Easy Rustic Strawberry Rhubarb Pie Recipe

This rustic take on the classic pie was born from a desire to enjoy summer's best fruit pairing without the fuss of crimping crusts. It is the perfect casual dessert for backyard barbecues and warm-weather gatherings. Serving it warm with a scoop of vanilla ice cream brings out the bright, jammy flavors.

Ingredients

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1 refrigerated store-bought pie crust (9-inch)2 cups fresh strawberries, hulled and quartered2 cups fresh rhubarb, sliced into 1/2-inch pieces1/2 cup granulated sugar2 tbsp cornstarch1 tsp orange zest1/2 tsp ground ginger1 egg, beaten1 tbsp coarse turbinado sugar

Instructions

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1

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Roll out the store-bought pie crust onto the prepared baking sheet, letting it rest at room temperature for a few minutes to soften slightly.

2

In a large mixing bowl, gently toss together the quartered strawberries, sliced rhubarb, granulated sugar, cornstarch, orange zest, and ground ginger until the fruit is evenly coated. Let the mixture sit for 5 minutes so the juices begin to release and dissolve the sugar.

3

Spoon the strawberry-rhubarb mixture into the center of the rolled-out pie crust, leaving a clean 2-inch border all around the edges. Avoid adding too much excess liquid from the bottom of the bowl to keep the crust crisp.

4

Gently fold the edges of the pie crust up and over the filling, pleating the dough as you go to create a rustic, free-form border. The center of the pie should remain open, showcasing the vibrant red fruit.

5

Brush the folded edges of the dough lightly with the beaten egg wash using a pastry brush. Sprinkle the turbinado sugar generously over the egg-washed crust to add a sweet, crunchy texture.

6

Bake for 35 to 40 minutes, or until the pastry is deeply golden brown and the fruit filling is bubbling thickly in the center. Allow the pie to cool on the baking sheet for at least 15 minutes before slicing so the juices can set, then serve warm with vanilla ice cream.

Tips

• Keep the pie crust cold until you are ready to assemble to ensure the flakiest texture after baking.
• Slice the rhubarb into uniform 1/2-inch pieces so it cooks at the same rate as the strawberries.
• If the crust browns too quickly before the filling bubbles, tent the edges loosely with aluminum foil for the last 10 minutes.

Substitutions

• Swap store-bought pie crust for a gluten-free pie dough to make this dessert entirely gluten-free.
• Swap orange zest for lemon zest if you prefer a sharper, more traditional citrus note in your fruit pies.
• Swap ground ginger for ground cinnamon or nutmeg to shift the flavor profile to a warmer, more classic spice blend.

Storage

Store leftover pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat individual slices in a 350°F oven for 5 to 8 minutes to restore the crust's crispness.

FAQs

Can I use frozen fruit instead of fresh?

Yes, you can use frozen strawberries and rhubarb. Thaw them completely and drain excess liquid before tossing with sugar and cornstarch to prevent a soggy crust.

How do I prevent the bottom crust from getting soggy?

Baking on a preheated baking sheet or using a dusting of flour or ground almonds on the crust before adding the fruit helps absorb excess moisture.

Can I make this pie ahead of time?

You can assemble and bake the pie up to 8 hours in advance. Keep it at room temperature and reheat slightly in the oven before serving.