introduction
Bright, jammy, and just a little tangy—this Strawberry Rhubarb Pie is the kind of dessert that makes warm evenings feel like a celebration. Strawberry Rhubarb Pie combines sweet strawberries and tart rhubarb into a bubbling, glossy filling that pairs perfectly with a flaky crust.
If you prefer a crumb topping instead of a double crust, try the warm strawberry rhubarb crisp for a quicker, spoonable option.
Why You’ll Love This Strawberry Rhubarb Pie :
- Bright, balanced flavor: sweet strawberries + tart rhubarb = perfect contrast.
- Made with frozen fruit for year-round convenience and consistent results.
- Simple pantry ingredients and a store-bought crust option for fast weeknight baking.
- Great for potlucks and family dinners — easy to slice and serve.
- Freezer-friendly: bake now or freeze unbaked for easy future desserts.
Ingredients Needed :
Fruit
- 2 cups frozen strawberries
- 2 cups frozen rhubarb
Sweetener & flavor
- 1 cup sugar
- 1 teaspoon vanilla extract
Thickener
- 1 tablespoon cornstarch (optional for thickening)
Crust
- 1 pie crust (store-bought or homemade)
Step-by-Step Instructions :
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine frozen strawberries, frozen rhubarb, sugar, vanilla extract, and cornstarch (if using). Gently toss to mix.
- Roll out the pie crust and place it in a pie dish.
- Pour the fruit mixture into the crust, spreading evenly.
- Cover with another layer of crust, sealing the edges. Make slits in the upper crust to allow steam to escape.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the crust is golden and the filling is bubbling.
- Let the pie cool before serving to allow filling to set.
Serving Suggestions Strawberry Rhubarb Pie
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Add a light dusting of powdered sugar before serving for a pretty finish.
- For holiday spreads, pair with a contrasting flavor like a creamy sweet potato pie to offer guests both fruity and spiced options.
- Cut into wedges and serve with coffee or tea for brunch.
Tips for Success Strawberry Rhubarb Pie
- Thicken smart: use 1 tablespoon cornstarch for a glossy, set filling; increase slightly if your fruit is very juicy.
- Bake on a rimmed baking sheet to catch any spills—fruit fillings like to bubble over.
- If your top crust browns too quickly, tent with foil halfway through baking.
- Use frozen fruit straight from the freezer—no need to thaw, which prevents a too-runny filling.
- Got extra crust? Use it elsewhere—like in savory dishes such as chicken and biscuit pot pie casserole to avoid waste.
variation (if any)
- Lattice top: weave strips of dough for a classic look and more surface browning.
- Crumble topping: swap the top crust for a buttery oat crumble for texture contrast.
- Mini pies: make 4–6 mini pies using muffin tins for portable treats—similar technique to small savory pies like chicken mini pot pies.
- Flavor boost: add 1 teaspoon lemon zest or a pinch of cinnamon to the filling for extra brightness.
FAQs
Q: Can I use fresh strawberries and rhubarb instead of frozen?
A: Yes. If using fresh, chop rhubarb to 1/2-inch pieces and drain excess moisture if the fruit is very juicy. You may need slightly less cornstarch.
Q: How long will the pie keep?
A: Store covered in the fridge for up to 4 days. Reheat slices gently in the oven or microwave. Unbaked pies can be frozen for up to 3 months.
Q: My filling was runny—what went wrong?
A: Runny filling usually means not enough thickener or the fruit released more liquid than expected. Next time add a bit more cornstarch (1–2 tablespoons), or cook the filling briefly on the stove to reduce before filling the crust.
Q: Can I make this gluten-free?
A: Yes—use a gluten-free pie crust and ensure your cornstarch is certified gluten-free. Adjust baking time as needed for crust type.
Q: Can I use less sugar?
A: Absolutely. Taste the fruit mixture (after mixing) and reduce sugar by up to 1/4 cup if you prefer a tarter pie; remember that frozen fruit sweetness can vary.
Ingredients
Fruit
- 2 cups frozen strawberries Frozen strawberries can be used directly from the freezer.
- 2 cups frozen rhubarb Use frozen rhubarb without thawing.
Sweetener & Flavor
- 1 cup sugar Adjust sugar to taste.
- 1 teaspoon vanilla extract Adds flavor to the filling.
Thickener
- 1 tablespoon cornstarch Optional for thickening the filling.
Crust
- 1 piece pie crust Store-bought or homemade crust can be used.
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine frozen strawberries, frozen rhubarb, sugar, vanilla extract, and cornstarch (if using). Gently toss to mix.
- Roll out the pie crust and place it in a pie dish.
- Pour the fruit mixture into the crust, spreading evenly.
- Cover with another layer of crust, sealing the edges. Make slits in the upper crust to allow steam to escape.
Baking
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the crust is golden and the filling is bubbling.
- Let the pie cool before serving to allow the filling to set.
