This strawberry rhubarb pie is perfect for kicking off the summer! Sweet and juicy strawberries mix with tangy rhubarb in this dessert perfect for a summer BBQ.
For as long as I can remember, a hearty rhubarb plant has flourished in a tiny corner of my dad's garden. Each year he trims the plant back a little, and each year it comes back stronger than ever. The funny thing is—he doesn't even like rhubarb. He keeps the plant alive because it once belonged to his mother, and she passed it along to him. I love this story, and it's why I love using rhubarb that was grown in his garden. It has a special meaning!
Let's Make a Strawberry Rhubarb Pie
When it comes to baking a pie, one of my LEAST favorite things is a runny filling. You know what I'm talking about. We've all had our fair share of pies that seem to be sitting in a gelatinous mess. UGH.
Some recipes call for cooking the mixture before baking. Other recipes add gelatin or pudding to thicken things up a little. To combat this, the technique I use is rather simple. After you've mixed your pie filling together, simply drain away the excess liquid before spooning the fruit into your pie. It's so simple and straightforward, but it works… every single time.
See that liquid in the picture below? YUP... I drained it all away. And the pie still tasted absolutely delicious!
Before I place my pie in the oven, I always use a pie shield. This ensures that your crust doesn't get overcooked. It's always a disappointment when everything is golden brown, and your crust ends up crispy. Some people start out without the pie shield and add it halfway through baking. I've always found it easier to put it on first thing.
How Do I Select Fresh Rhubarb?
A good recipe truly does start with quality ingredients. Especially when you have a pie that really showcases your fruit selection. You want to make sure that you pay careful attention to the fruit you are picking up at your grocery store. Better yet, visit a local farmers market!
- When selecting rhubarb, you want to pick the thinner stalks that have a nice red texture to them. These will be tender and have a sweeter taste. Stay away from the thick and green stalks. Also note: you should NEVER eat rhubarb leaves as they are toxic.
- When selecting strawberries, look for bright red berries. Strawberries are not a fruit that continues to ripen after they are picked. Make sure there are no signs of mold in your package, as this can spread and quickly ruin all your berries.
Let's Talk About Pie Crusts
I use refrigerated pie crusts without hesitation in most of my baking. They save SO much time, and I don't think anyone can truly tell the difference. However, should you decide to make your own crust, I really like this recipe from Smitten Kitchen.
One of the simplest ways to add an elegant touch to your fruit pie, is to add a lattice crust. Although I love the homemade look, it's totally not necessary if you are pressed for time. If you cover the top with a crust and slit holes to vent, you'll be more than fine. If you're feeling inspired to try a lattice crust, check out the tutorial on Food 52.
Heather's Helpful Hints
- When using a refrigerated pie crust, allow the crust to slowly come to room temperature. This will prevent your crust from crumbling or breaking when unrolled.
- Creating a lattice pie crust is much easier than you would imagine. I like this video tutorial from King Arthur Flour. I love finishing off a pie this way because it gives your pies a professional finish. Even if it looks intimidating, I promise it is a simple process!
- Make this pie extra special by serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Strawberry Rhubarb Pie
- 2 refrigerated pie crusts
- 3 cups rhubarb sliced into small pieces
- 3 cups strawberries chopped
- ⅓ cup brown sugar packed
- ⅓ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon orange juice fresh
- 2 tablespoons unsalted butter cubed in small pieces
- Preheat oven to 375 degrees Fahrenheit and place an oven rack in the center of the oven.
- In a large bowl, mix rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, and orange juice together. Allow mixture to sit as oven warms and you prepare the pie crust.
- Remove your pie crusts from the refrigerator and let warm at room temperature for approximately 5 minutes. Carefully unroll pie crusts and line 9 inch pie pan with one crust.
- Drain excess liquid from your filling and spoon it into the pie dish. You can get rid of the excess liquid—you don't want it!
- Dot the top of the pie with butter. Use the top pie crust to make a lattice crust (if desired) or just use a plain crust and cut to vent. When finished, trim the edges and crimp the outsides of the pie, or use a fork to seal.
- Bake for approximately 45 to 50 minutes, or until the crust is golden brown. Bake on a cookie sheet to catch any juices that may escape. Allow pie to cool completely before slicing and serving. This allows the juices to thicken.
Notes and Tips
Tell me How the Recipe Worked for You
Did you make this recipe? First, let me say THANK YOU for giving it a try! Please leave us a rating and leave any feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and what didn’t — with a recipe! Be sure to check out some of our other recipes linked below!