This pie delivers flaky layers wrapped around a balanced filling that captures summer in every bite. The canned strawberry rhubarb blend simplifies preparation without sacrificing authentic flavor.
With a golden crust that shatters at the touch and a filling that’s both tart and sweet, this recipe proves that convenience can be just as delicious as from-scratch.
Ingredients for Canned Strawberry Rhubarb Pie
Pantry staples and canned convenience create this flaky, fruit-filled masterpiece with ease.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Strawberry Rhubarb Filling 🍓 | 2 cans | 21 oz cans, undrained |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus extra for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¼ cup | For filling adjustment |
| Brown Sugar 🟤 | ¼ cup | Light or dark variety |
| Cornstarch 🌾 | 2 tbsp | For thickening filling |
| Salt 🧂 | ½ tsp | Divided between crust and filling |
| Ice Water 💧 | ½ cup | For pie crust dough |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Vanilla Extract 🌿 | 1 tsp | Pure extract preferred |
| Ground Cinnamon 🌿 | ¼ tsp | Optional for spiced filling |
| Large Egg 🥚 | 1 whole | For egg wash finish |
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The pie crust demands precision. King Arthur Flour produces the most consistent all-purpose for pastry work, and Plugra or European-style butter (available at Whole Foods) offers superior flakiness due to higher fat content. Keep your butter cold—cut it into the flour using a pastry blender or fork until pea-sized crumbs form. The canned filling should be Comstock or Lucky Leaf brands for optimal texture and flavor balance.
No canned strawberry rhubarb? Combine 4 cups fresh rhubarb with 2 cups strawberries (diced) and add 1 cup sugar with 2 tbsp cornstarch for a homemade version. For the crust, vegetable shortening at a 1:1 ratio works in a pinch, though the flavor won’t be as rich. Skip the egg wash for a vegan option—use melted butter or plant-based milk instead. The cinnamon is optional but adds depth to the filling.
The unbaked pie freezes beautifully for up to 2 months—wrap tightly in plastic then foil. Baked pie keeps at room temperature for 2 days or refrigerated for 5 days. Reheat individual slices in a 350°F oven for 10 minutes to restore that golden crust crispness.
Why You’ll Love This Recipe
- No-Fuss Filling: Honestly, the canned strawberry rhubarb filling does half the work for me—I just dump, mix, and bake.
- Sweet-Tart Magic: That buttery crust with the tangy-sweet filling? It’s the flavor combo I crave every spring.
- Weeknight Dessert: I’ve served this after Tuesday dinners and at Sunday brunches—it’s my go-to for any gathering.
- Budget Friendly: One can, a little flour and butter, and I’ve got a pie that tastes like I spent hours on it.
Step-by-Step Instructions for Canned Strawberry Rhubarb Pie
Here’s the method I use for achieving a flaky crust with perfectly thickened tart-sweet filling.
Step 1: Prepare the Pie Crust Dough
In a large bowl, combine the 2.5 cups All-Purpose Flour with 0.5 tsp Salt. Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry blender or two forks until the mixture resembles coarse crumbs with pea-sized butter pieces visible.
Gradually add the 0.5 cup Ice Water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. You’ll know it’s ready when it forms a shaggy mass that holds when pressed. Overworking the dough develops gluten, which makes the crust tough rather than flaky.
Step 2: Enhance and Thicken the Filling
In a saucepan, combine the 2 cans Canned Strawberry Rhubarb Filling with 2 tbsp Cornstarch, 0.25 cup Granulated Sugar, 0.25 cup Brown Sugar, 1 tbsp Lemon Juice, 1 tsp Vanilla Extract, and 0.25 tsp Ground Cinnamon.
Cook over medium heat, stirring constantly, until the mixture thickens to the consistency of warm jam—this usually takes about 5-7 minutes. The filling should coat the back of a spoon and leave a clear path when you run your finger through it. Remove from heat and let cool slightly while you roll out the crust.
