I absolutely love this Roasted Strawberry Rhubarb Pie Recipe because it perfectly balances tart and sweet in the most comforting way. When you roast the strawberries and rhubarb first, it intensifies their flavors and creates this luscious jammy filling that’s just incredible. It’s a bit of a twist on your classic pie, but trust me, the roasting step really makes it special.
Whether you’re baking it for a cozy family dinner or a cheerful springtime gathering, this pie never fails to impress. You’ll find that the crumble topping adds the perfect crunch contrast to the tender filling, and it’s surprisingly simple to make. If you’ve been on the hunt for a Roasted Strawberry Rhubarb Pie Recipe that’s both straightforward and delicious, this one’s definitely worth trying.
Why You’ll Love This Recipe
- Intensely Flavorful: Roasting the fruit deepens the strawberry and rhubarb flavors like nothing else.
- Perfect Texture: The crumble topping adds a delightful crunch that balances the soft filling.
- Make-Ahead Friendly: You can prep the filling ahead to save time on baking day.
- Reliable Results: Follow my tips and you’ll avoid watery filling and soggy crust every time.
Ingredients You’ll Need
The magic of this Roasted Strawberry Rhubarb Pie Recipe lies in its simple, fresh ingredients. Choosing ripe strawberries and fresh rhubarb ensures that vibrant flavor, while the crumble mix brings that essential texture contrast.
- Pie dough: Use your favorite homemade or store-bought dough for that buttery flaky crust.
- Strawberries: Fresh and hulled, they add natural sweetness and juiciness.
- Rhubarb: Chopped into bite-sized pieces, it brings that signature tartness.
- Granulated sugar: Balances the tart fruit while roasting.
- Fresh lemon juice: Adds brightness and enhances the fruit flavors.
- All-purpose flour: Helps bind the crumble topping.
- Light brown sugar: Adds a caramel note to the crumble.
- Rolled oats: For texture and a touch of wholesome goodness in the crumble.
- Kosher salt: Enhances all the flavors in both filling and topping.
- Unsalted butter: Cubed cold for the crumble, making it perfectly crumbly when baked.
Variations
I love making this Roasted Strawberry Rhubarb Pie Recipe my own depending on the season and what I have on hand. Feel free to tweak the crumble topping or swap out ingredients to suit your tastes!
- Berry Mix: Sometimes I toss a handful of blueberries or raspberries into the filling for extra color and flavor.
- Gluten-Free Crust: Using a gluten-free pie crust works beautifully if you have dietary needs.
- Nutty Topping: Adding chopped almonds or pecans into the crumble creates a lovely crunch and nutty accent.
- Less Sweet: If you prefer your pie less sweet, reduce the granulated sugar slightly — but keep roasting it so the flavors stay rich.
How to Make Roasted Strawberry Rhubarb Pie Recipe
Step 1: Roast Your Fruit to Maximize Flavor
Start by preheating your oven to 325°F and lining a baking sheet with parchment paper. Toss your quartered strawberries and chopped rhubarb with sugar and fresh lemon juice in a big bowl — don’t skimp on the lemon, it really brightens the mixture! Spread the fruit evenly over your lined pan. Roast for about 2 to 2 ½ hours, stirring occasionally to prevent the edges from burning. You want the fruit and juices to condense into a thick, jam-like filling—this step is what makes your pie so deeply flavorful.
Step 2: Prepare the Pie Crust
While your fruit is roasting, roll out your chilled pie dough to about 14 inches in diameter and carefully fit it into a 9-inch pie dish. Trim the edges evenly and roll the excess dough under to form a nice edge, then crimp it with your fingers or a fork for that classic pie look. Dock the bottom and sides of the crust with a fork to prevent bubbling, then refrigerate it for 20 minutes — this rest keeps the crust from shrinking during baking.
Step 3: Blind Bake for a Crisp Bottom
Line your chilled crust with parchment and fill it with pie weights or dried beans — this keeps the crust from puffing up. Bake at 400°F for 20 minutes. Then remove the weights and parchment, lower the oven to 375°F, and bake for another 15-20 minutes until the crust looks dry and starts to brown. If you notice the edges browning too fast, cover them with foil or use a pie shield to protect them.
Step 4: Make the Delicious Crumble Topping
Mix together the flour, brown sugar, rolled oats, and salt in a bowl. Add the cold cubed butter and work it into the mixture with your fingers or a pastry cutter until you get a sandy, crumbly texture. This crumble is where the magic is — it’ll bake up golden and add that beautiful textured contrast your pie needs.
Step 5: Assemble and Bake the Pie
Spread your roasted strawberry rhubarb filling evenly inside the baked pie crust. Top it off with your crumble mixture, gently sprinkling it over the filling so you cover all sides. Bake at 375°F for 18 to 22 minutes until the crumble is golden and crispy. Once it’s out of the oven, let the pie cool completely to let the filling set — slicing it too soon can make a mess!
Pro Tips for Making Roasted Strawberry Rhubarb Pie Recipe
- Don’t Skip Roasting: I discovered roasting concentrates the flavors and reduces excess moisture—key to avoiding a soggy pie.
- Chill Your Crust: Resting the dough before and after shaping prevents shrinking and keeps your crust beautifully flaky.
- Use Pie Weights: Blind baking with weights ensures the crust holds its shape; trust me, skipping this leads to disaster!
- Watch the Edges: If the crust edges brown too quickly, foil shields are your best friend—don’t wait until it’s too late to protect them.
