This roasted strawberry rhubarb pie bursts with the perfect balance of sweet and tangy flavors, making it a standout dessert for any occasion.
Rich in fiber and naturally low in saturated fat, this pie combines wholesome fruit with a buttery crumble, offering a satisfying treat that’s simple enough for everyday baking yet special enough to impress friends and family.
Delicious Strawberry Rhubarb Pie
Equipment
- 1 large mixing bowl
- 1 sheet pan, lined with parchment paper
- 1 9-inch pie plate
- Rolling Pin
- Fork (for docking the pie crust)
- Parchment paper and pie weights (or dried beans)
- Small mixing bowl (for crumble)
- Oven
Ingredients
Pie Dough
- 1 batch of pie dough
Filling
- 4 cups strawberries hulled and quartered (about 1 ½ lbs)
- 6 cups rhubarb chopped (about 2 lbs)
- ¾ cup granulated sugar
- 2 tbsp fresh lemon juice
Crumble Topping
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup rolled oats
- ⅛ tsp kosher salt
- 4 tbsp unsalted butter cubed
Instructions
- Prepare the Pie Dough: Begin by making your pie dough according to your preferred recipe or using store-bought dough. Once prepared, wrap it tightly in plastic wrap and place it in the refrigerator to chill for at least 30 minutes. Chilling ensures that the dough firms up, making it easier to roll out later and helping prevent shrinkage during baking.
- Roast the Fruit Filling: While the dough is chilling, prepare the fruit. Preheat your oven to 325°F (160°C) and line a large sheet pan with parchment paper. In a large mixing bowl, combine 4 cups of hulled and quartered strawberries and 6 cups of chopped rhubarb. Add ¾ cup granulated sugar and 2 tablespoons of fresh lemon juice. Toss everything gently to coat the fruit evenly with sugar and lemon juice.Spread the mixture evenly on the prepared sheet pan. Roast the fruit in the oven for 2 to 2 ½ hours, stirring occasionally, until the mixture has reduced to a thick, jam-like consistency. Keep an eye on the corners to prevent over-browning. Once roasted, remove from the oven and set aside. You should have about 2 cups of concentrated, flavorful filling. Allow it to cool slightly while preparing the crust.
- Roll Out the Pie Crust: When ready to bake, lightly flour your work surface and roll out the chilled dough into a 14-inch circle. Carefully transfer the dough to a 9-inch pie plate. Gently press it into the bottom and sides of the plate, making sure there are no air pockets. Trim any uneven overhang, leaving enough dough to fold under itself to create a neat, thick edge. Crimp the edges using your fingers or a fork for a decorative finish.Dock the crust with a fork by piercing the bottom and sides lightly. This prevents bubbles from forming during baking. Place the crust in the refrigerator for 20 minutes to firm up while you prepare for blind baking.
- Blind Bake the Pie Crust: Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. This step ensures the crust holds its shape during baking. Bake in a preheated oven at 400°F (200°C) for 20 minutes. Remove the parchment and weights carefully, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15–20 minutes, or until the crust is dry and just beginning to turn golden.If the edges brown too quickly, cover them with foil or a pie shield to prevent burning while the rest of the crust continues to bake evenly. Once done, remove from the oven and let the crust cool slightly.
- Prepare the Crumble Topping: In a small mixing bowl, combine ½ cup all-purpose flour, ½ cup light brown sugar, ¼ cup rolled oats, and ⅛ teaspoon kosher salt. Add 4 tablespoons of cubed unsalted butter. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This topping will bake into a golden, crunchy layer that perfectly complements the soft, roasted fruit filling.
- Assemble the Pie: Once the crust has cooled slightly, spoon the roasted strawberry-rhubarb filling evenly into the pie shell. Smooth the top gently with a spatula to ensure an even layer. Sprinkle the prepared crumble topping generously over the fruit, covering it completely.
