Strawberry Rhubarb Pie Recipe

There’s something magical about the first sweet-tart bite of a homemade Strawberry Rhubarb Pie. It’s the taste of sunshine, of spring turning into summer, and of family gathered around the table. If you’ve never worked with rhubarb before, don’t let its veggie status fool you—this pie is 100% dessert heaven. It’s the perfect show-stopping centerpiece for a weekend barbecue, a holiday potluck, or just a Tuesday night when you need a little extra comfort.

This classic combination is a beloved favorite for a reason. The strawberries bring a familiar sweetness that perfectly balances the rhubarb’s delightful tang. Encased in a flaky, buttery crust, it’s that dessert you’ll want to make again and again. I promise, your kitchen will smell absolutely incredible.

Table of Contents

Table of Contents

Why You’ll Love This Strawberry Rhubarb Pie

• The Perfect Balance: Sweet meets tart in the most delicious way possible.
• Surprisingly Simple: Don’t be intimidated by from-scratch pie! This recipe breaks it down into easy, foolproof steps.
• Crowd-Pleaser: This pie is guaranteed to earn you compliments and requests for the recipe.
• Celebrates the Season: It’s the best way to use up those beautiful spring and summer farmers’ market finds.

Ingredients

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For the Double Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 6-8 tablespoons ice water

For the Filling:

• 3 cups fresh rhubarb, chopped into ½-inch pieces
• 3 cups fresh strawberries, hulled and halved (or quartered if large)
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 large egg, beaten (for egg wash)
• Coarse sugar, for sprinkling

Step-by-Step Instructions

1. Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the chilled, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse peas. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Preheat and prep: Preheat your oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch any potential drips.
3. Mix the filling: In another large bowl, gently toss the chopped rhubarb and strawberries with the sugar, cornstarch, lemon juice, and vanilla extract until everything is evenly coated. Let it sit for about 10 minutes to get a little juicy.
4. Roll out the crust: On a floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang.
5. Fill and top: Pour the fruit filling into the bottom crust. Roll out the second disc of dough. You can create a full top crust with slits, or cut it into strips for a beautiful lattice design. Brush the top crust with the beaten egg and sprinkle generously with coarse sugar.
6. Bake: Bake the pie for 20 minutes at 400°F, then reduce the oven temperature to 350°F (175°C). Continue baking for another 35-45 minutes, or until the crust is a deep golden brown and the filling is bubbling. If the edges brown too quickly, use a pie crust shield or strips of foil to protect them.
7. Cool: This is the hardest part! Let the pie cool completely on a wire rack for at least 3-4 hours before slicing. This allows the filling to set properly so you get clean, beautiful slices.

My Best Tips for Pie Success

• Keep it Cold: The secret to a flaky crust is keeping your butter cold and your hands quick. If the dough gets too warm while you’re working, just pop it back in the fridge for 10 minutes.
• Thicken it Up: If your fruit is super juicy, you can add an extra tablespoon of cornstarch to prevent a soupy filling. For more on getting the perfect consistency, check out this guide from King Arthur Baking.
• Don’t Skip the Cool: I know it’s tempting to dig in right away, but letting the pie cool is non-negotiable for a slice that holds its shape.

This recipe became a staple in my house after my aunt brought over a similar pie when my first child was born. It was the perfect sweet gesture during a hectic time, and I’ve been perfecting my own version ever since.

What to Serve With Your Pie

A warm slice of Strawberry Rhubarb Pie is glorious on its own, but it’s absolutely transcendent when topped with a scoop of vanilla bean ice cream. The creamy, cold ice cream melting into the warm, fruity filling is a match made in dessert heaven. For a lighter option, a dollop of freshly whipped cream is also fantastic. If you’re planning a full summer menu, pair it with a savory main like this Grilled Lemon Herb Chicken.

Frequently Asked Questions

Can I use frozen fruit instead of fresh?

You can, but there are a few things to keep in mind. Frozen fruit will release more liquid, so you’ll want to toss it with the sugar and cornstarch while it’s still frozen and potentially add an extra tablespoon of cornstarch. There’s no need to thaw it first, as this can make the fruit mushy.

How should I store leftover pie?

Cover the cooled pie loosely with foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. You can enjoy a slice cold or warm it gently in the oven.

Can I make this pie ahead of time?

Absolutely! You can prepare the pastry dough discs up to 2 days in advance and keep them wrapped in the fridge. The assembled, unbaked pie can be frozen for up to 3 months. When you’re ready, bake it straight from the freezer—just add about 20 minutes to the baking time.

My filling is too runny. What happened?

This usually happens if the pie wasn’t baked long enough for the cornstarch to activate or if it wasn’t given enough time to cool and set. Make sure you see thick, bubbling juice coming through the vents or lattice before you take it out of the oven, and always, always let it cool completely.

I hope this Strawberry Rhubarb Pie brings as much joy to your table as it has to mine. It’s a beautiful, forgiving recipe that celebrates the best of the season. Don’t forget to grab a scoop of ice cream! If you’re looking for another fantastic fruit dessert, you have to try my Classic Blueberry Cobbler. Now, go preheat that oven—it’s pie time!