The Best Strawberry-Rhubarb Pie is a true celebration of sweet and tart—a flaky, buttery crust filled with juicy strawberries and tangy rhubarb, perfectly balanced and bubbling with flavor. It’s a classic, crowd-pleasing dessert that tastes like summer in every slice.
Why You’ll Love This Recipe
This pie is the ultimate combo of bright strawberries and rhubarb’s sharp tang, all wrapped in a tender, golden crust. The filling is perfectly thickened, never runny, with just the right touch of sweetness. Whether served warm with ice cream or cold from the fridge, this pie is as nostalgic as it is delicious. It’s easy to make from scratch, yet fancy enough for any celebration or holiday table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling
- Fresh strawberries, hulled and sliced
- Fresh rhubarb, chopped
- Granulated sugar
- Brown sugar
- Cornstarch
- Lemon juice
- Vanilla extract
- Salt
For the crust
- All-purpose flour
- Unsalted butter, cold and cubed
- Salt
- Ice water
- Egg (for egg wash)
- Coarse sugar (optional, for sprinkling)
Directions
- Make the crust: In a large bowl, mix flour and salt. Cut in cold butter until pea-sized crumbs form. Add ice water one tablespoon at a time until the dough just comes together. Divide into two discs, wrap, and chill for at least 1 hour.
- Prepare the filling: In a bowl, mix sliced strawberries, chopped rhubarb, sugars, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Let sit for 10–15 minutes to allow juices to release.
- Roll out the dough: On a floured surface, roll one dough disc into a circle and fit into a 9-inch pie pan. Trim the edges.
- Assemble the pie: Pour filling into the crust. Roll out second dough disc and place on top, or cut into strips for a lattice pattern. Seal and crimp the edges.
- Chill the pie: Place assembled pie in the fridge or freezer for 15 minutes to help the crust hold its shape while baking.
- Preheat oven: Heat to 400°F (200°C).
- Bake: Brush the top crust with egg wash and sprinkle with coarse sugar if using. Bake for 20 minutes, then reduce heat to 350°F (175°C) and continue baking for 35–45 minutes, or until the crust is golden and the filling is bubbling.
- Cool completely: Let pie cool for at least 2–3 hours before slicing to allow the filling to set.
Servings and timing
This recipe makes one 9-inch pie (serves 8 slices).
Prep time: 30 minutes
Chill time: 1 hour
Bake time: 55–65 minutes
Cooling time: 2–3 hours
Total time: About 4–5 hours
Variations
- Crumble topping: Swap the top crust for a buttery oat streusel for extra crunch.
- Add spice: A pinch of cinnamon or cardamom adds warmth to the filling.
- Mix in berries: Add raspberries or blueberries to enhance the fruit mix.
- Gluten-free crust: Use a 1:1 gluten-free flour blend in the crust.
- Mini pies: Make individual hand pies or muffin-tin pies for personal servings.
Storage/reheating
Store leftover pie covered at room temperature for 1 day or in the fridge for up to 4 days. Reheat slices in the oven at 300°F (150°C) for 10–15 minutes or microwave for 20–30 seconds. You can also freeze the baked pie—wrap tightly in plastic and foil and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven before serving.
FAQs
Can I use frozen fruit?
Yes, but thaw and drain well to avoid excess moisture in the filling.
Why is my pie runny?
It may not have cooled long enough. Be sure to let the pie set for a few hours before slicing.
Can I make the crust ahead of time?
Definitely. The dough can be made up to 3 days in advance and kept in the fridge or frozen for longer storage.
How do I keep the bottom crust from getting soggy?
Chilling the assembled pie and using cornstarch in the filling helps. You can also blind bake the bottom crust for a few minutes before adding filling.
Do I have to use both sugars?
No, but the combination of white and brown sugar adds depth and flavor to the filling.
Can I make this pie vegan?
Yes, use a plant-based butter for the crust and skip the egg wash, or brush with non-dairy milk.
How do I know when the pie is done?
The crust should be golden and you should see the filling bubbling through the vents or lattice top.
Should I peel the rhubarb?
No need to peel it—just wash and chop. Peeling can remove the color and texture.
Can I use store-bought crust?
Absolutely, if you’re short on time. Homemade crust is best, but store-bought works well too.
What’s the best way to serve this pie?
It’s delicious on its own or with a scoop of vanilla ice cream or dollop of whipped cream.
Conclusion
The Best Strawberry-Rhubarb Pie is a timeless dessert that combines juicy fruit, tangy brightness, and a golden, flaky crust into one unforgettable slice. Whether you’re baking it for a special occasion or just because fresh rhubarb is in season, this pie hits all the right notes of sweet, tart, and comforting. It’s a beautiful reminder that simple, seasonal ingredients can create something truly extraordinary.
Print
Strawberry Rhubarb Pie
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry-Rhubarb Pie is the perfect mix of sweet and tart, with a buttery, flaky crust and a juicy fruit filling. It’s a classic spring and summer dessert that never goes out of style. Serve it warm with a scoop of vanilla ice cream for the ultimate treat!
Ingredients
For the Crust:
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2 1/2 cups all-purpose flour
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1 tsp salt
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1 tbsp sugar
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1 cup (2 sticks) unsalted butter, cold and cut into cubes
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6-8 tbsp ice water
For the Filling:
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3 cups fresh rhubarb, chopped (about 1/2-inch pieces)
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2 1/2 cups fresh strawberries, hulled and halved
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1 cup granulated sugar
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1/4 cup light brown sugar
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1/4 cup cornstarch
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1/4 tsp salt
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1 tbsp lemon juice
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1/2 tsp vanilla extract
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1 tbsp butter, cut into small pieces (for dotting)
For the Top:
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1 egg, beaten (for egg wash)
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1 tbsp coarse sugar (optional, for sprinkling)
Instructions
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Make the Pie Crust:
In a large bowl, mix flour, salt, and sugar. Cut in the butter with a pastry cutter or fork until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough comes together. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour. -
Prepare the Filling:
In a large bowl, toss rhubarb and strawberries with sugars, cornstarch, salt, lemon juice, and vanilla. Let sit for 10–15 minutes. -
Roll Out the Dough:
On a lightly floured surface, roll out one dough disc and fit it into a 9-inch pie plate. Trim excess dough around the edges. -
Add the Filling:
Spoon the fruit filling into the crust, and dot with small pieces of butter. -
Top the Pie:
Roll out the second dough disc and place over the filling (or cut into strips for a lattice top). Trim and crimp the edges. Brush top crust with egg wash and sprinkle with coarse sugar, if using. -
Bake:
Preheat oven to 400°F (200°C). Place 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 bubbly. -
Cool:
Let pie cool completely before slicing to allow filling to set.
Notes
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If the crust starts to brown too quickly, cover loosely with foil.
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Use a mix of strawberries and rhubarb that are both fresh and ripe for the best flavor.
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Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.
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Store leftovers in the fridge for up to 3 days.