This tart and sweet strawberry rhubarb pie recipe makes use of one of the best Spring produce, rhubarb and strawberries!
My love of the combination of strawberry rhubarb is clearly evident if you have read my blog at all. I’ve shared recipes for my strawberry rhubarb galette, my strawberry rhubarb buckle cake, and my strawberry rhubarb syrup. And though I have a recipe for strawberry rhubarb pie in my cookbook Marbled, Swirled, and Layered (which has a lovely pistachio crumb topping) I’ve never share a recipe for a strawberry rhubarb pie here on the blog! Here’s my go-to classic strawberry rhubarb pie with a woven double crust top.
How do make strawberry rhubarb pie?
To make strawberry rhubarb pie, you first have to make pie crust! And though folks are super freaked out about making pie crust, it’s not difficult.
First combine the flour, salt, and cubed cold butter into a large bowl. Then use your fingers to smash the butter into small flat bits, about the size of peas. Every time the butter starts stick to your fingers, just dip your hand back into the flour do dust them. Continue until all the butter is smashed.
Then drizzle the water over the ingredients, tossing until a dough forms. Divide the dough in half, form disks with them and wrap in plastic. Refrigerate for a minimum of an hour or overnight.
Preheat the oven, then make the filling by combining rhubarb pieces, strawberries, sugar, cornstarch, balsamic vinegar, cinnamon, vanilla and a little bit of butter all together.
Roll out one chilled dough in a disk and fit it into a pie pan. Add the filling to the pie crust, then roll out the second disk. Cut strips and weave the strips over the top of the filling. Seal the edges with your fingers, brush with an egg wash, sprinkle with a little extra sugar, and then bake!
What is rhubarb?
Rhubarb is a technically a vegetable, though it more often used as a fruit in recipes. It’s a long thin vegetable that looks a bit like celery, only the rhubarb grown and sold here in the United States is red instead of green. Fun fact, rhubarb grown and sold in other countries can be either red or green! I’ve run into French tourists at local farmers markets who marvel at how red the rhubarb looks, as they are more used to a green colored rhubarb.
Rhubarb is definitely seasonal. Look for it at the grocery store or farmer’s market in the Spring (I’ve seen it as early as February, though usually it doesn’t start to pop up until late March or April) going all the way until June. You can also occasionally find frozen rhubarb as well. Use it in place of fresh rhubarb, but thaw it out on the counter and drain it before use.
Look for rhubarb that is firm and shiny at the store or farmer’s market. Rhubarb past its prime will be dull in color or feel limp. Definitely avoid any rhubarb that is mushy or starting to brown. It’s OK if the rhubarb looks a little dry at the ends, you can just trim those ends off, along with any attached leaves (the leaves are inedible and poisonous). But if the rhubarb starts to have dry patches up into the stalk, that means it’s old and been bruised or cut. Best to look for another piece.
You can use rhubarb in a savory application, like my rhubarb chutney. But the tart sour flavor plays well with ruby red strawberries and other berries (check out my blueberry rhubarb sour cream pie or my rhubarb mixed berry slab pie).
Can I use store-bought pie crust?
Yes! I really love using homemade pie crust, that I’ve included in the recipe below, but you can totally just substitute out a store-bought pie crust or a different favorite pie crust if you’d like. If you want a review of best store bought pie crusts check out Simply Recipes post on various purchased pie crusts.
Thaw out the pie crust in the fridge, then gently place it in the pie pan. Then use the filling in my recipe and cover with the second pie crust. Bake as directed.
Do I have to do a woven top crust?
Nope! You can totally just roll out a disk and drape it over the top and seal the pie. Make sure to cut vents in the top of the pie crust though. So steam can escape. This also will let you peak into the pie filling. Once the pie filling is bubbling up through the holes, you know the pie is done!
Frequently Asked Questions
If you have leftovers, cover the pie with plastic wrap and store it in the fridge for up to 3 days.
You can serve strawberry rhubarb pie all by itself, or with a cup of coffee or tea. Or you can serve it with a scoop of your favorite vanilla ice cream.
Other pie recipes
- Blueberry Pie
- Peach and Blackberry Pie
- Summer Fruit Pie
- Apple Slab Pie
- Grape and Blueberry Pie
- Apple and Cranberry Pie with Almond Butter Crust
Strawberry Rhubarb Pie
- 2 1/2 cups all-purpose flour 350 g
- 2 teaspoons white sugar
- 1 teaspoon kosher salt
- 1 cup unsalted cold butter 225 g or 2 sticks
- 8 to 10 tablespoons ice cold water
- 4 cups 1-inch cut rhubarb pieces, leaves removed 1 pound or 455 g
- 2 cups strawberries stems removed and halved, 1 pound or 455 g
- 1 cup white sugar 200 g
- 1/4 cup cornstarch 30 g
- 2 tablespoons balsamic vinegar or lemon juice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 egg yolk
- 1 tablespoon water
- 1 tablespoon Turbinado sugar or white sugar
- Make a double pie crust by placing the flour, sugar and salt in a large bowl. Whisk together with a balloon whisk. Cut the butter into 1/2-inch cubes. Sprinkle over the dry ingredients. Using your fingers, smash the butter cubes into small flat pieces, about the size of peas. If the butter starts to stick to your hands, dip them back into the dry ingredients and coat with the flour.
- Once the butter has been broken down, drizzle the water over the flour and butter, tossing the dry ingredients with a fork. Once all the water is added, continue to toss, eventually working the wet and dry ingredients together with your hands. If the dough is too dry, add an additional 1 tablespoon of water, up to 2 tablespoons, until a dough forms.Once the dough has formed, divided the dough in half. Take half the dough and form a ball, then flatten it into a 1-inch disk. Wrap tightly with plastic wrap, then repeat with the second half of the dough. Refrigerate for 1 hour or overnight.
- Once the dough has chilled, roll out one pie crust disk into a 12-inch disk.Carefully move the dough into a deep-dish pie pan, making sure not to stretch the dough as you transfer it. Just gently fit it into the dish. Trim any excess dough around the pan.
- Place the rhubarb, strawberries, sugar, cornstarch, balsamic vinegar, cinnamon, and vanilla in a large bowl. Mix to combine.
- Pour the filling into the pie crust. Cut the butter up into 1/4-inch pieces and dot it all over the pie filling. Roll out the second crust into a 12-inch disk, then cut the crust into strips.
- Weave the lattice on top by placing two of the longest pieces of crust in an X over the top of the pie. Then place two more strips of crust on the left and right of the center strip. Turn the pie 90° and place two strips of crust on the left and right of the other strip, making sure to lift up the secondary strips to “weave” the strips above and below the new strips. Repeat until you covered the entire top of the pie, making sure to save the shortest strips for the end of the pie top. Decorative seal and crimp the sides of the pie to the top crust.You can also just place one whole pie crust on top if you’d like! Just make sure to cut some vents into the top crust for steam.Place in the refrigerator and chill for 30 minutes.
- Preheat the oven to 350°F.Once the pie has chilled, place it on a rimmed baking sheet or pizza pan. Beat the egg yolk and water together in a bowl then brush it all over the top of the pie. Sprinkle the turbinado sugar all over the top of the pie.Bake in the oven for 75 to 80 minutes, or until the pie filling is bubbling up through the top pie crust. Check the pie after 60 minutes. if the pie crust is browning too fast, cover it with aluminum foil to prevent burning.Let the pie cool completely before serving for the filling to set.