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Strawberry Rhubarb Pie is the first sign of Spring!
Strawberry Rhubarb Pie means Spring is coming! The opportunities are endless when it comes to fruit pies and tarts. They are perfect choices for beginner pastry chefs and pie bakers. And with Spring just around the corner, my mouth starts to water just thinking about all the delicious fruit pies we can make, especially this homemade old fashioned strawberry rhubarb pie!
One of the first plants that usually pops up on a vegetable garden in North America is the lowly rhubarb plant. Yet when the tender spring stalks are cooked with the right amount of sugar and spice, a delicious pie is the result!
There are lots of strawberry rhubarb pie recipes out there. Some of my favorites include Brown-eyed Baker and Sally’s Baking Addiction. Both are experienced food bloggers with amazing recipes!
Combining rhubarb with either fresh or frozen strawberries results in an old fashioned strawberry rhubarb pie that tastes like a sweet and tangy ambrosia, with a strawberry rhubarb pie filling that tastes just like homemade strawberry rhubarb jam. Yum!
The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them. Thick stalks may look like more, and a shorter way to fill your measuring cup, but the older stalks become woody, and you or your guest will be picking a straw like material out of their teeth. Need I say more?
Strawberries, rhubarb, sugar and lemon. An easy combination for a very delicious spring time treat! Following the recipe, prepare the fruit and add the sugar and lemon. This filling is nice and thick and you cook the filling just like you would for jam.
Spoon the slightly cooled strawberry rhubarb jam filling into your prepared pie crust and bake in the bottom third of your oven. Always bake fruit pies at a higher temperature for 10 to 15 minutes, and then turn your oven back, just like the instructions set out below.
You will fall in love with this delicious and easy strawberry rhubarb pie recipe with a buttery pie crust and lattice top!Click To Tweet
And if you love strawberries, please check out my other strawberry pie recipe!
Doesn’t the lattice top crust look spectacular? This is very easy to put together, and basically all you do is roll out the top crust, and then using a pastry cutter or pizza cutter even, cut your strips as evenly as you can. Then you just weave them back and forth!
Follow my recipe for Five Steps to Perfect Pie Crust You will need enough for a two crust pie. Now you know I believe that homemade is always best, but if you don’t have time or have never made pie crust from scratch, frozen or ready made piecrust to the rescue!
There are lots of brands on the market. However, should you be curious and want to learn more, head on over to How to Make Perfect Flaky Pie Crust. It’s a full tutorial, with a step by step video and ebook!
- 2 pie crust for a two crust pie, and a deep dish pie plate
- 1 cup rhubarb of fresh, peeled and chopped into small pieces
- 2 cups strawberries fresh, washed, hulled and sliced
- 1 1/2 cup sugar
- 1 tbsp lemon juice
- 2 tablespoons cornstarch
- 1 tbsp lemon zest
- Mix the strawberries, rhubarb and sugar together
- Add the lemon juice and lemon zest
- Stir in the cornstarch - this thickener will give your pie a rich texture
- Place all of the filling into the bottom pie crust/pie plate, mounding it nicely in the centre
- With a sharp knife or pastry roller, cut strips of pastry dough - about 1" thick
- Weave the strips on top of the filling to create a lattice effect
- Trim the edges of the lattice where it meets the fluted edge
- Brush the lattice and fluted edges with an egg yolk wash
- Bake at 400F for 10 minutes and then at 350F for 35 minutes or until crust is golden and filling is bubbling nicely
- Serve when cool.
This is the Best Strawberry Rhubarb Pie
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