A delicious and Easy Strawberry Rhubarb Pie Recipe with a homemade crust that doesn't need any chilling, and a fantastic filling of fresh strawberries and rhubarb. This fruit pie is an all-time favourite that is a big hit with everyone.
Back with a seasonal recipe, the one and only strawberry and rhubarb pie, an old-fashioned summer dessert that needs no presentation. Sweet juicy strawberries, so fresh and delicious, and rhubarb, rather sour, but it does become sweet when cooked. The two together make a perfect combo, absolutely delicious in this pie.
I used this combo in my Strawberry, Rhubarb and Gooseberry Crumble with excellent results - and now this pie is so good too! I also made a delicious Strawberry and Rhubarb Jam, and that was a big hit!
If you can't wait around for buttery pie crusts to chill, I'll show you how to make a great homemade crust that needs no chilling, and can be made with vegetable oil. This crust is light, and perfect for any pies - I used it with my apple pie too, with the same great results.
Ingredients needed to make a strawberry and rhubarb pie
- fresh chopped strawberries - ripe strawberries are a must, or the filling won't be sweet enough
- fresh chopped rhubarb
- granulated sugar
- light brown sugar
- cornflour (corn starch) - it helps prevent the pie from becoming soggy
- flour - plain flour works well here
- oil - I prefer vegetable oil as it's odourless
- milk - full-fat milk is the best
- baking powder - it helps with a light crust
- vanilla extract - or any other extract
Step-by-step photos and instructions
This lovely pie is ready from scratch in about one hour - not quite a super quick dessert, but it surely is worth every single second spent in the oven. And every single calorie too!
Start by preparing the filling - no need to cook the strawberries and rhubarb first - they can be used raw. Chop the rhubarb in bite-size pieces, cut the strawberries in half or quarter depending on their size, and add them to a bowl together with the white and light brown sugar and cornflour (corn starch).
Mix everything well and set aside until the dough is ready. The fruit will leave some juices in the bowl, we won't be needing those, that is why is important to set it aside for a white, otherwise the excess liquid will make the pie soggy.
Traditional pies use an all-butter crust that needs to chill for at least 30 minutes to an hour. Well, no time for that, so we can make a quicker and easier pie crust that is ready to use straight away.
- beat the egg with a pinch of salt, add the sugar, and mix well until you get a smooth, pale yellow mixture
- add the baking powder, vanilla extract, flour and oil, and mix well to get a dough that does not stick to the hands
- divide the dough into two, one half will be rolled into a large circle which will be the bottom of the pie, the second one will be rolled and cut into strips to top the pie
Once the dough is ready, grease and flour a pie tin or dish, place the rolled dough, the filling (discarding the juices left in the bowl, we won't need those), then arrange the dough strips on top. Brush with beaten egg.
Bake the pie in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for about 20-25 minutes, if the strawberries and rhubarb are not soft enough at this point, cover the pie loosely with kitchen foil, and bake for a further 15-20 minutes, the foil with prevent the crust from browning too quickly.
What to serve with the pie
No, the rhubarb can be added fresh to the pie filling, it will soften well in the oven.
No, there is no need to blind bake the crust, it will bake perfectly together with the filling.
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Strawberry Rhubarb Pie
For the filling
- 1 cup fresh chopped strawberries
- 2 cups fresh chopped rhubarb
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 2 tablespoon cornflour (corn starch)
For the dough
- 400 g flour
- 80 g sugar
- 80 ml oil
- 80 ml milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- a pinch of salt
- one egg for brushing
- To make the filling, add the chopped rhubarb and strawberries to a bowl, add the white and light brown sugar together with the cornflour, and mix well.
- Set aside until you make the dough.
- To make the dough, beat the egg with a pinch of salt, add the sugar, and continue to beat until you get a smooth, pale yellow consistency.
- Add the milk, oil, baking powder and vanilla extract, and mix well.
- Add the flour, and mix to get a smooth dough that does not stick to the hands; add more flour if needed.
- Divide the dough in half, and roll the first half.
- Grease and flour a pie tin or dish, and arrange the rolled dough.
- Add the rhubarb and strawberries, making sure the juices are left in the bowl, otherwise the pie will be soggy.
- Roll the second half of the dough, and cut into strips.
- Arrange the strips on top of the pie, then beat the egg lightly and brush the top of the pie.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-25 minutes.
- If the strawberries and rhubarb are not soft enough at this stage, cover the pie loosely with a kitchen foil, and bake for a further 15-20 minutes, the foil will prevent the crust from browning too quickly.
- Leave to cool, then slice.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.