Ultimate Strawberry Rhubarb Pie Recipe

Few desserts balance tart and sweet like a strawberry rhubarb pie. This recipe features a flaky butter crust, vibrant filling, and options for gluten-free and vegan diets. Perfect for summer gatherings or cozy winter nights!

Why This Recipe Works

✅ Perfect sweet-tart balance – not too sugary, not too sour
✅ Holds its shape – no runny filling!
✅ Adaptable crust – works with all diets
✅ Uses fresh or frozen fruit – year-round availability

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Ingredients & Cost

*(Serves 8 | Cost: $10-$14 | Prep: 30 mins | Bake: 45 mins)*

🍓 For the Filling

• 2 cups rhubarb, chopped (fresh or frozen) ($3.00)
• 2 cups strawberries, sliced ($2.50)
• 1 cup granulated sugar ($0.50) (or coconut sugar)
• ¼ cup cornstarch ($0.20) (or tapioca starch for clearer filling)
• 1 Tbsp lemon juice ($0.10)
• 1 tsp vanilla extract ($0.30)
• ½ tsp cinnamon (optional) ($0.05)

🥧 For the Double Crust

• 2 ½ cups all-purpose flour ($0.50) *(or GF 1:1 flour + ½ tsp xanthan gum)*
• 1 cup cold butter ($2.00) (or vegan butter/coconut oil)
• 1 Tbsp sugar ($0.05)
• 1 tsp salt ($0.02)
• 6-8 Tbsp ice water ($0.00)

Topping Options

• Classic: Egg wash (1 egg + 1 Tbsp milk)
• Vegan: Almond milk + maple syrup glaze
• Sugar Sparkle: Turbinado sugar ($0.10)

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Step-by-Step Instructions

1. Make the Crust

1. Cut butter into flour/salt until crumbly.
2. Add ice water 1 Tbsp at a time until dough forms.
3. Divide into 2 discs, chill 30+ mins.

2. Prep the Filling

1. Toss rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla.
2. Let sit 15 mins to draw out juices.

3. Assemble & Bake

1. Roll out bottom crust to 9-inch pie dish.
2. Add filling (include all juices!).
3. Top with lattice or full crust, venting steam.
4. Brush with egg wash (if using) and sprinkle sugar.
5. Bake at 400°F for 20 mins, then reduce to 375°F for 25-30 mins until bubbling and golden.
6. Cool 3+ hours to set.

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Dietary Variations

🌾 Gluten-Free Version

• Use GF flour blend + xanthan gum.
• Pro Tip: Pre-bake bottom crust 10 mins to prevent sogginess.

🌱 Vegan Version

• Swap butter for vegan butter or coconut oil.
• Egg wash alternative: 1 Tbsp almond milk + 1 Tbsp maple syrup.

🍯 Reduced-Sugar Option

• Use ½ cup sugar + 1 Tbsp stevia.

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Serving Suggestions

• Classic: Warm with vanilla ice cream
• Elegant: Whipped cream + mint garnish
• Breakfast: With Greek yogurt

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Expert Tips

🔹 Fresh vs. Frozen Fruit: Frozen works! No need to thaw (add 5 mins baking time).
🔹 Prevent Sogginess: Toss fruit with cornstarch just before filling crust.
🔹 Extra Flaky Crust: Freeze butter, then grate into flour.

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FAQ

Can I use all strawberries or all rhubarb?

Yes, but adjust sugar:

• All rhubarb: Add ¼ cup extra sugar.
• All strawberries: Reduce sugar by 2 Tbsp.

How do I store leftovers?

• Room temp: 2 days
• Fridge: 5 days (reheat for crisp crust)
• Freeze unbaked pie for up to 3 months

Why is my filling watery?

• Didn’t use enough thickener (cornstarch/tapioca).
• Sliced fruit too small (aim for ½-inch pieces).

This strawberry rhubarb pie is a showstopper with its jewel-toned filling and crisp crust. The tart rhubarb and sweet strawberries complement each other perfectly.

Love fruit pies? Try my Classic Apple Pie Recipe next!