Strawberry Rhubarb Pie

Name: Strawberry Rhubarb Pie
Prep time: 2 h 35 min
Cook time: 55 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 500 g Strawberry, hulled and halved; 500 g Rhubarb, trimmed and sliced; 260 g Sugar, divided; 340 g Flour, divided; 225 g Butter, cold and cubed; 5 g Salt; 90 ml Water, cold; 1 Egg, beaten

Strawberry Rhubarb Pie · ready in 3 h 30 min · 8 servings · 524 kcal per serving · medium · 8 ingredients

Tart sweet strawberry rhubarb pie is a spring American classic, with juicy berries, sharp rhubarb, and a flaky butter crust under a woven lattice.

Prep: 2 h 35 min
Cook: 55 min
Total: 3 h 30 min
Serves: 8
kcal: 524
Difficulty: medium

American Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

500 gStrawberry, hulled and halved
500 gRhubarb, trimmed and sliced
260 gSugar, divided
340 gFlour, divided
225 gButter, cold and cubed
5 gSalt
90 mlWater, cold
1Egg, beaten

Equipment

refrigerator, oven, 23 cm pie plate, mixing bowl, pastry cutter, rolling pin, knife, pastry brush, baking sheet, bench scraper, plate, spoon

Instructions

Mise En Place
Gather and weigh all ingredients, then set out a 23 cm pie plate, mixing bowls, pastry cutter, rolling pin, knife, brush, and baking sheet. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Make Pie Dough
Cut cold butter into 300 g flour and salt until pea sized bits remain, then drizzle in cold water and press just until a rough dough holds. · 12 min
What to look for: The dough looks shaggy with visible butter pieces.
Chill Dough
Divide dough into 2 disks, cover, and chill 30 minutes so the butter firms and the flour hydrates before rolling. · 30 min
What to look for: The disks feel firm but still pliable at the edges.
Mix Fruit Filling
Toss strawberry and rhubarb with 250 g sugar and 40 g flour, then rest 10 minutes until the fruit looks glossy and lightly syrupy. · 10 min
What to look for: The fruit is shiny and coated with a thin syrup.
Roll And Fill
Roll 1 disk into a 30 cm circle, fit it into the pie plate, spoon in the fruit filling, and keep the rim clean for sealing. · 12 min
What to look for: The bottom crust sits smoothly in the plate without tearing.
Weave The Lattice
Roll remaining dough, cut wide strips, weave a lattice over the filling, crimp the edge, brush with egg, and sprinkle with 10 g reserved sugar. · 13 min
What to look for: The lattice is even, sealed at the edge, and lightly glossy.
Start Baking
Heat oven to 204°C / 400°F, place pie on a baking sheet, and bake 20 minutes until the crust begins to set and color. · 20 min
What to look for: The crust edges are pale golden and the pastry holds its shape.
Finish Baking
Reduce oven to 177°C / 350°F and bake 35 minutes more until thick red juices bubble steadily through the lattice openings. · 35 min
What to look for: The filling bubbles slowly and the crust is deep golden.
Cool And Serve
Cool pie at least 120 minutes before slicing so the filling sets, then serve clean wedges at room temperature. · 2 h
What to look for: The slices hold their shape with a glossy red filling.

Nutrition (per serving)

kcal	524
Protein	6 g
Carbohydrates	73 g
of which sugars	36 g
Fat	24 g
of which saturated	15 g
Fibre	4 g
Sodium	258 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 3 months
Warm slices on a baking sheet until the crust crisps and the filling is gently heated.

Ingredient substitutions

Strawberry

Frozen strawberry: Thaw and drain well before mixing to avoid excess juice.

Rhubarb

Frozen rhubarb: Thaw and drain well before using in the filling.

Sugar

Caster sugar: Use the same weight for quick dissolving in the fruit juices.

Flour

All purpose flour: Use the same weight for crust and filling thickening.

Butter

Unsalted butter: Best for controlling salt in the crust.

Salt

Fine salt: Measure by weight for the most accurate crust seasoning.