Should strawberry rhubarb pie be served hot or cold?

Strawberry Rhubarb Pie is delightful both ways. Serve warm for a melty, velvety filling that pairs perfectly with ice cream. Serving cold highlights the firm, jammy texture and bright fruit flavors, making it a refreshing treat.

How to keep strawberry rhubarb pie from being runny?

Ensure you coat all the fruit evenly with cornstarch and flour before filling the crust. Let the pie chill for at least one hour after baking so the filling sets fully. Avoid rushing this step to prevent a soupy consistency.

Should I blind bake crust for strawberry rhubarb pie?

You do not need to blind bake the crust for this recipe. The filling bakes at a high temperature first (400°F) then lowers to 350°F, allowing the crust to cook through and become crisp without needing a separate blind bake.

Should you peel rhubarb for pie?

No, you do not need to peel rhubarb. Simply trim the ends and chop into even pieces. The skin softens during baking and adds extra color and texture to the filling.

Strawberry Rhubarb Pie Recipe: Irresistible Spring Dessert to Savor

Description

A classic springtime dessert featuring a sweet-tart filling of fresh strawberries and rhubarb baked in a buttery, flaky crust. Bright ruby-red fruit bubbles through a golden lattice top, offering a nostalgic “farmhouse” vibe. Perfect for gatherings or a simple family treat.

Ingredients

Scale

2 cups strawberries, hulled and quartered
2 cups rhubarb, trimmed and chopped
1 cup granulated sugar
½ cup brown sugar, lightly packed
¼ cup cornstarch
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon fresh lemon juice
2 (9-inch) pie crusts (store-bought or homemade)
2 tablespoons unsalted butter, cut into small pieces
1 egg, beaten (for egg wash)

1 tablespoon milk (for brushing crust)

Instructions

Prepare the Filling: In a large bowl, gently toss strawberries and rhubarb with granulated sugar, brown sugar, cornstarch, flour, cinnamon, salt, and lemon juice until coated and glossy.
Preheat Oven & Prepare Crust: Preheat oven to 400°F. Roll one pie crust on a floured surface to fit a 9-inch pie dish. Transfer crust to dish, pressing to fit and trimming excess edges.
Assemble the Pie: Spoon fruit filling into crust, letting juices pool. Dot filling with butter pieces. Roll out second crust and position over filling. Crimp edges to seal, then cut vents in top to allow steam to escape.
Egg Wash & Bake: Whisk egg and milk until smooth. Brush top crust to achieve a glossy finish. Place pie on a baking sheet, bake at 400°F for 20 minutes. Reduce heat to 350°F and bake 25 more minutes, until crust is golden and filling bubbles.

Cool & Serve: Remove pie and let cool on a rack for at least 1 hour. This chilling step firms the filling for clean slices. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.

Notes

Ensure fruit is evenly coated in sugars and cornstarch to prevent a runny filling.
If crust edges brown too quickly, tent with foil halfway through baking.
For extra crunch, sprinkle turbinado sugar atop the lattice before baking.
To use frozen fruit, thaw and drain excess liquid, then adjust sugar down by 2–3 tablespoons.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 20 g
Sodium: 200 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 30 mg

Keywords: strawberry, rhubarb, pie, spring dessert, homemade pie, lattice crust, sweet-tart filling, family-friendly, seasonal baking, farm-to-table recipe