Strawberry Rhubarb Pie
There’s something magical about the combination of strawberries and rhubarb. The sweet juiciness of ripe strawberries balances beautifully with rhubarb’s tartness, creating a flavor pairing that has stood the test of time. Whether it’s your first time baking this classic or you’re carrying on a family tradition, strawberry rhubarb pie is the ultimate spring and summer dessert.
Why This Pie is a Seasonal Favorite
Strawberries and rhubarb both reach their peak in late spring and early summer, making this pie a fresh, seasonal treat. Rhubarb’s tangy bite adds depth to the natural sweetness of strawberries, while the flaky, buttery crust wraps everything in comforting goodness. It’s the kind of dessert that feels both nostalgic and fresh at the same time. My family loves the combination of strawberries and rhubarb. Whether it be in a pie or in a crumble, they are both delicious.
The Secret to the Perfect Filling
The key to a great strawberry rhubarb pie is getting the filling just right — thick enough to slice cleanly, but still juicy and bursting with flavor. This often comes down to:
- Balancing sweetness – Rhubarb can be quite tart, so sugar is essential, but you don’t want to drown the fruit.
- Thickening the juices – Using the right amount of cornstarch prevents a soggy pie and helps the filling set up.
- Evenly sized pieces – Cutting your rhubarb and strawberries into similar sizes ensures they cook evenly.
The Crust:
You can use your favorite homemade pie crust or a quality store-bought one — the magic of this pie is in the filling. That said, a flaky, all-butter crust adds a rich, golden base that complements the fruit beautifully. If you’re feeling fancy, a lattice crust shows off the gorgeous pink-red filling beneath. If you want a super easy and tender crust recipe you can find mine here. It works perfectly for a lattice crust if you’re feeling adventurous.
Serving Suggestions:
Strawberry rhubarb pie is delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream takes it over the top. Serve it warm for a comforting dessert or chilled for a refreshing summer slice.
Baking a strawberry rhubarb pie is more than just following a recipe — it’s about capturing the joy of the season in every bite. Whether you’re making it for a family gathering, a picnic, or simply to treat yourself, it’s a dessert that never disappoints.
Now that you know the secrets, scroll down to my recipe below for step-by-step instructions on making your own strawberry rhubarb pie at home.
Strawberry Rhubarb Pie
Ingredients
- 3 cups Fresh Rhubarb cut into 1" pieces
- 2½ cups Fresh Strawberries (chopped)
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1 Tbsp Lemon juice
- ½ tsp vanilla extract
- 2 Tbsp cold butter, diced
- 1 lg egg
- 1 Tbsp milk to mix with the egg
- coarse sugar for garnish (optional)
Instructions
- Stir the rhubarb, strawberries, sugars, cornstarch, salt, lemon juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats to 400℉
- Roll out your chilled and rested pastry dough a floured work surface, roll out one of the discs (keep the other one in the refrigerator). Turn the dough a quarter turn after every few rolls until you have a circle 12 inches in diameter.
- Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling—discard it). Dot the pieces of butter on top of the filling.
- Roll out the second crust for the top or make a streusel toppingTo make a lattice: Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2- to 1-inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the pie crust edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.
- Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, place a pie shied, or a strip of aluminum foil around the edges of the crust to prevent the edges from browning too quickly. The pie is done when the filling’s juices are bubbling all around the edges. For Deep dish pie see notes below.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to set and thicken.
- Cut into 6-8 pieces and enjoy. Refrigerate any leftovers for up to 5 days.