- Bake the Complete Pie: Return the assembled pie to the oven and bake at 375°F (190°C) for 18–22 minutes, or until the crumble is golden brown and fragrant. The fruit should be bubbling slightly at the edges, and the topping should have a crisp, crunchy texture.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling ensures the filling sets properly, making slicing easier and cleaner. Serve the pie at room temperature or slightly warm. For an extra treat, pair it with a scoop of vanilla ice cream or a dollop of lightly whipped cream.
- Storage Instructions: Store leftover pie loosely covered with aluminum foil or plastic wrap in the refrigerator for up to 4 days. To maintain a crisp topping, avoid sealing it in an airtight container until the pie is fully cooled. The pie can also be frozen for up to 2 months—wrap it tightly in plastic wrap and then aluminum foil, and thaw in the refrigerator before serving.
Notes
- Use fully ripe strawberries for maximum natural sweetness, balancing the tart rhubarb flavor.
- Ensure rhubarb is chopped evenly to promote consistent roasting.
- Don’t skip the blind baking step—this prevents a soggy bottom crust.
- Stir the fruit during roasting to avoid burning the edges and to create a jam-like consistency.
- The crumble topping can be made ahead and stored in the fridge for quick assembly.
- Adjust sugar slightly if your fruit is particularly sweet or tart.
- Allow the pie to cool completely before slicing to prevent the filling from oozing.
Chef’s Secrets For Perfect Pie
Achieving a beautifully roasted strawberry rhubarb pie is all about technique.
Roasting the fruit slowly at a low temperature concentrates flavors and reduces excess moisture, giving you a thick, rich filling without needing extra thickening agents.
Chilling the dough before rolling ensures a tender, flaky crust.
Blind baking the crust with weights prevents it from puffing up or becoming soggy, especially with juicy fillings.
When making the crumble, cold butter creates a buttery, crisp topping that contrasts beautifully with the soft, jammy fruit.
Don’t rush these steps—each one enhances the texture and flavor of the finished pie.
Serving Suggestions For Maximum Enjoyment
This pie is perfect on its own, but a scoop of vanilla ice cream or lightly whipped cream elevates it to a decadent treat.
For a fruity brunch or tea-time option, serve slices slightly warmed alongside a cup of herbal tea or freshly brewed coffee.
Garnishing with a few fresh strawberry halves or a dusting of powdered sugar can add visual appeal and an extra layer of flavor.
The pie also pairs beautifully with tangy yogurt or a drizzle of honey for a lighter dessert variation.
Storage Tips To Keep Fresh
To store your pie, loosely cover it with aluminum foil or plastic wrap and refrigerate for up to 4 days.
If you prefer to maintain the crumble topping’s crunch, wait until the pie is completely cooled before covering it.
For longer storage, the pie can be frozen for up to 2 months—wrap tightly in plastic wrap and then in foil.
To serve, thaw in the refrigerator overnight and reheat gently in the oven for 10–15 minutes to refresh the topping’s texture.
Avoid microwaving directly, as this may make the crust soggy.
Frequently Asked Questions
1. Can I use frozen strawberries or rhubarb?
Yes, but drain any excess liquid before roasting to prevent a soggy filling.
Fresh fruit yields the best texture and flavor, but frozen can be convenient when out of season.
2. How do I prevent a soggy pie crust?
Blind bake the crust before adding the filling and ensure it is fully cooled.
Docking the dough and using pie weights during baking also help keep the crust crisp.
3. Can I make the pie ahead of time?
Absolutely! You can roast the fruit and prepare the crumble a day in advance.
Assemble and bake the pie the next day for convenience without compromising flavor.
4. Can I adjust the sugar for taste?
Yes, the sugar can be reduced slightly if your fruit is naturally very sweet.
Taste the roasted filling before adding the crumble to ensure a balanced sweet-tart flavor.
5. Can I substitute the crumble topping?
You can swap the oat crumble for sliced almonds, a streusel topping, or even a simple powdered sugar dusting.
Each variation adds a different texture, but the classic oat crumble complements the fruit best.
