Few desserts celebrate spring and summer better than strawberry rhubarb pie. The combination of juicy strawberries and tart rhubarb creates an irresistible balance of sweetness and brightness wrapped inside a flaky, buttery crust.
Whether you’re baking for a family dinner, picnic, holiday, or weekend gathering, this homemade pie delivers bakery-quality results without complicated techniques.
The filling becomes beautifully thick and glossy while the crust bakes into a golden masterpiece. Every slice offers vibrant fruit flavor, buttery pastry, and just the right amount of sweetness.
This guide walks you through every step-from choosing ingredients to baking, storing, and serving, with plenty of professional tips to ensure success every time. The classic filling typically combines strawberries, rhubarb, sugar, and a thickener such as cornstarch for the perfect consistency.
Table of Contents
Why You’ll Love This Strawberry Rhubarb Pie
This recipe is popular for many reasons:
- Perfect sweet and tart balance
- Beautiful ruby-red filling
- Crispy golden crust
- Beginner-friendly instructions
- Great for holidays and summer gatherings
- Freezes well
- Uses fresh or frozen fruit
- Delicious warm or chilled
Every bite combines tender fruit with flaky pastry for a timeless dessert. For more dessert try our No-Bake Strawberry Tiramisu Cups, Sourdough Discard Strawberry Cake, Strawberry Oatmeal Crumble Bars.
Ingredients You’ll Need
Pie Crust Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter
- 6-8 tablespoons ice water
Strawberry Rhubarb Filling Ingredients
- 3 cups fresh strawberries
- 3 cups chopped rhubarb
- 1¼ cups granulated sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 tablespoon butter
For Finishing
- 1 egg
- 1 tablespoon milk
- Coarse sugar for topping
Step-by-Step Strawberry Rhubarb Pie Recipe
Make the Dough
- Mix flour, sugar, and salt.
- Cut cold butter into the flour until crumbly.
- Add ice water gradually.
- Form two discs.
- Chill for one hour.
Prepare the Filling
- Wash and slice strawberries.
- Chop rhubarb into small pieces.
- Mix fruit with sugars.
- Stir in cornstarch.
- Add vanilla, lemon juice, and salt.
- Let sit for 15 minutes.
Assemble strawberry rhubarb pie
- Roll out one dough disc.
- Place into pie plate.
- Fill with fruit mixture.
- Dot with butter.
- Roll second crust.
- Cover with full crust or lattice.
- Seal and crimp edges.
- Brush with egg wash.
- Sprinkle with coarse sugar.
- Cut steam vents.
Bake
- Preheat oven to 425°F (220°C).
- Bake for 20 minutes.
- Reduce temperature to 375°F (190°C).
- Continue baking 35-45 minutes.
- Filling should bubble.
- Crust should become golden brown.
- Cool at least 3 hours before slicing.
Cooling allows the filling to set properly for cleaner slices.
Pro Tips for the Best Strawberry Rhubarb Pie
Professional bakers recommend:
- Keep butter very cold.
- Chill dough before rolling.
- Don’t overwork pastry.
- Use ripe strawberries.
- Cut rhubarb evenly.
- Let filling rest before baking.
- Place pie on a baking sheet.
- Protect crust edges with foil if browning too quickly.
- Cool completely before serving.
- Refrigerate leftovers promptly.
These simple steps make a dramatic difference.
Common Mistakes to Avoid
Avoid these common baking errors:
| Mistake | Solution |
|---|---|
| Runny filling | Use enough cornstarch |
| Tough crust | Don’t overmix dough |
| Burned edges | Cover with foil |
| Soggy bottom | Bake on lower oven rack |
| Filling overflows | Leave room under top crust |
| Pale crust | Egg wash before baking |
Delicious Variations
Try one of these tasty twists:
Strawberry Rhubarb Crumble Pie
Replace the lattice crust with a buttery crumble topping made from flour, butter, brown sugar, and oats.
Strawberry Rhubarb Custard Pie
Pour a light vanilla custard over the fruit before baking for a creamy, rich dessert.
Orange Zest
Add one teaspoon for citrus brightness.
Mixed Berries
Add raspberries or blueberries.
Gluten-Free
Use your favorite gluten-free pie crust and replace the all-purpose flour with a gluten-free blend suitable for baking.
Strawberry Rhubarb Hand Pies
Turn the classic filling into flaky, portable hand pies by wrapping the sweet-tart fruit mixture in buttery pastry, sealing the edges, and baking until beautifully golden, perfect for lunchboxes, picnics, parties, and easy summer treats.
Strawberry Rhubarb Galette
Skip the pie plate and bake the filling inside a rustic free-form crust.
Strawberry Rhubarb Streusel Pie
Top with cinnamon streusel for extra crunch and sweetness.
Storage and Freezing Tips
- Room Temperature
- Up to 24 hours
- Refrigerator
- 4-5 days
- Freezer
- Wrap tightly.
- Freeze up to 3 months.
- Reheat slices in the oven for the best texture.
Serving Suggestions
This pie tastes wonderful with:
- Vanilla ice cream
- Fresh whipped cream
- Custard
- Greek yogurt
- Hot coffee
- Black tea
- Fresh strawberries
- Mint garnish
Serve slightly warm for the ultimate dessert experience.
Easy Strawberry Rhubarb Pie
Equipment
- 9-inch pie plate
- Large and Medium mixing bowls
- Measuring cups and spoons
- Rolling Pin
- Pastry cutter or food processor
- Sharp knife
- Pastry brush
- Baking sheet
- Cooling rack
Ingredients
Pie Crust
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter cold and cubed
- 6-8 tablespoons ice water
Filling
- 3 cups fresh strawberries hulled and quartered
- 4 cups rhubarb chopped into ½-inch pieces
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
Egg Wash
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar optional
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut the cold butter into the flour until the mixture resembles coarse crumbs.
- Add the ice water one tablespoon at a time until the dough comes together.
- Divide the dough into two discs, wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, and salt.
- Roll out one dough disc and fit it into a 9-inch pie plate.
- Spoon the fruit filling into the crust and dot the top with butter.
- Roll out the second dough and place it over the filling or create a lattice top.
- Trim and crimp the edges to seal.
- Whisk together the egg and milk, then brush over the crust. Sprinkle with coarse sugar if desired.
- Place the pie on a baking sheet, and bake for 20 minutes at 425°F (220°C).
- Reduce the oven temperature to 375°F (190°C), and Continue baking for 35-40 minutes until the filling is bubbling and the crust is deep golden brown.
- If the crust browns too quickly, cover the edges loosely with foil. Remove from the oven and cool on a wire rack for at least 3 hours before slicing and serving.
Notes
- Calories: 430
- Carbohydrates: 60 g
- Protein: 4 g
- Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 55 mg
- Sodium: 220 mg
- Fiber: 3 g
- Sugar: 32 g
A homemade strawberry rhubarb pie is one of the most rewarding desserts you can bake. The sweet strawberries perfectly complement rhubarb’s refreshing tartness, while the buttery crust provides the ideal finishing touch.
With quality ingredients, careful preparation, and the tips in this guide, you’ll create a pie that’s bursting with flavor and sure to impress family and friends. Whether served warm with vanilla ice cream or chilled the next day, this timeless dessert never goes out of style.
