Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
There’s something magical about the combination of sweet strawberries and tart rhubarb, and when these two come together in a flaky, buttery pie crust, it’s pure dessert heaven. This Strawberry Rhubarb Pie is a beautiful celebration of flavors that’s as vibrant as spring and as comforting as a warm hug. Whether you’re a longtime fan of this classic duo or new to the strawberry-rhubarb scene, this recipe will quickly become your go-to for any occasion.
Why This Pie Rocks
The magic lies in the balance: juicy strawberries that melt in your mouth paired with rhubarb’s refreshing tang, all wrapped in a golden, tender crust that’s just the right amount of flaky. The filling is thickened perfectly with cornstarch so it’s never runny, and the subtle hint of vanilla and lemon juice lifts the flavors to the next level. Trust me, the aroma while it bakes alone will have your whole house smelling like a bakery.
Making the Perfect Pie Crust
The crust is the foundation of any great pie, and here we use cold, cubed butter and ice water to create that flaky texture everyone craves. One tip: Don’t overwork the dough! The moment it comes together, wrap it up and chill. This resting time is crucial—it lets the gluten relax and helps your crust hold its shape without shrinking during baking.
Preparing the Fruit Filling
Fresh strawberries and rhubarb are the stars here. Give the rhubarb a good rinse and chop it into half-inch pieces — no peeling needed, since the skin adds beautiful color and texture. The strawberries get hulled and halved or sliced, depending on their size. Mixing in both granulated and brown sugar gives the filling a rich, nuanced sweetness. A little cornstarch thickens everything up without masking the fresh fruit flavor.
Rolling Out and Assembling Your Pie
Roll out one disc of chilled dough on a floured surface and gently press it into your pie pan. Trim the edges but leave a bit extra to crimp later—it not only looks pretty but seals in the filling. Pour your luscious fruit mixture in, dot with small pats of butter for extra richness, and then add your top crust. Whether you want a classic full top or a lattice pattern, just make sure to cut vents if it’s solid to let the steam escape while baking.
Before the pie hits the oven, pop it in the fridge or freezer for 15 minutes. This little trick helps the crust hold firm and prevents shrinking or warping. Brush with an egg wash and sprinkle coarse sugar on top for that irresistible golden shine and crunch.
Baking and Cooling
Start baking at a high temperature (400°F/200°C) to set the crust and jumpstart the bubbling filling, then lower the heat to 350°F (175°C) to finish baking through without burning the edges. The smell wafting through your kitchen will be absolutely mouthwatering! After baking, patience is key — let the pie cool completely for at least 2 to 3 hours. This resting period allows the filling to thicken up beautifully, so your slices hold their shape perfectly.
Variations to Try
Feel like mixing things up? Swap the top crust for a buttery oat crumble for a crunchy twist that pairs wonderfully with the juicy fruit beneath. Or add a pinch of cinnamon or cardamom to the filling for a warm, cozy note that’s perfect for cooler evenings. For a berry boost, toss in raspberries or blueberries for an extra layer of flavor. Gluten-free friends, try using a 1:1 gluten-free flour blend for the crust—it works like a charm!
Storage and Reheating Tips
Leftover pie? You’re in luck because this pie stores well. Keep it covered at room temperature for up to a day, or pop it in the fridge for up to four days. Reheat slices gently in the oven at 300°F (150°C) for 10–15 minutes or zap in the microwave for a quick warm-up. For longer storage, wrap the pie tightly in plastic and foil and freeze it for up to three months. Thaw overnight in the fridge and reheat before serving to bring back that fresh-baked taste.
Serving Suggestions
This pie shines on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Warm or cold, every bite offers that perfect mix of sweet, tart, and buttery goodness. Serve it after dinner, bring it to a potluck, or enjoy it as a mid-afternoon treat with your favorite cup of tea.
Pro Tips to Nail Your Strawberry Rhubarb Pie
- Use the freshest fruit you can find for the best flavor and texture.
- Let the filling sit for 10-15 minutes before baking — this releases some juice and helps the cornstarch do its job.
- If your crust edges brown too fast, tent the pie with foil halfway through baking.
- Blind baking the bottom crust for a few minutes before filling can prevent sogginess.
- Don’t skip chilling the pie before baking — it makes a huge difference in the crust’s texture.
FAQs
Can I use frozen strawberries or rhubarb?
Yes! Just thaw and drain thoroughly to avoid a watery filling.
Why is my pie filling runny?
Usually because it hasn’t cooled enough. Give it plenty of time to set before slicing.
Can I make the dough ahead?
Absolutely. Dough keeps well refrigerated for up to 3 days or frozen for longer.
Is store-bought pie crust okay?
Sure! Homemade is ideal, but store-bought saves time and still tastes great.
Do I have to use both granulated and brown sugar?
No, but the combination adds depth and a subtle caramel flavor.
In Conclusion
This easy Strawberry Rhubarb Pie is a classic for a reason — it delivers bright, juicy fruit, a perfect balance of sweet and tart, and a flaky, buttery crust all in one unforgettable slice. It’s a dessert that celebrates seasonal goodness and feels special without being complicated. Whether it’s your first time making it or your tenth, this pie is sure to bring smiles and requests for seconds. So grab your rolling pin and get ready for a slice of pure joy!
Recipe Card
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6-8 tbsp ice water
For the Filling:
- 3 cups fresh rhubarb, chopped (about 1/2-inch pieces)
- 2 1/2 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp butter, cut into small pieces (for dotting)
For the Top:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions:
- Mix flour, salt, and sugar. Cut in butter until crumbly. Add ice water until dough forms. Chill dough discs for at least 1 hour.
- Toss rhubarb, strawberries, sugars, cornstarch, salt, lemon juice, and vanilla in a bowl. Let sit 10-15 minutes.
- Roll out one dough disc, fit into pie plate, trim edges.
- Fill with fruit mixture, dot with butter.
- Roll out second disc and cover pie (or lattice). Crimp edges. Brush with egg wash, sprinkle sugar.
- Bake at 400°F for 20 minutes, reduce to 350°F and bake 35-40 minutes more.
- Cool completely before slicing.
Enjoy every bite of this homemade classic — you’re going to love how easy and delicious it is!
Strawberry Rhubarb Pie
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
- 3 cups fresh rhubarb, chopped
- 2 1/2 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 large egg (for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions
- In a large bowl, mix flour, salt, and sugar. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until the dough just comes together.
- Divide the dough in half, shape each half into a disc, wrap in plastic, and chill for at least 1 hour.
- In a large bowl, toss rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, salt, lemon juice, and vanilla extract. Let sit for 10–15 minutes.
- On a lightly floured surface, roll out one dough disc and fit it into a 9-inch pie pan. Trim excess dough from edges.
- Pour the fruit filling into the crust and dot with small pieces of butter.
- Roll out the second dough disc and place it over the filling, or cut into strips for a lattice top. Trim and crimp the edges.
- Brush the top crust with beaten egg and sprinkle with coarse sugar, if using.
- Chill the assembled pie in the fridge or freezer for 15 minutes to help the crust hold its shape during baking.
- Preheat the oven to 400°F (200°C). Place the pie on a baking sheet to catch drips and bake for 20 minutes.
- Reduce heat to 350°F (175°C) and bake for an additional 35–40 minutes until crust is golden and filling is bubbling.
- Let the pie cool completely for 2–3 hours before slicing to allow the filling to set.
