This Strawberry Rhubarb Pie is the perfect mix of sweet and tangy, wrapped in a buttery, flaky crust. The strawberries bring juicy sweetness, the rhubarb adds that bright zip, and a simple thickener turns it all into a glossy, sliceable filling. It’s cozy, classic, and tastes like the best kind of summer.
Introduction
If you’ve never baked Strawberry Rhubarb Pie before, don’t worry—this recipe walks you through it. You’ll roll out a simple double crust (or use store-bought if you need a shortcut), toss the fruit with sugar and cornstarch, and bake until golden and bubbly.
The standout move is letting the filling sit for a few minutes before you assemble. That gives the cornstarch a head start and helps prevent a runny pie. This Strawberry Rhubarb Pie is a fan-favorite for holidays, backyard dinners, and anytime you see rhubarb at the store and think, “Yes, it’s pie season.”
Why You’ll Love This Strawberry Rhubarb Pie
- Classic comfort dessert: Flaky crust + juicy filling = total pie happiness.
- Perfect sweet-tart balance: Strawberries and rhubarb taste amazing together.
- Gorgeous lattice top: Looks impressive but is easier than it seems.
- Great for gatherings: Feeds a crowd and travels well.
- Make-ahead friendly: Tastes even better after it cools.
Ingredients for Strawberry Rhubarb Pie
Crust
- Double pie crust: Homemade for maximum flake; store-bought works for an easy weeknight shortcut.
- Egg + splash of water: Makes a shiny golden crust; heavy cream also works.
- Coarse sugar (optional): Adds sparkle and crunch on top.
Filling
- Rhubarb: Provides tang and structure; slice into 1/2-inch pieces for even baking.
- Strawberries: Sweetness and color; use ripe but firm berries.
- Granulated sugar: Sweetens the filling; adjust a bit if your berries are very sweet.
- Brown sugar: Adds depth and a cozy caramel note.
- Cornstarch: Thickens the juices so you get clean slices; flour can work but is less reliable.
- Salt: Balances sweetness and makes fruit taste brighter.
- Orange juice: Adds a gentle citrus note; lemon juice works too.
- Vanilla extract: Rounds out the flavor.
- Butter: Dotted on top of the filling for richness.
How to Make Strawberry Rhubarb Pie
- 1. Preheat oven to 400°F. Place a baking sheet on the middle rack (it catches drips and helps brown the bottom).
- 2. Roll one crust into a 12-inch circle and fit it into a 9-inch pie dish. Chill it while you make the filling—cold dough bakes flakier.
- 3. Stir rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, salt, orange juice, and vanilla in a bowl. Let it sit 10 minutes so the juices start to thicken a bit.
- 4. Spoon filling into the crust, leaving most of the extra liquid behind in the bowl. Dot with butter pieces.
- 5. Top with the second crust (full top or lattice). Trim edges and crimp. Brush with egg wash and sprinkle with coarse sugar if using.
- 6. Bake 20 minutes at 400°F, then reduce to 350°F and bake 35–45 minutes more, until the crust is deep golden and the filling bubbles thickly.
- 7. Cool at least 3 hours before slicing. This is the hard part, but it matters—cooling sets the filling.
Tips for Perfect Strawberry Rhubarb Pie
- Keep dough cold: Chill the crust before baking for maximum flake.
- Use a baking sheet: It prevents mess and helps with bottom browning.
- Don’t dump in extra liquid: Leaving the watery juice behind helps avoid soup-y pie.
- Watch for bubbling: Thick bubbles mean the cornstarch is activated.
- Cool fully: Warm pie tastes great, but it won’t slice neatly.
Variations & Substitutions
- Swap citrus: Use lemon juice and zest for a brighter, sharper flavor.
- Add warm spice: A pinch of cinnamon adds cozy vibes.
- Make it a crumb top: Use a buttery crumble instead of top crust for a “lazy” version.
- Use frozen fruit: Thaw and drain well; add an extra tablespoon of cornstarch.
- Add strawberries on top: Serve with fresh berries for extra color.
Make-Ahead & Freezing
Store baked pie covered at room temperature for 1 day, then move to the fridge for up to 4 days. Reheat slices at 325°F for 10–12 minutes if you like it warm.
To freeze, freeze the fully cooled pie (or individual slices) wrapped tightly for up to 2 months. Thaw overnight in the fridge.
Serving Suggestions & Pairings
- Serve with vanilla ice cream or whipped topping.
- Pair with coffee for a cozy dessert.
- Add a simple berry salad on the side for a fresh contrast.
- Perfect for spring holidays and summer weekends.
Reader Review: “This Strawberry Rhubarb Pie was the highlight of our weekend dinner. The sweet-tart filling and flaky crust were perfect—and the lattice looked so pretty!”
Recipe Card
Strawberry Rhubarb Pie
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes + cooling
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 double pie crust (2 crusts)
- 3 cups rhubarb, sliced into 1/2-inch pieces
- 2 1/2 cups strawberries, chopped
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg + 1 tablespoon water, for egg wash
- Optional: coarse sugar for topping
Instructions
- 1. Heat oven to 400°F. Place a baking sheet on the rack.
- 2. Roll and fit bottom crust into a 9-inch pie dish. Chill.
- 3. Mix filling ingredients and rest 10 minutes.
- 4. Spoon filling into crust, leaving excess liquid behind. Dot with butter.
- 5. Add top crust or lattice. Brush with egg wash and sprinkle sugar if using.
- 6. Bake 20 minutes, reduce to 350°F, bake 35–45 minutes until deeply golden and bubbling.
- 7. Cool at least 3 hours before slicing.
If you bake this Strawberry Rhubarb Pie, leave a rating and comment. Do you love it with ice cream, whipped topping, or just a warm slice all on its own?