Nothing beats the taste of a classic strawberry-rhubarb pie! This double crusted pie is delicious, packed with fresh fruit, and is quite easy to make!
One of my husband’s all-time favorite desserts is an old-fashioned Strawberry-Rhubarb Pie! And today, I am going to share the recipe I use for making this sweet-tangy treat!
I grow rhubarb in my backyard raised beds and container garden, but was delighted to receive some rhubarb from my friend Debbie’s backyard garden recently. I was looking for recipes for using rhubarb, but decided to make a pie for my hubby because I love him. and knew he would enjoy it (insert cheesy grin here).
I found this recipe on Pinterest and was surprised that it contained brown sugar… that got my interest, so I tried this recipe. I sure am glad I did! This strawberry-rhubarb pie is all-around fantastic! I used my Mom’s tried and true recipe for the pie crust, too (DIY-Mom’s Pie Crust)! The recipe is even easier if you use pre-made pie crust dough from the store! If you love strawberries, I’m positive you will love this…and the extra little twang the rhubarb gives to this pie. Truly delicious! Here’s how to make it:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Fresh Strawberries And Rhubarb
Look at that beautiful rhubarb and those gorgeous strawberries! Now go crazy and slice them all up.
Chop, Chop, or should I say Slice, Slice? Rinse the rhubarb, then slice it up!
There’s nothing like fresh strawberries and rhubarb in the Spring and early summer! They are SO colorful! The fresh strawberries are also sliced up, and then you’re ready to make this delicious strawberry-rhubarb pie!
Prepare The Strawberry-Rhubarb Pie Filling
Place the sliced rhubarb and strawberries into a large mixing bowl, and add the rest of the ingredients. Mix these pie filling ingredients well, so they are totally combined.
Fill The Pie Crust
Pour the strawberry-rhubarb pie filling into an unbaked pie crust. Dot the top of the filling with cold chunks of butter.
Place Another Pie Crust On Top Of Filling
Place either a regular crust on top of the pie filling or make a lattice top crust. Crimp the edges to form the pie crust, and seal the two crusts together. I failed miserably at this lattice crust. I didn’t notice the weave was wrong until AFTER pie was baked…oh well! It really doesn’t matter, because the pie still tastes fantastic!
You can also lay a second pie crust on top and seal the two crusts together, instead of making a lattice crust. This is much easier way to make the crust, if desired. Remember to flute the edges to form a nice crust edge on the pie, after sealing the crusts together.
Bake The Strawberry-Rhubarb Pie
Place the pie in a 400° F. oven and cook for 20 minutes. Reduce the heat to 350°, and bake the strawberry-rhubarb pie for another 25 minutes. The pie crust should be nice and golden in color when done. Let the pie cool down a bit before slicing, and then serve a slice of pie with a nice scoop of vanilla ice cream!
Grab a plate and a fork, and a carton of vanilla ice cream! It’s time to dig into this strawberry-rhubarb pie.YUM!
Hope you enjoy this yummy strawberry-rhubarb pie! We sure do love it! Have a great day, friends, and thank you for stopping by. I hope you will come back again soon for more delicious recipes..
Looking For More PIE Recipes?
You can find all of my pie recipes in the Recipe Index, located at the top of the page. A few favorites include:
- Dutch Crumb Apple Pie
- Old-Fashioned Banana Cream Pie
- Strawberry Pie
- Deep Dish Boysenberry Pie
- Toll House Pie
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Recipe slightly adapted from: http://www.the-baker-chick.com/2013/05/classic-strawberry-rhubarb-pie/?utm_source=feedly&utm_medium=feed&utm_campaign=Feed%3A%20TheBakerChick%20%28The%20Baker%20Chick%29
↓↓ PRINTABLE RECIPE BELOW ↓↓
Nothing beats the taste of a classic strawberry-rhubarb pie! This double crusted pie is delicious, packed with fresh fruit, and is quite easy to make!
- 2 unbaked pie crusts (purchased or homemade - one for top and one for bottom crust)
- 3 1/2 cups chopped rhubarb
- 3 1/2 cup sliced strawberries
- 1 Tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (I used dark brown sugar)
- 1/4 cup all-purpose flour (original recipe called for tapioca flour)
- pinch of salt
- 2 Tablespoons cold butter , cut into small chunks
- cream or milk , for lightly brushing top of pie crust
- raw sugar , for sprinkling on top of pie crust
Preheat oven to 400 degrees F.
- If making your own pie crusts, roll the dough into a 12 inch circle, fold it in half and transfer carefully to a 9 inch pie pan. Set second crust aside until ready to top the pie filling.
- Place the sliced strawberries, rhubarb, granulated and brown sugars, lemon juice, salt and flour in a large mixing bowl. Mix well to combine.
- Carefully pour the pie filling into the bottom crust. Dot the top of the filling with the butter chunks. Place second crust completely over the pie filling and seal, or make a lattice crust with the second crust. (it's your call!) Seal the edges of the crust, and form the crimped edges as desired.
- Using a pastry brush, lightly brush the crust top with the cream or milk, then sprinkle lightly with raw sugar.
- Place pie in oven; bake at 400 degrees for 20 minutes, then reduce the heat to 350 degrees and bake for another 25 minutes or the crust is a golden color. The pie filling will be bubbly and HOT!
- Remove the finished pie from oven. Set aside for several hours while the filling cools (the filling will thicken a bit as it sits).
- Serve with a scoop of vanilla ice cream... and ENJOY!
Here’s one more to pin on your Pinterest boards!