Description

This Easy Strawberry Rhubarb Pie combines fresh, juicy strawberries and tart rhubarb in a flaky, buttery crust with a perfectly set filling using a natural gelling agent. It offers a well-balanced sweet and tangy flavor profile, simple ingredients, and a delicious texture that appeals to both beginners and experienced bakers.

Ingredients

Scale

Fruit Filling

4 cups fresh strawberries, washed and chopped
4 cups fresh rhubarb stalks, washed and chopped
1 cup granulated sugar
2 tablespoons fresh lemon juice (natural)
1 teaspoon ground cinnamon (natural)
2 tablespoons natural gelling agent (plant-based)

Pie Crust

2 sheets flaky pie crust (ready-made or homemade)
1 tablespoon vegetarian Worcestershire sauce (natural), optional for brushing crust edges
1 tablespoon plant-based milk, for brushing crust top

Instructions

Prepare the Fruit Filling: Wash and chop strawberries and rhubarb. In a large bowl, combine the fruit with granulated sugar, fresh lemon juice, ground cinnamon, and natural gelling agent. Let the mixture rest briefly to allow the sugar to draw out the juices and infuse vibrant flavor.
Make or Prepare the Pie Crust: On a lightly floured surface, roll out one sheet of the flaky pie crust and fit it evenly into a 9-inch pie dish. If desired, lightly brush the edges of the crust with vegetarian Worcestershire sauce (natural) to enhance aroma and add subtle savory undertones.
Assemble the Pie: Pour the prepared fruit filling into the crust, spreading evenly. Cover with the second pie crust sheet or create a lattice pattern. Trim and crimp edges to seal the pie beautifully.
Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the pie for 45-55 minutes, or until the crust is golden and the filling is bubbling. Place a baking sheet beneath the pie to catch any drips.
Cool and Set: Allow the pie to cool completely on a wire rack. This resting time lets the filling thicken perfectly, ensuring clean slices and an ideal texture.

Notes

Use fresh, firm strawberries and rhubarb for the best texture and flavor balance.
Chill the pie crust for at least 30 minutes before rolling to maintain flakiness and prevent shrinking.
Adjust the sugar amount according to the sweetness of your fruit to achieve a balanced flavor.
Brush the crust with plant-based milk to achieve a golden, appealing finish.
Follow natural gelling agent package instructions carefully for perfect filling consistency.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 320
Sugar: 25g
Sodium: 210mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg

Keywords: strawberry rhubarb pie, fruit pie, plant-based dessert, natural gelling agent, flaky crust, vegetarian pie