Can I use frozen fruit for this strawberry rhubarb pie recipe?

Yes, you can use frozen rhubarb and strawberries. However, frozen fruit tends to release more water. It is best to thaw the fruit and drain some of the excess liquid before mixing it with your sugar and starch to avoid a runny pie.

What if I can't find rhubarb?

Rhubarb is seasonal, usually appearing in late spring and early summer. If it is out of season, some specialty grocery stores carry it in the freezer section. There is no direct substitute for its unique tartness, but you could try a plain strawberry pie with a little extra lemon juice for acidity.

Is the leaves of the rhubarb plant safe to eat?

No, you should never eat rhubarb leaves. They contain high levels of oxalic acid, which is toxic. Always trim the leaves off and discard them, using only the stalks for your strawberry rhubarb pie recipe.

Why did my pie filling turn out like soup?

This usually happens for two reasons: either the pie did not cool long enough for the starch to set, or not enough thickener was used. Make sure to let the pie sit for at least three hours before slicing, and always measure your cornstarch carefully.

Can I make the dough in a food processor?

Absolutely. A food processor is a great way to keep the butter cold. Just use short pulses and be careful not to overwork the dough, or the crust will become tough instead of flaky.

Best Strawberry Rhubarb Pie Recipe

Ingredients

Scale

3 cups fresh rhubarb, cut into 1/2-inch pieces
2 cups fresh strawberries, hulled and sliced
1 1/4 cups granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 recipe double-crust pie pastry
1 tablespoon unsalted butter, cubed
1 large egg, beaten (for egg wash)
1 tablespoon coarse sparkling sugar

Instructions

Step 1: Preheat Oven – Preheat your oven to 400°F (200°C) and place a baking sheet on the lower rack to catch any overflow.
Step 2: Prepare Filling – In a large mixing bowl, toss together the rhubarb, strawberries, sugar, cornstarch, lemon juice, cinnamon, and salt.
Step 3: Macerate Fruit – Let the fruit mixture sit for 15 minutes to allow the juices to start developing and the thickener to activate.
Step 4: Roll Pastry – Roll out the bottom pie crust on a lightly floured surface and fit it into a 9-inch deep-dish pie plate.
Step 5: Fill Crust – Pour the fruit mixture into the prepared bottom crust, spreading it evenly, and dot the top with butter cubes.
Step 6: Add Top Crust – Roll out the second crust and place it over the filling; seal the edges by crimping and cut several slits for steam.
Step 7: Apply Egg Wash – Brush the entire top crust with the beaten egg and sprinkle generously with coarse sparkling sugar.
Step 8: Bake Pie – Bake at 400°F for 20 minutes, then reduce heat to 375°F and bake for another 35-45 minutes until the crust is golden and the filling bubbles.
Step 9: Cool Completely – Remove from oven and let the pie cool on a wire rack for at least 4 hours to ensure the filling sets properly before slicing.

Notes

Using a slightly higher ratio of rhubarb to strawberries prevents the pie from becoming too runny. Always allow the pie to cool fully to avoid a messy interior.

Author: Mike
Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 410 kcal
Sugar: 34g
Sodium: 310mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0.1g
Carbohydrates: 62g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg

Keywords: strawberry, rhubarb, pie, summer, fruit pie, homemade dessert