Strawberry Rhubarb Pie
Bake a classic Strawberry Rhubarb Pie with tender rhubarb and sweet strawberries; serve warm with vanilla ice cream.
Ingredients
- 1 lb. fresh rhubarb (leaves removed, trimmed, washed, cut into ½-inch pieces (453g) $6.99*)
- 1 lb. frozen strawberries (453g, $2.72)
- 1 cup granulated sugar ($0.38)
- ½ tsp ground cinnamon ($0.03)
- ¼ cup corn starch ($0.14)
- ½ lemon (juice and zest, $0.29)
- 1 tsp vanilla extract ($0.14)
- ¼ tsp salt ($0.01)
- 2 pie crusts (9-inch pre-made crusts, room temperature***, $2.77)
- 2 Tbsp butter (small dice, $0.30)
- 1 Tbsp milk ($0.01**)
Instructions
Step 1: Preheat and prepare the produce
Preheat the oven to 400°F. While it warms, trim and wash the rhubarb, remove any fibrous bits, and cut the stalks into neat ½‑inch pieces so they cook evenly. Zest and juice half a lemon, dice the butter into small tablespoon-sized pieces, and have the frozen strawberries measured out (no need to fully thaw). Measure the sugar, cornstarch, cinnamon, and salt into small bowls so they're ready to combine. Unroll the two 9‑inch pre-made pie crusts and let them relax at room temperature on a sheet of parchment.
Step 2: Combine the filling
In a large mixing bowl, toss the rhubarb and frozen strawberries with the granulated sugar, ground cinnamon, and cornstarch. Add the lemon zest and juice, vanilla extract, and a pinch of salt. Gently fold everything together just until evenly coated — you want visible chunks of rhubarb and strawberries suspended in a glossy, thickening syrup without over-mashing the fruit. Set the bowl aside for a few minutes to let the cornstarch start binding the juices.
Step 3: Line the pie pan with the bottom crust
Lightly roll the first crust so it extends slightly beyond a 9‑inch pie pan, then ease it into the pan, pressing gently to fit the bottom and sides. Leave a generous overhang of dough around the rim to allow for crimping and an even seal later. Chill briefly if the dough is getting soft, and have a small plate of diced butter and a pastry brush ready nearby.
Step 4: Fill the crust and dot with butter
Spoon the ruby-red strawberry–rhubarb filling into the prepared bottom crust, spreading it to the edges so the fruit sits level. Scatter the small butter dice evenly across the top — these will melt into glossy pockets that encourage bubbling and richness. Give the pan a gentle shake to settle the mixture and wipe any juices from the rim before bringing the top crust into play.
Step 5: Top crust placement and sealing
Roll out the second crust to roughly match the pan, place it gently over the filled pie, and tuck the overhang underneath the bottom crust to form a single rim. Pinch the two layers together to seal the filling inside. Keep the edges tidy and even so the pie will bake with a uniform ridge.
Step 6: Crimp, vent, and finish the exterior
Using your fingers or a fork, crimp the pie edge into a decorative, tight seal. Cut several slits in the top crust to vent steam and brush the surface lightly with the tablespoon of milk to encourage an even golden sheen. If the edges look likely to over-brown, loosely wrap 3‑inch strips of foil around the rim to protect them during the first part of baking.
Step 7: Bake then finish baking and cool
Place the prepared pie on an oven-safe tray and bake at 400°F for the initial 30–45 minutes to set the filling and start browning. Carefully remove the foil strips if used and continue baking another 25–30 minutes until the crust is deeply golden and slightly crackled where the filling peeks through. Remove the pie from the oven and let it cool on the counter until the filling has settled enough to slice cleanly.
Step 8: Slice and serve warm
When the pie has cooled to warm (not piping hot), cut a few generous slices. Plate two slices on simple white plates; serve one slice with a generous scoop of vanilla ice cream so it melts slowly into the bright, syrupy filling. Scatter a few fresh strawberries and a short rhubarb stalk nearby for garnish and visual contrast.
Notes
- Use frozen strawberries straight from the freezer to control moisture and texture.
- Chill the crust if it becomes too soft while assembling to prevent shrinking.
- Tent the pie edges with foil if they brown too quickly during baking.
- Let the pie cool until warm before slicing to ensure cleaner slices.
- For a glossier filling, reduce cornstarch by a tablespoon when using very ripe fresh strawberries.