Strawberry Rhubarb Pie Recipe

If there’s one treat that truly captures the spirit of early summer, it’s Strawberry Rhubarb Pie. This sensational dessert blends tart rhubarb and sweet strawberries beneath a flaky crust, creating a nostalgic explosion of flavor in every bite. Whether you’re a longtime pie lover or just discovering the joy of this classic combo, you’ll find that this recipe strikes the perfect balance of tangy and sweet, with a gorgeous red-and-pink filling and irresistible aroma wafting from the oven.

this Recipe

Ingredients You’ll Need

Every ingredient in this Strawberry Rhubarb Pie has a starring role to play: from the freshness of the produce to the subtle hints of spice and bright citrus, the simple list below truly shapes this pie’s iconic character. Choose the ripest strawberries and crispiest rhubarb, and you’ll taste the difference!

• Fresh Strawberries (2 1/2 cups, hulled and halved): Strawberries bring the juicy sweetness and vibrant color that pair so well with tangy rhubarb.
• Fresh Rhubarb (2 1/2 cups, sliced 1/2-inch thick): Rhubarb delivers that signature tartness, mellowing as it bakes and complementing the berries perfectly.
• Granulated Sugar (1 1/4 cups): Essential for balancing rhubarb’s bite and achieving that deliciously sweet-and-sour harmony.
• Cornstarch (1/4 cup): This helps thicken the filling, ensuring you get lovely, sliceable wedges instead of a soupy mess.
• Ground Cinnamon (1/4 teaspoon): A hint of spice that brings extra warmth and depth to the pie.
• Salt (1/8 teaspoon): Just a pinch sharpens the flavors and rounds out the sweetness.
• Vanilla Extract (1 teaspoon): Vanilla ties everything together and adds wonderful fragrance.
• Lemon Juice (1 tablespoon): Brightens the pie and highlights the fruit flavors.
• Unsalted Butter (2 tablespoons, cut into pieces): Melted atop the filling, it gives luxurious richness.
• Double Pie Crust (homemade or store-bought): The flaky, golden base and lid that keep all that luscious filling inside!
• Egg (1, beaten with 1 tablespoon water): This egg wash ensures a shiny, bronzed crust that looks as good as it tastes.
• Coarse Sugar (optional, for sprinkling): A little sparkle and sweet crunch never hurt anyone!

How to Make Strawberry Rhubarb Pie

Step 1: Prepare the Filling

This is where the magic begins. Toss the hulled and halved strawberries and sliced rhubarb in a large mixing bowl, then add the sugar, cornstarch, cinnamon, salt, vanilla extract, and lemon juice. Stir until everything’s evenly coated—watch as the sugar dissolves and the fruit juices start to glisten!

Step 2: Roll Out the Bottom Crust

Take your dough (whether homemade or store-bought) and roll it into a circle big enough to line your 9-inch pie plate. Gently lift it—flour-dusted hands help!—and press it into the pan, letting the edges hang over just a bit. This crust forms the bed for all your gorgeous fruit.

Step 3: Fill and Dot with Butter

Spoon the strawberry-rhubarb mixture evenly into your waiting crust. Be sure to scrape in all those flavorful juices, then dot the top of the fruit with butter pieces. This adds a rich, silky finish to the filling.

Step 4: Add the Top Crust

Roll out your second piece of dough and place it over the filling—or, if you’re feeling fancy, cut it into strips and weave a beautiful lattice. Trim and crimp the edges for a rustic look that will wow everyone!

Step 5: Egg Wash and Sugar

Brush the top crust with the beaten egg and water mixture. If you love a sparkly finish, scatter a bit of coarse sugar over the top. It adds sweetness and a lovely crunch.

Step 6: Bake

Place your pie on a baking sheet (to catch any bubbling juices) and bake in a preheated 400°F oven for 20 minutes. Then, reduce the heat to 350°F and continue baking for another 35–40 minutes. The secret cue? Look for a golden brown crust and a filling that bubbles up, fast and fragrant, through the vents.

Step 7: Cool and Slice

As tempting as it is to dig in immediately, let your baked Strawberry Rhubarb Pie cool for at least three hours. This crucial step ensures the filling sets and slices cleanly, rewarding your patience with picture-perfect pie.

How to Serve Strawberry Rhubarb Pie

Garnishes

A decadent wedge of Strawberry Rhubarb Pie begs for something extra on the side. I love adding a scoop of creamy vanilla ice cream, a dollop of whipped cream, or even a dusting of powdered sugar for a delicate finish atop the warm, bubbling fruit.

Side Dishes

Serve your pie alongside freshly brewed coffee or a summery iced tea for the ultimate afternoon treat. You can also add a handful of fresh berries or a crisp green salad if you’d like to lighten things up between bites of pie!

Creative Ways to Present

Try baking your Strawberry Rhubarb Pie in mini tart pans for individual servings, or craft small hand pies with the same filling for a portable picnic treat. To impress at a gathering, decorate the lattice top with dough cutouts (hearts, leaves, or stars), making your pie a true centerpiece.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover your pie loosely with foil or plastic wrap and store at room temperature for up to two days. After that, transfer it to the fridge and enjoy the pie chilled or gently rewarmed for up to three additional days.

Freezing

Strawberry Rhubarb Pie freezes beautifully. Simply wrap baked and cooled pie (or individual slices) tightly in plastic wrap, then foil, and place in the freezer for up to three months. Thaw overnight in the refrigerator for best texture and flavor.

Reheating

To refresh your pie, warm slices in a 300°F oven for 10–15 minutes, or until heated through. This revives the crust’s crispness and beautifully perks up that tangy-sweet filling—no one will know it wasn’t just baked!

FAQs

Can I use frozen fruit in Strawberry Rhubarb Pie?

Yes, you can substitute frozen berries and rhubarb if fresh isn’t available. Make sure to thaw and drain them thoroughly so your filling doesn’t turn out watery.

Why does my pie sometimes end up runny?

Often, a runny filling happens if there isn’t enough thickener or the pie is sliced before it cools. Cornstarch and patience are your friends here—let the pie fully cool for neat slices.

What’s the best way to achieve a golden, glossy crust?

Brushing the top with an egg wash (egg beaten with a bit of water) before baking gives your pie that enviable golden glow and crisp bite. Don’t skip this easy step!

Can this pie be made vegan?

Absolutely! Swap the butter for vegan margarine, use a vegan pie crust, and brush the top with non-dairy milk instead of egg wash. The filling itself is naturally dairy-free and plant-based.

How do I prevent a soggy bottom crust?

Preheating your baking sheet and using a glass or metal pie plate can help, as can tossing the fruit thoroughly with cornstarch, and making sure to bake long enough to allow both the filling and crust to set.

Final Thoughts

If you’ve never made a homemade Strawberry Rhubarb Pie before, now is your moment! There’s something magical about combining tart rhubarb and sweet strawberries beneath a golden crust. I hope you give this beautiful pie a try and bring a slice of sunshine to your table—the smiles it brings are absolutely worth it.

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