Thank you so much for stopping by! If you’re here, you’re probably dreaming of something sweet, tart, and absolutely comforting—well, you’re in for a treat. This Strawberry Rhubarb Pie is a time-honored favorite that combines juicy strawberries and tart rhubarb wrapped in a buttery, flaky crust. It’s the perfect way to celebrate spring and summer! Make sure to subscribe to get this recipe and more straight to your inbox—because no pie lover should miss out on this one!
What Is Strawberry Rhubarb Pie?
At its heart, Strawberry Rhubarb Pie is the perfect marriage of sweet strawberries and tangy rhubarb, encased in a golden pie crust. A true classic, it’s beloved for its vibrant filling and old-fashioned charm. Whether you’re new to rhubarb or a seasoned fan, this pie will steal your heart with every bite.
Why You’ll Love This Recipe
- Simple ingredients, big flavor.
- The perfect balance of sweet and tart.
- Showstopping appearance with its ruby-red filling.
- Customizable crust—go for lattice, traditional top crust, or rustic galette style.
What Does Strawberry Rhubarb Pie Taste Like?
It’s bright, tangy, and sweet with the unmistakable flavor of freshly picked strawberries. The rhubarb adds a citrusy, tart edge that cuts through the sweetness beautifully. Combine that with a flaky, buttery crust? Pure pie magic.
Benefits of Strawberry Rhubarb Pie
- Seasonal freshness. Best made in spring and early summer.
- Great for gatherings. It’s a sliceable showstopper!
- Easy to customize with spices or other berries.
- A perfect make-ahead dessert.
Ingredients for Strawberry Rhubarb Pie
- 3 cups fresh rhubarb, sliced (½-inch pieces)
- 3 cups fresh strawberries, hulled and sliced
- 1 ¼ cups granulated sugar
- ¼ cup brown sugar
- ¼ cup cornstarch (or tapioca starch)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons butter (cut into small cubes)
- 1 package store-bought pie crusts (or homemade)
- 1 egg (for egg wash)
- Turbinado sugar (optional, for sprinkling)
Tools You’ll Need
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Pastry brush
- Sharp knife
- Cooling rack
Ingredient Additions and Substitutions
- Add orange zest for a citrus twist.
- Mix in raspberries for extra berry flavor.
- Cinnamon or cardamom adds warmth.
- Use frozen rhubarb or strawberries—just thaw and drain first.
- Swap cornstarch with flour or tapioca pearls for thickening.
How to Make Strawberry Rhubarb Pie – Step-by-Step
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Roll out your pie crust and fit it into a 9-inch pie dish. Chill while you prepare the filling.
Step 2: Make the Filling
In a large bowl, combine rhubarb, strawberries, sugars, cornstarch, lemon juice, vanilla, and salt. Let sit for 15 minutes until juices start releasing.
Step 3: Assemble the Pie
Pour the filling into the chilled crust. Dot the top with small butter cubes.
Step 4: Add the Top Crust
Cover with your preferred pie top: full crust, lattice strips, or a rustic crimp. Seal edges well. Brush with egg wash and sprinkle with turbinado sugar if desired.
Step 5: Bake
Bake at 400°F for 20 minutes, then reduce oven to 350°F (175°C) and bake for 35-40 minutes, or until the filling bubbles and the crust is golden brown.
Step 6: Cool and Serve
Cool on a wire rack for at least 2-3 hours to allow filling to set. Serve at room temperature or slightly warm.
What to Serve with Strawberry Rhubarb Pie
- Vanilla ice cream
- Fresh whipped cream
- Custard sauce
- Hot coffee or herbal tea
Tips for the Best Strawberry Rhubarb Pie
- Use fresh rhubarb when possible. Frozen works too—just thaw completely.
- Chill your pie dough. This keeps the crust flaky.
- Let the pie cool fully for a nicely set filling.
- Cover crust edges with foil if browning too quickly.
Storage Instructions
- Room Temperature: Store uncovered for up to 24 hours.
- Refrigerator: Keep covered for 4-5 days.
- Freezing: Freeze slices or the whole pie for up to 2 months. Thaw and reheat in oven.
General Information
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 8
- Difficulty: Medium
Frequently Asked Questions (FAQ)
Can I use all strawberries or all rhubarb?
Yes, but mixing both creates the iconic sweet-tart flavor. Rhubarb alone will be much more tart.
How do I know when the pie is done?
Look for bubbling filling and deep golden crust.
Why is my pie runny?
Letting the pie cool fully helps the filling set. Also, ensure enough thickener like cornstarch is used.
Should I peel rhubarb?
No peeling required—just trim the ends and slice.
Can I make this pie gluten-free?
Yes! Just use a gluten-free pie crust and ensure your thickener is gluten-free.
Conclusion
And there you have it! A Strawberry Rhubarb Pie that’s as beautiful as it is delicious. Whether you’re celebrating the season or just treating yourself, this pie delivers warmth, flavor, and nostalgia in every bite. I’m kicking myself for not having made this sooner!
If you love this pie, you might also enjoy:
- Mini Peach Pie
- Peach Blueberry Galette
- Mini Peach Pies (because handheld pies are always a good idea!)
Did you try this recipe? I’d love to see your beautiful pies! Leave a review below and tag your photos on Pinterest so we can bake together.
Nutritional Information (Per Slice)
- Calories: 310
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 3g
- Sugars: 29g
- Protein: 3g
(Nutritional values are approximate.)
Happy baking, and may your kitchen smell like summer!
Strawberry Rhubarb Pie
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Roll out pie crust and fit into a 9-inch pie dish. Chill crust while preparing filling.
- In a large bowl, mix rhubarb, strawberries, sugars, cornstarch, lemon juice, vanilla, and salt. Let sit for 15 minutes to release juices.
- Pour filling into chilled crust and dot with butter cubes.
- Add top crust as desired (lattice, full, or rustic). Seal edges, brush with egg wash, and sprinkle with turbinado sugar if using.
- Bake at 400°F for 20 minutes. Reduce oven to 350°F (175°C) and bake for 35-40 minutes more, until crust is golden and filling bubbles.
- Cool pie on wire rack for 2-3 hours to set before slicing. Serve at room temperature or warm.