Strawberry Rhubarb Pie Recipe

If there’s one dessert that captures the flavor of summer in every bite, it’s a Strawberry Rhubarb Pie. This timeless combination of juicy strawberries and tart rhubarb wrapped in a buttery, flaky crust is both nostalgic and crowd-pleasing. With a stunning lattice top and ruby-red filling, it’s the perfect centerpiece for picnics, barbecues, or backyard gatherings.

Whether you’re a pie novice or a seasoned baker, this guide will walk you through making the best strawberry rhubarb pie from scratch—complete with crust tips, filling secrets, and a golden lattice finish.

🍓 Why You’ll Love This Strawberry Rhubarb Pie

• Classic flavor combo: Sweet strawberries balance the tart punch of rhubarb.

• Beautiful presentation: A rustic lattice crust makes this pie a showstopper.

• Flaky homemade crust: Rich, golden, and perfectly tender.

• Seasonal favorite: Perfect for late spring and early summer when both fruits are in season.

• Make-ahead friendly: Great served warm or chilled, and even better the next day!

🛒 Ingredients You’ll Need

For the Double Pie Crust:

• 2½ cups all-purpose flour

• 1 tsp salt

• 1 tbsp granulated sugar

• 1 cup (2 sticks) cold unsalted butter, cubed

• 6–8 tbsp ice water

For the Filling:

• 3 cups chopped rhubarb (about ½-inch pieces)

• 3 cups hulled and sliced fresh strawberries

• 1¼ cups granulated sugar

• ¼ cup cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• ¼ tsp salt

For Assembly:

• 1 egg, beaten (for egg wash)

• 1 tbsp coarse sugar (optional, for sprinkling)

🥣 How to Make Strawberry Rhubarb Pie

Step 1: Prepare the Pie Dough

1. In a large bowl, whisk together flour, salt, and sugar.

2. Cut in cold butter using a pastry cutter or your fingers until pea-sized crumbs form.

3. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together.

4. Divide into two discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days).

Step 2: Make the Filling

1. In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, lemon juice, vanilla, and salt.

2. Let the mixture sit while you roll out the dough—this helps release some juices and evenly hydrate the starch.

Step 3: Assemble the Pie

1. Preheat oven to 400°F (200°C).

2. Roll out one disc of dough on a floured surface and fit it into a 9-inch pie dish. Trim excess.

3. Pour the fruit filling into the crust and spread it evenly.

4. Roll out the second dough disc and cut into ½- to ¾-inch wide strips. Arrange over the filling in a lattice pattern.

5. Trim and crimp edges, then brush lattice with beaten egg and sprinkle with coarse sugar if using.

Step 4: Bake the Pie

1. Place the pie on a baking sheet (to catch drips).

2. Bake for 20 minutes at 400°F, then reduce oven temperature to 350°F and bake for another 35–40 minutes, or until filling is bubbling and crust is golden brown.

3. If the crust browns too quickly, tent it with foil.

4. Cool completely before slicing to allow filling to set—at least 3–4 hours.

🥧 Tips for Pie Perfection

• Cold ingredients = flaky crust: Chill your butter, flour, and water before starting.

• Juicy fruit? Drain lightly. If your berries are extra ripe and juicy, let the filling sit and spoon off excess liquid before baking.

• Bake on a lower rack: This helps ensure the bottom crust cooks through.

• Use a glass pie dish: You can monitor how well the bottom crust is browning.

🔄 Make It Your Own: Variations & Substitutions

🍯 Add a Touch of Spice:

Try adding ½ teaspoon of ground cinnamon or cardamom to the filling for a warm twist.

🌾 Gluten-Free Pie:

Use a 1:1 gluten-free flour blend for the crust and ensure your cornstarch is certified gluten-free.

🍎 Add Apples:

Substitute 1 cup of rhubarb with thinly sliced apples for a more mellow tartness.

❓ FAQs About Strawberry Rhubarb Pie

Can I use frozen fruit?

Yes, both strawberries and rhubarb can be frozen. Just thaw and drain excess liquid before using to prevent a soggy crust.

How do I prevent a runny pie?

Use the full amount of cornstarch, drain some liquid from the macerated fruit, and cool the pie completely before slicing.

How long does this pie keep?

Store at room temperature for 1 day or refrigerate for up to 4 days. It also freezes well (wrapped tightly) for up to 2 months.

Do I need to peel rhubarb?

No—there’s no need to peel rhubarb. Just wash, trim the ends, and chop.

Can I make it ahead of time?

Absolutely! The pie is even better the next day once the filling sets. Reheat slices in the oven for 10 minutes at 350°F.

🧊 Storing & Serving Tips

• Best served: Room temperature or slightly warm with vanilla ice cream.

• To store: Cover loosely with foil or plastic wrap and keep in the fridge.

• To reheat: Warm individual slices in the microwave or a 300°F oven.

🌞 A Celebration of Summer in Every Slice

Few desserts capture the essence of summer like a freshly baked strawberry rhubarb pie. With its rich, buttery crust and glistening jewel-toned filling, it’s both comforting and vibrant. Whether you’re bringing it to a family cookout or enjoying a quiet slice on the porch, this pie promises nostalgia and flavor in every bite.

So grab some fresh fruit, roll up your sleeves, and get baking. Summer won’t wait!