The Best Strawberry & Rhubarb Pie Recipe
Simple and delicious homemade strawberry and rhubarb pie recipe with fresh fruit and shortcrust pastry. Combine the sweetness of strawberries with the tart of rhubarb in one of the best summer pie recipes of all time!
I absolutely love the flavor combination of strawberry and rhubarb. It’s sweet and fruity with a tart edge and is perfect for cakes, tarts, jam, and my favorite – pie! The first time I had strawberry and rhubarb pie was as a kid and from day one I was hooked. Even though I didn’t like rhubarb at the time I loved it! It’s interesting how some fruits and veggies can change in character when you mix them with the right partner. These days I’d be happy making this pie and sharing it with practically anyone. It’s one of those quick and easy recipes that features the BEST of early summer fruits.
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It’s also incredibly easy to make since the filling has only a few ingredients. Though you can of course make your own pie dough, to save even more time make it with pre-made pie dough from the supermarket. So if you’re heading to a gathering and want to make something delicious and easy I’d recommend this. Heck, why stop at gatherings? You could make this for yourself and indulge at home! You can even make it with frozen fruit for a taste of the sun on the darkest wintery day.
Strawberries & Rhubarb from the Garden
One reason that strawberries and rhubarb are often paired together is that they’re in season at the same time. If you have strawberries beginning to ripen in late May to June, pick the best for fresh desserts where you don’t cook the strawberries. Save the less pretty ones for preserves and pies. The ones that are a little over-ripe are perfect for this strawberry and rhubarb pie recipe! They’re not as attractive but still pack so much flavor.
Garden rhubarb is generally picked from early spring to early summer and then left alone after that. The plant needs its stems and leaves for the rest of the summer to grow and store energy in the roots. So if you’re planning on making this pie when rhubarb should be resting, try to use rhubarb that you’ve pulled and frozen ahead of time. You can also use tinned rhubarb from the supermarket for this recipe, and on that note, tinned or frozen strawberries are perfect too.
If you use fresh fruit, rinse it with cool water before you begin and cut it into pieces. Remove and discard (compost them) all of the green stems from the strawberries and the green leaves from the rhubarb, if any.
Strawberry and Rhubarb Pie Recipe
Making this pie recipe is very simple, especially so since the instructions include pre-made pie dough. You can of course make your own shortcrust pie dough and use it instead. This recipe makes a single pie, with about eight servings, depending on how large you cut the slices.
You’ll also need a few basic kitchen tools and dishes to make this strawberry and rhubarb pie recipe. They include a rolling pin, a pie dish, a pastry brush, and a round cookie cutter. The cutter is optional though, and you can use a knife to cut out the pattern on the top crust if you wish.
Strawberry and Rhubarb Pie Ingredients
- 3 cups of strawberries, cleaned and halved
- 2 cups of Rhubarb, cut into 1/2″ pieces
- 1 cup of sugar
- 1/4 cup Flour (or cornstarch)
- 1 pack of Shortcrust pastry dough (or make your own pie pastry)
- Beaten egg (optional)
Instructions for Making Strawberry and Rhubarb Pie
1. Preheat the oven to 375°F / 180°C / 160°C fan assisted oven.
2. Divide the pie pastry into two. Set one part aside then on a floured surface, roll out the other part to create the base of the pie. The diameter should be as wide as the base plus sides of the dish with a couple of inches more.
3. Place the dough into your dish and press it into any edges and around the top of the dish. The easiest way is to roll the pastry up onto the rolling pin. Then unroll it out over the dish.
4. Next, make the pie filling and then place it in the dish. It’s really as easy as pie! Mix the strawberries, rhubarb, sugar, and flour in a bowl then pour it into the dish. Squish it down a bit to make sure the filling has gone in evenly. The filling should come up to around the top of the dish.
5. Trim the edge of the bottom pastry, and set it aside with the other reserved pie dough. Use scissors or a knife and cut it either flush with the edge of the dish or leave it to overhang just slightly. If you cut it flush, it will shrink back a bit.
6. Roll out the top crust with the remainder of the dough. It should be just a little wider than the diameter of your dish. Place the dish on top and cut all the way around.
7. To ventilate steam the top crust should have holes or vents of some kind. You can either poke these in with a fork before you bake the pie or take the time now to cut holes. Either way is perfectly fine! To recreate the same holes that I have, you’ll need a round cookie cutter that you don’t mind squishing. I pinched mine into a long oval shape and then cut out pieces in the middle of the crust. I was going for an abstract flower design but it also looks like a sand dollar, doesn’t it?
8. Roll the top pastry piece onto your rolling pin then unroll it over the top of the pie. To get the same effect like mine, you’ll need to trim the pastry all the way to the edge so that when it cooks it pulls back. Alternatively, you can trim both the bottom crust and top to have a half-inch overhang, and then pinch them together. This will form a solid crust all around the edges
9. Brush the pastry with beaten egg. This step will give a more golden color to the crust when you bake it but is optional.
10. Bake for 50-55 min on the lowest rack of your oven and allow to cool completely before serving. This dish is simple and is perfectly paired with a dollop of cream or vanilla ice cream but you can have it plain too.
More Delicious Pie & Dessert Recipes
If you’re looking for more fruity pie recipes, then you’re in luck! Here are a few of my favs along with a couple of other ideas that I think you might like:
- Butternut Squash Pie Recipe (better than pumpkin pie!)
- Classic Apple Pie Recipe with a Twist
- Lavender and Honey Cookie Recipe
- Chocolate Turkish Delight Recipe
Hey Tanya! I’m so excited to make this for the weekend!!! Love the idea for the top crust, it’s so simple & it does resemble a sand dollar, great look for summer! Going to make this for the weekend, great post!
I hope the pie went down a treat! :)