Why You’ll Love This Recipe

Strawberry Rhubarb Pie is a classic dessert that perfectly balances sweet and tart flavors, with juicy strawberries and tangy rhubarb baked inside a flaky, golden crust. It’s a seasonal favorite, especially in spring and early summer, making it an ideal centerpiece for gatherings or a comforting weekend bake. The vibrant filling and old-fashioned charm of this pie make it both visually appealing and irresistibly delicious.

ingredients

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

fresh strawberriesfresh rhubarbsugarbrown sugarcornstarchlemon juicevanilla extractsaltunsalted butteregg (for egg wash)double pie crust (homemade or store-bought)

directions

Preheat your oven to 400°F (200°C) and place a baking sheet on the lower rack to catch any drips.

In a large mixing bowl, combine sliced strawberries, chopped rhubarb, sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Mix well and let sit for 15–20 minutes to release juices.

Roll out one pie crust and fit it into a 9-inch pie pan. Trim any excess dough around the edges.

Spoon the fruit filling into the crust, spreading it evenly. Dot the filling with small cubes of butter.

Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut slits or make a lattice top to allow steam to escape.

Brush the top crust with a beaten egg for a golden finish.

Bake the pie for 20 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for an additional 35–40 minutes, or until the crust is golden and the filling is bubbling.

Cool the pie completely on a wire rack before slicing to allow the filling to set.

Servings and timing

This recipe yields one 9-inch pie (8 slices).
Preparation time: 30 minutes
Resting time: 15–20 minutes
Baking time: 55–60 minutes
Cooling time: 2 hours
Total time: about 3 hours

Variations

Add a touch of cinnamon or nutmeg to the filling for warmth.

Swap white sugar with honey or maple syrup for a deeper sweetness.

Try a crumble topping instead of a top crust for a different texture.

Add a handful of raspberries for extra berry flavor.

storage/reheating

Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheat individual slices in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for 10 minutes to retain the crisp crust.
Pie can also be frozen (baked or unbaked) for up to 3 months.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain it well to prevent a soggy crust.

Why is my pie filling runny?

Make sure to use enough cornstarch and allow the pie to cool completely before slicing.

Do I need to peel rhubarb?

No, but trim any tough or stringy outer layers if necessary.

What if I don’t have a top crust?

You can use a crumble topping or just cover with foil while baking.

Can I make this pie gluten-free?

Yes, use a gluten-free pie crust and thickener like arrowroot or tapioca starch.

Is this pie very tart?

The rhubarb adds tartness, but the sugar and strawberries balance it out nicely.

Can I make it ahead?

Yes, you can make the pie a day in advance and store it at room temperature or in the fridge.

How do I keep the crust from getting soggy?

Preheat a baking sheet in the oven and bake the pie on it, or brush the bottom crust with egg white before adding the filling.

Can I add nuts?

Yes, chopped almonds or pecans can be sprinkled on top of a crumble version.

What’s the best way to serve it?

Serve warm or room temperature, with a scoop of vanilla ice cream or whipped cream.

Conclusion

Strawberry Rhubarb Pie is a timeless dessert that brings together vibrant fruit flavor and rustic charm in every slice. Whether served at a summer gathering or enjoyed with coffee on a quiet afternoon, its perfect harmony of sweet and tart will win over any crowd. Give it a try, and this pie may just become a seasonal staple in your kitchen.