Strawberry Rhubarb Pie Recipe

This strawberry rhubarb pie recipe combines the perfect balance of sweet and tart flavors, featuring a flaky homemade crust, a deliciously sweet fruit filling, and a buttery streusel topping. Made with fresh strawberries and rhubarb, this pie is a classic dessert choice for family gatherings, holiday meals, or any occasion. With its easy-to-follow instructions, it’s the ideal way to make a delicious homemade pie that everyone will love. Whether you’re using fresh or frozen fruit, this recipe guarantees a beautifully golden crust and a luscious, flavorful filling every time. Perfect for anyone craving a simple yet delicious homemade dessert that highlights the best of seasonal produce.

Ingredients

For the Pie Crust

• ½ cup chilled unsalted butter, cut into small cubes
• 1½ cups all-purpose flour
• ½ teaspoon salt
• 4-6 tablespoons chilled water

For the Streusel Crumb Topping

• 1¼ cups flour
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• ½ cup unsalted butter, cut into cubes

For the Pie Filling

• 3 cups sliced rhubarb (¼ -½ inch cuts)
• 2½ cups chopped strawberries
• ⅓ cup granulated sugar
• ⅓ cup packed brown sugar
• 3½ tablespoons cornstarch
• ½ teaspoon vanilla extract
• ½ teaspoon lemon juice

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Instructions

1. Prepare the Pie Crust:
   In a bowl, combine the chilled butter, flour, and salt. Using a pastry blender, cut in the butter until the mixture is very crumbly. Gradually add chilled water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 2 hours.
2. Make the Streusel Crumb Topping:
   In a separate bowl, whisk together the flour, granulated sugar, and brown sugar. Cut in the chilled butter using a pastry blender until the mixture becomes crumbly. Set the topping aside.
3. Prepare the Pie Filling:
   In a large bowl, mix the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, vanilla extract, and lemon juice. Toss to combine.
4. Assemble the Pie:
   On a lightly floured surface, roll the chilled pie crust into a 12-inch circle. Transfer the rolled crust to a pie plate, folding or rolling it around your rolling pin. Gently press the crust into the plate, trim the edges to about 1 inch over the side, then fold the excess dough inward and flute or crimp the edge.
5. Fill and Top the Pie:
   Spoon the fruit mixture into the prepared pie crust. Evenly sprinkle the streusel topping over the filling.
6. Bake the Pie:
   Place the pie on a rimmed baking sheet to catch any overflow. Bake in a preheated oven at 375°F for 50-55 minutes, or until the top is golden brown and the filling is bubbling. If the top starts to over-brown, cover it loosely with aluminum foil.
7. Cool and Serve:
   Allow the pie to cool completely before slicing to let the filling set.

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Why You’ll Love This Recipe

This strawberry rhubarb pie is a perfect combination of tart and sweet flavors, with a buttery, flaky crust and a crumbly streusel topping. The fresh fruit filling with rhubarb and strawberries is balanced with just the right amount of sweetness and a hint of lemon. It’s a classic, comforting dessert that will impress at any gathering.

Tips

• Make sure to chill your pie crust dough for at least 2 hours to ensure it is easy to handle and results in a flaky, tender crust.
• If your rhubarb is too tart, you can increase the amount of sugar to taste.
• For an extra golden and crisp crust, brush the edge with a little milk or an egg wash before baking.

Variations and Substitutions

• Use a store-bought pie crust if you’re short on time.
• Swap the strawberries for raspberries or blackberries for a different fruit twist.
• You can use a lattice crust instead of the crumb topping for a more traditional look.

FAQs

• Can I make the pie in advance?
  Yes, you can prepare the pie a day ahead and store it in the refrigerator until you’re ready to bake. Or, bake it and store it at room temperature, covered, for up to 2 days.
• What is the best way to store leftover pie?
  Leftover pie can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or foil.

Serving

Serve this pie with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finish to your meal. It’s great for family dinners, holiday gatherings, or just as a treat to enjoy on a cozy afternoon.

Suggestions

• Add a pinch of cinnamon to the streusel topping for added warmth.
• Try using a combination of fresh and frozen fruit for a thicker filling if fresh rhubarb isn’t in season.