The Ultimate strawberry rhubarb pie recipe – Delicious & Easy!

Is there anything more quintessentially British summer than the delightful tang of rhubarb paired with sweet, juicy strawberries, all encased in a buttery, flaky pastry? We think not! If you’ve been searching for that perfect balance of sweet and tart, that comforting slice of home-baked goodness, then you’ve come to the right place. We’re about to share our treasured strawberry rhubarb pie recipe, a delightful treat that will have your friends and family asking for seconds (and thirds!).

Why We Love This Strawberry Rhubarb Pie

There’s a certain magic to a strawberry rhubarb pie, isn’t there? For us, it’s the taste of sunshine and nostalgia all rolled into one. This particular recipe holds a special place in our hearts because it consistently delivers the best strawberry rhubarb pie experience. The vibrant colours of the pink rhubarb and red strawberries peeking through a golden crust are a feast for the eyes, while the aroma that fills the kitchen during baking is simply divine. It’s more than just a dessert; it’s a celebration of simple, wholesome ingredients coming together to create something truly special. We love that it’s a summer dessert that feels both comforting and refreshing.

Ingredients for Your Perfect Strawberry Rhubarb Pie

To get started on our delightful strawberry rhubarb pie, we’ll need a few key ingredients. We believe that using fresh, good-quality produce makes all the difference, especially when it comes to fruit pies.

For the Pie Filling:

• 500g fresh rhubarb, trimmed and chopped into 1-inch pieces
• 500g fresh strawberries, hulled and halved (or quartered if large)
• 150g caster sugar (adjust to taste depending on fruit sweetness)
• 40g cornflour (cornstarch)
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt
• 1 tablespoon unsalted butter, cut into small pieces (to dot on top of the filling)

For the Pie Crust (Double Crust):

You have two options here: our trusted recipe for a homemade pie crust, or a good quality shop-bought shortcrust pastry (you’ll need about 500g).

• 300g plain flour, plus extra for dusting
• 1/2 teaspoon salt
• 175g cold unsalted butter, cubed
• 60-80ml ice-cold water
• 1 egg, beaten (for egg wash)
• 1 tablespoon caster sugar (for sprinkling, optional)

Essential Equipment We’ll Need

Before we roll up our sleeves, let’s make sure we have the right tools for the job. Having these on hand will make the baking process smooth and enjoyable:

• 9-inch (23cm) pie dish
• Large mixing bowls
• Rolling pin
• Measuring cups and spoons
• Sharp knife and cutting board
• Pastry blender or your fingertips (for the crust)
• Small saucepan (if pre-cooking rhubarb slightly, optional)
• Baking tray (to catch any drips)
• Pastry brush

Step-by-Step Guide to Making Our Strawberry Rhubarb Pie Recipe

Right, let’s get baking! We’ll guide you through each stage, from making the pastry to that triumphant moment when you pull your golden pie from the oven.

Preparing the Pie Crust (if making from scratch)

1. Blend Our Dry Components: We whisk the plain flour and salt together in a spacious mixing bowl until well combined.
2. Incorporate the Butter: We add our chilled, diced butter to the flour mixture. Using either a pastry cutter or our fingertips, we work the butter through the flour until we achieve a texture resembling rough breadcrumbs with some walnut-sized butter fragments still visible. These remaining butter chunks are essential for creating a beautifully flaky pastry!
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4. Introduce the Chilled Water: We slowly pour in the ice-cold water, adding just one tablespoon at a time, gently stirring with a fork between each addition until our dough begins to hold together. We’re mindful not to incorporate excessive liquid.
5. Rest the Pastry: We split our dough into two equal portions, shape each into a flat round, encase in plastic wrap, and chill for no less than 30 minutes (though we can store it for up to 2 days). This chilling process is vital for achieving a delicate, flaky texture.

