The Best Strawberry Rhubarb Pie Recipe

Looking for a dessert that’s sweet, tart, and tastes like summer in every bite? This strawberry rhubarb pie recipe is just what you need. A flaky golden crust wraps around a juicy filling made with fresh strawberries and tangy rhubarb, striking the perfect balance of flavor and texture. Whether you’re baking for a picnic, holiday, or just because, this pie delivers big on taste and presentation.

Why Strawberry Rhubarb Pie is a Beloved Classic

The Charm of Strawberry Rhubarb

Strawberry rhubarb pie is a springtime favorite for a reason. Strawberries bring sweetness and color, while rhubarb adds a bold, tart bite. Together, they create a filling that’s flavorful and never too sugary. It’s a dessert with personality.

A Tradition Worth Keeping

This pie has been a staple in American kitchens for generations. It’s rustic, comforting, and shows off seasonal ingredients in the best way. The crust is buttery and crisp, and the lattice top makes it look as good as it tastes.

Ingredients for the Perfect Strawberry Rhubarb Pie Recipe

Essential Ingredients and Their Roles in the Recipe

To make the best strawberry rhubarb pie recipe, each ingredient plays an important role in achieving the right flavor and texture. Here’s what you’ll need:

• Double Pie Crust – A sturdy base and a golden lattice top. A homemade crust gives the best texture and flavor, but store-bought works if you’re short on time.
• Strawberries (2½ cups) – Washed, hulled, and chopped. Their sweetness balances rhubarb’s tart edge.
• Rhubarb (3 cups) – Trimmed and cut into ½-inch pieces. Rhubarb adds bold, tangy flavor and soft texture when baked.
• Sugar (¾ cup) – Brings out the natural sweetness of the fruit. You can adjust depending on how tart your rhubarb is.
• Cornstarch (¼ cup) – The thickener. Helps control the juice from strawberries and rhubarb so your pie isn’t runny.
• Salt (¼ teaspoon) – Enhances all the flavors and balances sweetness.
• Vanilla (1 teaspoon) – Adds depth and a subtle aromatic note.
• Butter (1 tablespoon) – Dotting the top before baking gives the filling richness.
• Egg yolk + water – For brushing the crust to get that golden brown shine.
• Coarse sugar (optional) – Sprinkled on top for a sweet crunch.

Fresh vs. Frozen: What to Know About Fruit Quality

• Strawberries: Always use fresh if possible. Frozen strawberries can make the filling watery unless drained and thickened well.
• Rhubarb: Frozen rhubarb works great. If freezing yourself, slice it first so you can use it directly from frozen. No need to thaw.
• Extra tip: For every additional ½ cup of strawberries you add, increase the cornstarch by 1 teaspoon to avoid a soupy mess.

Flavor Enhancers: Customize to Taste

You can stick to the classic combo, or take it up a notch:

• Lemon or orange zest – Adds brightness
• Cinnamon, cardamom, or ginger – Bring warmth and spice
• Brown sugar swap – Replace part of the white sugar for a richer molasses tone

This flexibility makes the strawberry rhubarb pie recipe one you can personalize over and over again, depending on the occasion or your pantry.

Strawberry Rhubarb Pie Recipe

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• Author: Kaylee
• Total Time: 1 hour 20 minutes
• Yield: 10 servings 1x

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Description

A sweet-tart pie with juicy strawberries and tangy rhubarb wrapped in a flaky homemade crust. Perfect for spring and summer gatherings.

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Ingredients

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1 Double Pie Crust

2½ cups strawberries, washed, hulled, and chopped

3 cups rhubarb, sliced into ½-inch pieces

¾ cup sugar (adjust to taste)

¼ cup cornstarch

¼ teaspoon salt

1 teaspoon vanilla

1 tablespoon butter, cut into small pieces

1 egg yolk (for brushing crust)

2 teaspoons water, milk, or cream (to mix with yolk)

Coarse sugar for topping (optional)

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Instructions

1. Preheat oven to 425°F. Prep strawberries and rhubarb as directed.

2. Mix fruit in a bowl with sugar, cornstarch, salt, and vanilla. Set aside.

3. Roll out bottom crust into a 12-inch round. Fit into pie dish.

4. Spoon in fruit filling. Discard excess juice. Dot with butter.

5. Roll out top crust and cut into strips for a lattice top.

6. Place lattice strips and seal edges. Brush with egg wash and sprinkle sugar if desired.

7. Bake for 20 minutes at 425°F. Lower heat to 375°F and bake another 35-40 minutes.

8. Tent edges if browning too fast. Remove and let cool for 2–3 hours before slicing.

9. Serve with vanilla ice cream or whipped cream.

Notes

To avoid a soggy crust, discard excess juice from the fruit before baking.

