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This Rhubarb Strawberry Pie with pink peppercorns is a delicious twist on a classic spring dessert! A sweet and tart filling made with fresh rhubarb and juicy strawberries is jazzed up with crushed pink peppercorns to give this pie a hint of floral and peppery notes. It’s made with simple ingredients and tastes like spring! Enjoy it with Pot Roast or Ramp Pasta for dessert topped with whipped cream or ice cream!
Need help with the crust? Check out this Homemade Pie Crust Guide– it will help you achieve the perfect pie crust every time!
I love pie. It’s such a classic dessert that can be made with almost anything. This Homemade Apple Pie, Classic Cherry Pie, and Caramel Pear Pie with Oat Crumble are all perfect for Pi day, Mother’s day or simply to celebrate fresh spring and summer produce.
Ingredients You’ll Need for Rhubarb Strawberry Pie
- Rhubarb and strawberries – Such a classic flavor combo. The sweet juicy strawberries are so good paired with the sour and tangy rhubarb.
- Pink peppercorns – This is what makes this strawberry rhubarb pie recipe unique! Crushed pink peppercorns add a subtle floral and peppery flavor. It’s like a pleasant surprise that you catch at the end. Substitute with green peppercorns or simply leave them out!
- Cornstarch – A must! Cornstarch will thicken the fruit juices turning it into the most delicious strawberry rhubarb filling. If you don’t use it you’ll have a runny pie filling.
- Vanilla- Use pure vanilla extract or vanilla bean paste. I always love adding a bit of vanilla to my pies for extra delicious flavor!
For the rest of the ingredients, please refer to the recipe index card below!
How To Make Rhubarb Strawberry Pie
- Roll out the crust. Dust counter with flour then roll out the dough to fit a 9-inch pie dish.
- Make the filling. In a medium-sized bowl combine the chopped rhubarb, strawberries, sugar, cornstarch, lemon juice, crushed pink peppercorns and vanilla extract. Mix until everything is combined then pour filling into pie crust. Set aside or place in the freezer while you roll out the top crust.
- Make the top crust and freeze. Roll out the dough for the top crust. Make a lattice design using a ravioli cutter or simply roll out the dough to cover the top of the pie. Trim away any excess overhang then seal the edges. Chill the pie for at least 3 – 4 hours before baking so the butter can become cold again.
- Bake. Preheat the oven then brush the pie with an egg wash. Bake until the crust is a lovely golden brown color and the filling is bubbly. Allow the pie to cool for 2 – 3 hours before slicing and serving.
Tips and Tricks
- The freezer is you friend. If at any point your pie crust gets too warm while you are working with it, make sure to put it back into the freezer for 30 minutes so the butter can become cold again.
- Freeze the pie before baking. This might seem like a strange step but it really helps to achieve a flakier crust because the butter isn’t warm from being rolled out and it prevents the crust from shrinking in the oven.
- Use a ravioli cutter to cut thin strips of pie crust. It makes achieving thin slices super easy!
- Tent the crust with foil. If the edges of your pie are getting too brown too fast, use a piece of foil to cover/ tent the edges so they don’t burn. Be careful because the pie will be really hot!
- Pie Crust 101: If you need any help with making this pie crust check out my Homemade Pie Crust Guide, it goes over everything you need know!
Recipe FAQs
By using cornstarch! Or tapioca starch or flour, just something that will help thicken the filling. As the rhubarb and strawberries cook they will release a lot of juice and if you aren’t including starch or flour in the filling the juices won’t thicken as it cooks and will leave you with a runny pie filling.
You can find pink peppercorns in major groceries stores like Whole Foods or Walmart! Also try ordering online if you can’t find them in store.
More Pie Recipes
Desserts
Rhubarb Apple Pie
Desserts
Rhubarb Slab Pie
Desserts
Classic Cherry Pie
Desserts
Miso Caramel Apple Pie
If you tried this Rhubarb Strawberry Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Rhubarb Strawberry Pie
Equipment
- 1 9-inch pie dish
- 1 Rolling Pin
- 1 Medium-mixing bowl
- 1 chef knife
Ingredients
- 1 batch of double-pie crust, store-bought or homemade + more flour for rolling out
- 1 pound rhubarb, trimmed and cut into 1/4-inch pieces
- 1 pound strawberries, trimmed and sliced
- 1/2 cup white granulated sugar
- 1/4 cup cornstarch
- Juice from 1/2 lemon
- 2 teaspoons pink peppercorns, crushed
- 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla paste
- 1 large egg + 1 tablespoon water, whisked (for egg wash)
Instructions
- Liberally flour your rolling pin and work surface. Roll out the first disk of dough and place it over your 9-inch pie dish. Press it onto the bottom of the pie dish and up the sides.
- In a medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon, pink peppercorns and vanilla. Toss until the fruit is thoroughly combined. Pour the filling into the pie crust and set aside.
- Roll out the second disk of dough. To make a lattice like I did, use a ravioli cutter to cut thin strips. Weave a lattice on the top and using the tines of a fork, seal up the edges. Using a pair of scissors, trim the sides of the pie and transfer it to the freezer to chill for 3 to 4 hours.
- When you’re ready to bake the pie, preheat your oven to 400 degrees F. Place the pie on a baking sheet and brush the pie crust with egg wash. Bake for 20 to 30 minutes and then turn the heat down to 350 degrees F. Bake for an additional 30 minutes, until evenly golden brown. At any time, if your pie gets too brown, you can create a tent using foil. I usually end up tenting the edges with foil—be careful, it’ll be hot! Allow the pie to cool for 2 to 3 hours so it can set. Slice it up and serve!
Notes
Tips and Tricks
- The freezer is you friend. If at any point your pie crust gets too warm while you are working with it, make sure to put it back into the freezer for 30 minutes so the butter can become cold again.
- Freeze the pie before baking. This might seem like a strange step but it really helps to achieve a flakier crust because the butter isn’t warm from being rolled out and it prevents the crust from shrinking in the oven.
- Use a ravioli cutter to cut thin strips of pie crust. It makes achieving thin slices super easy!
- Tent the crust with foil. If the edges of your pie are getting too brown too fast, use a piece of foil to cover/ tent the edges so they don’t burn. Be careful because the pie will be really hot!
- Pie Crust 101: If you need any help with making this pie crust check out my Homemade Pie Crust Guide, it goes over everything you need know!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW!!! This looks good, I’ll try it on the weekend. Thanks for the recipe. submit
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