It’s June here in New England and it’s the season for fresh strawberries and rhubarb! This Strawberry Rhubarb Pie recipe has that perfect sweet tanginess blend! And it was a staple this time of year when I was growing up.
The local farms are in full swing with fresh strawberries already picked or pick-your-own. Personally, I like to pick my own, that way I can pick several pounds and freeze for a later time. Local farmers markets and grocery stores have lots of fresh rhubarb. I also like to get large bunches of rhubarb when it’s in season and freeze what I know I won’t use. For this recipe, you can use both fresh or frozen rhubarb.
Ingredients for Strawberry Rhubarb Pie
- Strawberries – fresh is best, however you can use frozen and add 1 additional tablespoon of cornstarch
- Rhubarb – you can use both fresh or frozen
- Pie crust
- Fresh lemon juice and zest
- Sugar
- Cornstarch
How to make
Prepare pie dish spraying lightly with oil.
Prep the strawberries – remove stem, wash and slice strawberries.
Prep the rhubarb – wash the rhubarb stalks thoroughly. If rhubarb stalk has thick tough skin then remove by peeling away, otherwise you do not need to peel. Slice rhubarb as seen in photo below
If using store bought pie crust, take it out of the refrigerator so that it has time to warm a little as you will be able to work the dough better.
In a large mixing bowl, combine slice strawberries, rhubarb, and sugar.
Add lemon juice and zest. Toss to combine
Add cornstarch to fruit mixture, toss to combine and set aside for 15-20 minutes.
While mixture sits, prepare pie crust.
Line pie plate with bottom pie crust. Add fruit mixture.
Top with pie crust. Cover crust edges with aluminum foil to prevent edges from burning.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 and bake an additional 40-50 minutes. Remove foil last 15 minutes of baking.
Let cool about 30 minutes.
Serve and enjoy!
Tips
Best is kept in refrigerator.
If you have extra rhubarb – wash thoroughly, remove any thick stem or skin and chop. Place in freezer safe storage bag, label and store freezer for when you want to make another pie! Lasts in freezer for up to 1 year! So it’s for when you crave this pie in the winter.
Cornstarch works best as it thickens the juices and the filling stays clear and holds together well.
Another recipe you might like
Cherry squares – recipe link here
Equipment
Ingredients
- 2 pie crusts Homemade or purchased
- 4 cups Strawberries, fresh sliced
- 1 cup rhubarb, fresh sliced
- 1½ cups sugar
- 1/3 cup cornstarch
- 1 Tbsp Lemon juice and zest, fresh
Instructions
- Prepare pie plate by spraying lightly with spray oil.
- In a large mixing bowl, combine slice strawberries, rhubarb, and sugar.
- Add lemon juice and zest. Toss to combine
- Add cornstarch to fruit mixture, toss to combine and set aside for 15-20 minutes.
- Line pie plate with bottom pie crust. Add fruit mixture.
- Top with pie crust. Cover crust edges with aluminum foil to prevent edges from burning.Bake at 425 degrees for 15 minutes. Reduce heat to 350 and bake an additional 40-50 minutes. Remove foil last 15 minutes of baking.
- Let cool about 30 minutes.Serve and enjoy!
