Strawberry Rhubarb Pie Recipe

If there’s one Strawberry Rhubarb Pie Recipe I come back to every single spring and summer, it’s this one—golden, flaky, bubbling at the edges, and filled with that sweet-tart fruit combination that tastes like sunshine after a long winter.

A pie that tastes like late spring and happy memories

Strawberry rhubarb pie is one of those classic pie recipes that never goes out of style. It brings together juicy fresh strawberries and bright, tangy fresh rhubarb in a way that feels nostalgic and a little celebratory all at once. The strawberries soften into a sweet, jammy filling, while the rhubarb keeps everything lively with its signature tart bite. That contrast is the whole magic.

I’ve been making some version of this homemade pie for years, usually right around the time the farmers market starts overflowing with ruby-red strawberries and those beautiful pink-green stalks of rhubarb. It’s my kind of seasonal dessert—simple enough for a Sunday family dinner, special enough for a Memorial Day cookout, and absolutely perfect with a scoop of vanilla ice cream melting down the side. And while pie may not exactly be “health food,” this fruit pie does let fresh produce shine, which always feels like a small win in my kitchen.

What makes this Strawberry Rhubarb Pie Recipe so special is balance. We’re not making a runny pie filling or a cloyingly sweet strawberry pie. We’re aiming for a sweet tart filling that slices cleanly after cooling, tucked inside a buttery, flaky crust with just the right amount of golden crunch. It’s homey, beautiful, and honestly? It tastes like something your favorite aunt would set on the table with a proud little smile.

Why you’ll love this recipe

• Sweet and tart flavors balance beautifully.
• Uses fresh strawberries and fresh rhubarb at their peak.
• The filling bakes up juicy, not soupy.
• A flaky crust makes it feel like a true traditional pie.
• Great for spring holidays, summer dessert tables, and weekend baking.
• Easy to make ahead for gatherings.
• Works with homemade crust or a good store-bought crust.
• Smells absolutely amazing while it bakes.
• Looks lovely with a lattice top or simple full crust.
• Tastes even better with vanilla ice cream or whipped cream.

Ingredients

For the homemade crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, very cold and cut into cubes
• 6 to 8 tablespoons ice water

For the strawberry rhubarb pie filling:

• 3 cups fresh rhubarb, chopped into 1/2-inch pieces
• 3 cups fresh strawberries, hulled and halved or quartered if large
• 1 1/4 cups granulated sugar
• 1/4 cup light brown sugar
• 1/3 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional, but lovely)

For finishing:

• 1 egg
• 1 tablespoon water
• 1 tablespoon coarse sugar for sprinkling (optional)

A few helpful ingredient notes, because little things matter with pie:

• Rhubarb: Choose firm stalks with a crisp snap. Redder stalks often look prettier in the pie, though green ones work just fine too.
• Strawberries: Use ripe, fragrant berries. If they’re watery or overripe, your pie filling can get loose.
• Cornstarch: This helps thicken the filling without making it cloudy or heavy.
• Butter: For the best flaky crust, keep it cold—really cold. I sometimes pop the cubed butter in the freezer for 10 minutes first.
• Substitution note: If you need a shortcut, two refrigerated pie crusts from Pillsbury work well in a pinch. No shame in that game.

Directions

1. Make the pie dough first.
   In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized bits of butter. Add the ice water one tablespoon at a time, mixing gently until the dough starts to come together.

2. Divide and chill the dough.
   Turn the dough onto a lightly floured surface, bring it together, and divide it into two discs. Wrap each one in plastic wrap and chill for at least 1 hour. This rest helps the flour hydrate and keeps your homemade crust tender and flaky.

3. Prepare the fruit filling.
   In a large mixing bowl, combine the chopped rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, salt, and cinnamon if using. Toss gently until all the fruit is coated. Let it sit for about 10 to 15 minutes so the fruit releases some juices and the sugar begins to dissolve.

4. Preheat the oven and prep the pan.
   Heat your oven to 425°F. Place a baking sheet on the lower rack to catch any drips—because fruit pie has a way of bubbling over when it’s feeling generous.

5. Roll out the bottom crust.
   On a lightly floured surface, roll one disc of dough into a 12-inch circle. Transfer it to a 9-inch pie plate, easing it in gently without stretching. That little detail matters more than people think; stretched dough tends to shrink in the oven.

6. Fill the pie.
   Spoon the strawberry rhubarb pie filling into the crust, including the juices. Spread it evenly, then dot the top with a tiny extra pat of butter if you like—about 1 tablespoon total. It adds richness, though the pie is still wonderful without it.

7. Add the top crust.
   Roll out the second disc and either place it whole over the filling or cut it into strips for a lattice crust. Trim the excess, leaving about 1 inch overhang, then fold and crimp the edges. If using a full crust, cut a few slits in the top so steam can escape.

