Old Fashioned Strawberry Rhubarb Pie {Video}
Our Strawberry Rhubarb Pie Recipe with frozen fruit is a Top Reader Favorite here at Pie Lady Bakes. But don’t take our word for it! Check out these comments from Pinterest fans…
Why You’ll Love This Recipe:
Fresh or Frozen Fruit: This is a strawberry pie rhubarb pie recipe with frozen fruit. Either the Strawberries, the Rhubarb or both!
Easy Step by step instructions: I show you how to make pie crust in your food processor! It’s the easiest pie crust recipe. And that beautiful pie crust lattice is fun to make too.
Beginner Baker Friendly: Fruit pies are perfect choices for first time pie bakers.
I usually get my fresh rhubarb at our local farmers market. It’s so much fun spending a Saturday morning wandering through the stalls, enjoying a delicious coffee and of course some baked goods!
But you can also find rhubarb at your grocery store in the fresh produce area. But since rhubarb season is so short, I’ve also used frozen rhubarb, it’s so easy to bake with!
Combining rhubarb with either fresh or frozen strawberries results in an old fashioned strawberry rhubarb pie.
The taste is like a sweet and tangy ambrosia, with a strawberry rhubarb pie filling that tastes just like homemade strawberry rhubarb jam. Yum!
Tips for making this Strawberry Rhubarb Pie
- The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them.
- Following the recipe instructions exactly.
- For the top crust I recommend a lattice top. I believe the pie filling cooks more evenly, and lets lots of steam out so that the pie isn’t soggy.
- Prepare the strawberries and let them rest, so that the extra juices drain away. We don’t want soggy bottom crust!
- Always bake fruit pies at a higher temperature for 10 to 15 minutes, and then turn your oven back as instructed below in the recipe card.
- Bake the pie until the filling is bubbling up and runs over. This is your cue that pie has baked long enough.
- Let the pie cool completely for about 3-4 hours. Experts say that this lets the filling thicken.
- Chill until you are ready to serve.
How to make the best strawberry rhubarb pie recipe….
I usually refrigerate all fruit pies. The strawberry rhubarb pie filling might start to thin if left out in a warm room, so I like to keep it in the refrigerator and then take it out about 15 minutes before serving. Just cover the top in plastic wrap to keep it from drying out.
Pure ambrosia! A sweet and tart combination, juicy strawberries and soft ripe rhubarb with just the right amount of sugar.
I usually do when using fresh rhubarb, but not the really thin, young stalks.
I use cornstarch to thicken, like I set out in the recipe. Some folks use all purpose flour as a thickener too, but I prefer cornstarch. You can read all about how to bake wonderful fruit pies in this post. However fruit pies are always juicy, that’s what makes them so delicious!
Honestly, pies don’t last very long in our home to find out! But I would expect it would keep 3 to 5 days in the fridge. Or you could freeze your pie until it’s ready to be used.
Doesn’t the lattice top crust look spectacular?
This is very easy to put together, and basically all you do is roll out the top crust, and then using a pastry cutter or pizza cutter even, cut your strips as evenly as you can.
Then you just weave them back and forth!
Follow my recipe for the easiest pie crust ever. You will need enough pie dough for a two crust pie.
Now you know I believe that homemade is always best, but if you don’t have time or have never made pie crust from scratch, frozen or ready made piecrust to the rescue!
There are lots of brands on the market.
However, should you be curious and want to learn more, head on over to How to Make Perfect Flaky Pie Crust.
It’s a full tutorial, with a step by step video and ebook!
This is the Best Strawberry Rhubarb Pie
So many people love this recipe! I hope you do too and will give it a 5 star rating. xo
Strawberry Rhubarb Pie
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The flavour is a sweet and tangy ambrosia, with a strawberry rhubarb pie filling that tastes just like homemade strawberry rhubarb jam. Yum!
Equipment
Ingredients
- 1 cup rhubarb - peeled and chopped into small pieces, (I often use frozen) **see note below
- 3 cups strawberries - washed, hulled and sliced** see note below
- 1 1/2 cup sugar
- 1 tbsp lemon juice
- 1/4 cup cornstarch
- 1 egg at room temperature - for egg wash on the top crust
- 1 tbsp lemon zest
- pastry for a double crust pie
Instructions
- In a large bowl mix the strawberries, rhubarb and sugar together
- Add the lemon juice and lemon zest
- Stir in the cornstarch – this thickener will give your pie a rich texture
- Let the filling stand for 20 minutes before putting it into your pie crust
- Place all of the filling into the bottom crust, mounding it nicely in the centre
- With a sharp knife or pastry cutter, cut wide strips of pastry dough – about 1" thick
- Weave the strips on top of the filling to create a lattice effect
- Trim the edges of the lattice where it meets the fluted edge
- Brush the top of the pie and fluted edges with an egg wash
- Place a strip of aluminum foil around the edges of your pie dish to protect the edges from over baking
- Bake in a heated oven at 425F for 15 minutes and then at 350F for 45 – 55 minutes or until crust is golden and filling is bubbling nicely
- Serve when cool.
VIDEO
Notes
Is your Strawberry Rhubarb Pie running off the plate? I know you are tempted to cut into that pie once it comes out of the oven but please don't.
The secret is to let your pie completely cool and stand for about 4 hours. Then I chill until ready to serve.
A huge scoop of vanilla ice cream really makes this pie delish!
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, enjoy the simple life, and are travelers and dog lovers, spending as much time as they can with their sweet pup Ruby.