Step 3: Assemble the Pie
Divide the dough in half and roll out one portion on a lightly floured surface to a 12-inch circle. Transfer this to a 9-inch pie dish, pressing gently into the bottom and sides. Trim the edges to leave a ½-inch overhang.
Pour the slightly cooled filling into the crust. Roll out the second dough portion and place it over the filling. Trim and crimp the edges to seal, then cut several 1-inch slits in the top crust to allow steam to escape during baking.
Step 4: Bake to Golden Perfection
Preheat your oven to 375°F. Brush the top crust with a beaten 1 whole Large Egg mixed with 1 tablespoon water for a glossy finish. Place the pie on a baking sheet to catch any drips.
Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the vent holes. If the edges brown too quickly, cover them with foil or a pie shield. The pie is done when the crust is uniformly golden and you can see the thick filling bubbling.
Step 5: Cool Completely Before Serving
Transfer the pie to a wire rack and let it cool for at least 2 hours before slicing. This cooling time is crucial—it allows the filling to set completely so it doesn’t run out when you cut into it.
The crust should be crisp and flaky, breaking apart in delicate layers, while the filling holds its shape with a perfect balance of tart rhubarb and sweet strawberry. Serve at room temperature for the best texture and flavor.
Pro Tips For Making Canned Strawberry Rhubarb Pie
- Chill the Dough: After mixing your flour and butter, pop the dough in the fridge for at least 30 minutes—I learned this the hard way after my crust shrank in the oven.
- Drain the Filling: Open the can of strawberry rhubarb filling and drain off excess syrup, or your pie will be soupy instead of thick and sliceable.
- Use Cold Butter: Cut your unsalted butter into small cubes and keep it ice-cold until mixing, which makes a flakier crust every time.
- Vent the Top: Before baking, cut 3-4 small slits in the top crust or it’ll puff up and crack—my first pie looked like a volcano.
Health Benefits of This Recipe
Fiber-Rich Goodness
This dessert packs a surprising 6-8 grams of fiber per serving from the strawberry and rhubarb combination. Fiber supports digestion and keeps you feeling full, which helps prevent overeating even with sweet treats. I love that this pie satisfies my sweet tooth while contributing to my daily fiber needs. 💪
Vitamin C Boost
Strawberries bring a significant dose of vitamin C—about 50mg per serving—which supports immune function and skin health. Rhubarb adds vitamin K for bone health. Together, they create a dessert that contributes more than just empty calories to your day.
Antioxidant Power
Both strawberries and rhubarb are rich in antioxidants, particularly anthocyanins that give them their vibrant colors. These compounds help combat oxidative stress in the body. The canned version retains most of these benefits, making this pie a tasty way to get your antioxidants.
Lower Sugar Option
By using canned filling with no added sugar, you can control sweetness levels. The recipe’s ¼ cup each of granulated and brown sugar keeps added sugars modest compared to many desserts. I often reduce it further to 2 tbsp each when I want a more tart profile.
Energy Balance
The complex carbohydrates in the crust provide steady energy, while the fruit filling offers natural sugars for a quick pick-me-up. This balance makes the pie a better option than highly refined sugar desserts. It’s my go-to when I need a sweet treat that won’t leave me crashing.
Portion Control
With 8 servings per pie, it’s easy to enjoy a modest slice. The fiber and fruit content help create satisfaction with smaller portions. I find one slice with a dollop of lightly sweetened whipped cream hits the spot perfectly. ✨
Nutrition Facts
Frequently Asked Questions
Can I use fresh fruit instead of canned filling?
Yes! Use 4 cups diced rhubarb and 2 cups sliced strawberries. Mix with 1 cup sugar and 2 tbsp cornstarch before cooking. The texture will be chunkier than canned.
How do I prevent a soggy bottom crust?
Blind-bake the bottom crust for 10 minutes at 375°F before adding filling. Also, ensure the filling is slightly cooled but still warm when poured in.
What’s the best way to store leftovers?
Keep covered at room temperature for up to 2 days or refrigerate for 5 days. Reheat slices in a 350°F oven for 10 minutes to crisp the crust.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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