Making the Delicious Strawberry Rhubarb Filling

1. Prepare Fruit: Wash and chop your rhubarb and strawberries as directed in the ingredients list.
2. Mix Our Filling: We gently toss together the diced rhubarb, sliced strawberries, caster sugar, cornflour, fresh lemon juice, vanilla extract (if desired), and a small pinch of salt in a spacious bowl. We stir thoroughly until our fruit pieces are uniformly covered with the mixture. This combination will produce our ideal pie filling.
3. Taste and Adjust: If your fruit is particularly tart, you might want to add a touch more sugar. It’s always a good idea to taste a tiny bit (though be mindful of raw cornflour).

Assembling Your Pie

1. Heat Our Oven: We preheat our oven to 200°C (180°C Fan/Gas Mark 6) and position a baking sheet on the lower shelf to capture any overflow during baking.
2. Shape Our Base Layer: On a surface dusted with flour, we roll one chilled pastry disc into a round measuring approximately 30cm across and about 3mm in thickness. We carefully lift it into our 23cm pie tin, gently moulding the pastry against the base and sides of the dish. We trim surplus dough whilst maintaining roughly 2.5cm of overhang around the edges.
3. Fill Our Pie: We spoon our strawberry and rhubarb mixture into the pastry-prepared dish, then scatter the small butter pieces across the surface of our filling.
4. Prepare Top Crust: Roll out the second disc of pastry. You can either place it as a solid top crust (remembering to cut steam vents) or cut it into strips for a lattice top.
   • For a solid top: Place the pastry over the filling and trim the edges, leaving a 1-inch overhang. Press the edges of the top and bottom crusts together firmly to ensure they are sealed tightly.Make 3 to 4 slits in the top crust to allow steam to escape.
   • For a lattice top: Cut the rolled-out pastry into even strips (about 3/4 to 1 inch wide). Weave the strips over the filling to create a lattice pattern. Trim the ends of the strips and crimp them to the bottom crust edge.
5. Egg Wash and Sprinkle: Brush the top crust (or lattice) with the beaten egg. If desired, sprinkle with a little caster sugar for extra sparkle and crunch.

Baking to Golden Perfection

1. Place the pie on the heated baking sheet in the oven and bake for 20 minutes at 200°C (180°C Fan/Gas Mark 6).
2. Lower Heat and Continue: We decrease our oven temperature to 180°C (160°C Fan/Gas Mark 4) and carry on baking for an additional 35-45 minutes, until our crust achieves a lovely golden colour and the filling bubbles actively. Should our pastry brown too rapidly, we can loosely cover it with foil to prevent over-browning.
3. Allow Complete Cooling: This step is absolutely crucial! After baking, we remove our pie from the oven and place it on a cooling rack for a minimum of 2-3 hours before cutting. This waiting period enables the filling to firm up properly. We’ve learned that cutting into a hot fruit pie typically creates a soggy disaster, regardless of how irresistible it appears!

Tips and Tricks for the Best Strawberry Rhubarb Pie

We want your strawberry rhubarb pie to be a triumph! Here are a few extra tips we’ve picked up along the way:

• Choosing Your Fruit: For the best flavour, use fresh, firm rhubarb (early season, forced rhubarb is often more tender and less stringy) and ripe, sweet strawberries. If you want to learn more about this amazing vegetable (yes, rhubarb is indeed a vegetable!),, you can find great information from sources like BBC Good Food’s rhubarb guide.
• Preventing a Soggy Bottom:
  • Ensure your filling isn’t too watery. The cornflour helps, but don’t add extra liquid.
  • Bake the pie on a lower rack, possibly on a preheated baking stone or steel, to help cook the bottom crust thoroughly.
  • A light dusting of flour or fine breadcrumbs on the bottom crust before adding the filling can also absorb excess moisture.
• Lattice vs. Full Top: A lattice top looks beautiful and helps steam escape, promoting a thicker filling. A full top crust keeps more moisture in; just be sure to cut adequate steam vents. The choice is yours!
• Don’t Overwork the Pastry: For a tender, flaky crust, handle the dough as little as possible and keep your ingredients cold.
• Storing Your Pie: After it has cooled, Your strawberry rhubarb pie can be stored at room temperature for up to 2 days or in the refrigerator for 4 to 5 days.. Cover it loosely with cling film or foil.

