There’s nothing quite like biting into a perfect slice of homemade Strawberry Rhubarb Pie, where tart rhubarb perfectly balances the sweetness of ripe strawberries. This classic dessert combines tender, flaky pastry with a vibrant, juicy filling that brings back cherished memories of spring and early summer baking. Get ready to create a show-stopping dessert that everyone will request year after year!

Why You Will Love This Recipe

This Strawberry Rhubarb Pie recipe strikes the ideal balance between sweet and sour, which is what makes this pairing so beloved. The filling thickens beautifully, resulting in a luscious texture without being overly runny. Furthermore, using a homemade or store-bought double pie crust ensures maximum flaky goodness, making this a relatively straightforward yet impressive dessert project for bakers of all skill levels. It captures the quintessential flavor of the season.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• ½ cup ice water (approximate)
• 4 cups fresh rhubarb, chopped into 1-inch pieces
• 4 cups fresh strawberries, hulled and halved or quartered
• 1 ½ cups granulated sugar (adjust based on fruit sweetness)
• ¼ cup cornstarch or tapioca starch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 large egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Step-by-Step Instructions

1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
2. Prepare the Filling: In a large bowl, gently combine the chopped rhubarb and strawberries. In a separate small bowl, whisk together the granulated sugar, cornstarch (or tapioca), lemon juice, and vanilla extract. Pour the sugar mixture over the fruit and toss gently until everything is evenly coated. Let the mixture sit for 15 minutes while you roll out the dough.
3. Assemble the Bottom Crust: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a standard 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang, and then chill the crust while you prepare the top.
4. Fill and Top the Pie: Pour the fruit filling into the chilled bottom crust. Roll out the second disk of dough for the top crust. Place it over the filling. Trim the edges, seal the top and bottom crusts together, and crimp decoratively. Cut several slits in the top crust to allow steam to escape.
5. Bake: Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet (to catch any drips). Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is visibly bubbling thickly. (If the edges brown too quickly, cover them loosely with aluminum foil).
6. Cool Completely: This is crucial! Place the pie on a wire rack and allow it to cool completely, preferably for 4 to 6 hours, before slicing. This resting period allows the starches in the filling to fully set.

Expert Tips / Pro Tips

• Use Frozen Rhubarb Correctly: If using frozen rhubarb, do not thaw it first. Toss it directly with the dry ingredients, but you may need to increase the cornstarch by 1 tablespoon and increase the baking time by 10–15 minutes.
• Prevent a Soggy Bottom: For the crispiest bottom crust, consider brushing the bottom crust lightly with a whisked egg white before adding the filling. You can also bake the bottom shell halfway before adding the fruit (blind baking).
• Chilled Butter is King: For the flakiest pastry, ensure your butter and even your water are as cold as possible when making the dough. Cold butter creates steam pockets during baking, resulting in flakiness.
• Thickening Agent Choice: While cornstarch is standard, many prefer tapioca starch for fruit pies as it yields a clearer, glossier filling that stays set, even when slightly underbaked.

Variations & Substitutions

• Spice It Up: Add ½ teaspoon of ground cinnamon or a tiny pinch of freshly grated nutmeg to the filling mixture for added warmth.
• Add Texture: Mix ½ cup of chopped pecans or walnuts into the fruit filling before placing it in the crust.
• Different Berries: If strawberries aren’t in season, substitute blueberries, raspberries, or blackberries for the strawberries. If substituting a less acidic fruit, slightly reduce the amount of sugar.
• Lattice Top: Instead of a solid top crust, cut the second disk of dough into even strips and weave a traditional lattice pattern over the filling.

Serving Suggestions

The best way to enjoy this bright and tangy pie is slightly warm (after it has fully set). Serve a generous slice topped with a dollop of fresh whipped cream, a scoop of high-quality vanilla bean ice cream, or a drizzle of homemade crème anglaise. It pairs wonderfully with strong coffee or a glass of crisp iced tea.

Storage, Freezing & Reheating

Storage: Store baked Strawberry Rhubarb Pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Avoid airtight containers, as trapped moisture can soften the crust.

Freezing: This pie freezes best baked but completely cooled. Wrap the entire cooled pie tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving, or reheat directly from frozen (this requires extended baking time).

Reheating: To revive leftover slices, reheat them in a 300°F (150°C) oven for about 10–15 minutes, or until warmed through. This helps crisp up the crust again.

Nutrition Information

The following information is an estimate based on 8 servings and may vary depending on the exact ingredients and crust used.

FAQ

Why is my Strawberry Rhubarb Pie filling runny?

The most common reason for a runny filling is not allowing the pie to cool completely before slicing! The starches need 4 to 6 hours at room temperature to fully gel and set the juices. If it was runny even after cooling, you likely needed more thickener (cornstarch or tapioca) or your fruit was exceptionally juicy.

Can I use sugar substitutes in this recipe?

Yes, you can usually substitute granulated sugar with a granular sugar substitute suitable for baking (like erythritol blends). However, you may need to make adjustments, as some substitutes do not absorb moisture the way sugar does. You might need to slightly increase the cornstarch if the liquid content seems high.

How do I know when the filling is done baking?

The pie is done when the crust is deeply golden brown and, more importantly, the filling is bubbling thickly through the vents. If the bubbles look thin or watery, it needs more time in the oven. Visibly thick boiling indicates the starches have activated.

Strawberry Rhubarb Pie

A classic, perfectly balanced sweet and tart pie featuring fresh strawberries and rhubarb, baked in a flaky, golden-brown crust.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Crust (Double Crust)

• 2.5 cups All-purpose flour plus more for dusting
• 1 teaspoon Salt
• 1 cup Unsalted butter very cold, cut into cubes
• 6 tablespoons Ice water approximately

For the Filling

• 3 cups Fresh strawberries hulled and halved
• 3 cups Fresh rhubarb trimmed and chopped into 1-inch pieces
• 1 cup Granulated sugar adjust to taste depending on fruit tartness
• 1/4 cup Cornstarch or tapioca starch
• 1 teaspoon Lemon zest
• 1 tablespoon Lemon juice
• 1 large Egg beaten, for egg wash

Method

 

Instructions

1. Prepare the Crust: In a large bowl or food processor, pulse flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide into two slightly unequal discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the Filling: In a large bowl, gently combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon zest, and lemon juice. Toss until the fruit is evenly coated and set aside while you roll out the dough.
3. Assemble the Pie: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the larger dough disc to a 12-inch circle and carefully place it into a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang. Pour the fruit filling evenly into the crust.
4. Top the Pie: Roll out the second dough disc. Either place it over the filling as a solid top crust (cutting slits for steam vents) or cut it into strips to create a lattice top. Crimp the top and bottom crusts together to seal. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar, if desired.
5. Bake the Pie: Place the pie on a baking sheet (to catch drips). Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 40-45 minutes, or until the crust is deep golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
6. Cool and Serve: Let the pie cool completely on a wire rack for at least 3 to 4 hours before slicing and serving. This allows the filling to set properly.

Notes

For the best texture, use cold ingredients for the pie crust. If your strawberries or rhubarb are very sweet, reduce the sugar slightly. Serve warm with vanilla bean ice cream.