Sourdough Strawberry Rhubarb Pie: Flaky, Tangy & Perfect for Summer

Make this sourdough strawberry rhubarb pie with a flaky crust and sweet-tart filling. A perfect spring dessert using your sourdough starter!

Author: gadeserahmed
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: breakfast
Method: cooking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Sourdough Pie Crust:

1 ¼ cups all-purpose flour
½ cup (1 stick) unsalted butter, cold and cubed
½ tsp salt
½ cup active sourdough starter (discard works too)
1–3 tbsp ice water (as needed)

For the Strawberry Rhubarb Filling:

2 cups chopped fresh strawberries
2 cups chopped rhubarb
¾ cup granulated sugar
2 tbsp cornstarch
1 tsp lemon zest
1 tsp vanilla extract
Pinch of salt
1 egg (for egg wash)
Optional: 1 tbsp coarse sugar for sprinkling

Instructions

1. Prepare the Dough

In a large bowl, mix flour and salt. Cut in the butter until crumbly. Stir in sourdough starter until mostly combined. Add cold water, a tablespoon at a time, until the dough holds together. Wrap and chill for 1 hour.

2. Make the Filling

In a separate bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon zest, vanilla, and a pinch of salt. Let sit for 10–15 minutes to allow the fruit to release its juices.

3. Assemble the Pie

Preheat oven to 400°F (200°C). Roll out half the dough and press into a 9-inch pie pan. Pour in the filling. Roll and cut the remaining dough into strips for a lattice or use as a top crust. Crimp edges and cut slits for steam.

4. Bake

Brush the crust with beaten egg and sprinkle with coarse sugar if desired. Bake for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for another 30–35 minutes until the crust is golden and filling is bubbly.

5. Cool & Serve

Let the pie cool for at least 1 hour before slicing. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Best eaten fresh, but leftovers can be stored in the fridge for up to 4 days.
Reheat slices in a 300°F oven to maintain the flaky texture.
Try it with a crumble topping or add fresh basil for a twist!

Nutrition

Calories: 310 kcal
Sugar: 15g
Fiber: 3g
Protein: 4g

Keywords: rustic strawberry rhubarb pie, sourdough fruit tart, tangy rhubarb dessert, strawberry pie with sourdough crust, homemade rhubarb pie

Find it online: https://www.hightasty.com/sourdough-strawberry-rhubarb-pie/