Strawberry Rhubarb Basil Balsamic Pie

The sweetness of the strawberries, combined with the tang of rhubarb and the slight and surprising flavor of the basil and balsamic send this pie to the next level – this pie is sure to be a hit with everyone!

It’s the start of pie season friends! Ok, every day is pie season in my house, but now that the garden’s very first crops like fresh berries, herbs and rhubarb are starting to pop up, it’s officially pie season! And to celebrate, I made this oh so delicious Strawberry Rhubarb Basil Balsamic Pie.

Nothing says spring and early summer like strawberries and rhubarb! The sweetness of the strawberries, combined with the tang of rhubarb gets me excited about what my garden will bring us this spring and summer. The slight and surprising flavor of the basil and balsamic send this pie to the next level – this pie is sure to be a hit with everyone!

This strawberry rhubarb pie has become my new favorite – I’m not sure what I’ll make when it's not rhubarb season!

Why You'll Love this Pie

1. The Perfect Balance: Strawberry's sweetness perfectly complements the tart rhubarb - it's like they're meant to be!
2. Seasonal Sensation: Embrace the spring and early summer vibes with this strawberry pie, showcasing the best of the season's harvest.
3. Unexpected Twist: The addition of the balsamic vinegar and basil add a unique twist that complements 

Ingredients

• Pie Crust Recipe
• fresh strawberries
• rhubarb
• basil
• balsamic vinegar
• vanilla extract
• brown sugar
• granulated sugar
• cornstarch
• kosher salt
• butter 
• egg for egg wash
• sparkling sugar

How to Make

1. Prep Time: Chop your strawberries and rhubarb into bite-sized pieces.
2. Mix Magic: Combine the ingredients in a large bowl and let the flavors combine.
3. Crust Time: Roll out your pie crust, place it in the pie pan, and add the pie ingredients.
4. Bake it Away: Cover with a top crust and bake until golden brown.
5. Cool & Serve: Let it cool for at least 3 hours before serving.

Recommended Equipment

pie dish, rolling pin, pastry cutter

Tips for Pie Perfection

• Chill Out: Keep your crust chilled for flakier results.
• Thicken Up: Don't skimp on the cornstarch to avoid a runny pie.
• Sweet Spot: Adjust sugar based on the tartness of your rhubarb and strawberries.

Pie Serving Suggestions

Pair this pie with vanilla ice cream, fresh mint, or even a dollop of clotted cream for a transcendent experience. For the adventurous, a sprinkle of cracked black pepper or a dash of cinnamon can add an exciting twist.

Storage

Let the pie cool completely, then cover it loosely with plastic wrap and store it at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

FAQs

If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!

Recipe Card

Strawberry Rhubarb Basil Balsamic Pie

The sweetness of the strawberries, combined with the tang of rhubarb and the slight and surprising flavor of the basil and balsamic send this pie to the next level – this pie is sure to be a hit with everyone!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Strawberry Rhubarb Basil Balsamic Pie

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Servings: 1

Author: Shannon

Ingredients

• 1 Pie Crust Recipe
• 3 cup sliced strawberries I usually cut into quarters
• 3 cup rhubarb about ½ inch pieces
• 2 tablespoons chopped basil
• 1 tablespoon balsamic vinegar
• 1 teaspoon vanilla extract
• ¼ cup packed brown sugar
• ¼ granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon kosher salt
• 2 tablespoons butter cut into small pieces
• egg for egg wash - optional
• sparkling sugar - optional

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Instructions

• Preheat oven to 400°F.
• Roll out 1 chilled pie dough disc on a lightly floured work surface until dough is about ⅛” thick and about 12” in diameter.
• Transfer dough to a 9” pie plate. Trim the edge of the dough so that there is about 1” overhang.
• Fold the edges under and crimp with your fingers or a fork.
• Put the pie plate in the freezer while you make the pie filling.
• For the filling: In a medium bowl, toss together sliced strawberries, rhubarb, basil, balsamic vinegar, vanilla extract, brown sugar, granulated sugar, cornstarch and kosher salt. Gently toss to coat the fruit evenly. Set aside.
• Roll out the 2^nd pie dough disc for the top of the pie. You can either cut into strips for a lattice pie crust or leave whole for a regular pie crust.
• Take the pie plate out of the freezer and carefully spoon the pie filling into the pie plate.
• Dot the pieces of butter on top of the filling.
• Next, take the 2^nd rolled out pie dough and place on top of the pie. Brush with egg wash and sprinkle lightly with sparkling sugar. Cut slits in the top to form steam vents if you are leaving the top crust whole instead of doing a lattice crust.
• Place pie onto a cookie sheet for baking and place in the oven.
• Bake at 400°F for 20 minutes and then reduce temperature to 350°F for an additional 25-30 minutes, until the crust is golden brown and the filling bubbles.
• Place on cooling rack and allow pie to cool for at least 3 hours before serving.

* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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