This Strawberry Rhubarb pie is classic and delicious! A tender and flaky crust filled with sweet strawberries and tangy rhubarb.
I’m back at it again baking with rhubarb. Just. Can’t. Get. Enough. Seriously though, who can resist rhubarb in spring? And with strawberries?! Not I. So come on in and grab this delicious recipe for Strawberry Rhubarb Pie. Your stomach (and family) will thank you.
Strawberries + Rhubarb = Delicious
I don’t know who came up with the idea of pairing strawberries and rhubarb, but if you ask me they are a genius. There’s really no better combination when it comes to rhubarb…the sweetness of the strawberries is perfection with the tanginess of rhubarb. And all wrapped up in a tender flaky pie crust, so so good.
Bubble, bubble, bubble.
I’m here to tell you that your pie filling will bubble out of the top crust…it’s just inevitable if you’ve got your pie full of delicious strawberries and rhubarb. I guess if you don’t want this to happen you can leave out some of the filling, but I think you’d be sacrificing big flavour…you need the filling. It doesn’t have to look perfect to be delicious!
Strawberry Rhubarb Pie Recipe Tips:
- Making a Lattice Crust: If you would like to make a lattice top crust for your pie, you can see more about how to do that in my post here. You don’t have to make a lattice crust…a traditional top crust with vents is beautiful as well!
- Your pie filling will probably bubble out! Don’t worry if the pie filling comes out of the lattice/holes/vents in the top crust. Pie filling that bubbles it’s way out of a crust just means it’s bursting with flavour! But seriously though, I have yet to make a Strawberry Rhubarb Pie without the filling bubbling out to even just a bit. If you really don’t want this to happen, then you can try adding less strawberry/rhubarb before baking.
- Baking Tip: While your pie is baking, and you see that the outer edge of the crust is starting to get darker than the rest of the crust, you can cover just the edges with tin foil to prevent burning.
- Put a cookie sheet under your pie while it is baking. Trust me.
- Thickener: This recipe calls for cornstarch, but you can use flour instead.
- Let it rest: Before you serve this pie, let it rest for at least 3 hours or more if you can. This will allow the filling to set.
This Strawberry Rhubarb pie is tangy and sweet and oh so good! Just classic and delicious.Print
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More Delicious Strawberry Rhubarb Recipes to try!
- 3 Ingredient Strawberry Rhubarb Jam
- Strawberry Rhubarb Loaf
- Classic Strawberry Rhubarb Crisp
- Delicious Strawberry Rhubarb Baked Oatmeal
- Strawberry Rhubarb Muffins with Pecan Streusel Topping
- Rhubarb Strawberry Galette by Frugal Mom Eh
- Strawberry Jell-O Pie by My Organized Chaos
- Strawberry Cheesecake Hand Pies by This Lil Piglet
Have a delicious day!
Note: This post was originally published in June 2014. I have recently updated it with new pictures and recipe tips!