Hey y’all! If you’re looking for the perfect dessert to capture the essence of spring and summer, this Strawberry Rhubarb Pie is the answer. With its irresistible combination of juicy strawberries, tangy rhubarb, and a buttery, flaky crust, it’s a crowd-pleaser for family gatherings, potlucks, or just a cozy night in. One slice delivers a sweet-tart flavor explosion that’s beautifully balanced, rustic, and oh-so comforting. Let’s get cooking!
Why You’ll Love This Strawberry Rhubarb Pie
- The perfect blend of sweet strawberries and tart rhubarb creates a flavor that pops.
- The buttery, golden crust is delightfully flaky and crisp.
- Simple ingredients with easy-to-follow steps make it accessible for bakers of all levels.
- This pie is always a showstopper at picnics, celebrations, or weeknight desserts.
- Adaptable to taste, with endless ways to add your personal twist!
Strawberry Rhubarb Pie Ingredients
- 2 cups fresh strawberries, hulled and halved
- 2 cups fresh rhubarb, sliced into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cubed
- 1 package (14 ounces) refrigerated pie crusts (or homemade, enough for a double crust)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
How to Make Strawberry Rhubarb Pie: Step-by-Step Directions
Prep the Pie Crust
- Preheat your oven to 400°F (205°C).
- Roll out one pie crust and fit it into a 9-inch pie plate. Trim edges to leave a slight overhang. Refrigerate while making the filling.
Prepare the Strawberry Rhubarb Pie Filling
- In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, salt, lemon juice, and vanilla extract. Toss until the fruit is evenly coated and let sit for 10 minutes to draw out juices.
Assemble the Pie
- Spoon the filling into the prepared pie crust, spreading it out evenly. Dot with cubed butter.
- Roll out the second crust and lay it over the filling. Trim, pinch, and flute the edges. Cut slits for steam or create a lattice top if desired.
- Brush the top crust with beaten egg and sprinkle with coarse sugar for a sparkling finish.
Bake the Strawberry Rhubarb Pie
- Place the pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F (205°C), then reduce heat to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden and the filling is bubbly.
- If needed, cover the edges with foil to prevent over-browning in the last 15 minutes.
- Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Strawberry Rhubarb Pie Recipe Notes
- For best results, use fresh rhubarb and ripe strawberries—check out Bon Appétit’s guide on picking rhubarb.
- If your filling seems very juicy, add an extra 1-2 tablespoons of cornstarch to help it set.
- Using a pie shield or foil on the edges prevents over-browning while the center finishes baking.
Strawberry Rhubarb Pie Variations
- Gluten-Free Version: Use a gluten-free pie crust to make this pie celiac-friendly.
- Almond Streusel Topping: Replace the top crust with a sweet almond crumble for extra crunch.
- Mixed Berry Medley: Swap 1 cup of strawberries for blueberries or raspberries for a more complex flavor.
Equipment Needed for Strawberry Rhubarb Pie
- 9-inch pie plate
- Mixing bowls
- Measuring cups and spoons
- Rolling pin (if using homemade crust)
- Baking sheet
- Pastry brush
- Aluminum foil or pie shield
Strawberry Rhubarb Pie Storage & Shelf Life
Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 2 months. To serve, thaw overnight in the fridge and reheat in a 300°F (150°C) oven for 10 minutes.
Serving Suggestions & Pairings for Strawberry Rhubarb Pie
- Top warm slices with a scoop of vanilla ice cream for a classic pairing.
- Serve alongside fresh whipped cream and a sprinkle of lemon zest.
- Enjoy with a cup of hot coffee or a chilled glass of dessert wine.
Strawberry Rhubarb Pie Pro Tips
- Let your pie cool completely before slicing to prevent a runny filling—more cooling tips at Sally’s Baking Addiction.
- Use a glass pie plate for even baking and easier monitoring of the bottom crust.
- For extra shine, brush the warm baked pie with a little melted apricot jam.
Strawberry Rhubarb Pie FAQ
- Can I use frozen strawberries or rhubarb?
- Yes, but thaw and drain them well to avoid excess moisture in the filling.
- How do I keep my bottom crust from getting soggy?
- Bake the pie on the lower rack and consider sprinkling a thin layer of ground almonds or breadcrumbs on the bottom crust before adding the filling.
- Is it possible to make this pie ahead of time?
- Absolutely! Prepare and bake the pie up to a day in advance, then store covered at room temperature or refrigerate until ready to serve.
Prep time: 30 minutes | Cook time: 60 minutes | Total time: 2 hours 30 minutes (including cooling)
For more on the health benefits of rhubarb, check out Healthline’s Rhubarb Guide.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
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1Preheat the oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish.
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2In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, salt, and lemon juice. Toss until the fruit is evenly coated.
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3Pour the fruit mixture into the prepared pie crust. Dot the filling with pieces of butter.
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4Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top to vent. Brush with beaten egg and sprinkle with coarse sugar if desired.
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5Bake for 20 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for an additional 35 minutes, or until the crust is golden and the filling is bubbling.
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6Cool the pie on a wire rack for at least 2 hours before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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