Serving Suggestions for Your Strawberry Rhubarb Pie

This classic fruit pie is absolutely delicious on its own., but a scoop of something creamy takes it to the next level. We recommend serving a warm slice with:

• Vanilla ice cream (our personal favourite!)
• Clotted cream or thick double cream
• Warm homemade custard
• A dollop of crème fraîche for a tangy contrast

To see a wonderful visual guide on making a similar pie, which might give you some extra confidence, we recommend watching a video like this one:

Variations to Try

While we adore this classic recipe, part of the fun of baking is experimenting! Here are a few ideas to put your own spin on this strawberry rhubarb pie:

• Spice it Up: Add a pinch of ground ginger, cinnamon, or cardamom to the fruit filling for a warm, spiced note. This is especially lovely when baking with rhubarb.
• Citrus Zest: A teaspoon of orange or lemon zest in the filling can brighten the flavours wonderfully.
• Oat Crumble Topping: Instead of a top pastry crust, consider a delicious oat crumble topping. Combine flour, oats, brown sugar, and butter for a crunchy alternative. If you enjoy crumble toppings, you might also like our Applesauce Cake Recipe which sometimes features a similar streusel.
• Different Pastry: Experiment with wholemeal pastry or add some ground almonds to your shortcrust for a different texture and flavour.

If you’re in the mood for other delightful baked goods, why not explore our popular Crumbl Cookie Recipe for a different kind of sweet treat?

FAQs about Our Strawberry Rhubarb Pie Recipe

We often get questions about making fruit pies, so here are answers to some common queries:

• Can I use frozen fruit? Yes, you can use frozen strawberries and rhubarb. Do not thaw them completely before use; add them to the filling mixture while still partially frozen. You may need to add a little extra cornflour (about 1 tablespoon) to absorb the extra moisture and potentially increase the baking time slightly.
• Why is my pie filling runny? This can happen for a few reasons: not enough thickener (cornflour), too much liquid from the fruit, or slicing the pie while it’s still too hot. Ensure you use the correct amount of cornflour and let the pie cool completely for several hours to allow the filling to set.
• How do I prevent my rhubarb from being too stringy? Choose younger, more tender rhubarb stalks if possible. For thicker, older stalks, you can peel off the tougher outer strings with a vegetable peeler or a small knife before chopping.
• Can I make this pie ahead of time? Absolutely! You can prepare the pastry dough a couple of days in advance and keep it refrigerated. The unbaked, assembled pie can also be frozen. To bake from frozen, do not thaw; bake at a slightly lower temperature for a longer time. Make sure the filling is bubbling, and the crust is a golden brown..
• My crust edges are browning too quickly. What should I do? If the edges of your crust start to get too dark before the rest of the pie is cooked, you can create a pie crust shield. Simply cut a ring of aluminium foil and gently place it over the edges of the pie to protect them while the centre continues to bake.

Conclusion: Your Perfect Rhubarb Cake Experience Awaits!

We’ve shared our complete guide to mastering exceptional rhubarb cake recipes that will transform your home baking forever. Throughout this journey, we’ve provided detailed instructions, professional techniques, and hopefully ignited your passion for seasonal dessert creation. The marriage of tangy rhubarb with sweet, tender cake crumb creates an enduring favourite that never goes out of style. It represents warmth, celebrates spring’s bounty, and offers a delightful way to spread homemade joy.

We urge you to collect your ingredients, prepare your kitchen, and embark on this baking adventure. Nothing compares to the pride of removing a perfectly risen, golden cake from your own oven. Trust us when we say the heavenly fragrance filling your kitchen makes every moment worthwhile!

Why hesitate any longer? Start your baking journey today, and don’t forget to tell us about your rhubarb cake successes! We’re eager to learn about your results and any creative twists you discover along the way. Happy baking, and may your kitchen be filled with the wonderful aromas of homemade rhubarb cake perfection!