You can freeze rhubarb ahead of time. Use directly from frozen.

Customize flavor with citrus zest or spices like cardamom or cinnamon.

Chill before slicing for clean cuts.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Pie Recipes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 256
• Sugar: 17
• Sodium: 209
• Fat: 10
• Saturated Fat: 4
• Unsaturated Fat: 5
• Trans Fat: 1
• Carbohydrates: 39
• Fiber: 2
• Protein: 3
• Cholesterol: 3

How to Make Strawberry Rhubarb Pie from Scratch

Prepping the Fruit for the Perfect Filling

Start by preparing your fruit. Fresh fruit delivers the best flavor and texture, especially for a pie that relies on that natural tart-sweet balance.

• Strawberries: Wash, hull, and cut them into small bite-sized pieces. Aim for uniform sizes to ensure even baking.
• Rhubarb: Remove leaves completely (they’re toxic), wash the stalks, and slice into ½-inch pieces. Smaller pieces soften better during baking without turning to mush.

In a large mixing bowl, combine your chopped fruit. Sprinkle with sugar, cornstarch, salt, and vanilla. Gently mix everything until evenly coated, then let the mixture sit for a few minutes while you prepare the crust.

Mixing and Thickening: The Key to Great Texture

Fruit pies often go wrong with runny fillings. The fix? Cornstarch. This recipe uses ¼ cup, which helps bind juices as the pie bakes.

Pro Tip: After mixing your fruit and sugar, discard any extra juice pooled at the bottom of the bowl before adding the filling to the crust. This small step keeps your bottom crust from turning soggy.

Adding a small amount of butter on top of the filling before baking creates a richer flavor and silkier finish.

Building the Strawberry Rhubarb Pie Crust Step-by-Step

1. Roll the bottom crust into a 12-inch circle on a lightly floured surface.
2. Carefully transfer it into your pie dish. Press the dough into place, letting it hug the sides naturally. Trim excess dough hanging over the edge.
3. Add the fruit filling, discarding excess liquid as mentioned above. Smooth the top, then dot with butter.
4. Roll the second crust into a 12-inch circle and cut it into strips to create a lattice top. If you’re new to lattice work, don’t stress—simple overlapping strips look beautiful and work just as well.
5. Brush the top crust with the egg yolk wash (egg yolk + a little water, milk, or cream). For extra sparkle and crunch, sprinkle with coarse or granulated sugar.
6. Seal the edges by pinching them or using a fork. Make sure the edges are secure to avoid leaks while baking.

At this stage, your pie is ready to go into the oven. A properly assembled crust will hold the filling in place and bake into a flaky, golden shell with a bubbling center.

Mastering the Pie Crust

Why a Double Crust Works Best for Strawberry Rhubarb Pie

A double crust pie, with both bottom and top layers of dough, is ideal for this strawberry rhubarb pie recipe. The top crust helps hold the juicy filling together while also locking in steam during baking, giving you a soft yet structured center.

The lattice top is a classic look for this Strawberry Rhubarb Pie, allowing some steam to escape and showing off the vibrant red filling underneath. But feel free to get creative if you’re short on time or want a different presentation.

Lattice Top vs. Full Crust vs. Crumble Topping

Each crust style adds something special to your Strawberry Rhubarb Pie. Here are your options:

Tip: If using a full top crust, make sure to cut 4 vents into the top to allow steam to escape.

Tips for Flaky, Golden, and Crisp Pie Crust

• Use chilled dough. Cold butter or shortening ensures flakiness by creating steam pockets during baking.
• Flour your surface lightly. Don’t overdo it—just enough to keep the dough from sticking.
• Keep it moving. Turn your dough regularly as you roll to maintain an even thickness and circle.
• Don’t stretch the dough. Gently press it into the dish. Stretching causes shrinkage during baking.
• Egg wash is key. A brushed-on mix of egg yolk and cream or water adds color and sheen to the top crust.
• Add coarse sugar. For texture and sparkle, sprinkle a bit of coarse or turbinado sugar over the top before baking.