How to Serve Roasted Strawberry Rhubarb Pie Recipe
Garnishes
I love serving this pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream — the creaminess is the perfect counterpoint to the tangy filling and crunchy topping. Sometimes, a sprinkle of powdered sugar on top adds a delicate, pretty touch that guests always notice.
Side Dishes
For something extra special, I pair this pie with a simple green salad or a cheese board featuring mild cheeses like brie — the balance of sweet, tart, and savory is just unbeatable for a casual gathering. Also, a light cup of herbal tea or sparkling water with lemon complements the pie nicely.
Creative Ways to Present
If you want to elevate the presentation, I sometimes bake individual mini pies in little ramekins topped with crumble. It makes for a charming gift or a cute party dessert! Adding edible flowers or fresh mint leaves around the pie plate also brings a fresh, festive vibe that’s great for spring celebrations.
Make Ahead and Storage
Storing Leftovers
Once cooled, I tightly cover the pie with plastic wrap or foil and keep it in the fridge. It stays delicious for up to 4 days, and the flavors actually seem to meld even more overnight.
Freezing
I’ve frozen this pie after baking by wrapping it tightly with plastic wrap and aluminum foil. When ready, thaw overnight in the fridge and refresh it in the oven at 350°F for about 15 minutes to revive that fresh-baked texture. The crumble topping holds up really well to freezing.
Reheating
To reheat leftovers, I recommend warming slices in a 325°F oven for 10 to 15 minutes. This brings back that just-baked freshness without drying out the pie. Microwaving works in a pinch but it can soften the crust too much.
FAQs
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Can I use frozen strawberries and rhubarb for this Roasted Strawberry Rhubarb Pie Recipe?
While fresh fruit tends to work best for roasting and pie texture, you can use frozen strawberries and rhubarb if needed. Just be sure to thaw and drain any excess juice before roasting to avoid a watery filling.
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How do I prevent the pie crust from getting soggy with this recipe?
Blind baking the crust until dry and lightly golden before adding the filling is key to avoiding sogginess. Also, roasting the fruit reduces excess liquid in the filling, further helping keep the crust crisp.
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Can I make the crumble topping ahead of time?
Absolutely! You can prepare the crumble topping a day ahead and keep it refrigerated in an airtight container. Just make sure to give it a quick stir before sprinkling it over the pie.
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What’s the best way to store leftover pie?
Cover leftovers tightly with plastic wrap or foil and store in the fridge for up to 4 days. For longer storage, freezing is a good option with the proper wrapping.
Final Thoughts
This Roasted Strawberry Rhubarb Pie Recipe has become one of my favorite desserts to make when spring rhubarb and strawberry season hits. It’s a bit different from the usual pie, but that roasted filling and crunchy crumble make it a real crowd-pleaser. I hope you enjoy making it as much as I do — and that each slice brings a little bit of that homey comfort to your table. Give it a try and let me know how it turns out!
Print
Roasted Strawberry Rhubarb Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 32 minutes
- Total Time: 4 hours 2 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Strawberry Rhubarb Pie combines sweet roasted strawberries and tangy rhubarb in a luscious filling, topped with a buttery oat crumble and nestled in a flaky homemade pie crust. The fruit is slow-roasted to develop deep jam-like flavors, making this pie a delightful balance of tart and sweet with a crisp crumb topping perfect for a comforting dessert.
Ingredients
Pie Dough
- 1 recipe pie dough
Filling
- 4 cups quartered, hulled strawberries (1 1/2 lbs)
- 6 cups chopped rhubarb (2 lbs)
- 3/4 cup granulated sugar
- 2 tbsp fresh lemon juice
Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup rolled oats
- 1/8 tsp kosher salt
- 4 tbsp unsalted butter, cubed
Instructions
- Prepare the Dough: Make the pie dough according to your preferred recipe and chill it until ready to roll out.
- Roast the Filling: Preheat the oven to 325°F. Line a sheet pan with parchment paper. In a large bowl, combine the quartered strawberries, chopped rhubarb, granulated sugar, and fresh lemon juice. Pour the mixture onto the lined sheet pan. Roast the fruit for 2 to 2 ½ hours until the fruit is condensed and jam-like, stirring occasionally if some edges begin to darken. Remove from oven and set aside; you should have about 2 cups of filling.
- Pre-bake the Pie Crust: Preheat the oven to 400°F. Roll the chilled dough out to a 14-inch round and fit it into a 9-inch pie plate, trimming and crimping the edges as needed. Dock the pie shell with a fork and refrigerate for 20 minutes. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove parchment and weights. Reduce the oven to 375°F and bake for an additional 15-20 minutes until the crust is dry and starting to brown. If edges brown too quickly, cover them with foil or a pie shield.
- Make the Crumble: In a small bowl, combine the all-purpose flour, light brown sugar, rolled oats, and kosher salt. Add the cubed unsalted butter and use your fingers or a pastry cutter to mix until the mixture is crumbly in texture.
- Assemble and Bake the Pie: Spoon the roasted filling evenly into the pre-baked pie crust and smooth the surface. Sprinkle the crumble topping evenly over the filling. Bake the pie at 375°F for 18-22 minutes, until the crumble is golden brown. Remove from oven and let cool completely before slicing and serving.
Notes
- Roasting the filling slowly at a low temperature intensifies the fruit’s natural flavors and reduces excess moisture.
- Docking and pre-baking the crust ensures a crisp bottom and prevents sogginess from the moist filling.
- Use pie weights or dried beans to keep the crust from puffing up during blind baking.
- Cover crust edges with foil if they brown too quickly to prevent burning.
- Allowing the pie to cool fully before serving helps the filling to set properly for clean slices.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 474
- Sugar: 32g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg
