Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a beautiful balance of sweet and tart, wrapped in a flaky, golden crust. I love how the juicy strawberries mellow out the sharp tang of rhubarb, creating a filling that’s bright, flavorful, and full of summery goodness. This pie is a classic for a reason—it’s cozy, nostalgic, and always a showstopper at the table.

Why You’ll Love This Recipe

I love this recipe because it combines fresh, seasonal ingredients with simple baking techniques. The fruit filling turns bubbly and jammy as it bakes, and the crust crisps up perfectly. Whether I’m making it for a family gathering, a holiday, or just because I’ve got fresh rhubarb on hand, this pie always hits the sweet spot between comforting and refreshing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Fresh rhubarb, chopped

• Fresh strawberries, hulled and sliced

• Granulated sugar

• Cornstarch (or tapioca starch)

• Lemon juice

• Vanilla extract

• Pinch of salt

For the crust:

• Pie dough for a double crust (homemade or store-bought)

• Egg (for egg wash)

• Optional: coarse sugar for sprinkling on top

Directions

1. I preheat the oven to 400°F (200°C).

2. I roll out one pie crust and fit it into a 9-inch pie dish. I keep the second crust chilled for the top.

3. In a large bowl, I mix the rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, and salt. I let it sit for 10–15 minutes to draw out the juices.

4. I pour the filling into the prepared crust and dot the top with a few small pieces of butter (optional).

5. I roll out the second crust and place it over the filling, either whole or as a lattice. I crimp the edges to seal and cut slits in the top if using a full crust.

6. I brush the top crust with beaten egg and sprinkle with coarse sugar.

7. I bake the pie for 20 minutes at 400°F, then reduce the heat to 350°F (175°C) and bake for another 30–35 minutes, or until the crust is golden and the filling is bubbling.

8. I let the pie cool completely before slicing so the filling can set.

Servings and timing

This pie serves about 8 and takes around 1 hour and 15 minutes total, plus cooling time. It’s best served at room temperature or slightly warm.

Variations

• I use a crumble topping instead of a top crust for a rustic twist.

• I add a pinch of cinnamon or nutmeg to the filling for extra warmth.

• I use a mix of brown sugar and white sugar for deeper flavor.

• I serve it with whipped cream, vanilla ice cream, or Greek yogurt for contrast.

storage/reheating

I store the pie covered at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I warm slices in the oven or microwave until just heated through. The crust stays crisper when reheated in the oven.

FAQs

Can I use frozen fruit?

Yes! I thaw and drain frozen strawberries and rhubarb before using to avoid excess liquid in the filling.

How do I prevent a soggy bottom crust?

I bake the pie on the lower oven rack and sometimes preheat a baking sheet to help the bottom crust cook evenly.

Why do I need to let the pie cool before slicing?

Cooling allows the filling to thicken and set—cutting it too soon will make it runny.

Can I make the pie ahead of time?

Yes! I bake it a day in advance and store it at room temperature or in the fridge, depending on how soon I’ll serve it.

Can I make it gluten-free?

Yes, I use a gluten-free pie crust and ensure the cornstarch or thickener is also gluten-free.

Conclusion

Strawberry Rhubarb Pie is a timeless dessert that brings together the best of sweet and tart in every slice. I love the jammy filling, the flaky crust, and how easy it is to make with seasonal ingredients. Whether I’m baking it for a special event or just for a taste of something nostalgic and fruity, this pie always brings joy to the table.

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