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A large rustic strawberry rhubarb pie with an open top, and golden sugar topped crust.
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Rustic Strawberry Rhubarb Pies

Strawberry Rhubarb Pie welcomes summer, the first fresh produce of the season. Because of the rhubarb these pies aren't too sweet. Make a large rustic strawberry rhubarb pie to serve on the deck, or try the individuals handpies for picnics wrapped in parchment paper.
Course Dessert
Cuisine American, Canadian
Keyword strawberry rhubarb hand pie recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12 people
Cost $8

Ingredients

  • 1 pie crust recipe or bought pie crust see blog post for link to my pie crust recipe
  • 1 lb fresh strawberries
  • 2 cups chopped rhubarb
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar or cornstarch
  • 4 tbsp minute tapioca or corn starch
  • ¼ tsp salt
  • 1 tbsp butter

Instructions

Strawberry Rhubarb Filling

  • Prepare your fruit. Wash, stem and slice your strawberries. Wash and chop your rhubarb into one inch chunks. Place the fruit in a medium saucepan.
  • Add the sugars and stir until the fruit is coated with sugar.
  • Add the tapioca (not the cornstarch) and salt and combine.
  • Place over medium heat and cook until soft (about 20 minutes)
    A stainless steel saucepan full of red strawberry rhubarb pie filling being cooked.
  • If using cornstarch, remove 1 cup of the rhubarb mixture, combine with the cornstarch mixing very well and place back in the saucepan.
  • Cook until very thick. (5-10 more minutes).
  • Remove from heat and add the butter in little bits. Just letting it melt on top.

Making Whole Rustic Strawberry Rhubarb Pie

  • Preheat your oven to 375 F Line a sided cookie sheet with parchment paper.
  • Roll our your pie crust into a large round about 16 inches across.
  • Transfer the rolled pie crust to the parchment lined cookie sheet.
  • Fill the central 8 inches of your pie crust with the cooked strawberry rhubarb pie filling.
    Filling hand pies with homemade strawberry rhubarb filling.
  • Fold the edges of the pie crust leaving a six inch gap in the middle of the pie.
  • Brush cream or milk on top of the pie crust and sprinkle with sugar.
  • Place in the oven at 375 F. Bake until the crust is golden about 30-35 minutes.
  • Let the pie cool for at least 3 hours in the fridge before serving. This give the filling time to turn solid.

Making Rustic Strawberry Rhubarb Handpies

  • Preheat your oven to 375 F Line a sided cookie sheet with parchment paper.
  • Make the pie crust, using my recipe linked above, or one of your own.
  • Roll the crust out on a lightly floured surface a bit thicker than you usually do about 1/4 inch.  Then cut the pie crust dough into six-inch circles.  I cut mine using a small pot lid, so much easier than cutting each round with a knife.
    A classic pie crust recipe being cut to size for making Rustic Strawberry Rhubarb Hand Held Pie.
  • Place the cut pie crust circles onto a parchment lined cookie sheet before filling them.
  • Using a measuring cup fill each pie crust round with 1/3 cup of the strawberry rhubarb pie filling.
  • Fold the pie crust over the filling, and gather into a bundle, pinching the pie crust together. These pies are rustic, perfection is not required.
    Rustic strawberry rhubarb hand pies on a parchment covered baking sheet with classic crust.
  • Bake at 375F for 20-25 minutes. Remove from oven and while still hot sprinkle with sugar. (optional).
  • If you find that some of your hand pies have baked flat, while still hot use a teaspoon to curl the sides of the pie crust over the filling again.
  • Let the hand pies cool for a couple of hour before wrapping.