Sweet-Tart Strawberry Rhubarb Pie: A Rustic Dessert with a Tangy Twist

When the seasons shift into spring and early summer, there’s one dessert that stands tall among pies: the Strawberry Rhubarb Pie. This timeless classic celebrates the perfect balance of sweet and tart, combining ripe strawberries and tangy rhubarb under a flaky, buttery crust. Its beautiful crimson filling and aromatic notes make it a showstopper for picnics, potlucks, or cozy Sunday dinners. Whether served warm with a scoop of vanilla ice cream or enjoyed cold from the fridge, it’s a dessert that never fails to impress.

Why Strawberry Rhubarb Pie is a Seasonal Favorite

Strawberries are juicy, fragrant, and naturally sweet, while rhubarb brings a unique tartness that complements the fruit’s sugary notes. Together, they create a dynamic duo that’s both nostalgic and refreshing. Rhubarb, often mistaken for fruit, is actually a vegetable with fibrous stalks similar to celery, and it needs sweet companions like strawberries to tame its sharpness.

This pie is all about contrasts—sweet and sour, soft and flaky, rustic yet elegant. It showcases how simplicity in ingredients can produce a richly complex dessert. For many, this pie evokes cherished memories of family gatherings, homemade treats, and the fresh bounty of spring gardens.

Key Ingredients

• 2 ½ cups fresh strawberries, hulled and halved
• 2 ½ cups rhubarb stalks, trimmed and chopped (about ½ inch pieces)
• 1 cup granulated sugar
• ¼ cup light brown sugar
• ¼ cup cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ½ teaspoon pure vanilla extract
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Coarse sugar for topping (optional)

For the crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6–8 tablespoons ice water

Making the Perfect Pie Crust

1. Prepare the Dough

In a food processor, pulse together flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together.

2. Chill the Dough

Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

3. Roll and Line the Pie Dish

Roll out one dough disc on a floured surface and place it in a 9-inch pie dish. Trim the edges, leaving about a 1-inch overhang.

Preparing the Filling

In a large bowl, combine strawberries, rhubarb, sugars, cornstarch, lemon zest, lemon juice, and vanilla. Let it sit for 15–20 minutes to allow the fruits to macerate and release their juices.

Assembling the Pie

1. Preheat Oven: Set to 400°F (200°C).
2. Add Filling: Pour the filling into the prepared pie crust.
3. Top Crust: Roll out the second dough disc and place over the filling. You can create a lattice top or cover entirely with slits for steam to escape. Crimp edges to seal.
4. Brush and Sprinkle: Whisk together the egg and milk, brush over the top crust, and sprinkle with coarse sugar if desired.

Baking

Place the pie on a baking sheet to catch drips and bake for 20 minutes. Reduce the temperature to 375°F (190°C) and bake for another 35–40 minutes, or until the crust is golden and filling is bubbling.

Let the pie cool for at least 2–3 hours before slicing. This allows the filling to set and the flavors to meld beautifully.

Serving Suggestions

• Serve with a scoop of vanilla bean ice cream or freshly whipped cream.
• Add a drizzle of sweetened condensed milk for a richer bite.
• Pair with a hot cup of coffee or a chilled glass of lemonade.

Tips for Success

• Use fresh produce: The better the strawberries and rhubarb, the more vibrant your filling will be.
• Don’t skip the chilling: Cold butter in the crust is key to achieving that flaky texture.
• Control the liquid: Letting the filling rest and using cornstarch helps avoid a soggy pie.
• Protect the crust: Use a pie shield or foil on the edges if they begin to brown too quickly.

Make-Ahead and Storage

You can prepare the dough a day in advance and refrigerate or freeze it for up to a month. The pie itself can be baked a day ahead and stored at room temperature, lightly covered. Leftovers keep well in the fridge for up to 3 days.

Nutritional Benefits

While indulgent, this pie includes:

• Vitamin C and antioxidants from strawberries
• Fiber and vitamin K from rhubarb
• A lower-fat crust if using less butter or substituting with part shortening

Variations to Try

• Strawberry-Raspberry Rhubarb Pie: Add raspberries for a deeper berry flavor.
• Crumble Topping: Replace the top crust with a brown sugar oat crumble.
• Gluten-Free: Use a gluten-free flour blend for the crust.
• Mini Pies: Make hand pies or mini tart versions for portion control and easier serving.

Final Thoughts

Strawberry Rhubarb Pie is more than just a seasonal favorite—it’s a celebration of contrast, color, and comfort. The balance of tart and sweet, the tender fruit against a flaky crust, and the rich history behind the recipe make it an enduring crowd-pleaser. Whether you’re a seasoned baker or a kitchen newbie, this pie offers a delightful challenge with a delicious reward. Let the scent of strawberries and rhubarb bubbling in the oven fill your kitchen and your heart with joy.