Whether you’re a first-time baker or a seasoned pie pro, mastering the crust is the difference between an okay pie and a show-stopping one. With these tips, your strawberry rhubarb pie recipe will have the perfect crunch to match its rich, flavorful filling.

Baking Your Strawberry Rhubarb Pie to Perfection

Correct Oven Temperature and Timing Strategy

Baking your strawberry rhubarb pie at the right temperature—and knowing when to adjust it—is crucial for getting that perfect filling texture and a beautifully golden crust.

Here’s the baking breakdown:

• Start at 425°F for 20 minutes. This high heat helps set the crust quickly, locking in the filling and giving the Strawberry Rhubarb Pie a strong foundation.
• Lower to 375°F and continue baking for 35 to 40 minutes. This gradual temperature shift allows the fruit to soften and the juices to thicken without burning the crust.

Your total baking time should be around 55 to 60 minutes.

How and When to Tent the Crust

About 40 minutes into baking, check your crust. If the edges are browning too quickly, tent them with aluminum foil or use a pie crust shield. This protects the delicate edges from over-browning while the rest of the Strawberry Rhubarb Pie continues to bake through.

Don’t skip this step—it can mean the difference between perfectly baked and burnt edges.

Avoiding Soggy Bottoms: Key Tricks That Work

A soggy pie bottom can ruin all your hard work. Here’s how to avoid that fate:

• Preheat a baking sheet. Set your Strawberry Rhubarb Pie pan directly on a hot sheet tray to jump-start the bottom crust’s baking.
• Use a glass or metal pie dish. These materials conduct heat better than ceramic, helping the crust cook evenly.
• Discard extra filling liquid. After mixing the fruit with sugar and cornstarch, toss the fruit with a spoon and leave behind any excess juice when filling the pie.
• Vent properly. A lattice crust or slits in a full top crust allow steam to escape, which helps reduce internal moisture.
• Cool completely. The pie sets as it cools. If you cut it too early, the filling may still be loose.

Once the filling is bubbling and the top crust is golden brown, remove the Strawberry Rhubarb Pie from the oven and let it cool for at least 2–3 hours before slicing. This cooling period helps the filling set and intensifies the flavor.

Cooling and Serving Tips

Why Cooling Time Matters for Filling Texture

It’s tempting to dive right into your fresh-from-the-oven strawberry rhubarb pie, but here’s the truth: cooling is non-negotiable.

Letting the Strawberry Rhubarb Pie rest for at least 2 to 3 hours at room temperature allows the cornstarch to work its magic, thickening the fruit juices into a soft, sliceable filling. If you cut the pie too soon, the filling may run out and leave you with a soggy mess.

Pro Tip: For best results, cool the Strawberry Rhubarb Pie on a wire rack so air circulates around the dish. This helps firm up both the crust and the filling.

Serving Suggestions That Make It Even Better

Once cooled, your Strawberry Rhubarb Pie is ready to serve. You can enjoy it at room temperature or slightly warm it up in the oven for that fresh-baked feel.

Here are some delicious pairing ideas:

• Vanilla Ice Cream – A timeless favorite. The cold, creamy texture pairs beautifully with the warm, sweet-tart filling.
• Whipped Cream – Light and fluffy, it adds a soft touch to every bite.
• Powdered Sugar Dusting – For a rustic, bakery-style finish.

Want a casual twist? Serve it in a bowl with warm milk or even pour a bit of cold cream over the top like old-fashioned diners do. There’s no wrong way to enjoy a slice—just make sure it’s fully set before serving.

Get the Cleanest Pie Slices Every Time

Here’s how to get bakery-level slices:

1. Use a serrated knife. It cuts clean through the crust without tearing.
2. Wipe the knife between cuts. This prevents dragging filling across the crust.
3. Chill for 15 minutes before slicing. If the pie is still too warm, a short stint in the fridge can help it hold shape.

Storage, Freezing, and Make-Ahead Instructions

How to Store Your Strawberry Rhubarb Pie Properly

After the Strawberry Rhubarb Pie has fully cooled, you’ll want to keep it fresh and flavorful for as long as possible.

