Jessica Bakes | Easy Strawberry Rhubarb Pie

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It's strawberry rhubarb season and that means it's time to whip up some pies, baby! I use my grandma Dorothy's recipe as a base. I've made some really minor changes and the end result is quite near pie perfection! And it's not hard at all! 

Part of the ease (at least for me!) is that I've given up making my own pie crusts. This stage in the process always stressed me out and it wasn't fun so now I just use two pre made (but not baked) pie crusts. And I always get compliments on them too! I think the way you handle them does have an impact on the final pie, so I'll tell you more about that in the recipe. 

Strawberry Rhubarb Pie

  • 2 premade pie crusts, frozen
  • 2 C rhubarb, diced
  • 2 C strawberries, quartered
  • 1 C sugar
  • 3 eggs
  • 4 T flour
  • 3T milk
  • 1 T freshly grated nutmeg
  • 2 T butter, cubed plus a little extra for pie plate

Chilled pie dough is an essential part of getting a flaky crust, so I like to keep mine in the freezer and take them out about 45 minutes before I plan to assemble my pie.

Pre heat your oven to 400 F.

Chop strawberries and rhubarb into small pieces. I like to cut the rhubarb stalk into 4 inch pieces and then halve it before I dice it up. I usually quarter small strawberries or further cut them down for larger berries. Put into bowl and set aside.

Mix sugar, eggs, flour, milk and nutmeg together to create custard.

Once dough is easily pliable yet still cold, lay into buttered pie plate. Sprinkle a small amount of flour onto crust. Layer fruit next, turning strawberries outside up for a pretty top. Cover with custard, distributing evenly. Finally top with cubed butter before layering the second pie crust over top.

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Here's your chance to get fancy fancy and make a pretty topper! I dust my counter with a little flour before I unroll out my top crust. Then it's up to you! For this pie I used the wide end of a icing tip to cut out holes, but you can do a lattice, braids, where ever your creativity takes you! If you check out the tag #jessicas100pies on Instagram, you can see all of the variations I've made over the years! (I'm on pie 56/100!) Crimp your top and bottom crusts together.

Lastly - use the custard on the sides of the bowl to coat the pie top with your fingers. If you're a real sweetheart, dust the top with a little more sugar (although this isn't necessary!)

Bake the pie for 50 minutes and then let it cool in the oven. If the top is getting too brown, just place some aluminum foil over the top. Whip up some cream and enjoy! 


You might also like... a Key Lime Pie, Pumpkin Pie or my personal favorite - Mulberry Pie