If you want to capture the very essence of summer in every bite, you simply must try Strawberry Rhubarb Pie. This classic dessert pairs juicy, ripe strawberries with tart, vibrant rhubarb, baking them together under a flaky, buttery crust for a filling that’s simultaneously sweet, tangy, and completely irresistible. Whether you’re sharing this pie at a picnic, a family celebration, or a casual weeknight dinner, it never fails to delight. From the jewel-toned filling to the hint of vanilla and spice, every element of this Strawberry Rhubarb Pie sings with homemade warmth and nostalgia.

Strawberry Rhubarb Pie Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fancy about the ingredients here—each one is essential for building the classic flavor, color, and luscious texture that make Strawberry Rhubarb Pie so memorable. Use the freshest produce you can find, and let these sweet-tart flavors shine!

Fresh Strawberries: Choose ripe, juicy berries for the best flavor and bright color—they bring sweetness and that beautiful deep red.
Fresh Rhubarb: Select firm stalks with a rich red or pink hue for classic tartness that balances the pie.
Granulated Sugar: Ensures just the right amount of sweetness without overpowering the fruit.
Light Brown Sugar: Adds depth with a hint of caramel flavor for a richer pie.
Cornstarch: Thickens the juicy filling so your slices hold together beautifully.
Lemon Juice: A splash brightens the fruit flavors and keeps everything tasting fresh.
Vanilla Extract: Brings a warm, aromatic note that plays perfectly with berries.
Ground Cinnamon: A dash lends cozy flavor without overwhelming the fruit.
Salt: Just a pinch, to dial up all the other flavors.
Unsalted Butter: Dotted over the filling to enrich the texture and add silkiness.
Egg (beaten with water): Makes that top crust gorgeously glossy and golden.
Double Pie Crust: Homemade or store-bought, it’s your all-important crunchy vessel for the fruity goodness.
Granulated Sugar (for sprinkling): A final touch that creates a sparkling, sweet crust.

How to Make Strawberry Rhubarb Pie

Step 1: Prep the Filling

In a large mixing bowl, gently combine your hulled strawberries and chopped rhubarb with both sugars, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Use a soft touch so you don’t squash the berries! The goal is to ensure every piece of fruit is lightly coated—this helps thicken the juices during baking and brings each flavor to the forefront.

Step 2: Roll Out the Crust

Roll out your bottom crust and nestle it into a 9-inch pie plate, pressing gently into the edges for an even base. This is the stage that sets the foundation for your Strawberry Rhubarb Pie, so take a moment to smooth out any wrinkles and trim excess dough hanging over the edge.

Step 3: Fill the Pie and Add Butter

Pour the fruit mixture right into the prepared crust, spreading it into an even layer. Dot the top with small pieces of unsalted butter—these melt as the pie bakes, adding silky texture and rich flavor to the filling.

Step 4: Top with the Final Crust

Roll out your second crust and place it over the fruit, or cut into strips and gently braid or weave for a lattice pattern if you’re feeling creative. Make sure the edges are trimmed, then crimp around the rim with your fingers or a fork to seal everything in. This helps keep all that gorgeous filling right where you want it.

Step 5: Egg Wash and Sugar Sprinkle

Brush the top crust with your beaten egg wash. This trick gives the pie its signature golden sheen and a little crispness. Don’t forget a sprinkle of granulated sugar for a sparkling finish that adds a whisper of crunchy sweetness with every bite.

Step 6: Bake to Perfection

Pop your pie onto a baking sheet (to catch any drips) and bake at 400°F for 20 minutes. Then, reduce the temperature to 350°F and continue baking for 35–40 minutes, or until the crust is golden and the filling is bubbling at the edges. If the rim starts to get too dark, protect it with foil. The hardest part: let your Strawberry Rhubarb Pie cool completely so the filling sets and you get perfect, clean slices.

How to Serve Strawberry Rhubarb Pie

Garnishes

The classic choice is a generous scoop of silky vanilla ice cream or a cloud of lightly sweetened whipped cream—both strike the perfect contrast to the tangy fruit. For extra flair, try a sprinkle of lemon zest or a dusting of powdered sugar to make each slice of Strawberry Rhubarb Pie look even more inviting.

