Strawberry Rhubarb Pie

Name: Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 55 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 tablespoon granulated sugar; 1 cup unsalted butter, cold and cubed; 1/2 cup ice water; 3 cups rhubarb, chopped; 3 cups strawberries, hulled and sliced; 1 cup granulated sugar; 1/4 cup light brown sugar, packed; 1/4 cup cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 egg, beaten (for egg wash); 2 tablespoons coarse sugar (optional)

Isabella

📖Life, Love, and Gastronomy 📖

Jump to Recipe

This Strawberry Rhubarb Pie is the perfect celebration of spring and summer flavors. With a golden, flaky crust and a luscious filling that brings together the tartness of rhubarb and the sweetness of ripe strawberries, this pie is a beautiful blend of texture and taste. It’s rustic, comforting, and always a crowd-pleaser.

Why You’ll Love This Recipe

I love how this pie balances flavors so effortlessly. The strawberries bring their juicy sweetness, while rhubarb adds that tangy contrast that keeps each bite exciting. The buttery homemade crust is tender yet sturdy enough to cradle the fruit filling without becoming soggy. Whether I’m baking this for a summer get-together or just a weekend treat, it always turns out impressive and irresistibly delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 tablespoon granulated sugar

1/2 cup ice water

1 cup unsalted butter, cold and cubed

For the filling:

3 cups rhubarb, chopped

3 cups strawberries, hulled and sliced

1 cup granulated sugar

1/4 cup light brown sugar, packed

1/4 cup cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/4 teaspoon salt

For assembly:

1 egg, beaten (for egg wash)

2 tablespoons coarse sugar (optional)

Directions

Prepare the Crust:
I start by whisking together the flour, salt, and sugar in a large bowl. Then I work in the cold, cubed butter with my fingers or a pastry cutter until the mix resembles coarse crumbs. I gradually add ice water, a tablespoon at a time, until the dough just comes together. Once it’s formed, I divide the dough into two disks, wrap them, and chill in the fridge for at least an hour.

Prepare the Filling:
In another large bowl, I toss together the rhubarb, strawberries, both sugars, cornstarch, lemon juice, vanilla extract, and salt. I let the mixture sit for about 15-20 minutes so the fruit can macerate and the flavors blend.

Assemble the Pie:
I preheat my oven to 400°F (200°C). Then I roll out one disk of dough to fit a 9-inch pie dish, place it in, and trim the edges. I pour in the fruit filling and spread it evenly. Next, I roll out the second dough disk, lay it over the filling, trim and crimp the edges, and cut a few slits in the top for steam. I brush the top with a beaten egg and sprinkle coarse sugar for a golden, sparkly finish.

Bake the Pie:
I bake the pie on a baking sheet for 20 minutes at 400°F (200°C), then lower the heat to 350°F (175°C) and continue baking for 35-40 minutes. If the crust edges begin to brown too quickly, I cover them with foil.

Cool and Serve:
After baking, I let the pie cool on a wire rack for at least two hours so the filling sets properly before slicing.

Servings and timing

This recipe makes 8 servings. The prep time takes around 30 minutes (excluding chilling), and the bake time totals about 55-60 minutes. I recommend letting the pie cool for at least 2 hours before serving for the best texture.

Variations

I sometimes add a pinch of cinnamon or nutmeg to the filling for a warm spice note.

For a decorative top, I like to make a lattice crust instead of a full top crust.

If I’m short on time, I use a quality store-bought pie crust, though homemade always tastes best.

Mixing in raspberries or blueberries adds another layer of fruit flavor to the filling.

For a slightly richer crust, I substitute a few tablespoons of the butter with shortening.

Storage/Reheating

I store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I place individual slices in the oven at 350°F (175°C) for 10–15 minutes, or microwave for 20–30 seconds if I’m in a hurry (though the crust stays crispier with oven reheating).

Related Recipes:

Rhubarb Crisp

FAQs

How do I know when the pie is done baking?

I look for a golden-brown crust and bubbling fruit filling visible through the slits. That’s usually a clear sign it’s ready.

Can I use frozen fruit instead of fresh?

Yes, I can use frozen strawberries and rhubarb. I just make sure to thaw and drain them well before mixing to avoid excess moisture.

What should I do if the pie crust edges brown too quickly?

I use foil or a pie crust shield to cover the edges partway through baking if they start browning too fast.

Why is my pie filling runny?

That usually happens if the filling wasn’t thickened enough or the pie wasn’t allowed to cool fully. I always make sure to use the right amount of cornstarch and let the pie rest.

Can I make this pie ahead of time?

Yes, I often make the crust a day or two in advance, and I can assemble the whole pie and refrigerate it overnight before baking the next day.

Conclusion

This Strawberry Rhubarb Pie has everything I love in a classic dessert—flavor, texture, and a homemade touch that never fails to impress. It’s perfect for any occasion, from casual gatherings to special celebrations. Once I tried making it from scratch, it quickly became a go-to recipe in my kitchen§

📖 Recipe: