How to Make the Perfect Strawberry Rhubarb Pie
American · Medium · 100 min · 8 servings
A classic double-crust pie bursting with sweet strawberries and tart rhubarb in a perfectly thickened filling. The flaky golden crust makes every slice absolutely irresistible.
Why this recipe works
This Strawberry Rhubarb Pie recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 100 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 400 g fresh strawberries hulled and sliced
- 350 g rhubarb stalks chopped into 2cm pieces
- 200 g granulated sugar
- 40 g cornstarch
- 1 tsp vanilla extract
- 2 sheets store bought pie crust or homemade shortcrust pastry
- 1 large egg beaten for egg wash
- 1 tbsp coarse sugar for topping
Step by step instructions
Step 1: Prepare the Filling
In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Toss until fruit is evenly coated. Let mixture sit for 15 minutes to draw out juices and activate the cornstarch.
Step 2: Line the Pie Dish
Preheat oven to 200C. Roll out one sheet of pie crust and carefully press it into a 23cm pie dish. Trim edges leaving a 2cm overhang. Refrigerate while preparing the top crust.
Step 3: Fill and Top the Pie
Pour the fruit filling into the chilled crust. Roll out the second crust sheet and place it over the filling. Trim, fold edges under, and crimp decoratively. Cut several slits in the top to allow steam to escape.
Step 4: Apply Egg Wash and Bake
Brush the top crust evenly with beaten egg wash and sprinkle with coarse sugar. Place pie on a baking sheet and bake at 200C for 20 minutes, then reduce heat to 175C and bake for another 35 minutes until golden and bubbling.
Step 5: Cool Before Serving
Allow the pie to cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly so it does not run when cut. Serve with vanilla ice cream if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- rhubarb → tart green apple for a milder flavor
- cornstarch → tapioca starch for an equally clear and glossy filling
- store bought pie crust → homemade butter pastry for extra flakiness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not allowing the pie to cool long enough which results in a runny filling
- Skipping the steam vents on the top crust which causes the filling to overflow
- Using frozen fruit without draining excess liquid which makes the filling too watery
Nutrition facts
Per serving: 340 calories, 4g protein, 52g carbs, 14g fat, 3g fiber.
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