I’m terrible at). Also: it’s a brilliant way to use up fruit that’s just on the wrong side of ripe!
What You’ll Need (But Don’t Panic If You’re Missing Stuff)
- 2 cups strawberries, hulled and sliced (sometimes I just chop them roughly if I’m in a hurry; my gran swore by smaller pieces, but eh, to each their own)
- 2 cups rhubarb, chopped (fresh is best, but I’ve used frozen in a pinch—just thaw and drain well!)
- 3/4 to 1 cup sugar (I like mine tart and use 3/4, but if your strawberries are on the sour side, go for the full cup)
- 1/4 cup cornstarch (or plain flour works, but it goes a bit cloudy)
- 1/4 teaspoon salt
- 1 tablespoon lemon juice (I once used lime—didn’t hate it; actually, it was kind of zippy)
- 2 tablespoons butter, diced
- Pastry for a double-crust 9-inch pie (store-bought is fine—honestly, I do that more than I’d like to admit, but if you want to make your own, this one is solid)
- 1 egg + 1 tablespoon milk, for brushing (optional, but it looks so shiny!)
- Optional: A sprinkle of coarse sugar for the top—nice crunch, totally not essential
Alright, Here’s What You Do (And Where I Usually Make a Mess)
- Preheat your oven to 400°F (200°C). Don’t forget, or you’ll be waiting around, wondering why nothing’s happening.
- Mix the filling: In a big bowl, toss the strawberries, rhubarb, sugar, cornstarch (or flour), salt and lemon juice. I use my hands, but a spoon works if you don’t like getting sticky. This is where I sneak a strawberry, by the way. Let it sit for about 10 minutes—some juice will start pooling. Don’t stress if it looks soupy; it sorts itself out.
- Roll out your pastry (or just unroll the store-bought one; no judgement here). Line a 9-inch pie dish with the bottom crust, letting the edges hang over a bit.
- Fill it up: Scrape in the fruit mixture (juices too, unless it looks like Niagara Falls, then maybe leave a tablespoon or two behind). Dot with those little bits of butter.
- Top crust time: Place the second crust over the top. Do whatever edge crimp thing you fancy. If you feel fancy, cut a few slits or do a lattice (I mess mine up every time, but hey, rustic is in). Brush the top with that egg-milk mix and sprinkle sugar if you want.
- Bake on the middle rack for about 20 minutes, then drop the heat to 350°F (175°C) and bake another 35-40 minutes. If it starts getting too brown, just chuck a bit of foil over the top. Don’t panic if it bubbles over; that’s normal (and means it’s working!).
- Cool it—seriously, this is the step I skip and regret every time. At least 2 hours. Otherwise, you’ll get pie soup (which, yum, but not the goal).
Little Things I’ve Learned (The Hard Way)
- If you don’t let it cool, the filling never sets. I mean, it still tastes good, but it won’t cut nicely.
- Shortcut pie crust is perfectly fine, and no one notices unless you tell them. Actually, my cousin prefers it.
- Don’t overstuff the pie—a heaping mountain looks cool but leaks everywhere. Ask me how I know…
- I always put a baking sheet under the pie. Saves you a horrific oven cleanup (did that once, regretted it for a week).
Variations I’ve Tried (And One That Was a Bit Odd)
- Substitute blackberries for some of the strawberries. Not bad! More tart, but a fun twist.
- Swap in orange zest instead of lemon juice—gives a totally different vibe, kind of sunny.
- Once, I tried adding a spoonful of ground ginger. Not my finest hour, but if you love ginger, maybe give it a go. I went back to basics after that.
Tools I Use (And What to Do If You Don’t Have ‘Em)
- 9-inch pie dish. But honestly, I’ve made this in a cake tin when I couldn’t find the pie dish. Turned out a bit shallower, but still pie!
- Rolling pin—though a wine bottle does in a pinch. (Don’t ask how I know.)
- A big mixing bowl. Or just a decent-sized pot, if that’s what’s clean.
How It Keeps (Not That It Ever Lasts That Long)
Technically, you can cover leftovers and pop them in the fridge for about 3 days. But honestly, in my house, it’s always gone by breakfast the next day (pie for breakfast is not a crime). If you want to freeze it, do it before baking—just assemble and freeze, then bake from frozen (add 20 minutes or so). Or check out this guide for more details.
Serving It Up (How We Do It Here)
I love it barely warm, with a scoop of vanilla ice cream slowly melting into the cracks—my sister insists on whipped cream instead, which is fine, I guess. A cup of strong tea on the side (or coffee if it’s morning) just feels right. Sometimes, we eat it right from the dish, forks all around. Not the most civilized, but fun.
What I Wish I’d Known Sooner (Pie Pro Tips)
- Let the pie cool—no, really. I once tried cutting it hot and just made a puddle. Tempting but not worth it.
- Don’t overwork the pastry; tough crust is nobody’s friend. Actually, I find it works better if you just sort of press it together gently, not fuss too much.
- That baking sheet under the pie? Lifesaver. I forgot once, never again.
- If you chill the assembled pie for 15 minutes before baking, it holds its shape a bit better. Forgot this step half the time, to be honest.
Frequently Asked (Sometimes Slightly Panicked) Questions
- Can I use frozen fruit?
- Yep—just make sure it’s thawed and drained or you’ll get a watery mess. I sometimes add a smidge more cornstarch when using frozen stuff.
- Do I have to peel the rhubarb?
- Not really! I never bother unless it’s super stringy. Some folks do, but honestly, I can’t be fussed.
- What if my pie leaks everywhere?
- Welcome to the club! That’s what the tray under the pie is for. Leaky pies are still delicious—call it rustic.
- Can I make this gluten-free?
- Sure thing! Just use a gluten-free pie crust. The filling is already gluten-free. I’ve tried this one and it wasn’t half bad.
- Why is my filling runny?
- Probably didn’t cool long enough, or maybe the fruit was extra juicy. I’ve started letting it sit uncovered for a bit—seems to help.
And before I forget, if you ever find yourself out of cornstarch, a quick Google for “pie thickener alternatives” will set you right (I once used potato starch—didn’t love it, but it worked in a pinch!).
Honestly, making Strawberry Rhubarb Pie is less about perfection and more about enjoying the process, floury countertops and all. If you’ve got any tips or funny pie stories, I’d love to hear them. Happy baking!
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 double pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
-
1Preheat the oven to 400°F (200°C). Roll out half of the pie crust and fit it into a 9-inch pie dish.
-
2In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, salt, and lemon juice. Toss until the fruit is evenly coated.
-
3Pour the fruit mixture into the prepared pie crust. Dot the filling with small pieces of butter.
-
4Roll out the remaining pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
-
5Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
-
6Bake for 50-55 minutes, or until the crust is golden brown and the filling is bubbling. Cool on a wire rack before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