• Room temperature: If you plan to eat it within 24 hours, you can cover it loosely with foil and store it at room temp.
• Refrigerator: For longer storage, cover the Strawberry Rhubarb Pie tightly with plastic wrap or aluminum foil and refrigerate. It’ll keep for 4 to 5 days.
• Serving again? Reheat individual slices in the oven at 325°F for 10 minutes, or microwave for 20–30 seconds for a softer crust.

Freezing Options for Pie and Ingredients

Strawberry rhubarb pie is freezer-friendly in multiple ways:

• Freeze the unbaked pie: Assemble the pie in a metal or aluminum pie dish, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to bake, no need to thaw—just bake directly from frozen, adding 15–20 minutes to the bake time.
• Freeze baked pie: Let the baked pie cool completely, wrap well, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven to refresh the crust.
• Freeze the filling: Want to prep just the filling? Mix the fruit, sugar, cornstarch, and seasonings, then freeze in an airtight bag. Thaw in the fridge overnight before using.

Make-Ahead Tips for Easy Prep

You can break up the pie-making process to save time:

• Crust: Homemade pie dough can be made and refrigerated for up to 5 days, or frozen for 3 months. Thaw in the fridge overnight.
• Filling: Mix the filling a day ahead and store it covered in the fridge. Just be sure to drain excess juice before baking.
• Fully baked pie: Bake the Strawberry Rhubarb Pie a day ahead, cool completely, and store it covered at room temperature. This gives the filling more time to set and enhances the flavor.

These tips make it easier to enjoy a delicious strawberry rhubarb pie recipe without feeling rushed or overwhelmed, especially if you’re baking for a special event or large group.

Creative Variations on the Classic Recipe

Add Flavor Twists to the Filling

The beauty of a strawberry rhubarb pie recipe is that it’s endlessly adaptable. While the classic version is incredible as-is, adding a few small upgrades can elevate the flavor or match seasonal preferences.

Here are some easy ways to enhance your filling:

• Lemon zest – Just ½ teaspoon adds a bright, fresh note that complements both fruits.
• Orange juice – A splash (1 tablespoon) pairs especially well with rhubarb’s tartness and makes the filling taste vibrant.
• Spices like cinnamon or cardamom – Add ¼ teaspoon for warm depth. Cardamom gives it a floral, citrusy lift.
• Fresh ginger – Grate ½ teaspoon into the filling for subtle spice and added dimension.

You can also play with the sugar balance. Try replacing part of the white sugar with light brown sugar for a richer, caramelized flavor.

Customize the Top Crust for Visual Appeal

If a lattice top isn’t your thing, don’t worry—there are plenty of other ways to finish your Strawberry Rhubarb Pie:

• Full top crust with slits – Cover the entire pie with one rolled-out crust, but slice 4–6 steam vents in the center.
• Cookie cutter shapes – Cut out small stars, hearts, or leaves from pie dough and place them over the filling for a unique look.
• Crumb or streusel topping – Swap the top crust for a sweet, crunchy topping. Use oats, flour, butter, and brown sugar for a delicious alternative.
• No top crust – For a more rustic, casual dessert, skip the top crust entirely and bake it as an open-faced pie or tart.

Adjust Fruit Ratios for Different Results

Depending on your flavor preferences, you can adjust the amount of strawberries or rhubarb:

• More strawberries = sweeter filling
• More rhubarb = tangier, bolder taste

If you change the ratio, don’t forget to adjust your thickener. Add 1 teaspoon of cornstarch for every extra ½ cup of strawberries.

These small changes allow you to put your own spin on the classic strawberry rhubarb pie recipe while still enjoying its timeless character.

Conclusion

There’s something timeless about a strawberry rhubarb pie recipe. It brings together the bold, tart flavor of rhubarb with the sweet, juicy richness of strawberries—all tucked inside a flaky, golden crust that’s as satisfying as it is beautiful. Whether you stick with the classic version or try one of the flavorful twists, this Strawberry Rhubarb Pie is sure to become a favorite at your table.

It’s a dessert that shines in spring, but thanks to freezing tips and make-ahead options, you can enjoy it year-round. From backyard barbecues to Sunday dinners, this pie fits the moment. With the right technique, ingredients, and a little patience for cooling, your pie will slice clean, taste incredible, and earn plenty of compliments.

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