Side Dishes

While Strawberry Rhubarb Pie is a star in its own right, consider pairing it with fresh berries, a bowl of fruity sorbet, or a bright citrus salad on the side. These light accompaniments amplify the pie’s freshness, making your dessert plate feel even more special.

Creative Ways to Present

Serve individual wedges on fancy dessert plates, or cut the cooled pie into adorable hand-held bars for parties and picnics. Dress things up by stacking slices or swirling extra strawberry sauce across the plate—presentation is just one more chance to make this crowd-pleasing Strawberry Rhubarb Pie shine.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, cover the pie tightly with foil or plastic wrap and keep it in the refrigerator. It’ll stay fresh for up to three days, and the flavors only get better as they mingle overnight.

Freezing

To freeze, wrap your cooled Strawberry Rhubarb Pie (or individual slices) in a double layer of plastic wrap and foil. Store in the freezer for up to three months. Simply thaw overnight in the fridge before serving, and you’ll have a taste of summer anytime you want.

Reheating

To enjoy that fresh-baked warmth, reheat individual slices in a 325°F oven for about 10–15 minutes until just heated through. This crisps up the crust and revives that luscious, bubbling filling of your Strawberry Rhubarb Pie.

FAQs

Can I use frozen strawberries or rhubarb?

Absolutely! Just be sure to thaw and drain any excess liquid from the fruit before mixing with the other filling ingredients. This helps prevent your Strawberry Rhubarb Pie from becoming too runny.

How do I prevent a soggy bottom crust?

Make sure your filling is well-thickened with cornstarch and that your oven is properly preheated before baking. You can also blind bake the bottom crust for a few minutes beforehand, but with this recipe, thickening the filling is the most critical step.

Can I make the pie in advance?

Definitely! Strawberry Rhubarb Pie is fantastic made a day ahead; just cool it completely, then store covered at room temperature or in the fridge until ready to serve. The flavors meld together beautifully overnight.

What if I don’t have a lattice crust—can I just use a solid top crust?

Of course! Simply cut a few small slits in the center of the top crust to allow steam to escape while baking. It’s just as delicious and a bit easier to assemble.

How do I know when the pie is done baking?

Look for a deep golden-brown crust and fruit filling that’s bubbling through the vents or lattice. If the edges brown before the center is done, shield them with foil to keep everything evenly golden.

Final Thoughts

There’s just something magical about a homemade Strawberry Rhubarb Pie, and I can’t recommend it enough for anyone who loves traditional, fruit-filled desserts. Give this recipe a try—your kitchen will smell amazing, your friends will ask for seconds, and you’ll have a new favorite to bake every spring and summer!

Strawberry Rhubarb Pie Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the perfect balance of sweet strawberries and tangy rhubarb with this classic Strawberry Rhubarb Pie. A flaky crust envelops a luscious fruit filling, creating a dessert that’s sure to please any crowd.

Ingredients

Scale

For the Filling:

2 ½ cups fresh strawberries, hulled and halved
2 ½ cups fresh rhubarb, chopped into ½-inch pieces
1 cup granulated sugar
¼ cup light brown sugar
¼ cup cornstarch
1 tablespoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 tablespoon unsalted butter, cut into small pieces

For Assembly:

1 large egg, beaten with 1 tablespoon water (for egg wash)
1 double pie crust (homemade or store-bought)
Granulated sugar for sprinkling

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C).
Prepare the Filling: In a large bowl, mix together strawberries, rhubarb, sugars, cornstarch, lemon juice, vanilla, cinnamon, and salt.
Assemble the Pie: Roll out the bottom crust and place it in a pie plate. Fill with the fruit mixture, dot with butter, add the top crust, seal, and crimp the edges.
Bake the Pie: Brush the top crust with egg wash, sprinkle with sugar, and bake for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for 35–40 minutes until golden and bubbly.
Cool and Serve: Let the pie cool completely before slicing and serving.