8. Brush and sprinkle.
   Beat the egg with the water and brush it over the top crust. Sprinkle with coarse sugar if using. This gives your baked dessert that bakery-window shine and a little crunch too.

9. Bake hot, then lower the heat.
   Bake at 425°F for 20 minutes. Then reduce the oven temperature to 375°F and bake for 35 to 45 minutes more, until the crust is deep golden and the filling is bubbling thickly through the vents or lattice. If the edges brown too fast, cover them loosely with foil or use a pie shield.

10. Cool completely before slicing.
    Let the pie cool on a wire rack for at least 3 to 4 hours. I know, I know—this is the hard part. But it’s the difference between neat slices and a juicy puddle. And for a classic pie, patience really pays off.

Servings & Timing

• Yield: 8 servings
• Prep Time: 30 minutes
• Chill Time: 1 hour
• Bake Time: 55 to 65 minutes
• Cooling Time: 3 to 4 hours
• Total Time: About 5 1/2 to 6 hours, with resting and cooling included

If you’re planning for guests, I’d recommend baking it the day before. The flavors settle beautifully overnight, and your stress level stays much lower. That’s what I call smart kitchen math.

Variations

• Streusel top: Skip the top crust and add a brown sugar oat crumb topping for a more rustic feel.
• Orange twist: Replace the lemon juice with orange juice and add a little orange zest for a softer citrus note.
• Berry blend: Swap 1 cup of strawberries for raspberries for a slightly deeper, brighter fruit flavor.
• Gluten-free version: Use your favorite 1:1 gluten-free flour blend in the crust and double-check your thickener.
• Less-sweet pie: Reduce the granulated sugar by 1/4 cup if your strawberries are especially ripe.
• Mini pies: Divide the filling among small tart pans or ramekins for charming individual desserts.

Storage & Reheating

Once the pie has cooled completely, cover it loosely with foil or plastic wrap.

• At room temperature: It can sit out for up to 1 day.
• In the refrigerator: Store for up to 4 days. The crust softens a bit, but the flavor stays lovely.
• In the freezer: Wrap the whole pie or individual slices tightly and freeze for up to 3 months.

To reheat, warm slices in a 300°F oven for about 10 to 15 minutes. That helps revive the flaky crust much better than a microwave, though if you’re in a hurry, the microwave will still do the trick.

For make-ahead prep, you can:

• Make the pie dough up to 3 days ahead.
• Freeze the unbaked pie for later baking.
• Prepare the fruit mixture a few hours ahead, though not too early, or it may get overly juicy.

Notes

A few things I’ve learned after testing this dessert recipe more times than I can count:

First, rhubarb varies a lot. Some stalks are quite tart, some are milder, and they all release liquid a little differently. If your fruit seems especially juicy after mixing, add an extra tablespoon of cornstarch. It’s a small adjustment, but it can save the day.

Second, don’t skip the cooling time. Truly, don’t. I’ve cut into this pie too early more than once, and while warm pie is delicious, the filling needs time to set up if you want that picture-pretty slice.

Third, a metal or glass pie plate both work, but I tend to prefer glass for fruit pies because I can check the bottom crust. Nobody wants a pale, soggy bottom. That’s not charming—it’s disappointing.

And one last thing: if your strawberries are huge, cut them smaller. Big pieces can leave gaps in the filling, and pie is more satisfying when every bite gets a nice mix of strawberry pie sweetness and rhubarb pie tang.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, but thaw and drain them first. Frozen fruit holds more water, so you may also need an extra tablespoon or two of cornstarch.

Why is my pie filling runny?

Usually it’s from too much moisture, not enough thickener, or slicing before the pie fully cools. Let it rest completely—really completely.

Do I need to peel rhubarb?

No, not usually. Just trim the ends and remove any tough strings if a stalk seems especially fibrous.

Can I make this pie with store-bought crust?

Absolutely. A quality refrigerated crust is a practical shortcut and still gives you a delicious homemade pie feel.

What’s the best way to keep the crust from burning?

If the edges brown faster than the center finishes baking, cover them with foil or a pie shield after the first 20 to 30 minutes.

How do I know when the pie is done?

Look for a golden brown crust and thick bubbling filling in the center, not just around the edges. That bubbling is your clue that the pie filling has activated properly.

Can I make this strawberry rhubarb pie recipe ahead of time?

Yes, and I actually recommend it. Bake it a day ahead, cool it fully, and store it covered at room temperature or in the fridge.

What should I serve with it?

Vanilla ice cream is the classic choice, but lightly sweetened whipped cream or even a spoonful of crème fraîche is wonderful too.

A sweet little ending

This Strawberry Rhubarb Pie Recipe is everything I want in a summer dessert: bright, nostalgic, a little tangy, and wrapped in a flaky crust that feels like home. If you make it, I’d love to hear how it turned out—leave a comment, share your favorite variation, and if you’re in the mood, pair it with other baked dessert favorites like peach cobbler, blueberry crisp, or a classic homemade pie crust tutorial.