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A classic recipe for strawberry-rhubarb pie using either homemade or store-bought crust.
Serves8Prep20 minutesCook50 minutes to 55 minutesJump to Recipe
Jump to Recipe
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Delightful on its own and even better with a scoop of cold vanilla ice cream, strawberry-rhubarb pie is practically impossible not to like. The flaky, buttery crust gives way to a tart and jammy filling, making for a not-too-sweet dessert that tingles every taste bud. Great for dinner parties, holidays, or celebrations, this pie is sure a big hit among food lovers.
If you’ve never worked with rhubarb before, consider this the perfect (and incredibly tasty) introduction. We’re breaking down how to pick and prep fresh stalks, plus everything you need to know about baking the perfect pie. Let’s get started.
Picking and Prepping Fresh Rhubarb
Fresh rhubarb is available in most grocery stores and farmers markets starting in early spring. The stalks, which look similar to celery, are often found near the berries in the produce section, and are easily identifiable by their bright-red color. When picking out rhubarb, look for stalks that are firm, crisp, and shiny, and avoid any that are limp, which is a sign that they’re old.
Before slicing the rhubarb, make sure to remove any leaves that are still attached to the stalks (they’re inedible). If the ends of the rhubarb are dry, simply trim them off. There’s no need to peel the stalks, and a quick rinse under cold water should remove any dirt. At this point, you’re ready to slice them up and add them to the filling.
5 Things to Know About Rhubarb
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Frozen rhubarb can be used in place in fresh — just be sure to thaw it in the refrigerator overnight, and drain off any excess moisture.
3 Tips for the Best Strawberry-Rhubarb Pie
Before you head into the kitchen, keep these tips in mind.
1. Quarter (don’t slice) your strawberries. Strawberries are a lot softer than rhubarb and therefore cook more quickly. Quartering them creates larger chunks than slicing them, which prevents them from getting mushy as they bake. It also simplifies the prep!
2. Don’t skimp on the lemon. The hit of acid from the zest and juice of two lemons helps amplify the flavors of both the strawberries and the rhubarb, so use the full amounts if you can.
3. Let the pie cool completely before slicing. After taking your pie out of the oven, we recommend letting it cool for at least two hours before cutting into it. This gives the filling enough time to thicken up so you can cut clean slices without the filling spilling out.
The Key to a Crunchy (and Picture-Perfect) Crust
Many pie recipes instruct you to top the pie with a sprinkle of either granulated sugar or coarse sugar (such as demerara or turbinado), but this recipe calls for a combination of the two to give you the best of both worlds.
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As the pie bakes, the granulated sugar caramelizes, giving the crust its shiny golden finish. The coarse sugar, on the other hand, provides a nice crunchy texture, and it also gives the crust a glittery shimmer. If you only have granulated on hand, use double the amount.
Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot
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Here's how to make the best strawberry-rhubarb pie.
Strawberry-Rhubarb Pie
A classic recipe for strawberry-rhubarb pie using either homemade or store-bought crust.
Prep time 20 minutes
Cook time 50 minutes to 55 minutes
Serves 8
Nutritional Info
Ingredients
- 1 1/4 pounds
rhubarb (about 4 cups)
- 1 pound
strawberries (about 3 cups)
- 2
large lemons
- 1/2 cup
plus 1 tablespoon granulated sugar, divided
- 1/2 cup
packed light brown sugar
- 5 tablespoons
cornstarch
- 2 teaspoons
vanilla extract
- 1/4 teaspoon
kosher salt
- 1 (14- to 16-ounce) package
prepared pie crusts (or 1 homemade double pie crust)
All-purpose flour, for dusting
- 1
large egg
- 1 tablespoon
tablespoon water
- 2 tablespoons
coarse sugar, such as demerara
Equipment
9-inch pie pan
Rolling pin
Measuring cups and spoons
Large bowl
Pastry brush
Rimmed baking sheet
Aluminum foil
Cooling rack
Instructions
Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 350ºF.
Prep the rhubarb and strawberries. Prep the following, placing them all in a large bowl: Discard any leaves from 1 1/4 pounds rhubarb, then dice. Trim the tops from 1 pound strawberries, then quarter them. Finely grate the zest of 2 large lemons, then juice them.
Make the filling. Add 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 5 tablespoons cornstarch, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Toss to combine, making sure there are no clumps of sugar left in the bottom of the bowl.
Fill the pie shell. Unroll one of the pie doughs, or roll out a homemade pie dough into a 12-inch round. Transfer to a 9-inch standard pie pan. Press the dough into the bottom and up the sides of the pan. Pour the filling and any accumulated juices from the bowl into the crust. Arrange the filling into an even layer.
Make a lattice top crust. Unroll the second pie dough, or repeat rolling out the second homemade pie dough, and lightly flour the surface. Cut into 1 1/2-inch wide strips. Lay half the strips horizontally over the pie, using the longer strips in the center of the pie and the shorter strips toward the edges. Fold every other strip back on itself. Lay one of the remaining strips vertically over the pie so that it lays across the unfolded horizontal strips. Unfold the folded horizontal strips so they lay over the vertical strip and fold the strips running under the vertical strip back over top. Lay another vertical strip of pie crust over the pie. Continue swapping the folded and unfolded horizontal strips and adding one new vertical strip each time. Continue until one half of the pie is completely latticed, then repeat the same pattern on the other half. (Here's a step-by-step tutorial).
Seal the crust. Pinch the edges of the pie dough together with your fingers or the tines of a fork to seal the top and bottom crusts together.
Egg wash and sugar the top crust. Whisk 1 large egg and 1 tablespoon water together into a small bowl until no streaks of yolk remain. Brush the crust and crimped edges of the pie dough with the egg wash, then sprinkle evenly with 2 tablespoons coarse sugar and remaining 1 tablespoon granulated sugar.
Bake the pie. Place the pie on a rimmed baking sheet. Bake until the filling is bubbling, 50 to 55 minutes. If the edges of the pie crust start to brown too quickly, cover the edges with aluminum foil.
Cool before serving. Transfer the pie to a wire rack and cool at least 2 hours before slicing.
Recipe Notes
Make ahead: The pie can be made 1 day in advance.
Storage: Cover leftover pie loosely in plastic wrap and store at room temperature for up to 3 days.
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