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Super Strawberry Rhubarb Pie Recipe – Step By Step Guide

Super Strawberry Rhubarb Pie Recipe - Step By Step Guide

Super Strawberry Rhubarb Pie Recipe – Step By Step Guide:- We would like to take this opportunity to welcome you to the definitive tutorial on how to make the ideal dessert for Summertime: Super Strawberry Rhubarb Pie! This pie is a delicious delicacy that can be enjoyed when celebrating any occasion because it is bursting with the lively flavours of sweet strawberries and tart rhubarb. Following along with us as we walk you through the process of cooking this mouthwatering dessert, we will take you step by step.

Super Strawberry Rhubarb Pie Recipe – Step By Step Guide

Welcome to the definitive instruction on how to prepare the perfect dessert for the summertime: Super Strawberry Rhubarb Pie! We would like to take this occasion to extend a warm welcome to you with this lesson. It is a delectable delicacy that can be had when celebrating any event since it is brimming with the vivid flavours of sweet strawberries and sour rhubarb. This pie is a beautiful delicacy that can be savoured.


For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6-8 tablespoons ice water

For the Filling:

  • 4 cups fresh strawberries, hulled and sliced
  • 2 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

For the Topping:

  • 1 egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)



Prepare the crust for the pie.Put the flour, salt, and sugar into a large mixing basin and whisk them together. Add the butter that has been diced and chilled.
Work the butter into the flour mixture until it approaches the consistency of coarse crumbs. You can do this with your fingers or a pastry cutter. One tablespoon at a time, gradually incorporate ice water into the dough while continuing to stir until the dough barely starts to come together.

The dough should be divided into two equal sections, each of which should be shaped into a disc, protected with plastic wrap, and placed in the refrigerator for at least one hour. Put together the filling by. The sliced strawberries, the chopped rhubarb, the sugar, the cornflour, the lemon juice, the vanilla essence, the cinnamon, the nutmeg, and the salt should be gently mixed together in a large bowl until they are thoroughly evenly distributed. Put aside for later.


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Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Make the dough into a roll: Roll out one disc of cold pie dough into a circle that is approximately 12 inches in diameter on a surface that has been lightly dusted with flour. Gently push the dough into the bottom and up the sides of a pie dish that is 9 inches in diameter after carefully transferring it to the dish.

Putting in the Filling. After the strawberry rhubarb filling has been prepared, pour it into the pie crust ensuring that it is distributed evenly.
Put together the top crust by: Prepare the second disc of pie dough by rolling it out into a circle with a diameter of approximately 12 inches. You have the option of either leaving it whole to completely cover the pie or cutting it into strips to create a lattice crust.


Put a lid on the pie and let it out: In the event that you are using a complete crust, arrange it over the filled pie in a cautious manner and remove any excess dough from the sides. For a more secure seal, crimp the pie’s edges. If you are using a lattice crust, you will need to weave the strips over the filling, then cut and crimp the exterior edges to ensure a seal.

For the purpose of allowing steam to escape during the baking process, cut slits or forms into the top crust.
Sprinkled with sugar and a wash of eggs: First, brush the top crust with the egg that has been beaten, and then sprinkle the granulated sugar on top of it equally.
Put the pie in the oven.



  • Calories: Approximately 380 kcal
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 300mg
  • Total Carbohydrates: 47g
  • Dietary Fiber: 3g
  • Sugars: 20g
  • Protein: 4g



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